Simple, moist sponge cake with fine bourbon vanilla and white almond paste. Refined with a melt-in-the-mouth frosting of chocolate and almond paste. Refined with a blob of cream, you'll convince even the last vegan skeptic at the next coffee get-together.
Preheat the oven to 180 degrees Celsius (or 200 degrees Celsius top/bottom heat) and line a 20x20cm brownie pan with baking paper.
Combine plant milk, maple syrup, white almond paste, spelt flour, raw cane sugar, baking powder, vanilla, and a pinch of salt in a bowl and whisk or use a silicone spatula to make a uniform batter.
250 ml Plant milk, 30 ml maple syrup, 125 g white almond paste, 250 g Spelt flour, 100 g Raw cane sugar, 2 tbspn Baking powder, ¼ tbspn Bourbon vanilla ground, A pinch of salt
Check the consistency of the dough, it should be easy to pour into the mold, but not too runny (see video). If too runny add more flour, if too solid add more vegetable milk.
Pour into the molds and smooth out.
Put in the oven and bake for 25 minutes.
When the baking time is over, use a wooden stick to check if the cake is done. If the wooden stick comes out "clean", remove from oven and let cool completely. Otherwise, bake for another 10 minutes and check again.
For the FROSTING Heat vegetable milk in a small saucepan. Remove from heat, add chocolate and cover. Let stand for 3 minutes until the chocolate has melted. Cover, pour in almond paste and (optional) maple syrup and mix well.
120 g dark vegan chocolate, 1 EL Maple syrup, 60 ml Plant milk, 30 g white almond paste
Pour onto the cake and spread.
Chill for at least an hour and carefully lift out of the mold. Cut into pieces, optionally refine with cream and enjoy!
Store in an airtight container in the refrigerator for up to 4 days.