R32 3 perfect, vegan cakes for your summer

Last week we visited the picnic from Mit Vergnügen and brought along some of our picnic-recipes, we showed you last week. That was yummy! But we also brought along three yummy cakes, that are perfect for your summer picnic, barbecue or dinner. We earned a lot of “Uhhhs”, “Oohhhhs” and “Huiiiis” for them. The recipes are quite easy, for such an amazing result. They are refreshing, fruity and like summer at the same time. For all of them you need our recipe for vegan sponge cake. Scroll down for the three different toppings. We love these cakes, how about you?

R32 3 perfect, vegan cakes for your summer

Vegan Sponge Cake

1 small cake 45 minutes

Ingredients

  • 225 g (2 cups) flour
  • 170 g (0.85 cup) sugar
  • 250 ml (1 cup) sparkling water
  • 50 ml (0.25 cup) plantbased oil
  • 2 tbsp baking powder
  • 1 tbsp vanilla sugar

Instructions

  1. Preheat your oven to 180°C/350°F.
  2. Mix in a bowl: flour, sugar, vanilla sugar, baking powder. Whisk until combined.
  3. Add the oil and the sparkling water. Mix the dough for another time.
  4. Grease a cake pan and add the dough. If you use a big cake pan (18-20 cm diameter) bake for 20-30 minutes. If you use a small cake pan (14 - 16 cm diameter) bake for 30 to 40 minutes.
  5. Test with a wooden stick if your sponge cake is done.
R32 3 perfect, vegan cakes for your summer

Vegan Oreo-Blueberry-Cream Cake with Mint

12 pieces 90 minutes (+ time to chill)

Ingredients

  • 1 Basic Sponge Cake (recipe on the blog)
  • 1 package Oreo Cookies
  • 200 g (7 oz) blueberries
  • 200 ml (0.8 cup) vegan cream (for example Schlagfix)
  • 3 tbsp stabilizer for whipping cream
  • 3 tbsp of vanilla sugar
  • 1 chocolate bar
  • 1 bunch mint

Instructions

  1. Bake Sponge Cake like instructed on our blog and allow to completely cool down.
  2. Add cream, stabilizer and vanilla sugar in a high container and whip until peaks form.
  3. Crush Oreo Cookies, wash blueberries and wash and chop mint. Fold in to whipped cream.
  4. Now spread whipped cream on sponge cake.
  5. Melt chocolate in a waterbath and transfer the chocolate in an icing bag. Let chill for a few minutes. Cut the icing bag a little and drizzle some melted chocolate on top of the cake.
  6. Top with more Oreo Cookies, mint leaves and blueberries.
  7. Store in your fridge, but serve within the next few hours.
R32 3 perfect, vegan cakes for your summer

Vegan Papaya-Maracuja-Cheesecake

12 pieces 90 minutes (+ time to chill)

Ingredients

  • 1 Basic Sponge Cake
  • 200 g (7 oz) vegan curd
  • 200 ml (0.8 cup) cream to whip (for example Schlagfix)
  • 2 packages of vanilla sugar
  • 2 packages of stabilizer for whipping cream
  • 3 tbsp agave syrup
  • 1/4 papaya
  • 3 maracuyas

Instructions

  1. Bake Sponge Cake like instructed on our blog and allow to completely cool down.
  2. Add cream, stabilizer and vanilla sugar in a bowl and whip until peaks form.
  3. For cheesecake-cream mix whipped cream and vegan curd. Add some agave syrup if needed.
  4. Peel, de-seed and dice papaya.
  5. Spread cheesecake cream all over the sponge cake and top with papaya and maracuyas.
  6. Let chill for at least two hours.
R32 3 perfect, vegan cakes for your summer

Vegan Berry-Thyme-Cream Cake with Sugar-Butter-Cream

12 pieces 90 minutes (+ time to chill)

Ingredients

  • 1 basic sponge cake (recipe on the blog)
  • 300 g (10.6 oz) strawberries
  • 200 g (7 oz) blueberries
  • 100 g (3.5 oz) vegan butter
  • 3 tbsp brown sugar
  • 200 ml (0.8 cup) cream to whip
  • 2 packages of vanilla sugar
  • 2 packages of stabilizer for whipping cream
  • 15 g (0.5 oz) thyme
  • 100 g (3.5 oz) dark, vegan chocolate

Instructions

  1. Bake Sponge Cake like instructed on our blog and allow to completely cool down.
  2. Whip cream, stabilizer and vanilla sugar in a high container until peaks form.
  3. Wash thyme and pick leaves of 3/4 of the stalks.
  4. Wash strawberries and blueberries and quarter the strawberries.
  5. For the butter-sugar-cream mix the butter and the sugar. That simple! Ha.
  6. Spread whipped cream on sponge cake and spread your butter-sugar-cream on top.
  7. Top with berries and thyme stalks.
  8. Let chocolate melt in a waterbath and transfer in an icing bag. Cut the icing bag a little and drizzle some melted chocolate on it.
  9. Let chill for at least 2 hours.
R32 3 perfect, vegan cakes for your summer
Isa Zucker
Isa Zucker

Isa Zucker loves cake and potato salad. On a perfect sunday she wants to eat fresh waffles and homemade lemonade.