Vegan Easter lamb

A classic that no Easter celebration should be without! Our version with classic baking oil is also vegan and a treat for the whole family.

Leicht

55 min.

Vegan

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Ingredients

120 g Spelt flour

40 g Hazelnuts, grated

70 g Sugar

70 ml Back-Öl Klassik

150 ml Mineral water, sparkling

2 EL Cocoa powder

1 TL Vanilla extract

1 heaped teaspoon Baking powder

Pinch Feines Premium Bio-Meersalz

Byodo Baking Oil Classic and flour for the mold

Preparation

Preheat the oven to 180 °C fan oven.

Mix the flour, sugar, grated hazelnuts, cocoa powder, vanilla extract, baking powder and salt in a bowl. Add the water and oil to the dry ingredients and mix.

Spray the tin with classic baking oil and flour it.
Pour the cake batter into the tin about 3/4 of the way up and bake the lamb on the bottom shelf for approx. 35 to 40 minutes. Do not forget the stick test.

Recipe properties Baking with oil Easter Lactose free simple Vegan Vegan baking Vegetarian