The Vegan Bee Sting Cake is a delightful reimagining of the traditional German dessert, Bienenstich, which combines a rich, yeast-based cake with a creamy custard filling and a crunchy, caramelized almond topping. This vegan version maintains the beloved flavors and textures of the original while employing plant-based ingredients to ensure that everyone can enjoy this exquisite dessert. By skillfully replacing dairy and eggs with vegan alternatives, this recipe achieves a light and spongy cake, complemented by a silky almond milk custard and finished with a sweet and nutty topping. The contrast between the soft cake, the creamy filling, and the textured almond crust makes this vegan version a delightful experience, satisfying both traditionalists and vegans alike.
Dessert
Vegan Bee Sting Cake
The Vegan Bee Sting Cake is a delightful reimagining of the traditional German dessert, Bienenstich, which combines a rich, yeast-based cake with a creamy custard filling and a crunchy, caramelized almond topping.
About this recipe
Method
60 min prep · 30 min cook
Preheat oven to 350°F (175°C).
In a large bowl, mix flour, sugar, yeast, and salt.
Warm the almond milk and vegan butter until melted, then add to the dry ingredients. Mix until a soft dough forms.
Knead the dough for 5 minutes, then let it rise for 1 hour.
Roll out the dough and fit it into a greased cake pan.
Spread custard over the dough.
Mix sliced almonds with maple syrup and sprinkle over the custard.
Bake for 30 minutes or until the top is golden brown.
Allow to cool before serving.
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