Vegan Cherry Vanilla Custard Chocolate Cake (German Donauwelle)
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
Equipment
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.