For the batter
400g all purpose flour
100g cane suger
1 package vanilla sugar
100g vegan butter ( melted )
1 tablespoon fruit-powder @theorganiclab.eu Pink Pitaya
1 tablespoon baking powder
2 tbsp applecider vinegar
For the filling:💕💗💕
1 cup vegan butter
the thick part from a can coconut ( put them in the fridge overnight ) 1 cup
1/2 cup nut butter
1/2 - 1 cup powdered suger
1 tablespoon fruitpowder of your choice from @theorganiclab.eu
Strawberries for decoration
Now let sit the plantmilk with the applecider vinegar for about 10 minutes.
preheat the oven on 180 degrees.
Mix the dry ingredients in a bowl and put the wet and stir well combined. Put the dough in two baking trays and bake it for about 25 minutes. Let it cool down. Meanwhile you can make the glaze. Beat the butter creamy and then put the coconut cream and mix lit really long. Then put the nutbutter, fruitpowder and vanilla in the filling. If the topping is creamy and thick it's ready !
Cut the 2 cakes in 4 pieces and give the jam and the coconutfilling inside. Now you can let sit the cake in the fridge.