Vegan Dutch Brunch Delight: A Flavorful and Sensory Adventure
Discover this exquisite, vegan Dutch brunch delight recipe that fuses traditional Dutch flavors with a plant-based twist. Ideal for advanced cooks, this delicious and visually stunning dish promises to impress with its mouthwatering taste and sensory appeal.
Allergens
Dairy-Free (Milk and Butter), Gluten (Wheat Flour)
Ingredients
- 1 cup (240 ml) almond milk
- 1/2 cup (120 g) vegan butter, divided
- 1 1/2 cups (180 g) all
- purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) salt
- 1 tbsp (15 g) maple syrup
- 1 cup (160 g) mixed berries, fresh or frozen
- 1/4 cup (60 ml) lemon juice
- 1 tsp (5 g) grated lemon zest
- 1/2 tsp (3 g) ground cinnamon
- Powdered sugar, for dusting
- Fresh mint leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C). In a saucepan, warm the almond milk and 1/4 cup (60g) vegan butter over medium heat until the butter has melted.
- In a large mixing bowl, whisk together flour, baking powder, salt, and 1/4 cup (60 g) vegan butter. Gradually add in the warmed almond milk mixture while stirring to form a smooth batter. Fold in maple syrup and half of the mixed berries.
- Pour the batter into a greased oven safe skillet or mold. Bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, combine lemon juice, lemon zest, and cinnamon in a small saucepan. Cook over low heat until slightly thickened. Gently fold in remaining mixed berries.
- Allow the cake to cool for 10 minutes before slicing into portions. Serve each slice topped with the berry sauce and a dusting of powdered sugar, garnished with fresh mint leaves.
Chef’s Insight
The choice of almond milk and vegan butter gives the cake a rich, creamy texture without any dairy products.
Notes
Be sure to allow the cake to cool for the required time before slicing.