Vegan Baumkuchen

Although it might take a bit longer to prepare, this cake is not particularly challenging and has a lot of wow factor. The amount of layers in the cake gives it its distinctive pattern; in Germany, they are cooked on a spit, but we chose the simpler grilling method. Because the interior has a wood-grain appearance, the name in German translates as “tree cake” or “log cake.”

Ingredients

1 ½ cups all-purpose flour
1 ½ cups almond milk
¾ cup granulated sugar
½ cup vegan margarine, melted
2 tablespoons vegetable oil
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt
Powdered sugar (for dusting)

Instructions

Preheat your oven to 375°F (190°C). Grease a 9-inch round cake pan and set aside.
In a large mixing bowl, combine the flour, almond milk, granulated sugar, melted margarine, vegetable oil, vanilla extract, baking powder, and salt. Mix well until the batter is smooth and no lumps remain.
Pour a thin layer of the batter into the greased cake pan. Place the pan in the preheated oven and bake for about 3-5 minutes, or until the layer is lightly golden brown.
Remove the pan from the oven and pour another thin layer of batter over the cooked layer. Return to the oven and bake for another 3-5 minutes until the new layer is golden brown. Repeat this process, alternating between adding batter and baking, until all the batter is used. This creates the distinctive rings of the Baumkuchen.
Once the last layer is baked, remove the pan from the oven and let the cake cool completely. Once cooled, carefully remove the cake from the pan.
Dust the top of the Baumkuchen with powdered sugar for a finishing touch.
Slice the cake into thin slices and serve.