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Vegan Runeberg cakes

Anyone else struggling to leave their apartment this dreary February? This month Kasviskeskiviikko highlights four recipes best made with companions in an effort to remind our Vitamin D-deficient selves of the importance of coming together during these dark days. A surefire way to motivate the winter sloth out of their pajamas and into the cold? The promise of a sweet treat paired with a warm cup of joe. With Runebergin päivä coming up next week, a vegan spin on the classic Runeberg cake seemed most appropriate.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now make that new WhatsApp group, invite the people you haven’t seen since the pikkujoulu days, and come together! This recipe was adapted from the incredible Chocochili and technically serves 8, but who are we kidding- double the recipe like we did.

The cake:

  • 1,5 dl (2/3 cup) oil
  • 1,5 dl (2/3 cup) brown sugar
  • 1,5 dl (2/3 cup) apple sauce purée
  • 1/4 tsp salt
  • 2 dl (0.85 cup) wheat flour
  • 1 dl (0.4 cup) almond flour
  • 1 dl (0.4 cup) breadcrumbs
  • 1 tsp cardamom
  • 1,5 tsp baking powder

The topping:

  • 1 dl (0.4 cup) raspberry jam
  • 1 tsp water
  • ca 1 dl (0.4 cup) confectioners’ sugar
  1. Preheat the oven to 175 C.
  2. Mix oil, brown sugar, apple sauce purée and salt in a bowl.
  3. In another bowl, mix wheat flour, almond flour, breadcrumbs, cardamom and baking powder. Combine all the dry ingredients and add them to the wet ingredients. Mix well.
  4. Scoop dough mixture into cupcake molds or greased muffin tray.
  5. Bake for 20 minutes or until an inserted toothpick comes out clean.
  6. Let them cool completely before decorating.
  7. Cut small holes on top of the cakes and fill them with raspberry jam. Mix confectioners’s sugar and water into a paste, then pour through a cornet around the jam.

Recipe adapted from Chocochili and Kamomillan konditoria -blogs!