Here are a great vegan and gluten-free bee sting that was very similar to my own 90s original. It's healthier than my former favorite. Without table sugar, eggs, milk and then also gluten-free. It's almost too good to be true!

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Bee Sting: German “Honey” Almond Cake [Vegan, Gluten-Free]

Ingredients

For the Dough:

  • 12 tablespoons linseed + 24 tablespoons water
  • 2 tablespoons sparkling water
  • 8.5-ounces coconut sugar
  • 2 teaspoons of vanilla sugar
  • 5.3-ounces gluten-free flour
  • 1.8-ounces gluten-free cornstarch
  • 2 pinches of salt
  • 2 teaspoons of baking soda

For the Covering:

  • 1.8-ounces vegan margarine
  • 1.4-ounces coconut blossom sugar
  • 1 teaspoon of vanilla sugar
  • 2 tablespoons vegan whipped cream
  • 3.5-ounces almonds
  • 1 teaspoon of custard powder vanilla
  • 1.8-ounces coconut blossom sugar
  • 12.7-ounces almond milk
  • 1.8-ounces vegan margarine
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Preparation

Preparation covering: Put the margarine with coconut blossom sugar, vanilla sugar and cream in a saucepan and bring to a boil while stirring. Cook for about 1 min., Then stir in the almonds. Put the pot aside and stir occasionally. Preparation dough: Mix the linen seeds with water in a separate bowl and let it swell. Beat flaxseed mixture, salt, water, coconut blossom sugar and vanilla sugar "foamy". Mix the baking powder with the flour and the cornflour, add and stir well. Divide the dough and fill in both Springform and bake for about 15 minutes. Now spread the topping carefully with a spoon on one of the two cakes and put both trays in the oven for another 15 minutes, then allow to cool well. Preparation filling: From pudding powder, coconut blossom sugar and almond milk according to the package instructions (but only with 375ml almond milk) boil a pudding and stir the margarine in the hot pudding and also let it cool a little. Preparation cake: Remove the bottoms from the springform pans and place the soil on a serving plate without almonds. Now spread the cream on the ground without almond topping. Cut the dough top with the almonds into pieces and place the dough pieces carefully (then do not squeeze the cream on the side when cutting) and press down a little bit. If you have just taken a springform pan, then cut the bottom horizontally and spread the cream on the bottom, then place the top with the almonds (as described above) in pieces and press lightly.


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