Vegan strawberry & yoghurt crumble cake

Name: Vegan strawberry & yoghurt crumble cake
Prep time: 20 min
Total time: 55 min
Yield: 8
Ingredients: 250 g light spelt flour; 20 g Maizena cornflour; ½ tsp baking powder; 1 tsp vanilla paste; 2 parcel bourbon vanilla sugar; icing sugar; 4 tbsp maple syrup; 2 tbsp dark almond cream; 250 g Skyr Style vanilla; 130 g margarine; 200 g apple sauce; 300 g strawberries; 30 g fine whole-grain rolled oats; 2 pinch salt

Vegan desserts Baking sweet

Total: 55 min. | Active: 20 min.

vegan, lactose-free

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Thanks to the vanilla yoghurt, this summery cake is incredibly moist and is perfect for warm summer days. You can switch the berries to suit your taste. I can imagine raspberries and blackberries working well here.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 8 pieces

Batter
200 g	light spelt flour
20 g	Maizena cornflour
½ tsp	baking powder
1 pinch	salt
250 g	Skyr Style vanilla
200 g	apple sauce
100 g	margarine, cut into pieces, soft
4 tbsp	maple syrup
2 tbsp	dark almond cream
1 tsp	vanilla paste

Strawberries and crumble
300 g	strawberries, in slices
50 g	light spelt flour
30 g	fine whole-grain rolled oats
30 g	margarine, soft
2 parcel	bourbon vanilla sugar
1 pinch	salt

Bake
	icing sugar, to dust

How it's done

Batter

Mix the flour, cornflour, baking powder and salt in a bowl. Add all the other ingredients up to and including the vanilla paste, mix into a batter. Transfer the batter to the prepared springform tin.

Strawberries and crumble

Arrange the strawberries on top of the cake batter. Mix the flour, oats, margarine, vanilla sugar and salt with a fork to form a crumbly mixture. Spread the crumble on top of the strawberries.

Bake

Approx. 35 mins. in an oven preheated to 180 °C (convection). Remove, allow to cool slightly, slide the cake onto a cooling rack, leave to cool, dust with icing sugar.

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