Vegan Punch Cake Slices

TOFU+

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

cake batter for 1 layer - make 3×

• 200 g plant-based milk
• 1 tsp apple cider vinegar
• 200 g all-purpose 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 vegetable oil
• 4 g vegan food coloring (red gel)

assembly

• 400 g raspberry jam

raspberry punch

• 500 ml red wine
• 200 ml rum
• 400 ml orange juice
• 40 ml lemon juice
• 200 g raspberries (fresh)
• 1 lemon
• 1 orange
• 4 cinnamon sticks
• 10 cloves (whole)
• 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 lemon juice
• 200 ml rum
• mixed berries (for decoration)

punch

• 500 g raspberry syrup
• 200 g rum
• 40 g lemon juice

Contains: gluten

How to make it

1. If you are preparing raspberry punch: Combine wine, rum, orange and lemon juice, raspberries, one sliced lemon and orange, cinnamon, cloves, 2 bags of black tea, and sugar in a pot.
2. Heat the punch over medium heat without letting it boil - maintain the temperature under 70-75°C, otherwise the alcohol will evaporate. Let the punch simmer slowly for about half an hour.

Nutrition