This Vegan Mandarin Sour Cream Cake with Coconut topping is creamy, fruity, and so delicious - It’s adapted from my grandma's traditional German recipe, but made without dairy or eggs! With this helpful step-by-step instruction, you can easily bake it at home for your family and friends to enjoy with afternoon coffee or at celebrations!
*Note: Check out the step-by-step pics and the recipe video in the blog post above! Also, I recommend using metric measurements.
Preheat the oven to (356 °F) 180 °C. Lightly grease the sides of a 9-inch (22cm/24cm) springform pan and line the bottom with parchment paper.
Put the mandarins in a fine-mesh sieve and set them aside to drain.
Sift the flour, baking powder, and ground vanilla into a mixing bowl. Then add sugar and salt and whisk everything together.
In a measuring cup, whisk together the dairy-free milk, oil, vinegar, and applesauce. Then pour it into the flour mixture and mix everything briefly until a relatively thick batter is formed.
Add the batter into the prepared springform pan, smooth it out, and then spread the drained mandarins side by side on the cake batter.
Pre-bake the cake for 15 minutes.
Sour cream layer
Place vegan cream cheese, coconut milk (or dairy-free cream), sugar, cornstarch, and ground vanilla (or vanilla extract) in a mixing bowl and mix with an electric hand mixer until creamy. Set aside.
Place desiccated coconut, coconut sugar, applesauce, and dairy-free milk in a bowl and mix to form crumbles. Set aside.
After 15 minutes of baking, remove the cake from the oven and carefully spread the vegan sour cream layer spoon by spoon evenly over the pre-baked cake. Carefully smooth it out with a spatula, then spread the coconut topping on top.
Bake the cake for another 40 minutes (if the top gets too brown, you can loosely cover the cake with a piece of parchment paper).
Turn off the oven and leave the cake in the oven for another 10-15 minutes with the oven door cracked.
Remove the cake from the oven and let it cool completely in the pan. Then remove, slice, and enjoy!
Flour: Instead of all-purpose or spelt flour, you can use a 1:1 gluten-free flour blend. If using whole wheat flour, the cake will be denser.
Sugar: If you use a dark sugar for the batter, the color of the cake will also be darker. However, the taste and consistency will not change very much.
Applesauce: Instead of applesauce, you can also use the same amount of banana or pumpkin puree or soy yogurt or 2 flaxseed eggs (2 tablespoons of ground flaxseeds mixed with 6 tablespoons of water, then let swell for 5 minutes).
Vegan cream cheese: you can use the same amount of vegan mascarpone or vegan sour cream or try a mixture of 10 oz (275 g) silken firm tofu + 2.6 oz (75 g) vegan butter.
Sheet cake: If you want to bake a sheet cake, I recommend using a small baking sheet or doubling the recipe. Depending on the baking pan, the baking time may vary. Smaller and flatter cakes are generally done sooner than large and tall cakes. A sheet cake only takes about 45 minutes total. The dough does not necessarily need to be pre-baked.
Muffins: If you want to bake muffins or cupcakes with this Vegan Sour Cream Cake recipe, the total baking time is only about 35-40 minutes, including 5-10 minutes for pre-baking.
For more helpful information on this recipe be sure to read the blog post above!