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Vegan Baumkuchen Bites

This vegan version of the delicious Christmas treat is in no way less than the original!

Vegan Baumkuchen Bites

I took a chance and veganized Baumkuchen bites! Not exactly an easy undertaking, considering that the original recipe consists mainly of eggs and butter and is also supposed to do without baking powder and other leavening agents. So how do you still get a fine dough that doesn't become rock-hard or chewy? The magic word is aquafaba. Yes, that's the slimy brown-yellow liquid that usually ends up in the sink when you drain a can of chickpeas. Pure waste, as I now know. Because when you whip up the unappetizing broth with a blender, the result is a white foam that is absolutely visually indistinguishable from beaten egg whites.

To ensure that the aquafaba actually retains the fluffy properties of beaten egg whites, a little guar gum provides stability. To bind the dough, I simply used some flaxseed flour. Together with the rest of the ingredients, the result is a fluffy, creamy dough that is the perfect base for the baumkuchen bites.

But where does the pastry actually get its name from? Those who are familiar with Baumkuchen know that it is characterized by the "rings" that remind us of the inside of a tree stump. How are these rings made? Through painstaking detail work! The baking of Baumkuchen requires time and patience. The dough is spread thinly and baked briefly, then the next layer of dough is applied, and so on.... Due to the multiple baked surface, the typical pattern is created when the cake is cut.

So get to the oven and start baking!

For 48 pieces you need:

For the batter:

  • 270g margarine

  • 180g + 20g sugar

  • 1/2 teaspoon ground vanilla

  • 2 tbsp. soy flour or flaxseed flour

  • 1 can of chickpeas (the liquid)

  • 1/2 teaspoon gua gum

  • juice of one large orange

  • 200g marzipan paste

  • 300 g light spelt flour

  • 60g cornstarch

  • 1 pinch of salt

  • 80g ground almonds

  • a few drops of rum aroma

For decorating:

  • 100g apricot jam (preferably without pieces)

  • 200g dark chocolate coating


  1. Strain the chickpeas, catch the liquid (aquafaba) and refrigerate.

  2. Preheat the oven to 400°F (250°C) top heat or the grill function.

  3. Line the bottom of a rectangular pan (about 30 x 20 cm) with baking paper and grease the edges.

  4. Heat the marzipan paste (200g) briefly in the microwave to soften it.

  5. Then beat it with the margarine (270g), 180g sugar and the ground vanilla (1/2 tsp) for about 5 minutes until fluffy.

  6. Add the orange juice, salt and soy flour/flaxseed flour (2 tbsp).

  7. Sift the flour (300g) and stir it into the margarine mixture with the cornstarch (60g), almonds (80g) and rum flavoring.

  8. Take the aquafaba out of the fridge and whip until fluffy. Gradually add the 20g of sugar.

  9. When the mixture is stiff, add the guar gum (1/2 tsp). Beat the aquafaba a little more until a firm mass is formed.

  10. Carefully fold this mixture into the batter.

  11. Now spread 2 tablespoons of batter thinly on the bottom of the pan (the first layer is a bit tricky).

  12. Let it bake on one of the top rails for about 4-5 minutes, making sure the batter doesn't get too dark.

  13. Then spread 2 tablespoons of batter on this first layer again and bake.

  14. Continue in this manner until all the batter is used (it will be about 12 layers).

  15. Let the cake cool a little in the pan.

  16. Then carefully remove it from the edge, turn it out of the pan and let it cool completely.

  17. Heat the jam and spread it on the cake.

  18. Then cut it into 12 rectangles. Cut 4 triangles from each rectangle.

  19. Melt the couverture in a bain-marie and coat the tops of the baumkuchen bites with it.


Tip: It's best to store the baumkuchen bites in the refrigerator.

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