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person Serves 6-8 people
timePreparation time: 50 minutes 



For the sponge cake:
  • 300 g of flour type 0
  • 100 g of rice malt
  • 100 g of agave syrup
  • 150 g of rice milk
  • 140 g of corn oil
  • 2 teaspoon of cream of tartar

For the cream:
  • 500 g of vegan custard
  • 100 g of almond cream
  • 60 g of soy cream
  • 100 g of rice malt
  • 100 g of coffee
  • licorice powder


    In a bowl, sift the flour and the baking powder.

    Separately, melt the malt with the milk, oil and agave syrup. Then, mix the dry and liquid ingredients until you get an homogeneous mixture.

    Spread it on a baking tray (double the size of the baking dish) covered with baking paper and bake at 180 ° for about 25 minutes.

    Remove from the oven and let cool before obtaining 2 rectangles of the size of the pan.

    Meanwhile, prepare the cream by mixing the vegan cream, the almond cream, the malt and the soy cream; let it rest in the fridge for at least 30 minutes. Separately prepare the coffee and let it cool.

    Place a layer of sponge cake at the base of the pan, moisten it with coffee, pour a layer of cream and complete with one of sponge cake. Finish with a last layer of cream and decorate with licorice powder.

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