Vegan raspberry coffee cake

Ingredients for 1 servings:

• 250 g almonds, ground
• 250 g flour
• 250 g sugar
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 1 tsp cinnamon
• 50 g margarine
• 150 ml oat milk (oat drink)
• 150 ml coffee
• 100 g dark chocolate shavings
• Margarine or oil for the mold
• 400 ml whipped cream, universal, unsweetened
• 2 packs of cream stiffener
• 200 g cream cheese substitute, e.g. Soyananda
• 50 g powdered sugar
• 1 packet of vanilla sugar, according to taste
• 500 g raspberries, frozen
• 2 packs of cake glaze, red
• Sugar as needed
• Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 55 minutes

quick and easy cake

Mix all the dry ingredients for the dough together in a bowl. Then slowly add the margarine, coffee, and oat milk and mix well. Pour the dough into a greased springform pan. Bake in a preheated oven at 180°C (fan oven) for about 30 minutes. For the frosting, first whip the cream with the cream stiffener and vanilla sugar until stiff. Then, in another bowl, mix the cream cheese substitute with the powdered sugar. Now fold the stiffly whipped cream into the cream cheese frosting. Place a cake ring over the cooled cake base and spread the finished frosting evenly. For the frosting, spread the frozen raspberries over the frosting. Prepare the frosting according to the package instructions, season with sugar, and spoon it over the cake. Let the cake stand in the refrigerator for 3 hours before removing the cake ring.