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Mjuk Toscakaka

Vegan Swedish Almond Cake (Mjuk Toscakaka)

5 from 35 votes
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Course: Dessert
Cuisine: Swedish
Keyword: Vegan Baking
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 slices


  • 8" Tart Tin, lined


  • 150g Vegan Butter
  • 125g Golden Caster Sugar
  • 2 Vegan eggs made with Orgran Egg Replacer (2 tbsp egg replacer, whisked with 4 tbsp water)
  • 1 tsp best quality Vanilla extract
  • 150g Plain Flour, sifted
  • 1 tsp Baking Powder
  • 5 tbsp Tap Water (not hot)

For the topping

  • 30g Flaked Almonds
  • 60g Vegan Butter
  • 5 tbsp Caster Sugar
  • 1 tbsp Plain Flour
  • 1 tbsp Plant Based Milk


  • Preheat oven to 180c.
  • Cream butter and sugar until pale and fluffy.
  • Beat in vegan eggs gradually, then add vanilla extract.
  • Sift in flour and baking powder, beat thoroughly.
  • Add water and beat until smooth. I recommend using an electric handwhisk or standalone mixer. This should take about 5 minutes.
  • Scrape into tart tin, smooth top and bake for 25-30 mins
  • Remove from oven.
  • Turn oven up to 200c

To make the topping

  • Put all ingredients in saucepan over medium heat until all amalgamated and bubbling.
  • Pour over top of cake (this is where you hope the cake hasn't gone over the top of the tart tin!).
  • Put back in oven for 5 minutes.
  • Leave to cool for at least 5 minutes for the top to set. It has a lovely, crunchy topping and the cake is tender, almost like a pudding.
Tried this recipe? Mention @sweeterthanoats or tag #sweeterthanoats!