Cake

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Three versions of Swedish banana cake - choose based on what you have and how banana-forward you want it. Version 1: Brown Sugar with Banana Topping Uses a 1.5 liter loaf pan Ingredients 3 dl wheat flour 2 dl brown sugar (or muscovado) 2 tsp baking powder 1 krm salt 2 ripe bananas (about 200 g peeled) 1 dl neutral oil 1 dl plant milk 1 tsp vanilla sugar Topping 1 banana, halved lengthwise Instructions Prep: Grease and flour a 1.5 liter loaf pan. Preheat oven to 175°C. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. An incredibly moist and soft Swedish cardamom cake. The secret is yogurt mixed with baking soda, which makes it extra fluffy and tender. Use freshly ground cardamom for the best flavor. Ingredients 2 dl yogurt (plant-based works) 1/2 tsp baking soda (bikarbonat) 100 g margarine 2.5 dl sugar 1 dl aquafaba 4.5 dl wheat flour 1 tbsp baking powder pinch of salt 2 tsp ground cardamom 0.5-0.75 dl pearl sugar (pärlsocker) Instructions Prep: Preheat oven to 175°C. Grease and flour a round cake tin (20-22 cm). ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A moist vegan carrot cake with a high ratio of carrots and oil, made possible by emulsifying with aquafaba. Spiced with cinnamon, cardamom and nutmeg. Ingredients 4 dl wheat flour (240 g) 1 tsp cinnamon 1/2 tsp cardamom 1/2 tsp nutmeg, freshly grated 1 tsp baking powder 1 tsp baking soda (bikarbonat) 1/2-3/4 tsp salt 1 dl aquafaba 1.5 dl sugar (135 g) 1.5 dl muscovado sugar (110 g) 1.5 dl neutral oil (135 g) 2 tsp vanilla extract 4 dl grated carrot, peeled (200 g) Instructions Prep: Preheat oven to 175°C. Line a 20x30 cm or 25x35 cm baking tin with parchment paper. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A moist vegan chocolate cake with hidden zucchini that keeps it incredibly tender. Topped with a rich chocolate frosting. Ingredients Cake 1 dl aquafaba 4 dl powdered sugar (florsocker) 2.5 dl wheat flour 1.5 dl cocoa powder 2 tsp baking powder 1 tsp vanilla sugar or 1 krm vanilla powder 1-2 krm salt 1.5 dl oil 2 tbsp aquafaba 2 dl grated zucchini (150 g) Chocolate Frosting 100 g spreadable margarine (smörgåsmargarin) 0.5 dl dairy-free crème fraîche 1 tbsp strong coffee 3 dl powdered sugar (florsocker) 1 dl cocoa powder pinch of salt Instructions Cake Prep: Preheat oven to 175°C. Line a 20x30 cm baking tin with parchment paper. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A light Swedish sugar cake with lemon zest. The aquafaba method creates a wonderfully fluffy texture - a breakthrough in vegan baking that finally made classic sockerkaka possible. Ingredients 75 g margarine 2.5 dl sugar 1.25 dl aquafaba 3.5 dl wheat flour 2 tsp baking powder pinch of salt 1 tsp vanilla powder zest of 1 lemon 1 dl plant milk Instructions Prep: Preheat oven to 175°C. Grease and flour a bundt pan (1.5-2 liters). ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A traditional Swedish spiced cake with lingonberry jam, adapted from a family recipe. Similar cakes with soured cream and lingonberry appear in old Norrland cookbooks from the 1930s as a type of gingerbread cake. Ingredients 4.5 dl wheat flour 2.5 dl sugar 2 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground cloves 1.5 tsp baking soda (bikarbonat) 100 g melted margarine 1.5 dl plant milk 0.5 dl cooking cream (plant-based) 1.5 dl lingonberry jam (lingonsylt) Instructions Prep: Grease and flour a bundt pan. Preheat oven to 175°C. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Classic French shell-shaped cakes with lemon zest. The key to perfect madeleines is a well-chilled batter - this creates the characteristic puff (puckel) on top and crispy edges with soft, featherlight centers. Ingredients 150 g margarine zest of 1/4 lemon 3 dl wheat flour (180 g) 1.5 tsp baking powder pinch of salt 1.5 dl + 1 tbsp sugar (150 g) 1 dl aquafaba (100 g) 1 tsp lemon juice Instructions Prep molds: Grease madeleine molds with soft margarine, dust with flour, and tap out excess. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A light and fluffy Swedish fruit cake topped with rhubarb. Two versions: one without aquafaba (for those avoiding legumes) and a fluffier aquafaba version. Classic Version (Without Aquafaba) Uses a 22-24 cm springform pan Ingredients 100 g soft margarine 1.5 dl sugar 1 dl powdered sugar (florsocker) 2 dl room temperature plant cream (not whipping cream) 0.5 dl cornstarch (majsstärkelse) 2 tsp baking powder 3.5 dl wheat flour 1 krm salt Topping 5-6 dl sliced rhubarb 2-3 tbsp sugar Instructions Prep: Grease and flour a 22-24 cm springform pan. Preheat oven to 200°C with rack in lowest position. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A light, fluffy vegan sponge cake base perfect for layer cakes. The aquafaba technique creates a tender crumb that rivals traditional egg-based sponges. Ingredients 2 dl sugar 1 dl aquafaba 3 dl wheat flour 2 tsp baking powder pinch of vanilla powder pinch of salt 75 g margarine 0.75 dl plant milk Instructions Prep: Preheat oven to 175°C. Grease and flour an 18-20 cm cake tin. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A Swedish marbled cake, also known as zebra cake or marble cake. The higher fat content in this recipe pairs wonderfully with the cocoa, and the orange zest adds a lovely citrus note. Ingredients 150 g margarine zest of 1 orange 4.5 dl wheat flour 1.5 tsp baking powder 1 tsp vanilla sugar or vanilla extract pinch of salt 3 dl sugar 1.5 dl aquafaba 0.75 dl water 2 tbsp cocoa powder Instructions Prep: Preheat oven to 175°C. Grease and flour a bundt pan or loaf pan (about 2 liters). ...