Vegan Cake with Vanilla Custard and Red Berries

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recipe by Nicole Just la Veganista https://www.nicole-just.de/blog

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    690
based on 3 ratings

The base of this wonderful vegan cake is an airy shortcrust pastry filled with creamy vanilla custard and fresh berries or fruits of the season. This recipe is super simple and makes a perfect vegan cake for summer! User generated recipes have not been re-tested by Kenwood.

recipe updated May 30, 2024

Ingredients

  • Blueberries icon
    Blueberries
    100 g
  • Raspberries icon
    Raspberries
    100 g
  • Mint leaves icon
    Mint leaves
    as needed
  • Pastry flour icon
    Pastry flour
    300 g
  • Caster sugar icon
    Caster sugar
    190 g
  • Salt icon
    Salt
    1 pinch
  • Vanilla extract icon
    Vanilla extract
    3 teaspoons
  • Baking powder icon
    Baking powder
    1 teaspoon
  • Non-dairy margarine icon
    Non-dairy margarine
    100 g
  • Apple purée icon
    Apple purée
    40 g
  • Water icon
    Water
    2 tablespoons
  • Vegetable whipping cream icon
    Vegetable whipping cream
    200 g
  • Coconut yogurt icon
    Coconut yogurt
    400 g
  • Vanilla pudding mix icon
    Vanilla pudding mix
    35 g
  • Fine wheat semolina icon
    Fine wheat semolina
    2 tablespoons
  • Mixed berries icon
    Mixed berries
    as needed

Tools

  • kCook icon Oven
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Square pan - 8"

Step preview

  1. Attach the K-Beater
  2. Add pastry flour, caster sugar, salt, vanilla extract and baking powder to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted - 10 sec, Speed 1
  5. Then add non-dairy margarine, apple purée and water to the Cooking Chef XL Bowl
  6. Mix with splashguard fitted until well combined - 2 min, Speed 2
  7. Grease a clean square pan
  8. Transfer content of Cooking Chef XL Bowl to square pan
  9. Line until covered and press down
  10. Prick the base
  11. Cover with plastic wrap
  12. Chill in fridge - 30 min
  13. Pre-heat oven - 170°C
  14. Clean Cooking Chef bowl
  15. Attach the Whisk
  16. Add vegetable whipping cream to the Cooking Chef XL Bowl
  17. Whisk with splashguard fitted - 1 min 30 sec, Speed Max
  18. Then add coconut yogurt, vanilla extract, caster sugar, vanilla pudding mix and fine wheat semolina to the Cooking Chef XL Bowl
  19. Whisk with splashguard fitted - 1 min 30 sec, Speed Max
  20. Remove the dough from the fridge
  21. Bake - 10 min, 170°C
  22. Remove from oven
  23. Add blueberries and raspberries to the square pan
  24. Pour content of Cooking Chef XL Bowl into square pan
  25. Bake - 45 min, 170°C
  26. Remove from oven and let cool
  27. Decorate with mixed berries and mint leaves
  28. Serve
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