← All recipes

🍰 Vegan Easter Lamb Cake

315 kcal · 30 min · 4 servings

Ingredients

• vegan margarine 130 g
• fine semolina 30 g
• lemon 1 pc.
• vanilla sugar 1 packet
• sugar 80 g
• soy drink 140 ml
• wheat flour, type 405 240 g
• almonds, ground 80 g
• baking powder 1 tsp
• powdered sugar 2 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Take a lamb-shaped mold and grease it with one tablespoon of margarine.
3. 3. Pour semolina into the mold and tilt it so that the entire bottom is covered.
4. 4. Tap out the excess semolina from the mold.
5. 5. Thoroughly rinse a lemon under hot water.
6. 6. Finely grate one teaspoon of the lemon zest.
7. 7. Place soft margarine, vanilla sugar, the lemon zest, and sugar in a bowl.
8. 8. Beat the ingredients with a hand mixer until frothy.
9. 9. Stir in the soy drink gradually.
10. 10. Work everything into a smooth dough.
11. 11. Mix flour, almonds, and baking powder in a separate bowl.
12. 12. Sift the dry mixture through a fine sieve into the dough mixture.
13. 13. Gently fold the dry mixture into the dough.
14. 14. Fill the dough into the prepared mold.
15. 15. Bake the cake in the oven for about 45 minutes.
16. 16. Let the mold cool down briefly after baking.
17. 17. Remove the cake from the mold.
18. 18. Let the cake cool completely on a wire rack.
19. 19. Dust the cooled lamb with powdered sugar.
20. 20. Serve the cake and enjoy.

Nutrition per serving

• kcal: 315
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 47 g