Danube Wave (Vegan Cherry Marble Cake)

🧂 Ingredients

• 2 cups all-purpose or spelt flour

  or sub gluten-free flour (*see notes)
• 2 tbsp cornstarch
• 2 tsp baking powder
• ½ tsp baking soda

  or 1 tsp more baking powder
• 4.4 oz vegan butter

  soft or margarine (*see notes)
• ½ cup + 2 tbsp sugar
• 1 cup soy milk

  or other non-dairy milk
• 1 tsp vanilla extract
• 12 oz pitted cherries

  jarred (drained), frozen or fresh
• 2 tbsp cocoa powder
• ¼ cup hot non-dairy milk

  or coffee
• 450 ml soy milk

  or other non-dairy milk
• 5 tbsp cornstarch
• 1 tbsp vanilla extract
• ¼ cup sugar
• 4.4 oz vegan butter

  soft
• 5.3 oz dark chocolate
• 1 ½ tbsp coconut oil

  or vegetable oil

Instructions

• 1 Preheat the oven to 356°F (180°C) top and bottom heat. Lightly grease an 8-inch
  springform pan and line the bottom with parchment paper. (If you want to bake
  the cake on an 11.8“x15.7“ baking sheet, simply double the recipe).
• 2 Whisk together the flour, cornstarch, baking powder, and baking soda in a bowl.
• 3 In another mixing bowl, cream together the soft vegan butter and the sugar with
  an electric hand mixer until creamy. Then add in the flour mixture along with
  the soy milk and vanilla extract and mix until just combined. (Do not overmix,
  or the cake will become chewy and dense).
• 4 Transfer half of the batter into the prepared baking pan, smoothing out evenly.
• 5 In a small bowl, dissolve the cocoa powder in the hot non-dairy milk. Then stir
  it into the remaining batter until just combined and pour it over the light
  batter. Spread the drained cherries over the top and press them gently into the
  chocolate batter.
• 6 Bake the cake on the middle rack for about 40 minutes. (Do a chopstick test!
  *see recipe notes). Then remove from the oven and allow to cool in the pan.
• 7 Pour about ⅓ cup of the soy milk in a small bowl. Add the cornstarch and stir to
  dissolve. Pour the remaining soy milk and vanilla extract in a saucepan and
  bring to the boil. Then whisk in the cornstarch mixture along with the sugar and
  bring to the boil again, whisking constantly, until it thickens. Then
  immediately pour the pudding into a heat-proof bowl and cover tightly with cling
  film to prevent the top from forming a skin. Set aside and allow to cool to room
  temperature.
• 8 Remove the vegan butter from the fridge, cut it into small cubes, and put it
  into a mixing bowl. Set aside and bring to room temperature.
• 9 When both, the cooked pudding and the butter pieces are at room temperature, mix
  the butter with an electric hand mixer until creamy. Then gradually add the
  pudding, one tablespoon at a time, until a creamy buttercream is formed. Spread
  it over the cooled cake and refrigerate for at least 4 hours or up to overnight
  to set.
• 10 Slowly melt the finely chopped chocolate along with the coconut oil over a water
  bath. Then carefully pour it over the chilled pudding buttercream. (For the
  traditional Danube wave design you can wave through the chocolate with a fork as
  desired). Refrigerate to set.
• 11 When the chocolate glaze is firm and crunchy, dip a sharp knife in warm water,
  then dry quickly and cut the cake. Enjoy chilled and keep the leftovers in the
  refrigerator.
• 12 Enjoy!

Nutrition Info