Vegan Baumkuchen

Indulge in the artistry of baking with this Vegan Baumkuchen, a plant-based twist on the traditional “tree cake” that beautifully showcases its signature layers. This recipe layers a light and fluffy vegan batter, infused with zesty lemon and rich vanilla, under the grill to create a mesmerizing striped effect reminiscent of tree rings. Topped with a decadent dark chocolate glaze made silky smooth with coconut oil, this cake is as elegant as it is delicious. Perfect for special occasions or as an impressive dessert centerpiece, this recipe delivers indulgence without dairy or eggs, proving that vegan baking can be both stunning and satisfying. With minimal prep time and a mesmerizing payoff, this multi-layered masterpiece is sure to captivate everyone at your table.

Nutriscore Rating: 43/100

Prep Time:45 mins

Cook Time:90 mins

Total Time:135 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

In a small bowl, combine the almond milk and apple cider vinegar, stirring to create vegan buttermilk. Let it sit for about 5 minutes.

Step 3

In a separate large bowl, sift together the flour, cornstarch, baking powder, and salt. Mix well and set aside.

Step 4

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.

Step 5

Gradually add the applesauce to the butter mixture, beating until well combined.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Allow the layered cake to cool in the pan for 10 minutes, then turn it onto a wire rack to cool completely.

Step 10

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.

Step 11

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.

Step 12

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

Serving size	(1030.2g)

Amount per serving	% Daily Value*
Calories	3355.6

Total Fat 160.5g	0%
Saturated Fat 97.4g	0%
Polyunsaturated Fat 0.9g
Cholesterol 14.1mg	0%
Sodium 2453.8mg	0%
Total Carbohydrate 447.2g	0%
Dietary Fiber 20.4g	0%
Total Sugars 278.2g
Protein 31.3g	0%

Vitamin D 79.2IU	0%
Calcium 557.4mg	0%
Iron 31.4mg	0%
Potassium 1762.0mg	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: 43.0%

Protein: 3.7%

Carbs: 53.3%