• Angelica Larsson

Tosca cake | Almond cake | Vegan

Uppdaterat: 15 juni 2021

Hello my lovelies! There are so many wonderful cakes available in the world and one that we often have here would be Tosca cake. It's soft with a lovely crunch of almonds and subtle vanilla and caramelized sugar. From what history states this cake got it's name from the opera Puccini and have been a historic cake throughout Swedish history and as I do love this cake myself I wanted to create my take on it and I am happy I did!



What you need for batter:


100g vegan butter

4 dl (1.6 cups) flour

2 dl (0.8 cups) vegan milk

1 1/2 dl (0.6 cups) sugar

2 tsp baking powder

1 tsp vanilla sugar



What you need for glaze:


100g vegan butter

100g sliced almonds

1 dl (0.4 cup) sugar

2 tbsp flour

2 tbsp vegan milk


Serves 8-10 people.


Begin with preheating your oven to 175℃ (345℉)


In a pot add your butter, milk, sugar and allow it to melt, then set it aside to cool.




In a bowl add the flour, baking powder and vanilla sugar. Pour in the butter mixture and mix for a couple of minutes until it looks it's smooth.


Pour the batter into a round baking tin and pop into the lower part of the oven and bake for 25-30 minutes.



While it's baking we will make our glaze. In a pot add butter, sugar, flour, milk and sliced almonds. Cook it on low heat while stirring, it will thicken up. Set it aside while we take out cake out.


Pour the glaze on top of the cake and spread it out and pop it back into the middle of the oven for another 15 minutes or until it looks golden.


Allow the cake to cool before serving.

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