CBYJ

Hello Everyone! 

 

• 180 g soft vegan butter
• 160 g brown sugar
• 160 g white sugar
• 3 vegan eggs 
• 340 g apple sauce
• 185 g vanilla soy yoghurt 
• 340 g flour
• 50 g almonds grounded
• 2½ Tsp baking powder 
• ¾ TL Natron
• ¼ TL Salt
• 1 TL cinnamon

1. 1 Mix butter with both of the sugars in a big bowl until creamy. Then add the eggs and mix well.
2. 2 Add applesauce and yoghurt on after another and mix well 
3. 3 Put on the oven and preheat to 180 degrees celcius and add some vegan butter or oil on your baking pan
4. 4 in another bowl mix the remaining dry ingedrients (flour, grounded almonds, salt, cinnamon, natron and baking powered)
5. Add the dry ingredients to the butter- egg- sugar mix and beat it well for 3 minutes until smooth.
6. Put the mixture in the baking pan and shove it into the oven for 60 minutes. If a toothpick comes out blank it’s ready

1. To make the frosting: blend all ingredients in your high speed blender until smooth, adding water as needed. Taste it – mmm. Put in the fridge.
2. To make the cake: process the oats into flour in your food processor then throw the rest of the ingredients in the food processor and process until it all begins to stick together.
3. Assembly: press half the cake mixture into a small spring form pan (mine is about 4 inches). Gently take this out and put on a plate, then put in the freezer until it’s solid. Do the same to the remaining half of the cake mixture. Spread about 1/3 of the frosting onto the top of one of the cake layers. Put it in the freezer until the layer of frosting is hard. Place on the other cake layer and frost the entire thing, I let it set in the fridge overnight.