Vegan Gevulde Koek
Indulge in the irresistible charm of Dutch baking with this Vegan Gevulde Koek recipe, a plant-based twist on the classic almond-filled confection. These buttery golden cookies feature a flaky, melt-in-your-mouth crust made from vegan butter and almond milk, encasing a rich, sweet almond paste filling elevated with a hint of lemon zest and almond extract. Finished with a glossy aquafaba glaze and crowned with a whole almond, these treats are as stunning as they are delicious. Perfect for tea time or a delightful snack, this recipe is completely dairy-free, egg-free, and incredibly easy to whip up. Bake a batch of these vegan Dutch delights for a truly authentic and cruelty-free indulgence!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 100 grams sugar
- 150 grams vegan butter
- 1 teaspoon baking powder
- 50 milliliters almond milk
- 200 grams almond flour
- 100 grams powdered sugar
- 1 teaspoon lemon zest
- 1 teaspoon almond extract
- 2 tablespoons aquafaba
- 12 pieces whole almonds
Instructions
In a large mixing bowl, combine the all-purpose flour, sugar, and baking powder. Mix well.
Add the vegan butter and using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Gradually add almond milk until the dough just comes together. Do not overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
In another bowl, prepare the filling by combining almond flour, powdered sugar, lemon zest, almond extract, and one tablespoon of aquafaba. Mix until smooth and set aside.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough to about 3mm thickness. Cut out 24 circles using a cookie cutter (about 8cm in diameter).
Place half of the cut-out circles on the prepared baking sheet.
Spoon about a tablespoon of the almond filling onto each circle, leaving a small border around the edges.
Cover each filled circle with another dough circle, pressing the edges to seal. You can use a fork to crimp the edges.
Brush the tops with the remaining aquafaba, then top each koek with a whole almond.
Bake in the preheated oven for 20-25 minutes, or until golden brown.
Allow the koeken to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
4065 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.5 g | 293% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1454 mg | 63% | |
| Total Carbohydrate | 444.1 g | 161% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 209.6 g | ||
| Protein | 72.4 g | 145% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 594 mg | 46% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 402 mg | 9% | |
*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.
