The raspberry cake as a small version is a delicious treat. A slightly different form of the classic cake, which is perfect for a quick and easy preparation. At the same time, these small raspberry cakes are of course baked vegan and oil-free. The topping on top gives a special fruity flavor and was created with raspberry powder.
Raspberry cake
The secret behind the perfection of these little cakes lies in the right balance of ingredients. They not only look incredibly good, but also taste just wonderfully sweet. A really delicate treat that melts in your mouth. Perfect to take to work or to the park.
Raspberry cake
Ingredients
- 250 g whole spelt flour
- 20 g raspberry powder
- 1 sachet baking powder
- 100 g date flour
- 120 g applesauce
- 80 g soy curd
- 1 squeeze of lemon juice
- 250 ml plant drink
Topping
- 10 g raspberry powder
- 250 ml water
- 40 g dates Deglet Nour
- 1 sachet Agar Agar = 10 g
Instructions
- Mix all ingredients for the dough together in a bowl.
- Preheat the oven to 180 degrees celsius top/bottom heat.
- Pour the batter into small silicone cake pans.
- Bake in the oven for 25 – 30 minutes.
- Allow the small cakes to cool slightly and only then remove them from the mold.
Topping
- Boil 250 ml water with chopped dates for about 2 minutes. Stir in 10 g raspberry powder with a whisk.
- Then add 1 sachet of agar agar.
- Simmer everything together for at least 2 – 4 minutes until a thick mass is formed. Pass through a sieve and allow to cool slightly.
- Dip the cakes upside down in the topping and let cool on a wire rack. If necessary, dip 2 times.
Tips
Make applesauce yourself, otherwise you can also use ready-made applesauce from the jar. If you do not have small silicone cake molds, which have such a shape, then just take muffin tins.
Interesting to know
Tastes very tasty due to raspberry powder and the cake is made quickly.
