Vegan Frankfurter Kranz

This crown cake is sure to impress. A wreath-shaped European biscuit-sponge cake filled with rich buttercream and jam and topped with caramelised nuts. The buttercream peaks and raspberries on top are meant to look like a jewelled crown. This is not a cake for the faint of heart.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
1 cup almond flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup unsweetened almond milk (or any other plant-based milk)
1 tbsp apple cider vinegar
3/4 cup granulated sugar
1/2 cup vegan butter, softened
1/4 cup unsweetened applesauce
1 tsp vanilla extract

For the Buttercream

1 cup vegan butter, softened
2 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp unsweetened almond milk (or any other plant-based milk)

For the Filling and Decoration

1/2 cup raspberry or strawberry jam (choose a vegan variety)
1 cup chopped and toasted nuts (e.g., almonds, hazelnuts)

Instructions

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
In a small bowl, combine the almond milk and apple cider vinegar, and let it sit for a few minutes to curdle. This will create a vegan buttermilk substitute.
In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.
Add the applesauce and vanilla extract to the butter-sugar mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk mixture, in three parts, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the cake batter equally between the two greased cake pans.
Bake the cakes in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the vegan buttercream. In a mixing bowl, beat the softened vegan butter until smooth and creamy.
Gradually add the powdered sugar and continue to beat until the buttercream is light and fluffy.
Add the vanilla extract and 1-2 tablespoons of almond milk to achieve the desired consistency. Mix well.
Once the cakes have cooled, place one cake layer on a serving plate.
Spread the raspberry or strawberry jam on top of the first cake layer.
Sprinkle a portion of the chopped and toasted nuts on top of the jam.
Place the second cake layer on top, sandwiching the filling.
Frost the entire cake with the vegan buttercream, using a spatula to create a smooth and even layer.
Decorate the cake by pressing the remaining chopped and toasted nuts around the sides of the cake.
Optionally, you can add some additional jam and dollops of buttercream on top for a more elaborate decoration.