Vegan Bienenstich (Bee Sting Cake)

Delightfully decadent and completely dairy-free, this Vegan Bienenstich (Bee Sting Cake) is a plant-based twist on the classic German dessert. This recipe masterfully blends a soft, yeasted cake base with a luscious vanilla custard filling made from almond milk, vegan whipping cream, and a touch of turmeric for natural color. Topped with a golden, caramelized almond glaze infused with maple and coconut oil, this cake boasts a perfect balance of textures—fluffy, creamy, and delightfully crunchy. Crafted with simple pantry staples, the recipe is both approachable and indulgent, making it ideal for special occasions or an afternoon treat. Whether you're vegan or simply seeking a dairy-free dessert, this cake is sure to impress with its elegant flavors and show-stopping presentation.

Nutriscore Rating: 46/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 8

Ingredients

• 300 g All-purpose flour
• 7 g Instant yeast
• 75 g Sugar
• 1 tsp Salt
• 200 ml Unsweetened almond milk
• 50 g Vegan butter
• 1 tsp Vanilla extract
• 45 g Cornstarch
• 0.25 tsp Turmeric
• 200 ml Vegan whipping cream
• 60 g Sliced almonds
• 3 tbsp Maple syrup
• 2 tbsp Agave syrup
• 2 tbsp Coconut oil

Directions

Step 1

In a large mixing bowl, combine flour, yeast, 50g sugar, and salt. Mix well.

Step 2

Warm the almond milk until lukewarm and mix in melted vegan butter and vanilla extract.

Step 3

Pour the wet ingredients into the dry mixture and knead until a smooth dough forms. This should take about 8-10 minutes.

Step 4

Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.

Step 5

For the almond topping, combine sliced almonds, 25g sugar, maple syrup, and coconut oil in a small saucepan. Heat over low, stirring until well combined. Set aside to cool.

Step 6

Preheat the oven to 180°C (350°F). Grease a 9-inch springform pan.

Step 7

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

Step 8

Spread the almond topping evenly over the dough.

Step 9

Bake in the preheated oven for 20-25 minutes or until the top is golden brown. Let it cool completely.

Step 10

For the custard filling, mix cornstarch and turmeric with a bit of almond milk in a saucepan to form a paste. Then add the remaining almond milk and agave syrup. Cook over medium heat, stirring constantly, until it thickens.

Step 11

Remove from heat and let the custard cool, covering it with plastic wrap to avoid a skin forming.

Step 12

Whip the vegan whipping cream until soft peaks form, then fold it into the cooled custard until smooth.

Step 13

Once the cake is cooled, carefully slice it horizontally to create two layers.

Step 14

Spread the custard filling evenly on the bottom layer and place the top cake layer back on.

Step 15

Chill the assembled cake in the refrigerator for at least 1 hour before serving.

Nutrition Facts

Serving size	(1069.2g)

Amount per serving	% Daily Value*
Calories	3467.6

Total Fat 163.3g	0%
Saturated Fat 104.2g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 2889.4mg	0%
Total Carbohydrate 447.2g	0%
Dietary Fiber 19.0g	0%
Total Sugars 146.4g
Protein 47.5g	0%

Vitamin D 74.3IU	0%
Calcium 585.0mg	0%
Iron 17.8mg	0%
Potassium 965.3mg	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: 42.6%

Protein: 5.5%

Carbs: 51.9%