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    Home » Vegan Baking Recipes

    Vegan Cherry Vanilla Custard Chocolate Cake (German Donauwelle)

    Published: Mar 10, 2020 · Modified: Feb 17, 2021 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

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    Vegan Cherry Vanilla Custard Chocolate Cake, also known as German Donauwelle - this classic cake from Germany is super easy to bake in vegan.

    The sheet cake made from a vanilla and chocolate sponge batter with cherries that create a wave pattern when baked, covered with a vanilla “butter”cream and chocolate icing is the perfect cake for dessert or for the afternoon table with a cup of coffee or tea.

    This delicious airy Cherry Vanilla Custard Cake, sometimes even known as Snow White Cake, is also popular at birthday parties.

    A couple pieces of the vegan custard cherry chocolate cake (Donauwelle) on a plate with some are blurred out to focus the middle cake.

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    My grandmother and my mom used to bake a Cherry Vanilla Custard Chocolate Cake. And I have so many childhood memories with this cake.

    That is why I wanted to create a vegan version of such a traditional cake.

    The vegan Donauwelle is a sheet cake and therefore this cake is ideal if you expect several people, e.g. at a birthday party.

    Prepare the cake as a dessert if you fancy something sweet, or prepare it as a snack and eat it at coffee and cake time.

    What are Donauwellen?

    The Donauwelle is a sheet cake made from batter. Donauwelle means: Danube the river and Welle means waves.

    A light vanilla dough and a dark chocolate dough, as well as cherries, butter cream and coated with a chocolate glaze.

    The cherries are pressed lightly into the dough and this creates waves during baking, which are intended to indicate the waves of the Danube.

    The chocolate glaze can be decorated in a wave-like manner as well.

    Where do Donauwellen come from?

    Unfortunately, I could not make out any exact details, but the cake is said to have been invented in a city that has a connection to the Danube.

    A baker tried this cake and then named it because of the optical waves after the Danube.

    A piece of the vegan custard cherry chocolate cake (German Donauwelle) on a plate with a platter of the cake in the background and one piece in front.

    Ingredients

    Just a quick overview what ingredients are in these vegan cherry custard bars.

    The exact amount is written down below in the recipe card.

    Cashew butter or almond butter

    Almond milk

    Sweetener (raw cane sugar, coconut sugar, dates or apricots, pureed and dried)

    Potato starch

    Vanilla extract

    Flour

    Almond flour or ground almonds, finely blanched

    Baking powder

    Sparkling water

    Milk

    Cherries

    Pudding cream:

    Milk

    Sugar

    Food starch

    Turmeric

    Vanilla extract

    Coconut milk (solid part)

    Chocolate Glaze:

    Dark chocolate

    Almond Butter

    Close up of one vegan custard cherry chocolate cake (Donauwelle)

    Which cherries to use?

    For the cake, you can take frozen cherries or cherries out of the glass. If you use frozen ones, let them thaw and drain beforehand.

    Instruction

    Preheat the oven to 350°F (175°C).

    First you mix the moist ingredients such as almond butter (cashew butter), almond milk, vanilla extract, and sweetener until creamy.

    Mix the dry ingredients together and add the wet ingredients to the dry ingredients while stirring.

    Add sparkling water slowly and stir until you get a smooth batter.

    Now prepare a baking sheet or a large baking dish. I use baking paper for this. Now put half of the batter into the mold.

    And stir the cocoa powder into the remaining dough. Now pour the chocolate batter into the light batter and spread it evenly.

    Now take the cherries and distribute them evenly in the form. Do not place them too close to each other, so that waves can also arise during baking.

    Now bake the dough in the oven for about 25 minutes.

    Pudding cream:

    Cook the custard with the almond milk, sweetener, cornstarch, and vanilla extract.

    Put the pudding in a bowl and cover it airtight, e.g. a cling film, and let it cool down to room temperature.

    When the pudding has cooled, take the solid part of the coconut milk and stir it until creamy. Now slowly put the cooled pudding under the coconut cream.

    Spread the cream on the cooled cake and let the cream set. I place the cake in the fridge.

    Chocolate Glaze:

    For this I melt the chocolate and almond butter in a water bath and then spread it on the firm cream.

