Vegan Butter Cake (Butterkuchen)
This is a very famous and common German cake. It’s like a coffee cake. However it is unusual that it uses yeast. It’s a very tasty simple cake, that tastes especially lovely with a nice cup of coffee.
Serving Size: 8
Ingredients:
for the cake:
- 2 cups non-dairy milk (warmed)
- 1 package yeast
- 1/2 cup sugar
- 3 & 1/3 cups AP flour
- 2 egg replacements (I used Orgran)
- pinch salt
- 2/3 cup of vegan margarine, melted
for the topping:
- 3 & 1/2 tablespoons vegan margarine, in small pieces
- 6 tablespoons sugar
- 1/4 cup slivered almonds
- pinch cinnamon
- oil to spray the baling sheet
- 1 baking sheet with a lip
Directions:
- Warm the non-dairy milk in a saucepan and add the yeast.
- remove the pan from the heat, and allow the yeast to grow.
- In a large bowl, mix the flour, pinch of salt ad sugar.
- Melt the vegan margarine.
- Mix the dried egg replacement with water to make the equivalent of 2 eggs.
- Add the warm “milk” yeast mixture, the melted vegan margarine and the egg replacement to the flour.
- Either mix with a spoon, or with the bread making attachments of a mixer as the dough is quite thick.
- Spray a flat baking sheet that has a lip, with oil.
- Preheat the oven to 120 F / 50 C.
- Spread the dough evenly over the oiled baking sheet and place in the warm oven to rise for 30 minutes.
- After the 30 minutes, when the dough has risen, remove the dough from the oven.
- Preheat the oven now to to 350 F / 180 C.
- Dab small pieces of the 3 & 1/2 tablespoons of vegan margarine evenly over the surface of the cake. The margarine will begin to melt as the cake is warm.
- Sprinkle the almond slivers evenly over the top.
- Sprinkle the sugar on top of the almond slivers.
- Lightly sprinkle a bit of cinnamon over the sugar.
- Place the cake in the oven to bake for 20-25 minutes or until lightly golden.
- This cake is best enjoyed warm and shared with friends and family. It does not “keep” well.
Notes:
This cake is best enjoyed warm and shared with friends and family. It does not “keep” well.
The recipe was translated and adapted from a German recipe on Wer stillt ist doof.