Vegan success tart

av Veganske fristelser


Vegan success tart

Perfect for easter, or whenever! 1 cake gives 16 cake slices. Tip: If you want to double this recipe, then bake two cakes on two seperate trays for two rounds.



  • ⅞ dl aquafaba
  • 150 g almond
  • 150 g powdered sugar

    yellow cream:

  • 2 dl vegan cream
  • 200 g sugar
  • 2 tsp vanilla sugar
  • 4 tbsp corn starch
  • 1 tsp yellow powder color
  • 300 g vegan butter


  • 50 g dark chocolate


  1. Put the oven on 160 degrees.
  2. Whisk aqaufaba till its stiff in a machine or with a electric hand whisp. This takes about 5-10 minutes.
  3. Blend almonds in a blender. Let it be some small bites left.
  4. Put the blended almonds and powdered sugar in the stiff aquafaba and whisk together.
  5. Have the cake batter on to a baking tray with baking paper. Do not spread it out, let it be round and put it in the oven for 1/2 hour.
  6. Make yellow cream by putting vegan cream, sugar, vanilla sugar, corn starch and yellow powder color in a casserole. Whisk together and then cook while you whisk. It's done when it has thickened, this takes a few minutes. Let it cool to room temperature.
  7. Put in the vegan butter and whisk together. Put in the fridge to cool completely.
  8. When the cake is done, cool it down and then put it in a cold place. Like a fridge, on the balcony or another cold room. Do this so it's easy to remove to baking paper from the cake, as it's a bit sticky. Pull of the paper slowly when the cake is cold. Take out the yellow cream from the fridge and whisk together. Spread it on the cake.
  9. Melt chocolate and put over the cake. Put in the fridge, so it solidifys. Cut the cake into pieces before serving. I recommend using a pizza wheel. Enjoy a delicious and good cake.