Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Swedish Almond Cake

Wanderlust makes you inventive. And I always rave about Nordic pastries. All honor to cinnamon donuts, but this almond cake is simply a classic that our kitchen should no longer be without. I was surprised myself seeing how easy it is. And to top it all off: EVERYONE was enthusiastic about this cake!!! “Whaaat??!! THIIISS is vegan??” *I just gave a big grin

I was allowed to bake the recipe for you again on SWR television and as soon as I’ve had a little rest from the shoot, I’ll link the recording here so you can watch the baking step-by-step again at your leisure.

Swedish almond cake

This recipe is:

  • perfect for the Sunday cake
  • super easy
  • naturally vegan, purely plant-based
  • aromatic
  • with crunchy almonds
  • Egg-free and dairy-free

Makes a 24cm springform pan with 10 pieces.

Preparation time: 60 minutes

Baking time: 40 minutes

Heat the oven to 180°C top/bottom heat. 

In a mixing bowl, first mix together the flour, almonds, tapioca starch, sugar, baking powder, salt, and vanilla. Add the oil, water and oat milk and stir by hand with a whisk until smooth. Pour into a greased 24cm springform pan and bake for 40 minutes. Leave it to cool in the mold.

For the cream, mix the cornstarch in a 50mL oat drink. Bring the remaining drink to a boil, then stir in the starch mixture. Allow it to thicken for 1 minute, then allow it to cool in the saucepan while stirring.

Whip the cream with the sugar, stir the soft margarine into the pudding, then mix both creams. 

Halve the nut base and fill with 1/3 of the cream. Place the second layer on top and spread the rest of the cream around and on the cake. Briefly toast the flaked almonds in a pan without oil. When cooled, decorate the cake with it.

Swedish almond cake
Swedish almond cake

Swedish Almond Cake

STINA SPIEGELBERG
Delicious Swedish Almond Cake
Prep time 1 hr
Baking time 40 mins
Course Christmas, Easy Peasy, Fall, Sweets & Baking
Servings 1 24cm springform pan with 10 pieces.

Ingredients
  

For the nut base:

  • 240 g Wheat flour type 550
  • 120 g Ground almonds
  • 1 tbsp Tapioca starch
  • 180 grams of sugar
  • 2 tsp Baking powder
  • 1 pinch each of salt, mixed vanilla
  • 120 mL Oil
  • 160 mL Water
  • 160 mL Oat drink

For the cream:

  • 200 mL Oat drink
  • 2 Heaped teaspoons of cornstarch
  • 1 pinch Vanilla, turmeric, black salt
  • 120 grams of sugar
  • 200 g Soft margarine ALSA ORGANIC
  • 200 g Whippable vegatable rama cream

Besides that:

  • 100 g Flaked almonds

Instructions
 

  • Heat the oven to 180°C top/bottom heat.
  • In a mixing bowl, first mix together the flour, almonds, tapioca starch, sugar, baking powder, salt, and vanilla.
  • Add the oil, water, and oat milk and stir by hand with a whisk until smooth.
  • Pour into a greased 24cm springform pan and bake for 40 minutes.
  • Leave it to cool in the mold.
  • For the cream, mix the cornstarch in a 50mL oat drink.
  • Bring the remaining drink to a boil, then stir in the starch mixture.
  • Allow it to thicken for 1 minute, then allow it to cool in the saucepan while stirring.
  • Whip the cream with the sugar, stir the soft margarine into the pudding, then mix both creams.
  • Halve the nut base and fill with 1/3 of the cream.
  • Place the second layer on top and spread the rest of the cream around and on the cake.
  • Briefly toast the flaked almonds in a pan without oil.
  • When cooled, decorate the cake with it.
Keyword Christmas, vegan

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