Vegan German Yeast Cake
This streusel topped vegan yeasted cake was inspired by German week on The Great British Bake Off. It’s denser in nature than a regular sponge cake, making it a great afternoon or breakfast cake to munch on with a cup of tea or coffee.
Yeast cakes require slightly more time to come together than a regular cake - as the yeast calls for some rising time before the cake is baked - but that time is completely hands off. If you’re dying to make a streusel-topped snacking cake, but aren’t in the mood to use yeast, you could make this carrot cake or this sponge cake and top it with the streusel topping before baking it.
30 mins (+ rising)
130ml plant based milk
1 ½ tsp dry yeast
10g + 50g caster sugar
250g plain flour
¼ tsp salt
75g plant based butter, cubed, at room temp
130g plain flour
80g light brown sugar
½ tsp cinnamon
½ tsp salt
100g plant based butter, at room temp
1 tbsp plant based milk, for brushing
Add the milk to a small saucepan and heat it up until it's warm. To the milk, add the yeast and 10g of sugar and let it sit for 10 minutes.
In the bowl of a stand mixer (with a dough hook attached), combine the flour, 50g of sugar and salt. Stir to combine the ingredients.
With the mixer running on low speed, pour in the milk. Raise the speed to medium, then add in the butter.
Mix the dough on medium speed for 5-6 minutes, until it’s smooth and elastic and it isn’t sticking to the sides of the bowl. Alternatively, if you don’t have a stand mixer, you can knead it by hand for 7-8 minutes.
Use your hands to form the dough into a ball, then cover the bowl and place it in a warm place. Let the dough rise for 60-80 minutes, until almost doubled in size.
Grease and line a square or rectangular baking tin.
Once the dough has risen, transfer it onto a lightly floured surface. Use a rolling pin to roll the dough out to the size of your baking tin. Transfer the dough into the lined baking tin then let it rest for 20 more minutes.
Preheat the oven to 175˚C fan/195˚C conventional.
While the dough rests, prepare the streusel topping. In a large bowl combine the flour, light brown sugar, cinnamon and salt and use your hands to toss it together.
Cube the butter, then use your hands to incorporate it into the flour - squeezing it in and tossing it together until there are no visible pieces of butter remaining - this takes 4-5 minutes.
Use a pastry brush to brush the dough with 1 tbsp plant based milk (this helps the streusel stick onto the dough) then top it evenly with the topping.
Bake the cake for 30-35 minutes, until the topping is golden brown. Let it cool for 5 minutes, then remove it from the tin and let it cool completely. Use a serrated knife to slice into the cake.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.