Dairy-Free Bienenstich (Bee Sting Cake)

Experience the sweet indulgence of Dairy-Free Bienenstich (Bee Sting Cake), a plant-based take on the classic German dessert. This fluffy yeast cake features a luscious coconut cream filling and a rich almond-maple topping, offering a perfect balance of textures and flavors while being entirely dairy-free. Made with unsweetened almond milk, coconut oil, and a hint of vanilla, this recipe reimagines tradition with wholesome, vegan-friendly ingredients. Whether you're catering to dietary needs or simply craving a delightful treat, this cake is a show-stopping centerpiece for any gathering. Serve it chilled to allow the creamy filling to set beautifully, and watch it disappear slice by slice!

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 8

Ingredients

• 250 grams All-purpose flour
• 7 grams Instant yeast
• 50 grams Sugar
• 1 teaspoon Salt
• 150 milliliters Unsweetened almond milk
• 60 grams Coconut oil (melted)
• 1 teaspoon Vanilla extract
• 50 grams Slivered almonds
• 3 tablespoons Maple syrup
• 200 grams Coconut cream (from chilled coconut milk)
• 2 tablespoons Cornstarch
• 2 tablespoons Water
• 1 teaspoon Vanilla extract (for filling)
• 50 grams Sugar (for filling)

Directions

Step 1

In a large mixing bowl, combine the flour, instant yeast, sugar, and salt.

Step 2

Warm the almond milk to around 110°F (43°C) and add it to the dry ingredients along with melted coconut oil and vanilla extract.

Step 3

Mix until a soft dough forms, then knead on a lightly floured surface for about 5 minutes until smooth.

Step 4

Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.

Step 5

Preheat the oven to 350°F (175°C) and line a 9-inch (23 cm) springform pan with parchment paper.

Step 6

For the topping, heat maple syrup and coconut oil in a saucepan over medium heat until combined. Add slivered almonds and stir.

Step 7

Once the dough has risen, punch it down and press it into the prepared springform pan.

Step 8

Spread the almond topping evenly over the dough.

Step 9

Bake for 25-30 minutes or until golden brown and cooked through.

Step 10

While the cake bakes, make the filling by mixing the coconut cream, sugar, vanilla extract, cornstarch, and water in a saucepan. Heat over medium heat, stirring constantly until thickened. Allow to cool.

Step 11

Once the cake has cooled, slice it horizontally into two layers.

Step 12

Spread the vanilla filling on the bottom layer, then place the top layer (with the almond topping) back on.

Step 13

Chill the cake for at least 1 hour before serving to allow the filling to set.

Nutrition Facts

Serving size	(926.7g)

Amount per serving	% Daily Value*
Calories	3028.0

Total Fat 158.2g	0%
Saturated Fat 113.7g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2495.6mg	0%
Total Carbohydrate 371.7g	0%
Dietary Fiber 18.1g	0%
Total Sugars 148.8g
Protein 45.8g	0%

Vitamin D 55.7IU	0%
Calcium 438.3mg	0%
Iron 21.5mg	0%
Potassium 1412.6mg	0%

*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.

Source of Calories

Fat: 46.0%

Protein: 5.9%

Carbs: 48.1%