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Vegan Apricot Custard Cake

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.
Keyword birthday, cake, easter, egg-free, gluten free, occasion, oilfree, plant-based, sugar-free, vegan, vegetarian, whole foods
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Author Jasmin

Ingredients

Dough

  • 1 cup flour whole wheat, spelt or gluten-free flour mixture
  • 100 g hazelnut flour
  • ½ cup coconut sugar or other sugar alternative
  • 2 teaspoons baking powder
  • 1 tablespoon cocoa powder
  • ¼ cup almond butter or other
  • ¾ cup sparkling water without flavor
  • 1 teaspoon 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, ½ 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
  • ½ teaspoon agar agar powder

Instructions

  • Preheat the oven to 180 ° C (350°F) and lay out a small baking dish with parchment paper.
  • 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.
  • In the meantime prepare the pudding if you make one yourself. Let it cool.
  • 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.
  • 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.
  • 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.
  • Now put in the refrigerator, preferably overnight or for at least 2-3 hours.