Vegan vanilla tapioca cake

Ingredients for 1 servings:

• 245 g flour
• 55 g sugar
• 1 packet of vanilla sugar
• 65 g yogurt substitute, e.g. soy or oat yogurt
• some fat for the mold
• 160 g tapioca starch (pearls)
• 300 ml plant drink, vanilla flavor
• 120 g yogurt substitute
• 2 tsp locust bean gum or 0.5 tsp agar-agar or cornstarch
• 140 g cherry(s) or other fruit from the jar, frozen or fresh
• 250 ml fruit juice
• 1 pack of cake glaze, vegan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

for a 26cm springform pan

Preheat the oven to 160°C (top/bottom heat). Mix the dough ingredients with the standard whisk attachment on a food processor until a large number of small crumbles form. Grease a 26cm springform pan thoroughly. Pour the dough into the pan and press it down firmly with your hands until it looks even and smooth. Bake in the preheated oven on the middle rack for about 40 minutes. Do the skewer test. Bring the vanilla extract to a boil and stir in the tapioca starch pearls. Bring everything to a boil briefly and then let it sit for about 10 minutes. Stir the yogurt substitute and locust bean gum, agar-agar, or cornstarch (can be omitted in a pinch) into the tapioca mixture and spread it on the cake base. Don’t worry if the balls are still a bit firm to the bite; they will continue to absorb liquid. Drain the cherries or other fruit, reserving the juice. Then spread the fruit on top of the tapioca mixture. Boil the fruit juice from the drained fruit with the cake glaze powder according to the package instructions and spread it over the fruit on the cake. Let everything cool until the glaze has set. Remove the springform pan rim, first running a knife or spatula along the edge to loosen the cake and prevent it from breaking. Approx. 295 kcal per serving based on 8 slices.