This vegan cake finds lot of friends when served chilled! It’s fresh taste combined with it’s soft consistency is here to convince even non-vegans of dairy-free curd.

INGREDIENTS ( for 16cm/6,3 inch spring form)

for the dough

• 125 g flour
• 60 g brown sugar
• 8 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
• Mark of ½ vanilla pod
• dash salt
• 50 ml sunflower oil
• 100 ml soy milk without sugar
• 50 ml sparkling mineral water

for the cream:

• 150 g soft tofu, ( not the silky one! ) from the asian supermarket
• 30 g brown sugar
• mark of ½ vanilla pod
• juice and grated zest of ½ lemon
• 100 ml vegan whipping cream ( whipped)
• 200 ml tap water
• 1 sachet Agatine = 10 g ( vegetable gelatin )

PREPARATION

• preheat the oven to 180° C
• for the dough:

1. mix the dry ingredients in a bowl
2. mix in all the liquid ingredients little by little
3. pour the dough in the spring form and bake it for 25-30 minutes (test for doneness with a toothpick )
4. let it cool down entirely
5. take it out of the form and cut the cake through by half ( horizontally )
6. put the lower cake halve on a plate and surround it with a cake ring

• for the cream:

1. make a creamy mixture with the tofu, the sugar, the vanilla mark, the lemon juice and the lemon zest
2. mix the Agatine with the water and bring it to boil
3. add the tofu mixture to the agatine
4. let it cool down for 1 minutes
5. fold in the whipped whipping cream

• pour the cream onto the lower bottom
• put the upper cake halve onto it
• refrigerate the cake for at least two hours
• remove the cake ring
• slice the cake and enjoy!