Vegan Pound Cake with Vanilla Pudding & Strawberries | Zucker&Jagdwurst

Ingredients

• For the batter:
• 340 g (2.75 cups) wheat flour type 405 or spelt flour type 603
• 150 g (0.66 cup) sugar
• 8 g (1.5 tsp) baking powder
• 8 g (1.5 tsp) vanilla sugar
• 425 ml (1.75 cups) sparkling water
• 75 ml (0.33 cup) sunflower oil
• 20 g (0.75 oz) unsweetened cocoa powder
• For the vegan buttercream:
• 74 g (2.66 oz) vegan vanilla custard powder
• 80 g (0.33 cup) sugar
• 1 l (4.25 cups) soy or nut milk
• 125 g (1 stick) vegan butter (room temperature)
• 300 g (10.5 oz) strawberries
• For the chocolate layer and decoration:
• 100 g (3.5 oz) dark chocolate
• 2 tbsp coconut oil
• 200 g (7 oz) strawberries