A cream based on buckwheat, raspberries, and a red sponge cake: a vegan cake is a feast for the eyes and taste buds! And all in a completely plant-based version. Will you give it a try?
Ingredients
Sponge cake
- Wheat flour: 595 g
- Apple cider vinegar: 1 teaspoon
- Olive oil: 125 ml
- Baking powder: 1 tablespoon
- Baking soda: 1 teaspoon
- Sea salt: a pinch
- Maple syrup: 80 g
- Coconut sugar: 220 g
- Almond milk: 310 ml
- Apple sauce: 180 ml
- Beetroot juice: 3 tablespoons
Buckwheat cream
- Lemon: 1 piece
- Buckwheat groats: 190 g
- Raspberries: 125 g
- Coconut flakes: 30 g
- Xylitol: 5 tablespoons
- Almond milk: 500 ml
Additionally
- Powdered sugar: 1 teaspoon
- Raspberries: 250 g
- Fresh mint: 2 g
- Olive oil: 2 tablespoons
Preparation
Preheat the oven to 180°C. Also, make sure you have a 20 cm diameter cake tin.
Mix the plant-based milk with apple cider vinegar in a bowl. Stir and set aside for about 5 minutes until plant-based kefir forms. Sift the flour, sugar, baking powder, baking soda, and salt through a sieve into a separate large bowl. Mix.
Add apple sauce, olive oil, maple syrup, and beetroot juice or food coloring to the plant-based kefir. Mix well. Add the wet ingredients to the dry ones. Mix and knead until smooth and uniform dough forms.
Pour the batter into a cake tin greased with olive oil or butter. Bake for about 40-45 minutes in an oven preheated to 180°C. Towards the end of baking, check with a toothpick to see if the sponge cake is baked – if the toothpick comes out dry and clean, you can turn off the oven. Remove the sponge cake from the oven and let it cool.
Roast the raw buckwheat in a saucepan for a moment until it turns golden and starts to smell slightly nutty. Be careful not to burn the buckwheat. Pour the roasted buckwheat with plant-based milk (e.g., coconut milk). Bring to a boil. Reduce the heat and simmer covered for about 20 minutes.
Transfer the cooked buckwheat to a blender. Add grated lemon zest, lemon juice, xylitol, and coconut flakes. Blend until smooth and uniform cream forms. If the mixture is too thick, add a little plant-based milk and blend again until desired consistency is achieved. Transfer the cream to a bowl and let it cool. Once cooled, add raspberries and mix thoroughly until well combined.
Cut the cooled sponge cake into 3 layers. If the top layer of the sponge cake is uneven, level it by cutting off a thin layer of cake. Spread the layers with the cooled cream.
Place a larger portion of the cream on top of the cake, then create a well in it for the raspberries. Shape the edges of the cream into a roll. Fill the well with fresh raspberries. Dust the raspberries with powdered sugar sifted through a sieve. Decorate the cake with fresh mint leaves.
