07/20/2018Pastries - Desserts
Vanilla and Raspberry Soft Cake
Servings
6
Ingredients
Cups
The Soft Cake
- -plant-based milk 150 (mL)
- -plant-based yogurt 150 (mL)
- -applesauce 3 (tbsp)
- -neutral oil 60 (mL)
- -maple syrup 60 (mL)
- -vinegar 1 (tbsp)
- -vanilla 1 (clove)
- -all-purpose flour 350 (g)
- -sugar 60 (g)
- -baking powder 1 (tsp)
- -baking soda 0.5 (tsp)
- -salt 1 (tsp)
The cream
- -coconut cream 400 (mL)
- -sugar 100 (g)
- -cornstarch 50 (g)
- -rice milk 200 (mL)
- -raspberries 300 (g)
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
Steps
- Preheat the oven to 350°F.
- Mix the soy yogurt, plant-based milk, applesauce, oil, maple syrup, and vinegar. In another container, combine the flour, sugar, baking powder, baking soda, and salt. Pour the dry ingredients into the liquid ingredients and mix with a spatula. Split the vanilla pod in half and scrape out the seeds, then mix them into the batter.
- Lightly grease your round cake pan. Pour in the batter and bake for 45 minutes.
- Prepare the cream: Mix the sugar and cornstarch, pour in the rice milk and whisk together. Pour the mixture into a saucepan and heat while whisking until the mixture becomes very thick. Remove from heat and mix with the coconut cream. Place in the fridge for 3 hours.
- Mix one-third of the raspberries into the cream. Slice a thin layer off the top of the cake and pour the cream over it. Garnish with the remaining raspberries!
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Fruits
Pineapple in green tea broth
May 5, 2016|25 min
Ice creams
Almond - Caramel Ice Cream
Jul 26, 2022|18 min
Ice creams
Banana and Kiwi Sorbet
Nov 22, 2018|10 min
Muffins, brownies, cookies and cupcakes
Box of Christmas cookies with a single base
Dec 1, 2021|2h21
Pastries
Vegan Hazelnut Celebration Cake
Nov 27, 2018|1h07
Brioches and viennoiseries
Vegan Donuts Filled with Chocolate Spread
Mar 20, 2024|30 min
Basic recipes
Quick Vegan Chocolate Mousse, Blender Recipe
Feb 13, 2024|10 min
Pastries
Black Forest style Raspberry Yule Log
Nov 17, 2022|45 min
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Vanilla and Raspberry Soft Cake
For: 6 serv.Difficulty: EasyPreparation: 40 minCooking: 55 minFridge: 3h00
Ingredients
The Soft Cake
- -plant-based milk 150 (mL)
- -plant-based yogurt 150 (mL)
- -applesauce 3 (tbsp)
- -neutral oil 60 (mL)
- -maple syrup 60 (mL)
- -vinegar 1 (tbsp)
- -vanilla 1 (clove)
- -all-purpose flour 350 (g)
- -sugar 60 (g)
- -baking powder 1 (tsp)
- -baking soda 0.5 (tsp)
- -salt 1 (tsp)
The cream
- -coconut cream 400 (mL)
- -sugar 100 (g)
- -cornstarch 50 (g)
- -rice milk 200 (mL)
- -raspberries 300 (g)
Steps
Steps
- Preheat the oven to 350°F.
- Mix the soy yogurt, plant-based milk, applesauce, oil, maple syrup, and vinegar. In another container, combine the flour, sugar, baking powder, baking soda, and salt. Pour the dry ingredients into the liquid ingredients and mix with a spatula. Split the vanilla pod in half and scrape out the seeds, then mix them into the batter.
- Lightly grease your round cake pan. Pour in the batter and bake for 45 minutes.
- Prepare the cream: Mix the sugar and cornstarch, pour in the rice milk and whisk together. Pour the mixture into a saucepan and heat while whisking until the mixture becomes very thick. Remove from heat and mix with the coconut cream. Place in the fridge for 3 hours.
- Mix one-third of the raspberries into the cream. Slice a thin layer off the top of the cake and pour the cream over it. Garnish with the remaining raspberries!