Raspberry and almond cake with maca powder
- Vegan - Lactose-free
Preparation time: 120 minutes - Difficulty level: medium
Zutaten Teig für Boden & Streusel:
- etwas Kokosfett zum Einfetten der Form
- 390 g Dinkelmehl Type 630
- 75 g Mandeln gemahlen
- 3 EL Macapulver
- 180 g Rohrohrzucker
- 1 Packg. Vanillezucker
- 1 Packg. baking powder
- 1 tsp baking soda
- 150 g vegan margarine
- 3 tbsp apple sauce
- 1 pinch of salt
- 3 tbsp sliced almonds
Ingredients for the filling and ganache:
- 200 g raspberry jam
- 150 g vegan chocolate
- 45 g plant-based cream
- 3 tbsp sliced almonds
- fresh strawberries or raspberries for decoration
- etwas Kokosfett zum Einfetten der Form
- 390 g Dinkelmehl Type 630
- 75 g Mandeln gemahlen
- 3 EL Macapulver
- 180 g Rohrohrzucker
- 1 Packg. Vanillezucker
- 1 Packg. baking powder
- 1 tsp baking soda
- 150 g vegan margarine
- 3 tbsp apple sauce
- 1 pinch of salt
- 3 tbsp sliced almonds
Ingredients for the filling and ganache:
- 200 g raspberry jam
- 150 g vegan chocolate
- 45 g plant-based cream
- 3 tbsp sliced almonds
- fresh strawberries or raspberries for decoration
Preparation:
Preheat the oven: 160 degrees fan
Combine all the dry ingredients in a mixing bowl and mix with the remaining ingredients to form a smooth batter.
Coat the baking tin (24cm) with coconut oil, spread the sliced almonds on the base and pour the batter evenly into the tin.
Bake at 160°C in the middle of the oven for approx. 45 minutes until golden brown and leave to cool thoroughly on a wire rack.
Then cut the cake in half crosswise and spread the bottom half with the raspberry jam and place the top half on top.
Melt the chocolate in a bain-marie, stir in the plant-based cream and spread the cake with the ganache. Decorate with flaked almonds and fresh fruit.
ATTENTION: Danger of addiction!
