Vegan healthy raspberry slices
Cuisine: Sweets
Author: Annelina Waller
Prep time: 60 mins
Cook time: 30 mins
Total time: 1 hour 30 mins
Ingredients
  • 150g flour* (we use a gluten-free wholemeal flour mix)
  • 50 g sparkling water (water if necessary)
  • 100 g plant-based milk
  • 50 g plant-based yogurt or skyr
  • 40 g raspberries
  • 60 g agave (or more if you like it sweeter, alternatively: maple syrup)
  • 30 g coconut oil
  • ½ pinch baking powder
  • ½ lemon or 1 small dash of apple cider vinegar
  • 1 tsp psyllium husks
  • *you can of course also use flour containing gluten.
  • For the cream
  • 450 g skyr
  • 150-200 g fresh raspberries
  • lemon juice to taste
  • vanilla
  • optional: 1 dash of agave syrup
Instructions
  1. Preheat the oven to 200 degrees top/bottom heat. Mix all the ingredients for the batter and spread it out in a tin. The cake needs about 30 minutes in the oven. If it gets dark too quickly, simply turn down to 180 degrees or cover.
  2. Leave the cake to cool for 1-2 hours (not in the fridge or freezer) and then spread the cream on top.
Calories: 168 Fat: 5,6 Protein: 10,5
Recipe by Annelina Waller at https://annelinawaller.com/vegan-healthy-raspberry-slices/