Krantz Cake is a braided cake with a sweet filling. Here is my favorite recipe with nuts but you can also make one with a chocolate filling.
I’m a big fan of cakes that use yeast-risen dough. They work great as a dessert or as a snack with a cup of tea and what I like the most about them is they are not too sweet.
Like other traditional recipes Krantz Cake usually has sugar, eggs and butter but here is my vegan version without these three ingredients!
Krantz Cake with Peanut Butter and Almonds
Krantz Cake is a braided cake with a sweet filling. Here is my favorite recipe with nuts but you can also make one with a chocolate filling.
Equipment
- loaf tin 24cm x 10 cm
Ingredients
Dough
- 450 g plain flour
- 30 g fresh yeast
- 250 ml warm water
- 2 tbsp xylitol or agave syrup
- 3 tbsp olive oil
- pinch of salt
Filling
- 2 cups ground almonds you can also use grounded hazelnuts/walnuts
- 2 tbsp peanut butter
- 4 tbsp agave syrup add more if you like it sweeter
- 2 tbsp plant-based milk if the filling is to dry add another 1 or 2 tbsp of plant-based milk
- 2 tsp ground cinnamon
Instructions
Dough
- Place yeast, 3 tbsp of flour (out of the 450 g flour), warm water, and xylitol (or agave syrup) in a bowl and gently mix it together (if using a stand mixer use the dough hook and mix on low speed for approx one minute).
- Cover it with a clean kitchen towel for 15 minutes, you will see that the mixture has doubled in size and yeast is bubbling.
- When 15 mins is up, slowly keep adding the remaining flour to the mixture and mix it gently with your hand.
- Add the oil.
- Knead the dough pressing it down and forward with the heel of your hand, then fold it back, turn sideways, and repeat until the dough becomes elastic and soft (for about 10 minutes).
- Place it in a bowl with a kitchen towel over it and leave for about 10 minutes.
Filling
- Mix or blend all ingredients together, if it's too dry add extra plant-based milk if it's too wet add some ground almonds, set it aside.
Dough - part 2
- Transfer the dough to a lightly floured work surface and roll it out until it has a thickness of about 5 mm. Shape it into a rectangle.
- Spread the filling with the help of a spatula, leaving approx 1 cm free at the edges.
- Roll the dough over (tightly), starting at the long edge.
- Cut the dough in half and then create an upside down V shape and press the top ends firmly together. Twist the strips (left half over the right half and vice versa) to make a two stranded plait. Pinch the ends together. Transfer it to a baking tray, cover it, and leave it for 20 minutes.
- Bake the cake at 175°C for 45 minutes or until the top is golden brown and a toothpick when inserted comes out clean.
- Take it out of the baking tin and allow to cool on a wire rack before serving, enjoy!
Notes
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