Name: Vegan Marshmallow Fluff Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 26
Cuisine: German
Ingredients: 180 g spelt flour; 80 g of raw cane sugar or coconut sugar; 190 ml water; 2 tablespoons cashew butter; 12 g baking powder; 40 g Aquafaba; 110g coconut sugar; 300g unsweetened soy yogurt or other plant yogurt (make sure it is a thick one); 200 g cashews soaked; 3/4 tsp agar agar; 50g water; 40 g of chocolate flakes (read above when you do not find some); opt. 2 can mandarin oranges unsweetend

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Vegan marshmallow fluff cake - can you still remember children's birthday parties, where a marshmallow fluff cake couldn't be missed? Now I have exactly the right recipe so that it will not be missed on future children's birthday parties. With the magic ingredient Aquafaba you get an incredibly delicious marshmallow fluff cake. It tastes incredibly delicious and it will not stay with one piece.

Vegan chocolate chip cake with Aquafaba

Aqufaba - the dripping water of chickpeas is incredibly versatile. As an egg substitute for my glazed tofu, you can also use it like egg whites and you get a kind of vegan marschmallow fluff what you need for this vegan chocolate marschmallow fluff cake? And with this fool-proof recipe, you make children's hearts or even grown-up hearts beat faster. Just keep in mind that you are beating the Aquafaba for a long time and add in the beginning the unrefined sugar. Note when placing the Aquafaba cream on the cake base, either put the spring form ring around the baking pan or a cake ring. Which cake makes your "child's heart" beat faster. Looking forward to read more.

Vegan marshmallow fluff cake with chocolate flakes

So far I haven't found any chocolate flakes in USA. Anf if you do not find chocolate flakes, then I have a great solution for you, so you can still conjure up this vegan marshmallow fluff cake. Take a vegan dark chocolate or vegan milk chocolate. Melt it over a hot water bath and now lay out a baking sheet with baking paper. Now you spread the chocolate very thinly on the baking tray and let it cool completely and let it firm. I usually put them in the fridge or in the basement where it is nice and cool. When the chocolate is firm, you can break it off the baking paper and place it in a bowl. Now you can stir with a fork, the chocolate breaks easily. Please make sure that the chocolate chips are not too small but rather coarse. If you stir them under the cream, they will get slightly smaller.

The vegan marshmallow fluff cake is:

not only for children
A childhood memories
A light recipe
A heavenly taste
A total comfort cake

You like such cakes as the vegan marshmallow fluff cake, then look over here quickly:

How about a tangerine quark cream cake? You like cherries then you should definitely try this Snow White cake or the Black Forest cake from my free ebook.

Have you tried the recipe?

If you have, be so nice ♥ and let me know by rating the recipe and writing what you think about it. Tag me on Instagram or Facebook too. I am @veeatcookbake and my hashtag is #veeatcomforts. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with VeeatCookBake. I will share your photos on Instagram and Facebook.

Vegan Marshmallow Fluff Cake

Yield: 26 cm springform

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

biscuit base

180 g spelt flour
80 g of raw cane sugar or coconut sugar
190 ml water
2 tablespoons cashew butter
12 g baking powder

Topping:

40 g Aquafaba
110g coconut sugar
300g unsweetened soy yogurt or other plant yogurt (make sure it is a thick one)
200 g cashews soaked
¾ tsp agar agar
50g water
40 g of chocolate flakes (read above when you do not find some)
opt. 2 can mandarin oranges unsweetend

Instructions

Whisk all the ingredients for the biscuit base into a smooth dough and place in a springform pan lined with baking paper.
Now bake the for 20-30 minutes at preheated180 ° C.
Allow the base to cool completely.
In the second part as described in the text, prepare the chocolate flakes or use purchased.
Beat the aquafaba with the sugar until stiff. This may take several minutes. Puree the yoghurt with the soaked cashews in the high speed blender, so that there are no pieces left and it is super creamy.
Now whisk the cream under the aquafaba and fold in the chocolate flakes
Heat the water with the agar agar with constantly stirring. And whisk under the cream slowly.
Place a cake ring around the biskuit base and top with mandarins. Is optional. Spread the cream evenly on the biscuit dough. And put for at least 4 hours better overnight in the fridge. Make sure you leave the ring to serve.
You can decorate with the remaining mandarins and chocolate flakes

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