Remove the vegan butter from the fridge, cut it into small cubes, and put it into a mixing bowl. Set aside and bring to room temperature.
When both, the cooked pudding and the butter pieces are at room temperature, mix the butter with an electric hand mixer until creamy. Then gradually add the pudding, one tablespoon at a time, until a creamy buttercream is formed. Spread it over the cooled cake and refrigerate for at least 4 hours or up to overnight to set.
Chocolate glaze:
Slowly melt the finely chopped chocolate along with the coconut oil over a water bath. Then carefully pour it over the chilled pudding buttercream. (For the traditional Danube wave design you can wave through the chocolate with a fork as desired). Refrigerate to set.
When the chocolate glaze is firm and crunchy, dip a sharp knife in warm water, then dry quickly and cut the cake. Enjoy chilled and keep the leftovers in the refrigerator.
Enjoy!
Notes
Gluten-free: To make the pie crust gluten-free, you can substitute a gluten-free flour blend 1:1.
Vegan Butter: I prefer using vegan butter or margarine for the cake batter but feel free to substitute coconut oil or neutral vegetable oil.
Chopstick test! It is best to test the cake with a chopstick pretty in the center but at a place without many cherries. The cake is done baking when the stick comes out almost clean with just a few moist crumbs attached but no liquid batter.
Red Fruit Glaze: If you like, you can also top this cake with a red fruit glaze instead of the chocolate glaze to make a traditional Snow White Cake!
Baking pan: This recipe yields about 16 muffins or cupcakes and can also be baked in a small bundt pan (don’t skip the chopstick test as the baking time may vary!)
You can find more information on the recipe in the blog post above.
Nutritions
Serving: 1Serving | Calories: 414kcal | Carbohydrates: 48g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Sodium: 303mg | Potassium: 278mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1061IU | Vitamin C: 7mg | Calcium: 149mg | Iron: 3mg
