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
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
- 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.
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.