    Vegan Custard Cherry Chocolate cake (Donauwelle) with one piece of the platter in focus.

    Storage

    Do you still have leftovers from the vegan Cherry Cake? No problem. Store the rest in the refrigerator in a container for up to 3 days.

    Or freeze the Donauwelle in pieces. When you want some, thaw the cake in the refrigerator. The Danube waves stay in the freezer for about 3 months.

    More vegan Cake Recipes:

    • Snow White Cake
    • Mandarin Cheesecake 
    • NY Style Cheesecake
    • Blackberry Poppy Seed Crumble Cake

    Pin for Later!

    Graphic of the vegan custard cherry chocolate cake with a text layover in the middle

    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Enjoy your Meal, Jasmin
    Continue to Content
    A couple pieces of the vegan custard cherry chocolate cake (Donauwelle) on a plate with some are blurred out to focus the middle cake.

    Vegan Cherry Vanilla Custard Chocolate Cake (German Donauwelle)

    Prep Time: 40 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 20 minutes

    Vegan Cherry Vanilla Custard Chocolate Cake, also known as German Donauwelle - this classic cake from Germany is super easy to bake in vegan. The sheet cake made from a vanilla and chocolate sponge batter with cherries that create a wave pattern when baked, covered with a vanilla “butter”cream and chocolate icing is the perfect cake for dessert or for the afternoon table with a cup of coffee or tea. This delicious airy Cherry Vanilla Custard Cake, sometimes even known as Snow White Cake, is also popular at birthday parties.

    vegan | vegetarian | healthy | egg-free | dairy-free | lactose-free | wholesome | wfpb

    Ingredients

    Dough

    • 120 g cashew butter or almond butter
    • 120 g almond milk
    • 150 g sweetener (raw cane sugar, coconut blossom sugar, dates or apricots, pureed and dried)
    • 1 tablespoon potato starch
    • 1 teaspoon vanilla extract
    • 250 g flour (whole wheat)
    • 150 g almond flour
    • 4 teaspoon baking powder
    • 200 g sparkling water
    • 6 tablespoon milk
    • 2 teaspoon baking soda
    • 1 glass of cherries, drained or 350 g pitted cherries

    Pudding cream:

    • 440 ml milk
    • 2 tablespoon sugar
    • 3 tablespoon cornstarch
    • Pinch of turmeric
    • 2 teaspoon vanilla extract
    • 1 can coconut milk (solid part)

    Chocolate Glaze:

    • 300 g dark chocolate
    • 1 tablespoon almond butter

    Instructions

    Preheat the oven to 350°F (175°C).

    First you mix the moist ingredients such as almond butter (cashew butter), almond milk, vanilla extract, and sweetener until creamy.

    Mix the dry ingredients together and add the wet ingredients to the dry ingredients while stirring. Add sparkling water slowly and stir until you get a smooth batter.

    Now prepare a baking sheet or a large baking dish. I use baking paper for this. Now put half of the batter into the mold. And stir the cocoa powder into the remaining dough. Now pour the chocolate batter into the light batter and spread it evenly.

    Now take the cherries and distribute them evenly in the form. Do not place them too close to each other, so that waves can also arise during baking.

    Now bake the dough in the oven for about 25 minutes.

    Pudding cream:

    Cook the custard with the almond milk, sweetener, cornstarch, and vanilla extract. Put the pudding in a bowl and cover it airtight, e.g. a cling film, and let it cool down to room temperature.

    When the pudding has cooled, take the solid part of the coconut milk and stir it until creamy. Now slowly put the cooled pudding under the coconut cream.

    Spread the cream on the cooled cake and let the cream set. I place the cake in the fridge.

    Chocolate Glaze:

    For this I melt the chocolate and almond butter in a water bath and then spread it on the firm cream.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    • KitchenAid Stand Mixer 
      KitchenAid Stand Mixer 
    • Casserole Pan
      Casserole Pan

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: German / Category: Pie & Fruit Cakes
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    Hi, I'm Jasmin, Recipe Developer, Photographer behind Ve Eat Cook Bake. Come and join me as I invent new Recipe in my Kitchen Zen Place.

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