Table of Contents
Vegan caramel pancake
Baking vegan is really easy – as our recipe for heavenly caramel pound cake proves. We use vegetable margarine instead of butter and soy milk instead of cow’s milk. Our recipe is rounded off by its sweet caramel note. We wish you lots of fun baking!
20 minutes
45 minutes
light
Vegan
cake
€ € € €
ingredients
for 12 servings
- For the dough:
- 200 g wheat flour (Type 550)
- 80 grams of sugar
- 120 g vegetable margarine
- 1 Msp. ground bourbon vanilla
- 1 packet cream of tartar baking powder
- 40 grams of cocoa powder
- 2-3 tbsp soy milk
- For covering:
- 500 g soy yoghurt
- 1 pack caramel pudding powder (for cooking)
- scraped pulp from 1 vanilla bean
- 60 grams of sugar
- Also: 1 springform pan (24 cm Ø), vegetable margarine for the form
preparation
- Grease the form. For the dough, knead the flour, sugar, margarine, bourbon vanilla, baking powder, cocoa powder and soy milk into a smooth dough.
- Line the bottom and sides of the prepared springform pan with 2/3 of the dough and chill for about 30 minutes. Preheat the oven to 180°C.
- For the topping, mix the soy yoghurt with the pudding powder, vanilla pulp and sugar and pour onto the dough. Pluck the remaining dough into pieces, spread on the topping and bake the cake in the oven for 40-50 minutes. Let the cake cool on a wire rack, cut into pieces and serve.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 971 kJ 232 kcal |
| fat | 10.0 g |
| carbohydrates | 30.0 g |
| protein | 4.0 g |
