"Free of" butter cake with vanilla-almond pudding

Billie Wagner
3 2
We wanted to know what we are like when we experiment: Will our darling be nice and fluffy even without eggs and butter? You're welcome to bake the pleasant answer - but don't skimp on cocoa and nuts.
40 mins
130 mins


Servings: 24
  • 1 cube (42 g each) fresh yeast
  • 50 g Sugar
  • 50 g Sugar
  • 80 g Sugar
  • 150 g Sugar
  • 100 g + something vegan margarine
  • 200 ml Almond Drink
  • 50 ml Almond Drink
  • 200 ml Almond Drink
  • 100 ml Almond Drink
  • 2 TABLESPOONS Baking cocoa
  • 7-10 Tbsp Salt
  • 500 g + something Flour
  • 2 TABLESPOONS Applesauce
  • 1 pck. Vanilla sauce powder
  • 100 g Hazelnut kernels
  • 7-10 Tbsp Cling film


  1. 1

    Knead yeast with 50 g sugar until liquid and melt 100 g margarine. Add 200 ml almond drink and remove from the heat. Mix baking cocoa, 1 pinch of salt and 500 g flour in a bowl. Add applesauce, almond drink mixture and yeast and knead to a smooth dough. Cover and leave to rise in a warm place for about 1 hour until the dough has doubled.

  2. 2

    Mix sauce powder, 50 g sugar and 50 ml almond drink until smooth. Bring 200 ml almond drink to the boil. Stir in the sauce powder and simmer for 1 minute. Remove the pot from the stove. Place the foil directly on the surface of the cream so that it does not form a skin and let it cool down to room temperature.

  3. 3

    Grease the fat pan of the oven (approx. 32 x 39 cm). Press the dough into the pan until it is evenly thick and let it rise covered for another 30 minutes. Preheat the oven (electric cooker: 200 °C/circulating air: 180 °C/gas: see manufacturer). Coarsely chop the nuts. Press deep depressions into the dough with your fingertips. Spread vanilla cream into the hollows. Sprinkle with nuts and 80 g sugar. Bake in a hot oven for 15-20 minutes.

  4. 4

    Caramelise 150 g sugar in a pan until golden brown and add 100 ml almond drink. Simmer for about 5 minutes until the caramel is dissolved. Let it cool down. Remove the cake, let it cool slightly, cut it into pieces and sprinkle with the caramel sauce.

Nutrition Facts

200 kcal
31 g
7 g
3 g