Vegan, moist sponge cake with fresh peaches. Easy to make, with only a handful of ingredients. Topped with peach yogurt, it makes for a refreshing summer treat.
FOR THE CAKE Preheat oven to 180 degrees and grease a square baking pan (20x20cm) with a little oil and dust with flour, optionally line with baking paper.
Pour the oat milk and apple cider vinegar into a large baking bowl and whisk together. Add the baking soda and stir. The liquid should now foam slightly. Slowly stir in the oil (if margarine is used, please melt it first).
250 ml Oat milk, 150 g Frying and baking oil, ½ tbspn Baking soda, 1 tbspn Apple cider vinegar
Place a sieve over the bowl, sift in the flour, then add the ground almonds, starch, cane sugar, baking powder, vanilla and salt and continue to stir until everything has combined into a uniform dough. Alternatively, use a food processor or the dough program of a high-powered blender. NOTE: Do not stir too long, otherwise the leavening power of the natron will disappear.
200 g Flour, 100 g ground almonds, 2 tbspn Cornstarch, 150 g Cane sugar, ½ tbspn Baking powder, 1 tbspn Bourbon vanilla, ½ tbspn Sea salt, 2 Piece large peaches
Pour the batter into the baking pan, smooth it out and put it in the oven. Bake for 50-60 minutes and test with a wooden stick if the cake is ready. When the wooden stick comes out clean, then the cake is ready. Turn off oven and leave cake in it for another 30 minutes. Only then remove from the oven and allow to cool completely (preferably for at least an hour).
For the TOPPING Place coconut yogurt, maple syrup and peach pieces in a bowl and stir.
250 g Coconut yogurt, 30 ml maple syrup, 1 Piece Peach
Cut cake into 8-10 even pieces, garnish with peach yogurt and enjoy.
Lasts up to 4 days (without yogurt topping in the refrigerator, frozen up to 4 weeks.