Vegan Berry Tart with Vanilla Pudding
Soft and creamy and full of delicious berry flavors - what more could you ask for? This vegan berry tart additionally offers a mouth-watering appearance, it is easy to make, gluten-free if you prefer, and can be made without household sugar. The fine vanilla taste perfectly matches berries, which of course can be varied depending on the season. Variations give the vegan berry cake with vanilla pudding a different fruit taste every time.
Equipment
- 1x 23 cm ⌀ fruit tart form (alternatively a tart or springform pan)
Ingredients
For the cake base
- 200 g spelt flour, whole grain you can replace a portion of flour with white spelt flour or buckwheat flour
- 80 g coconut blossom sugar alternatively raw cane sugar (Mascobado)
- 2 tsp backing powder
- ¼ tsp baking soda
- 4 tbsp canola oil (with butter taste)
- 1 tsp apple cidre vinegar
- 250 g water
For the vanilla pudding
- 250 ml soja drink
- 15 g cornstarch
- 2 tbsp coconut blossom sugar or whole cane sugar
- 3 pinches vanilla powder
- ½ tbsp cashew butter*
- 1 pinch salt
- 1 pinch Kurkuma
For the fruit topping
- 500-750 g berries of your choice i.e. raspberries, strawberries, blueberries or others
Instructions
- Preheat the oven to 180 ℃ convection.
- For the cake base: mix the dry ingredients (flour, coconut blossom sugar, baking powder, baking soda) in a bowl. Add canola oil, water and apple cider vinegar and mix everything into a lump-free dough. Pour into the greased baking pan, bake for for 20-30 minutes. If you are unsure whether the dough is already baked, test it with a chopstick.
- In the meantime, mix all the ingredients for the vanilla pudding in a saucepan and bring to the boil, stirring constantly. When the pudding is warm and well bound, take it off the heat and pour onto the slightly cooled cake base.
- While the cake base and the pudding continue to cool, wash and cut the berries.
- Spread the berries over the cooled pudding. Now the cake is ready to serve and enjoy.
Notes
*instead of cashew butter, you can use almond butter or omit. However, the result will be less creamy
If you eat sugar-free in general, you can further reduce the amount of sugar, since you are already used to less sweetness
Tried this recipe?Let us know how it was!