Dairy-Free Baumkuchen
Discover the delightful charm of Dairy-Free Baumkuchen, a modern twist on a classic German layered cake that's perfect for those with dairy sensitivities. This recipe swaps traditional dairy ingredients for almond milk and coconut oil, creating a light, moist texture without compromising on taste. The signature Baumkuchen layers are achieved by carefully grilling thinly spread batter under low heat, resulting in a mesmerizing striated design that makes each slice a visual treat. Enhanced with the subtle nuttiness of almond flour and a hint of refreshing lemon, this cake is as flavorful as it is stunning. Finished with a delicate dusting of powdered sugar, it’s ideal for special occasions or an indulgent afternoon tea. A must-try for fans of dairy-free baking and German desserts!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 150 grams All-purpose flour
- 50 grams Almond flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 120 milliliters Unsweetened almond milk
- 1 tablespoon Lemon juice
- 125 milliliters Coconut oil, melted
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 150 grams Granulated sugar
- 30 grams Powdered sugar (for dusting)
Instructions
Preheat the oven to 180°C (356°F) and grease an 8-inch round cake pan, lining the bottom with parchment paper.
In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a small bowl, combine the almond milk with the lemon juice, allowing it to sit for a few minutes to curdle slightly.
In a large mixing bowl, beat the eggs and granulated sugar together until the mixture is light and fluffy, about 4-5 minutes.
Slowly drizzle in the melted coconut oil while continuing to beat the egg mixture. Mix in the vanilla extract.
Alternately add the dry flour mixture and the curdled almond milk to the egg mixture, starting and ending with the flour mixture. Mix until just combined.
Heat your oven grill (broiler) on the low setting. Spread a thin layer of batter (about 2 tablespoons) into the prepared cake pan, using a spatula to even it out.
Place the pan under the grill for 2-3 minutes until the top is golden brown. Remove the pan from the oven, add another layer of batter, and repeat the process until all the batter is used.
Once the final layer is baked (check the color of layers towards the end to prevent burning), let the cake cool for 10 minutes in the pan before removing it to a wire rack to cool completely.
Once cooled, dust the Baumkuchen with powdered sugar before serving.
Nutrition Facts
Calories |
2932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.1 g | 222% | |
| Saturated Fat | 112.2 g | 561% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1400 mg | 61% | |
| Total Carbohydrate | 310.9 g | 113% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 183.7 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 455 mg | 35% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
