Actually, I bake far too rarely and then usually only muffins and no cake. This is partly because baking is just not as fun as cooking, because you usually have to stick to the recipe and there is little room for creativity (at least if you have as little baking experience as me;)). The far greater reason why I bake so seldom, however, is our oven. We have in our apartment no connection for heavy current, but only a gas line and accordingly a gas stove and oven. This is no problem at all when cooking (on the contrary, I meanwhile have my gas stove!), But the oven and I will probably no longer be friends in this life. As with gas ovens, you can not set the temperature in degrees, but you have different levels that correspond to the common degrees. In itself, no problem, but our oven just never keeps a certain temperature. Either it gets too hot or the temperature drops. All in all, a pretty “bitchy” model;) You can imagine it, the whole thing is usually not too much fun and is associated with a lot of patience …

Last weekend, however, I was with my parents because my mom’s birthday. Since I did not want to be the only one at the coffee table who can not (or does not want to) eat a cake, a vegan cake had to be produced. And of course, I just wanted to take advantage of being able to bake in a completely uncomplicated oven.

A few weeks ago I bought the book “Vegan for Lazy” by Martin Kintrup (although I already have a whole shelf full of vegan cookbooks, I could not say no in view of the many quick recipes) and immediately into the four “fast Sheet cake “in love. I had already liked sheet cake in my unvanganen times and since their preparation seemed very simple, they were just the thing for a quick birthday cake. Kintrup presents four variations in his book, all made with the same soil: tangerine, oriental almonds, chocolate cherry and raspberry coconut. I decided finally for the last variant, but will certainly try in the near future, the other varieties. Also, a more winterly variant with plums and cinnamon, I can imagine very well.

The preparation of the cake really could not have been easier (you do not even need a mixer!) And it even tasted really good to my grandmother, probably the most experienced cake baker in the world, although she could not believe that neither milk nor Egg is in the dough. All in all, the cake was consumed pretty quickly, which of course made me all the happier! 🙂

For the super easy bottom of the cake you need
  1. 400 g soy yoghurt (I have taken nature, but also vanilla is certainly not bad)
  2. 2 tablespoons of ground flaxseed
  3. 150 ml of oil
  4. 300 g spelled flour (Type 630)
  5. 3 teaspoons baking powder
  6. 50 g of ground almonds
  7. 100 g of raw cane sugar
  8. 1 packet of bourbon vanilla sugar
  9. 1 pinch of salt

For the covering you need the following

  1. 400 g of frozen raspberries
  2. 200 g spelled flour (Type 630)
  3. 200 g of raw cane sugar
  4. 200 g of coconut flakes
  5. 1 pinch of salt
  6. 200 g margarine

Instructions

  1. Mix the soy yoghurt, flax seeds and oil and leave for 10 minutes.
  2. In the meantime, mix the spelled flour with the baking powder, the almonds, the raw cane sugar, the vanilla sugar and a pinch of salt.
  3. Then stir in the yoghurt oil mixture.
  4. Lay the tin with baking paper and spread the batter over it.
  5. Distribute the raspberries on the dough.
  6. Then mix the flour, grated coconut, sugar and salt.
  7. Heat the margarine in a saucepan and add to the flour-coconut mix.
  8. Stir everything so that sprinkles arise.
  9. Spread over the raspberries.
  10. Then bake in a preheated oven (180 °) on a medium rack for about 35 minutes.
  11. Let the oven stand for another 10 minutes while the oven is off.

Notes

  1. about 25 pieces
  2. From: Kintrup, Martin. Vegan for Lazy.