Vegan Sponge Cake With Wild Garlic – DrNewMed Healthy Recipes for Healthy Eating

A hearty ode to my preferred cake, Marble Cake, which is best when covered in a thick coating of chocolate, you can find my preferred recipe here. But getting back to the wild garlic, the cake is made of a green wild garlic pesto dough and a light, savoury dough with almonds. A lovely creamy vegan feta cream cheese filling is also included. Nothing changes for the better!

Ingredients

170 g wild garlic
2 cloves of garlic
100 ml olive oil
2 tbsp yeast flakes
Salt
pepper
50 g plant-based feta cheese
50 g plant-based cream cheese
plant-based milk (optional)
Salt
pepper
350 g wheat flour type 405 or spelled flour type 630
16 g (1.5 tbsp) baking powder
1 tbsp salt
1 tbsp onion powder
4 tbsp yeast flakes
4 tbsp (28 g) egg replacer
200 ml sparkling water
400g vegan skyr
150 grams of walnuts
vegan butter for greasing

Instructions

Preheat the oven to 180°C (circulating air). For the pesto, roughly chop the wild garlic and wild garlic and place in a bowl. Add the olive oil and yeast flakes and blend with the immersion blender until you have a smooth pesto. Season with salt and pepper.
For the filling, mash the vegan feta with a fork. Add the plant-based cream cheese and mix well. If the cream cheese used is very firm, add a little plant-based milk. Season with salt and pepper.
For the dough, place the flour, baking powder, salt, onion powder, and yeast flakes in a large bowl and mix together. Mix the vegan eggs with sparkling water and also add to the bowl. Then add the plant-based skyr and mix everything well with the hand mixer.
Divide the dough into two equal portions and place in separate bowls. Mix the first half of the dough with the wild garlic pesto. Add the walnuts to the second half of the batter and fold in.
Grease the baking pan thoroughly with vegan butter and first add the green wild garlic batter. Using two spoons, spread the creamy filling on top in portions (portions should be about the size of a walnut). Then cover with the second, “neutral” half of the dough. Bake the cake at 180°C (circulating air) for about 45 minutes.