← All recipes

🍰 Vegan Sunny-Side-Up Cake Recipe

432 kcal · 30 min · 4 servings

Ingredients

• lemon 1 pc.
• peaches from the can 960 g
• wheat flour, Type 405 400 g
• sugar 300 g
• vanilla sugar 1 packet
• baking powder 1 packet
• salt pinch
• oat drink 600 ml
• rapeseed oil 120 ml
• apple cider vinegar 1 tsp
• vanilla pudding powder 1 packet
• vegan fresh spread, plain 300 g
• pistachios, chopped 20 g

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Wash the lemon thoroughly under hot water.
3. 3. Grate about one teaspoon of fine lemon zest.
4. 4. Drain the peaches in a sieve.
5. 5. Let the peaches drip dry.
6. 6. Collect the draining peach liquid in a container.
7. 7. Add flour, 200 grams of sugar, vanilla sugar, baking powder, and salt to a bowl.
8. 8. Mix the dry ingredients well together.
9. 9. Pour 200 milliliters of oat drink into the bowl.
10. 10. Add 200 milliliters of the collected peach liquid.
11. 11. Add the oil to the bowl.
12. 12. Add the grated lemon zest.
13. 13. Whisk everything with a hand mixer until you have a smooth batter.
14. 14. Add the apple cider vinegar to the batter.
15. 15. Mix the batter briefly again.
16. 16. Line a baking tray with baking paper.
17. 17. Spread the batter evenly onto the baking tray.
18. 18. Bake the cake in the oven for about 25 minutes until golden brown.
19. 19. Take the cake out of the oven.
20. 20. Let the cake cool down completely.
21. 21. Take a separate bowl.
22. 22. Add 6 tablespoons of the remaining oat drink to the bowl.
23. 23. Add 4 tablespoons of sugar.
24. 24. Add vanilla pudding powder.
25. 25. Whisk these ingredients well together.
26. 26. Pour the remaining oat drink into a saucepan.
27. 27. Bring the oat drink to a boil on high heat.
28. 28. Add the mixed pudding mixture to the hot saucepan.
29. 29. Boil the mixture for about 1 minute while stirring constantly.
30. 30. Remove the saucepan from the heat.
31. 31. Let the pudding cool down.
32. 32. Add cream cheese to the cooled pudding.
33. 33. Whisk the pudding and cream cheese well.
34. 34. Spread the pudding cream evenly over the cooled cake.
35. 35. Take the peach halves.
36. 36. Arrange the peach halves on the cream.
37. 37. Place the cake in the refrigerator for about 1 hour.
38. 38. Finely chop the pistachios.
39. 39. Garnish the cake with the chopped pistachios before serving.

Nutrition per serving

• kcal: 432
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 68 g