Vegan Donauwelle
A delicious and visually striking vegan version of the classic Donauwelle cake with layers of vanilla and chocolate batter, sour cherries, creamy vanilla pudding, and a rich chocolate glaze. This delightful cake offers a perfect balance of flavors and textures, making it ideal for special occasions or a lovely dessert. Enjoy the beautiful marbled effect and the combination of tart cherries, smooth pudding, and decadent chocolate.
Cake Instructions
- Preheat the oven to 180°C (350°F). Lightly grease a 28x28cm (11x11 inches) baking dish with a little sunflower oil and line with parchment paper for easy removal.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and a pinch of salt.
- Add the sunflower oil and soy milk to the dry ingredients and stir until a smooth batter forms.
- Pour two-thirds of the batter into the prepared baking dish.
- To the remaining batter, add the cocoa powder and rum, then mix until well combined. Spoon and spread the chocolate batter over the vanilla batter.
- Drain the sour cherries and spread them evenly over the chocolate batter.
- Bake the cake in the preheated oven for 60 minutes. Allow to cool completely.
Cream Instructions
- Prepare the vanilla pudding according to package instructions using the soy milk and sugar. Let it cool completely. Tip: Cover the custard with plastic wrap so that the wrap touches the custard to prevent a skin from forming.
- In a bowl, whisk the vegan butter with a hand mixer until fluffy, about 10 minutes.
- Gradually add the cooled custard to the whipped butter, blending until smooth and fluffy.
- Spread the buttercream evenly over the cooled cake and refrigerate.
Topping Instructions
- Prepare the chocolate glaze according to the recipe.
- Allow the glaze to cool to room temperature, then spread it over the buttercream layer on the cake.
- Refrigerate the cake for at least 2 hours before serving.
- Optional: Use a cake card or bread knife to create a wave design on the chocolate glaze before it sets.
Notes
- Drain cherries very well (and pat dry if needed) so they don’t sink too much or waterlog the cake.
- For smooth buttercream, make sure the pudding and butter are both fully cool/at similar temperature before combining.
- Let the glaze cool before spreading so it doesn’t melt the cream layer.
Equipment Needed
- Oven
- Baking Dish
- Parchment Paper
- Mixing Bowl
- Whisk
- Spatula
- Can Opener
- Strainer
- Kitchen Scale
- Measuring Cups
- Liquid Measuring Cup
- Saucepan
- Stove
- Hand Mixer
- Plastic Wrap
- Rubber Spatula
- Knife
Nutrition Facts
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