Vegan Sunny Side Up Cake with Apricots – a great Easter Cake

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Vegan sunny side up cake is not only perfect for the next Easter celebration. This oil-free cake with a hazelnut base, a pudding cream and the homemade jello tastes delicious on any birthday or just so if you feel like something sweet. The vegan sunny side up cake is not only prepared quickly but also easily prepared. vegan | dairy-free | egg-free | lactose-free | oil-free | refined sugar-free | whole foods | soy-free

Vegan sunny side up cake for Easter

This sunny side up cake with apricots is ideal for Easter. When I first posted this on various Facebook groups 2 years ago, the discussions began. Why you have to bake such a cake that looks like eggs. But in fact it’s just apricot and a light cake. Well, it has the name sunny side up cake and looks like eggs, but the vegan sunny side up cake tastes just incredibly delicious and refreshing. And why not prepare something for the Easter or sometime different. And the nobody will notice that this cake is vegan.

What nuts for the vegan sunny side up cake

I do not know about you, but I just love to add nuts in cake dough. They give a special taste, as with this vegan sunny side up cake. I just love the nougat taste of baked or roasted hazelnuts. But what if you are allergic to hazelnuts? And you want to enjoy this vegan sunny side up cake. Many who are allergic to nuts can still eat almonds. Then try it with almonds. When I bake this for people who has a nut allergy and they can still eat almonds than I bake the vegan sunny side up cake with almonds. 

This sunny side up cake is:

  • quickly prepared
  • a easy recipe with delicious juicy soil
  • refreshing perfect
  • for Easter

You like this vegan sunny side up cake, then you might also like:

Check out my Snow White cake, which will blow your guests away. Or look here for my tangerine cheesecake. If that’s not enough for you, then maybe an airy and soft artisan nut braid like from the German bakery? Or my most popular recipe here on the Bog, this delicious crumble cake with poppy seeds and blackberries.


Have you tried the recipe?

If you did it, 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.


Yield: small casserole pan

Vegan Sunny Side Up Cake with Apricots for Easter

Vegan Sunny Side Up Cake with Apricots for Easter
Vegan sunny side up cake is not only perfect for the next Easter celebration. This oil-free cake with a hazelnut base, a pudding cream and the homemade cake sauce tastes delicious on any birthday or just so if you feel like something sweet. The vegan sunny side up cake is not only prepared quickly but also easily prepared. vegan | dairy-free | egg-free | lactose-free | oil-free | refined sugar-free | whole foods | soy-free
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

Ingredients

Dough

  • 1 cup flour (whole wheat, spelt or gluten-free flour mixture)
  • 100 g hazelnut flour
  • 1/2 cup coconut sugar or other sugar alternative
  • 2 teaspoons baking powder
  • 1 tbsp cocoa powder
  • 1/4 cup almond butter or other
  • 3/4 cup sparkling water without flavor
  • 1 tsp apple cider vinegar

Topping

  • 1 can of coconut milk (only the solid coconut cream, put the coconut milk at least for 24 hours in the refrigerator) or 250 g cashews, soaked in 50 g of water puree to a cream
  • 250 g vanilla pudding (250 ml almond milk or other, 1/2 vanilla extract, 1.5 tablespoon cornstarch, 1 pinch turmeric boil and let cool)
  • 1 can apricot half in juice (about 6 apricot halves)
  • 250 ml juice from the can (top up to 250 ml with water if necessary)
  • 1/2 tsp agar agar powder

Instructions

  1. Preheat the oven to 180 ° C (350°F) and lay out a small baking dish with parchment paper.
  2. Now prepare the dough, to process all ingredients except the apple cider vinegar to a homogeneous dough and finally add the apple cider vinegar. Now put into the dish and bake in the oven for about 30 minutes. Do the toothpick test to see if something gets stuck. If something sticks, the cake has to bake a bit longer.
  3. In the meantime prepare the pudding if you make one yourself. Let it cool.
  4. Let the cake cool down when it is cool. Whisk the pudding with the coconut cream or cashew cream until it is creamy. And pour over the cool base and distribute evenly.
  5. Now refrigerate and prepare the jello with the juice and Agar Agar. Boil the juice with the agar agar in a small saucepan, stirring constantly and let boil briefly.
  6. Allow the cake to cool slightly. Now spread the apricot halves on the cream. Put with the open side down and pour the jello over it.
  7. Now put in the refrigerator, preferably overnight or for at least 2-3 hours.

 

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