Vegan Cake

Basically, there are many reasons what speak for a vegan diet. Not only the ethical motives are reasons but also the health aspect and the desire for a more environmentally sustainable lifestyle. Plant foods not only taste delicious, they are also healthier. Vegans have fewer diseases  and live with less saturated fat and cholesterol.

This and more I experienced at Melanie and Siegfried Kröpfl’s show yesterday in Wels. I’m really surprised about vegan food, because you can basically cook everything vegan!




Preparation time: more than 60 min
Ingredients for a 22 cm Form:

350 g flour
170 g sugar
1 Pck. Baking powder
70 g ground almonds
1 teaspoon cinnamon
Juice and zest of 1 lemon
4-5 tbsp water
150 g margarine (Alsan Bio example)

450g redcurrant jam


Mix flour, sugar, baking powder, ground almonds, cinnamon and grated lemon peel. Put Lemon juice, water and cold margarine to your flour mix. Knead dough well and refrigerate for about 20 minutes in cling film.
Preheat oven to 180 degrees. Grease mold and dust with flour. Press half of your dough into the mold and make edges. Stir redcurrant jam and spread on the floor. From the rest of your dough, cut wide strips in 1-2 cm and place this grid-like on the cake. Bake 35-40 minutes.

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