Vegan Donauwelle cakes

Vegan Donauwelle cakes

Total: 3 hr 5 Min. | Active: 40 Min.
vegan, lactose-free
Nutritional value / piece: 482 kcal
, Fat: 32 g
, Carbohydrate: 39 g
, Protein: 5 g

The wavy pattern on the inside of the cakes and their swirled chocolate decoration is meant to reflect the flow of the Danube and is an absolute classic in Germany. I already have a real weakness for Black Forest gateau, but these Donauwelle cakes filled with vanilla custard are my new favourite!


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Light-coloured batter

4dl oat drink
1tbsp apple vinegar
370g light spelt flour
150g sugar
1tsp baking powder
1tsp sodium bicarbonate
½tsp salt
160g coconut oil, melted
1tsp vanilla paste

Dark-coloured batter

1dl oat drink
25g cocoa powder
1glass morello cherry (sour cherry), drained (approx. 370 g)


5dl oat drink
1parcel vanilla cream powder for cooking (approx. 82 g)
100g margarine, soft


200g vegan, dark chocolate, chopped
2tbsp coconut oil
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One square springform pan (approx. 20 cm), lined with baking paper.

How it's done

Light-coloured batter

Mix the oat milk and vinegar, leave to stand for approx. 5 mins. In a bowl, mix the flour with the sugar, baking powder, sodium bicarbonate and salt. Add the coconut oil, vanilla paste and oat milk & vinegar mixture, mix to form a smooth batter. Transfer approx. two-thirds of the batter to the prepared tin.

Dark-coloured batter

Mix the oat milk with the cocoa powder, mix into the remaining batter. Spoon the dark batter on top of the light batter. Top with the cherries, press down gently.

Bake for approx. 25 mins. in the centre of an oven preheated to 180°C.

Remove from the oven, leave in the tin and cool on a cooling rack.


Heat the oat milk in a pan, add the pudding powder, stir until smooth, bring to the boil while still stirring. Reduce the heat, simmer the custard for approx. 1 min., stirring constantly. Leave the custard to cool. Using the whisk on a hand mixer, beat the margarine until light and creamy, stir in the custard. The custard and margarine should be a similar temperature, otherwise the mixture will curdle. Spread the mixture over the cake, cover and chill for approx. 2 hrs.


Place the chocolate and coconut oil in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate while stirring, continue to stir until smooth. Spread the chocolate over the custard, leave to stand for several minutes. Create a wave pattern using a fork. Cut the cake into approx. 12 pieces.

Good to know
Tip: Use fresh raspberries instead of cherries.

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