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Vegusto B2B
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4.80 Fr. | ||
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| Delivery: | 0.00 Fr. | ||
| Recommended shipping with cooling element: Since sensitive product in the shopping cart. |
4.80 Fr. | ||
| Total: | 0 Fr. |
198: © 1997-2024, Vegi-Service AG, CH-9315 Neukirch (Egnach), www.vegusto.ch
Ingredients for 1 cake
3 heaped tbsp MyEy, VollEy [Order No: 212]
6 tbsp water
100 g vegan margarine [217]
100g sugar
2 tsp vanilla sugar
100 ml plant drink
125g flour
1 tsp baking powder
Grated zest of an organic lemon
¼ bottle of lemon flavouring
2-4 tbsp fresh lemon juice
1 pinch of salt
icing sugar
Treat yourself with Vegusto: Recipe No. 198
This vegan lemon cake is sinfully delicious and quick and easy to prepare.
Ingredients for 1 cake
3 heaped tbsp MyEy, VollEy [Order No: 212]
6 tbsp water
100 g vegan margarine [217]
100g sugar
2 tsp vanilla sugar
100 ml plant drink
125g flour
1 tsp baking powder
Grated zest of an organic lemon
¼ bottle of lemon flavouring
2-4 tbsp fresh lemon juice
1 pinch of salt
icing sugar
Preparation
Mix the MyEy together with the water.
Now add the margarine, sugar, vanilla sugar and vegetable drink and mix everything together until creamy.
Mix the flour with the baking powder and add to the MyEy cream with the remaining ingredients.
Mix everything well and then pour the mixture into a greased springform tin (ø18 cm) or baking dish.
Smooth out the mixture and bake the lemon cake in the oven at 180° C (top and bottom heat) for 30 to 40 minutes.
After about 25 minutes, test the cake to see if it is ready. To do this, prick the cake with a wooden skewer. If some of the batter sticks to the skewer when you pull it out, the lemon cake needs to cook for longer.
Dust the cooled vegan lemon cake with icing sugar before serving.
