Vegan Punch Cake Slices
SlovakDessertsspecial occasionmake aheadfruity
TOFU+
Recipe by Nikoleta · @surovadcerka
Punch slices are a retro classic, and the punch itself is where they're usually ruined. It must never boil — held under 70–75 °C, the alcohol stays in; let it bubble and you've made warm fruit juice. Half an hour of slow steeping, then strain out the fruit and spices completely.
The pink middle layer gets its smooth top crust scraped off before soaking. That crust is a seal; take it away and the sponge drinks the punch properly instead of sitting in it.
Ten minutes on one side, flip, ten minutes on the other. Then a night in the fridge before cutting — a cake this wet needs the time to firm up, and slicing it early tears the layers apart. Forty slices.
Preview — the exact amounts and the full method are in the app.
Open in Tofu
Ingredients
cake batter - make 3
- 200 g plant-based milk
cake battecake batter - make 3r
- 1 tsp apple cider vinegar
cake batter - make 3
- 200 g all-purpose wheat flour
- 40 g cornstarch
- 120 g powdered sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground vanilla
- 1 pinch salt
- 80 g aquafaba or plant-based milk
- 45 g neutral oil
- 4 g vegan red gel food coloring
assembly
- 400 g raspberry jam
raspberry punch
- 500 ml red wine
- 200 ml rum
- 400 ml orange juice
- 40 ml fresh lemon juice
- 200 g fresh raspberries
- 1 lemon
- 1 orange
- 4 cinnamon sticks
- 10 whole cloves
- 2 black tea bags
- 200 g granulated sugar
- 20 g beetroot powder or vegan red food coloring (optional)
glaze
- 300 g powdered sugar
- 6 tsp raspberry syrup
- 60 ml fresh lemon juice
- 200 ml rum
- fresh berries and fruit for decoration
punch
- 500 g raspberry syrup
- 200 g rum
- 40 g lemon juice
Contains: gluten
How to make it
Nutrition
210Calories
1 gProtein
39 gCarbs
1 gFat
1 gFiber
per serving
