This vegan cake is a real treat and tastes delicious.

INGREDIENTS

for the dough

• 200 g spelt flour wholemeal
• 120 g brown sugar
• 35 g cacao
• 1 tablespoon baking soda
• 100 ml sunflower oil
• 270 ml sparkling mineral water
• 1 vial flavor of lemon

for the butter cream

• 150 g vegan butter
• 250 g powdered sugar
• 3 teaspoons lukewarm water
• 1 vial flavor of lemon

for decoration

• light blue vegan fudge for the teapot
• red vegan fudge for the flowers
• white flower paste for the pot handle and the nozzle
• sugar glue

PREPARATION

• Preheat the oven to 180° C
• Put a sheet of baking paper on a baking tray
• Put 2 little metal bowls on the baking tray ( see the following picture)

dough

• Mix all dry ingredients together
• Pour the liquid ingredients into the dry mixture little by little
• Fill the dough the metal bowls
• Bake it for 35-40 minutes (test for doneness with a toothpick )
• Let it cool down in the forms
• Take it out of the forms

for the butter cream

• Cream powdered sugar, butter, water and flavor of lemon

next

• straighten one semisphere to the round side
• Put this semisphere on a cake board (with the cutted side down)
• Spread the upper side with butter cream
• Put the second semisphere on it
• Spread the whole cake with butter cream
• Refrigerate for 30 minutes
• Spread a second time with butter cream
• Refrigerate for another 30 minutes

in the meantime

• Form the handle and the nozzle out of white flower paste
• Cut little flowers out of the red fudge

finish

• Cover the cake with light blue fudge
• Refrigerate for 30 minutes
• Put the handle and the nozzle with the help of toothpicks on the teapot
• Decorate with flowers
• Refrigerate for another 1 hour
• Enjoy!