German Danube Waves cakes, also known as Donauwellen, are a traditional type of layered cake. This vegan version has all of the classic components; the spongy vanilla cake, chocolate cake, cherries, buttercream, and ganache. Chocolate and cherry are an iconic holiday flavor combo, so this treat is perfect for the upcoming season.

Danube Waves Bars [Vegan, Gluten-Free]

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Cooking Time

30

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Ingredients

For the Cake Layers:

  • 2 2/5 cups of gluten-free flour mixture
  • 4/5 cup coconut sugar
  • 1 cup and 1 tablespoon vegan butter
  • 3/4 cup ground flaxseed and 1 and 1/3 cup water
  • 1 pinch baking powder
  • 3 tablespoons cocoa powder
  • 3 tablespoons almond milk
  • 1 pinch of salt
  • 1 packet of vanilla sugar or 1/2 teaspoon ground vanilla
  • 1 jar of sour cherries, drained

For the Buttercream:

  • 1 pack of vegan vanilla custard powder
  • 1/2 cup coconut sugar
  • 2 cups almond milk
  • 1 cup and 1 tablespoon vegan butter

For the Ganache:

  • 7-ounces vegan dark chocolate
  • 2 tablespoons sunflower oil
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Preparation

To Make the Cake Layers:

  1. Mix flaxseed and water in a bowl and let it swell.
  2. Stir butter, ground vanilla, salt, and sugar together in a separate mixing bowl with a hand mixer until creamy. Stir in the flaxseed mixture and mix well.
  3. Mix flour and baking powder into the bowl. Spread 2/3 of the dough on a baking tray lined with baking paper.
  4. Mix the remaining dough with cocoa and non-dairy milk and carefully layer over the lighter dough.
  5. Spread the cherries drained on them, lightly squeeze them into the dough with a spoon or by hand, and bake in a preheated oven at 360°F for about 30 minutes.

To Make the Buttercream:

  1. Make a pudding from custard powder, sugar, and almond milk according to the package instructions. Afterwards, stir from time to time while cooling; you should let it cool at room temperature- not in the refrigerator.
  2. Mix soft vegan butter with the mixer or by hand with the whisk until smooth. Stir in the cooled pudding and stir it in spoonfuls. Evenly coat the cooled cake base with the butter cream and place the cake in the refrigerator for about 2 hours.

To Make the Ganache:

  1. Crush the dark chocolate and melt with the oil on a low heat while stirring in the pot. Carefully spread over the cake.
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Nutritional Information

Total Calories: 11713 | Total Carbs: 877 g | Total Fat: 895 g | Total Protein: 78 g | Total Sodium: 5454 g | Total Sugar: 411 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.