Do you like Donauwelle? Yes or yes? Today, in any case, everything revolves around this German cake classic, which was Andi’s absolute favourite cake and is now again. Because we prepared the sheet cake with sour cherries, buttercream and chocolate icing without any eggs or cow products. And the vegan German Donauwelle cake tastes at least as good as we know it from our past memories.
The base of the cake is a vegan, marbled sponge cake base. For this, half of the dough is simply mixed with a little cocoa powder. This creates a light and a dark layer of dough. The two layers are then baked in the oven along with the sour cherries.
Meanwhile, the next layer can be prepared. Because there is a vegan buttercream on top of the dough. This consists of, what a surprise, whipped vegan butter. Then just stir a little pudding under.
Lastly, of course, the glaze shouldn’t be missing, a chocolate glaze to be precise. The glaze shouldn’t be crunchy on a Donauwelle, but wonderfully soft and creamy. To do this, we simply let the chocolate melt in a little bit of warmed plant milk.
Vegan German Donauwelle Cake
Vegan Sponge Cake
- 225 g sugar
- 375 ml sparkling water
- 60 ml vegetable oil
- 3 tsp baking powder
- 330 g flour
- 2 tbsp cocoa powder
- 1 jar sour cherries, 350 g drained weight
- 35 g corn starch
- 400 ml plant milk
- 200 g vegan butter, room temperature
- 60 g sugar, a part of this vanilla sugar
- 200 g dark chocolate, roughly chopped
- 150 ml plant milk
- 2 tbsp vegetable oil, e.g. canola or sunflower oil
- Drain the sour cherries. Preheat the oven to 180 degrees Celsius. Put all the ingredients for the sponge cake base - except for the sour cherries and cocoa powder - in a large bowl and stir briefly to form a fairly smooth batter. Do not stir too much, otherwise the dough will lose its rising power.
- Grease a deep baking sheet or an oven pan (approx. 32x23cm) with a little oil or line it with baking paper. Pour in half of the batter. Mix the other half of the batter with the cocoa powder and pour on top. Spread the drained sour cherries on top and bake everything for about 35 minutes. Remove from the oven and allow to cool down.
- For the vegan buttercream, stir the starch with a small dash of the plant milk until smooth. Bring the rest of the milk to the boil. Stir in the starch, bring to the boil briefly and cover and let cool down at room temperature.
- When the vegan butter is brought to room temperature, whip it with the sugar until creamy. Gradually stir in the cooled pudding mixture. Spread the cream evenly on the cooled dough and let it set in the refrigerator.
- Heat the plant milk for the glaze. Take off the heat, add the chopped chocolate, let it melt and stir until smooth. Spread carefully on the cooled and tightened buttercream layer. Let cool down as well. If you like, when the glaze is slightly tightened, use a fork to make a wave pattern in it.
Song of the recipe:
Sorry for the foul language, which we are happy to forgive the Norwegian indie pop artist and queer icon (at the age of only 22!) Marie Ulven Ringheim. But the song is just a fuc*ing catchy tune! 😉
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)