Preheat your oven to 180℃/350℉. Grease a round springform (⌀ 20cm / 8 inches) with coconut oil. Set aside.
In a bowl add flour, baking soda, baking powder, ground tonka bean and combine with a spoon. Set aside.
In another bowl combine all the other ingredients for the cake - the wet ingredients. Combine very well and add to the dry ingredients. Fold everthing together with a spatula. Make sure not to over mix now. Otherwise the cake won't turn out as fluffy as we want it to.
Fill into the springform and bake for about 45 minutes.
Before the end of baking time punch a toothpick in the middle and if it comes out clean the cake is done.
Let cool on a cooling rack.
In a bowl or in your blender mix the vegan butter until really creamy. Add confectioner's sugar as well as almond milk and fruit powder.
Spread the frosting evenly over the cake.
Decorate with pomegranate seeds and enjoy!
Store leftovers in an air tight container in your fridge. Holds up to 3 days.
Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. ?
If you want this cake to be refined sugar free simply leave out the frosting and top with 200 g vegan cream cheese that you sweeten with maple syrup. You can also add some fruit powder here.
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