John Myers
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Vegan: Strawberry Pudding Cake
The perfect vegan: strawberry pudding cake recipe with a picture and simple step-by-step instructions.
The floor
- 150 g Buckwheat flour *
- 60 g Rice flour
- 150 g Raw cane sugar
- 1 packet Tartar baking powder
- 6 tbsp Sunflower oil
- 1 Msp Bourbon vanilla
- 200 ml Water
The pudding topping
- 1 packet Vegan whipped cream
- 200 ml Rice milk
- 1 packet Vanilla pudding
fruit
- 500 g Strawberries cleaned
- 3 tbsp Coconut blossom sugar
- 100 ml. Water
- 1 packet Vegan cake topping
First…
- Clean and quarter the strawberries, sprinkle with the coconut blossom syrup and let stand for a while, so juice can form, which I then need for the topping 🙂 After about 1 hour, juice should have formed. Put the strawberries in a sieve and collect the juice.
The ground…
- Mix the dry ingredients together well and then add the others, finally stir in the water and stir the dough well with the hand mixer for about 2 minutes.
- Brush a mold with oil and fill in the dough – preheat the oven now – and bake the base at 180 degrees for about 25 minutes, then let it cool and cut it crossways with a large knife.
To the topping
- Now boil the pudding and spread it on the floor, then put the drained strawberries on top. Dilute the collected juice with a little water, stir in the cake glaze, bring to a boil and spread over the strawberries and put in the fridge for about 1 hour to cool.
- * Instead of buckwheat flour you can also take other things, because buckwheat flour has to be liked, is not for everyone
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