Vegan Black & White Cake

This vegan black & white cake is a plant-based twist on a very traditional German dessert called “Donauwelle”.


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Black & White Cake

Vegan Black & White Cake


  • 370g spelt flour
  • 150g vegan sugar (not all sugar is vegan)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 500mL plant-based milk
  • 1 tbsp apple cider vinegar
  • 160g coconut oil, liquid
  • 1 tsp vanilla paste
  • 25g cacao powder
  • ½ tsp salt
  • 1 jar of cherries


  • 500 ml (16fl.oz) plant-based milk
  • 82 g vegan vanilla pudding powder
  • 100g Vegan butter


  • 200g vegan chocolate
  • 2 Tbsp coconut oil



  1. Preheat oven to 350°F.
  2. Combine 400mL of the milk with the vinegar and let sit for 5 minutes.
  3. In a bowl, combine the flour with the baking powder, baking soda and salt.
  4. Add the milk-vinegar mixture, coconut oil and vanilla paste and combine until smooth. Pour ⅔ of the mixture in a greased baking tin. Add cacao powder and the rest of the milk to the remaining batter. With a spoon add the chocolate batter over the vanilla batter. Slightly press the cherries into the dough. Bake for about 25-30 minutes.


  1. Warm up the milk over medium heat. Add the vanilla pudding powder. Turn to low heat and cook for 1-2 minutes while constantly whisking. Let pudding cool down and meanwhile whisk the vegan butter. Add the pudding to the vegan butter (attention: both should be about the same temperature)
  2. Spread the cream over the cake and let cool in the fridge for at least 2 hours.


  1. Melt the chocolate with the oil and spread over cake.


Find more of Lara’s recipes on @vanillacrunnch.

If you loved this vegan black & white cake:

Check out the recipe for another cherry-flavored treat that was inspired by a German dessert: Creamy Black Forest Parfaits.



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