Vegan Baumkuchen
Indulge in the artistry of baking with this delightful Vegan Baumkuchen, a plant-based twist on the classic German "tree cake." Famous for its distinctive multi-layered appearance, this cake is crafted by grilling thin layers of batter to golden perfection—creating a mesmerizing striped pattern. Made with almond milk, vegan butter, and applesauce, this recipe is entirely dairy-free and egg-free yet incredibly moist and flavorful. A touch of lemon zest enhances its vibrant taste, while a rich dark chocolate glaze adds an indulgent finishing touch. Perfect for special occasions or as a show-stopping dessert, this vegan version of Baumkuchen is sure to impress your guests with its beauty and taste. Whether you're vegan or simply seeking an innovative cake recipe, this is a must-try masterpiece!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 30 grams Cornstarch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 240 milliliters Almond milk
- 1 teaspoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 150 grams Granulated sugar
- 100 grams Vegan butter
- 1 teaspoon Lemon zest
- 120 grams Unsweetened applesauce
- 200 grams Dark chocolate
- 1 tablespoon Coconut oil
Instructions
Preheat your grill or oven with a grill function to 220°C (428°F). Prepare a 20cm round cake pan by greasing it with a little vegan butter and lining the bottom with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar, stirring to create vegan buttermilk. Let it sit for about 5 minutes.
In a separate large bowl, sift together the flour, cornstarch, baking powder, and salt. Mix well and set aside.
In another mixing bowl, cream together the vegan butter and sugar until light and fluffy, using an electric mixer or whisk. Add in the lemon zest and vanilla extract, mixing well.
Gradually add the applesauce to the butter mixture, beating until well combined.
Alternately add the dry ingredients and the prepared vegan buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix until just combined to form a smooth batter.
Spread a thin layer of batter over the bottom of the prepared cake pan. Place the pan under the grill for about 2-3 minutes, or until the top is golden brown.
Remove the pan from the oven, and spread another thin layer of batter over the already baked layer. Return under the grill and repeat this process until all the batter is used, and you have around 10-12 baked layers.
Allow the layered cake to cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.
To make the chocolate glaze, melt the dark chocolate and coconut oil in a heatproof bowl over a saucepan of simmering water, stirring until smooth.
Once the cake is fully cooled, pour the chocolate glaze over the top, allowing it to drip down the sides. Use a spatula to spread the glaze evenly.
Let the glaze set at room temperature for about 30 minutes before serving. Slice the cake with a sharp knife to reveal the beautiful layers and enjoy!
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 296 mg | 13% | |
| Total Carbohydrate | 54.1 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 26.3 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 173 mg | 4% | |
*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.
