A vegan foretaste of summer 🙂

INGREDIENTS

• 1 glass pickeld sour cherries (seedless)
• 300 g spelt flour ( wholemeal )
• 21 g Weinstein baking powder ( cream of tartar or any other vegan baking powder )
• 175 g brown sugar
• dash salt
• 75 ml sunflower oil
• 270 ml soy milk
• powdered sugar

PREPARATION

• Preheat the oven to 200° C
• Put a sheet of baking paper on the bottom of a pringform tin ( 24 cm/9,5”)
• Drain the sour cherries
• Mix flour, baking powder sugar and salt
• Add oil and soy milk
• Stir it with a spoon till you get a smooth dough
• Fill the dough in the springform tin
• Spread the sour cherries on the top of the dough
• Bake for 40-45 minutes (test for doneness with a toothpick )
• Let the cake cool down in the springform tin
• Take it out of the springform
• Sprinkle with powdered sugar
• Enjoy!