Vegan Raspberry Cake by André Gierlichs (all the way from Krefeld, Germany!)

VEGAN RASPBERRY CAKE

Ingredients:

  • 1  1/4 cup bio whole wheat flour
  • 3 - 4 cups raspberries ( I used a package of 0,5 kg )
  • 1  1/2 teaspoons baking powder
  • 3/4 cup oat milk
  • 1 tablespoon bio vanilla flavouring OR bio vanilla extract
  • 3 tablespoons agave syrup OR maple syrup ( my choice was the agave syrup )

Directions:

  1.   Preheat the oven ( in my case 180 Grad Celsius - I think it is about 350 F abroad ) 
  2.   Blend flour and baking powder in a bowl
  3.   Use a second bowl to whisk milk, vanilla flavouring ( or extract ) and the agave syrup ( or maple syrup )...
  4.   ...and put the resulting mix into the first bowl
  5.   Stir all together by using a hand mixer
  6.   Now you can fill this dough into a baking dish ( I used a round model with a diameter of 20 cm )
  7.   Arrange the raspberries as a topping, but leave just a little space at the edges ( so the cake crust can go up during the baking  process )
  8.  Put the baking dish into the preheated oven ( middle level ) for the length of 45 to 60 minutes