This famous Austrian dessert is the first tart my Grandma ever made for me – as far as I remember. The crumbly base and it’s rich fruity raspberry filling is just perfection. This vegan & gluten-free Linzer Torte tastes just as good as the original. It’s sweetened with birch sugar making it a healthier spin on that cake classic.
The crumbly and gluten-free pastry with just a hint of cloves goes just perfectly with the fruity raspberry filling. The recipe is straightforward and not too difficult. In case you have any troubles with it, pop me a DM on Instagram, that’s the place where I hang out the most!
This recipe for a vegan and gluten-free Linzer Torte is:
- Plant-based, vegan (no dairy, no eggs)
- Contains almonds
- Sweetened with birch sugar
This famous Austrian dessert is the first tart my Grandma ever made for me - as far as I remember. The crumbly base and its rich, fruity raspberry filling is just perfection. This vegan & gluten-free adaption tastes just as good as the original and it's sweetened with birch sugar, a healthier spin on that cake classic.
- 300 g ground almonds
- 140 g buckwheat
- 50 g arrowroot powder
- 260 g rice flour
- 1 tsp ground clover
- 0.5 tsp cardamom
- 3 tsp cinnamon
- 1 pinch of salt
- 280 g vegan butter
- 160 g birch sugar
- 130 g apple sauce, unsweetened
- 1 organic lemon
- 500 g organic raspberry jam, without added sugar
Preheat your oven to 180 degrees C and grease a round 28cm pie dish. Cream the vegan butter (at room temperature), the birch sugar, zest of 1/2 lemon and apple sauce together. In a new mixing bowl, add all the remaining pastry ingredients (only use 200g of the rice flour and save 60 g for later) and combine well.
Add your wet ingredients to your dry ingredients and combine with your hands. Divide the dough into half. Roll out one half and place it into the prepared pie dish. Firmly press in the dough and don't forget to cover the sides too! Poke some wholes into the pastry bottom with a fork. From the second half of the dough, take another half and form form dough rolls. Lay it out along the edge and press it down.
Cover the pastry dough evenly with raspberry jam. Fold the edges of the pastry, along the brim, slightly over the raspberry jam. Press down gently with a fork.
Add the remaining 60 g of rice flour to the dough. Roll out the rest of your dough and cut out some hearts with a cookie cutter. Well, of course you could use any cutter cutter, really. Why not use a seasonal cutter like stars for a Christmas Linzer Torte? Place the cut out hearts on top of the Linzer Torte and bake for about 45 minutes. Let it cool off completely before removing from the form.
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Meet Miss Walter’s
Hi, I’m Jennifer. I create sweet vegan recipes and take semi-messy photos of food. I’m always hunting for good places to eat and where to go to for my next cup of Oat Latte. A supermarket is usually the first place I visit in a foreign place. I created Miss Walter’s so that you can wow your vegan an non-vegan friends alike with decadently delicious vegan recipes. Also, I’ll share my favourite foodie spots from my travels with you.