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German “Donauwelle” -marble cake with cherries, buttercream and chocolate

This German classic is a must for every birthday, especially in my family.

If you don´t know this cake, you should try it!
A kind of marble cake is the bottom of the cake, which is topped by some soft buttercream and covered with a thin layer of chocolateglaze.
But maybe you know it from the past and, like me, had to live without this fruity sweet but creamy taste for a while?

Then I have good news for you today!
You can now easily bake this treat at home and don’t have to worry about animal products!
This Donauwelle recipe is great and absolutely unnoticed without dairy products and does not lose a bit of the well-known taste.

Are you skeptical? Then try out the recipe and definitely bake our vegan “Donauwelle”!

The recipe is given for a regular springform pan. If you are preparing your Donauwelle for more people, you can prepare a whole tray with twice the amount.

“Donauwelle” -like marble cake with cherries and buttercream

Prep Time20 mins
Cook Time30 mins
cooling time3 hrs
Course: Kleinigkeit, Nachspeise
Servings: 12 servings
Author: Madeleine

Equipment

  • 1 springform pan 26 cm

Ingredients

For the dough:

  • 180 grams of flour
  • 15 g starch
  • 100 g of sugar
  • 1/2 tsp vanilla extract (alternatively vanilla sugar and reduce amount of sugar)
  • 1 pinch of salt
  • ¾ tsp baking soda
  • 75 g vegan butter (soft)
  • 220 ml plant drink
  • 1 tbsp apple cider vinegar
  • 360 g cherries (drained)
  • 10 grams of cocoa

For the cream:

  • 400 ml plant drink
  • 50 grams of sugar
  • 1 tsp vanilla extract (or vanilla sugar)
  • 150 g vegan butter

For the glaze:

  • 150 g couverture (dark)
  • 15 g coconut fat

Instructions

  • For the buttercream, add the plant drink to about 4 tablespoons in a saucepan and bring to the boil. In the meantime, add the starch and sugar to the 4 teaspoons plant drink you have set aside and stir together until there are no lumps. As soon as the plant drink boils, add the mixture and stir diligently. Reduce the heat so nothing burns. continue to simmer for about 2 minutes while stirring. The mass should now thicken like a pudding. Then remove from the heat and let cool before further use.
  • A skin will form as it cools, so it’s a good idea to puree the pudding before stirring it into the butter. Alternatively, cover the pudding immediately with cling film. Press the foil directly onto the pudding.
  • Meanwhile, the butter for the buttercream can be taken out of the fridge to soften.
  • For the dough, first mix all the dry ingredients together except for the cocoa.
  • Then add the soft butter, plant drink and apple cider vinegar and mix with the mixer to form a smooth dough.
  • Grease and lightly flour the springform pan.
  • Preheat the oven to 180° top/bottom heat.
  • Pour a good half of the light batter into the springform pan and smooth it out.
  • The rest of the dough is now supplemented with the cocoa, stirred and placed on the light dough in the springform pan.
  • Drain the cherries and distribute evenly over the dark dough.
  • The base is baked for about 30 minutes. The chopstick test helps to find out whether the dough is already done. After baking, the dough must cool down completely before the buttercream can be placed on top.
  • The soft butter is now best whipped up in a food processor until it is white and foamy. This takes a few minutes, but later makes the cream nice and airy.
  • When the butter has significantly increased in volume, the pudding can be added one tablespoon at a time. Both ingredients should be at the same temperature. Otherwise the cream may curdle.
  • Stir for a minute after each spoonful of pudding before adding the next one. After the last spoonful, continue stirring for another 2 minutes. Then the cream is ready and ready to be spread on the completely cooled cake.
  • So spread the cream in an evenly thick layer on the cooled base. Smooth the surface as smooth as possible.
  • To get the typical wave pattern, a simple trick is to put it on the buttercream. This can be done with a wavy spatula. The springform ring should be removed beforehand.
  • When the cream has been spread over the cake and the pattern has been applied, put the ring back around the cake and let it cool.
  • In the meantime, slowly melt the couverture together with the coconut oil in a water bath. The chocolate must not get too hot. It is best if you can still see a few pieces, remove them from the water bath and continue stirring until they have dissolved.
  • Take the cake out of the fridge and let the melted couverture flow onto one side of the cake. Lift the cake slightly with the mold to let the chocolate flow to the other side. If necessary, pour chocolate where it does not flow sufficiently.
  • If everything is covered, the Donauwelle should be kept in the fridge.

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