Vegan multifruit sponge cake with cream (eggless)

Very good morning to all! You can see that lately we are non stop with the recipes. Today I bring you the cake that I prepared this morning because I loved the result. I am simply in love with this recipe. This spongy sweet is a vegan multifruit cake covered in a cream, also made of fruit.

It is smooth, has a lot of flavor and is given thanks to the fruit. It has no other flavorings than lots of fruit and a little agave syrup. For this recipe I have been using or organic fruits from the  Freshvana online store (I chose a box of 8kg mixed vegetables and organic fruits). 


1 cup and 1/2 of cake flour (yeast is not used because it is included)
1 cup of non-dairy milk
1 banana
1 apple
1 peach
4 medlars
1/2 orange
1/2 lemon
1 pineapple slice
1/3 cup of vegetable margarine yu extra (you can substitute sunflower oil)
1/4 cup of agave syrup
2 teaspoons of fine corn flour (cornstarch)
We will need a hand mixer and a mold.< br> Recommended: some rods

Step by step

  1. First we are going to peel the 4 medlars, the peach, a slice of pineapple and the apple.
  2. To continue, pour the cup and a half of biscuit flour into a large bowl with the margarine previously melted over low heat in a small saucepan.
    We mix the melted margarine with the cake flour.

    We mix the melted margarine with the cake flour.< /p>

  3. Add the cup of non-dairy milk and with the help of a whisk, beat well until there are no lumps.
  4. Then, add 1/4 of cup of Agave Syrup and beat again until smooth.
    Add the flour and the agave syrup.

    Add the flour and agave syrup.

  5. Peel the apple, the four medlars, the peach and a small slice of pineapple.
  6. Cut half the apple into cubes, two medlars, half peach and pineapple slice.
  7. Cut an orange in half and extract the juice from one of the halves.
  8. Add the juice and the pieces of fruit to the sponge. We mix very well.
    We add the fruits to the vegan cake.

    We add the fruits to the vegan cake.

  9. Grease the mold with margarine (or sunflower oil) and pour all the dough inside.
  10. Put the mold in the oven, turned on from below at 180 degrees for about 35 minutes.
    Time may vary depending on your oven. To make sure the cake is well done, make sure the outside is golden brown. If it is already golden, and more than 20 minutes of baking have passed, you can open the oven and stick a toothpick into it. If it comes out dry, your vegan cake is done. You can now remove it from the oven and let it rest at room temperature.

    Grease a mold and put the dough inside. Bake.

    Grease a mold and put the dough inside. We bake.

  11. On the other hand, while the cake is baking, we are going to prepare the cream on top.
  12. To do this, we pour a cup of of non-dairy milk, with the heat at medium power.
  13. Add a sliced banana, a splash of agave syrup, and with the help of a hand blender, blend until there are no lumps.
    We prepare the cream for the vegan cake.

    We prepare the cream for the vegan cake.

  14. Now, we recover the loquat and peach remains and add them to the pot.
  15. Let cook for 5 minutes.
  16. Add 2 small teaspoons of fine corn flour and without stopping, beat vigorously with the rods.
  17. Keep the heat on medium-low, continuing to beat with the rods.
  18. When the cream begins to thicken and acquires texture of a light custard, turn off the heat and let it rest.
  19. On the other hand, cut the remains of the apple into segments and Place it on a plate.
  20. Later, bathe it in the juice of half a lemon and a pinch of cinnamon.
  21. Leave to macerate for 5 minutes and place in the oven for 15 minutes at 180 degrees until very lightly browned and tender.
    We prepare the apple for baking.

    We prepare the apple for baking.

    < /div>

  22. When the cake is baked and we have left it to cool until it cools, unmold it and place it on a large plate.
  23. We cover it with the cream and place the baked apples on top .
  24. And voila!


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