Everyday Vegan Cooking

Vegan Recipes for Everyday Meals

Vegan Linzer Torte with Aquafaba

*as always, you can scroll down to the bottom of the post for a printable recipe.

Haven’t posted for almost a year now. I was remodeling my house for many months starting last summer and haven’t had a proper kitchen to experiment in and to inspire my cooking. I will probably post about the kitchen remodeling process as I have many lessons to share about design, appliances etc….stay tuned for that.

Vegan Linzer Torte with aquafaba

I also made these two lovely tartlets ūüôā

I was inspired to veganize this Linzer Torte recipe my good friend, Sharon Heinrich, posted recently (recipe is in Hebrew). She got this recipe from a chef patisserie, so all the ingredients are specified in weight.

Linzer Torte¬†is an interesting (and one of the oldest documented) kind of cake, the base is sort of a mix between a¬†Shortcrust pastry¬†(P√Ęte bris√©e) and a Pound cake, with ground almonds or nuts and usually spiced with spices like cinnamon, cardamom. clove, vanilla etc. On top of the thick crust, there is a layer of tangy jam like strawberry, rhubarb, raspberries, apricots etc. It was relatively easy to veganize the original recipe and the results are superb! The only two ingredients that¬†I¬†needed to sub were butter (replaced with an equal weight of refined coconut oil) and two eggs (replaced with 9 TBS of aquafaba and 1 TBS of cornstarch).

Vegan ¬†Linzer Torte with Aquafaba ( one 10″ Linzer Torte)

Ingredients: 

270 gram white flour

40 gram ground almonds

3 gram ground cinnamon

7 gram cacao powder

3 gram baking powder

a pinch of salt

130 gram refined coconut oil

130 gram sugar

9 (15mL) TBS of Aquafaba (the liquid from a can of chickpeas) (for a total of 135mL) + 1 TBS of cornstarch slightly whisked

400 grams of tangy jam (I used raspberry, cherry, and rhubarb jam)

DSC_6371Directions:

  1. Make the dough for the crust: In a bowl of a mixer with a guitar hook, put: flour, almonds, cinnamon, cacao, baking powder and salt and mix slightly. Add the coconut oil and sugar and mix for a couple of minutes. Add the whisked aquafaba and whisk until a sticky and moist dough is formed (about two minutes).
    Vegan Linzer Torte with aquafaba
  2. Wrap the dough in plastic wrap, flatten slightly with a rolling pin and place in the fridge for a couple of hours.
  3. Take out of the fridge and place on a lightly floured surface. Flatten with a rolling pin into a 12″ in diameter and 1/4″ thickness.
  4. I used a pan to cut the dough into the shape of my 10″ pan and transferred it to the base of the pan. ¬†Using a fork, slightly stab the dough and put the pan with the dough in the fridge for additional 30 minutes.
  5. Make some shapes with cookie cutters (or use strips of dough) to put on top of the pie and store in the fridge with the pie for 30 minutes.
    Vegan Linzer Torte with aquafaba
  6. Take the pie and the decorations out of the fridge. put an 1/8″-1/4″ layer of jam on top of your torte base and place your dough decorations on top.
    Vegan Linzer Torte with aquafaba
  7. Bake for 30 minutes in 350F.

I really think that this “cake” could be exceptional with a homemade jam. Let me know in the comments if you made it and what share your thoughts.

Vegan Linzer Torte with aquafaba

Guy

Printable recipe:

4.0 from 1 reviews
Vegan Linzer Torte with Aquafaba
 
Prep time
Cook time
Total time
 
Linzer Torte is an interesting (and one of the oldest documented) kind of cake, the base is sort of a mix between a Shortcrust pastry (P√Ęte bris√©e) and a Pound cake, with ground almonds or nuts and usually spiced with spices like cinnamon, cardamom. clove, vanilla etc. On top of the thick crust, there is a layer of tangy jam like strawberry, rhubarb, raspberries, apricots etc. It was relatively easy to veganize the original recipe and the results are superb! The only two ingredients that I needed to sub were butter (replaced with an equal weight of refined coconut oil) and two eggs (replaced with 9 TBS of aquafaba and 1 TBS of cornstarch).
Cuisine: French
Ingredients
  • 270 gram white flour
  • 40 gram ground almonds
  • 3 gram ground cinnamon
  • 7 gram cacao powder
  • 3 gram baking powder
  • a pinch of salt
  • 130 gram refined coconut oil
  • 130 gram sugar
  • 9 TBS of Aquafaba + 1 TBS of cornstarch slightly whisked
  • 400 grams of tangy jam (I used raspberry, cherry, and rhubarb jam)
Instructions
  1. Make the dough: In a bowl of a mixer with a guitar hook, put: flour, almonds, cinnamon, cacao, baking powder and salt and mix slightly. Add the coconut oil and sugar and mix for a couple of minutes. Add the whisked aquafaba and whisk until a sticky and moist dough is formed (about two minutes).
  2. Wrap the dough in plastic wrap, flatten slightly with a rolling pin and place in the fridge for a couple of hours.
  3. Take out of the fridge and place on a lightly floured surface. Flatten with a rolling pin into a 12" in diameter and ¼" thickness.
  4. I used a pan to cut the dough into the shape of my 10" pan and transferred it to the base of the pan. Using a fork, slightly stab the dough and put the pan with the dough in the fridge for additional 30 minutes.
  5. Make some shapes with cookie cutters (or use strips of dough) to put on top of the pie and store in the fridge with the pie for 30 minutes.
  6. Take the pie and the decorations out of the fridge. put an ⅛"-1/4" layer of jam on top of your torte base and place your dough decorations on top.
  7. Bake for 30 minutes in 350F.

 

1 Comment

  1. I made this last night and it was delicious! The crust has a great crisp exterior and softer inside. I used a combination of jams from my favorite local vendor. Thanks for sharing!

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