When the crisp aroma of toasted almonds mingles with the sweet tang of fresh raspberry jam, you know you’re about to experience something extraordinary. The Vegan Linzer Torte is more than just a dessert—it’s a slice of history that brings elegance to every table.
Originating from Austria and dating back to the 17th century, this torte is considered one of the oldest known cakes in the world. With its lattice crust and ruby-red filling, it’s not only stunning but also deeply comforting.
Making a Linzer Torte can feel like stepping into a warm tradition, but transforming it into a vegan masterpiece? That’s where the magic happens. This recipe swaps traditional butter with creamy coconut oil and uses ground flaxseed to mimic the perfect shortcrust texture.
The result is a dessert that’s rich, flaky, and utterly indulgent—without a hint of dairy or eggs. Perfect for cozy fall evenings or a festive holiday spread, the Vegan Linzer Torte is trending among plant-based enthusiasts for its versatility and flavor.
Fun fact: plant-based desserts are growing in popularity, with an increase in Google searches last year. Whether you’re a seasoned baker or new to vegan cooking, this recipe will impress with its simplicity and stunning results.
Perfect For Elegant Gatherings!
- Timeless Appeal: This torte has a rich history and sophisticated flair that makes it perfect for special occasions.
- Customizable Flavors: Swap raspberry jam for apricot or cherry to suit the season or your taste buds.
- Impressive Yet Simple: Despite its intricate look, this torte is straightforward to make and always a crowd-pleaser.
- Perfectly Balanced: The nutty crust and tart jam create a harmony of flavors that’s hard to resist.
- Vegan-Friendly: This dairy-free twist makes it a hit with health-conscious and plant-based guests alike.
Vegan Linzer Torte Recipe
Equipment
- Cake tin (26cm)
- Rolling pin
- Mixing bowl
- Pastry brush
- Small bowl for jelly
Ingredients
- 1 tsp agave syrup
- 1 tbsp vegan butter
- 3 tbsp plant-based milk
Dough
- ½ tsp cinnamon
- 200 g plant-based butter
- 100 g ground almonds
- 1 pinch of salt
- 1 pinch of ground cloves
- 250 g wheat flour
- 1 pinch of cardamom
- 8 g baking powder
- 100 g white sugar
Serving
- 370 g currant jam
- 1 tbsp powdered sugar
Instructions
- In a bowl, combine flour, sugar, salt, baking powder, cinnamon, ground cloves, cardamom, and ground almonds.
- Knead in the plant-based butter until the mixture forms a dough, then shape it into a ball and refrigerate for 30 minutes.
- Split the dough in half and grease a 26cm cake tin with vegan butter, dusting it lightly with flour.
- Press the first dough half into the cake tin to form an even base.
- In a bowl, stir the red currant jelly until smooth and then it evenly over the dough, leaving a 1 cm edge.
- Roll out the remaining dough and cut it into strips.
- Place half of the strips diagonally across the cake.
- Cross the remaining dough strips over the first set, forming a lattice pattern.
- Shape 5-9 small rolls from the leftover dough and place them around the edge of the tin, pressing gently.
- Mix plant-based milk and agave syrup, then brush over the dough.
- Bake at 180°C for about 30 minutes, let cool, and dust with powdered sugar.
Notes
- For a richer flavor, experiment with different fruit preserves like raspberry or apricot.
- Chill the dough thoroughly to ensure a firmer texture when handling.
| Nutrition | Value |
| Calories | 280kcal |
| Carbohydrates | 38g |
| Fibre | 2g |
| Fat | 14g |
| Protein | 3g |
