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Fennel Cake with Lingonberry Sauce

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Easy fennel cake recipe for fennel lovers! This recipe is veganized and adapted from the Upside-Down Fennel Cake recipe by Giada di Laurentiis.

Ingredients

Scale

Fennel topping:

  • 1/2 cup or 111 grams organic cane sugar
  • 2 small or 1 large bulbs fennel, halved and thinly sliced into moons
  • 1/8 teaspoon kosher salt
  • 1 tablespoon or 13 grams lemon juice

Fennel Cake:

  • 1 cup or 128 gram cake flour
  • 1/2 cup or 111 grams  organic cane sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsweetened soy milk, room temperature
  • 6 tablespoons aquafaba, room temperature
  • 2/3 cup good olive oil, plus 1 teaspoon for greasing pan
  • 1 teaspoon lemon zest
  • 1 ¼ teaspoon ground fennel seed (omit if sharing with loved ones who aren’t hardcore fennel lovers)

Lingonberry Sauce:

  • 1/3 cup organic lingonberry jam
  • 1 tablespoon lemon juice.
  • Fennel fronds, for garnish

Instructions

Preheat the oven to 350° F. Grease a 9″ springform pan with a teaspoon olive oil.

For the fennel topping:

  1. Bring a medium saucepan to medium heat. Dissolve the organic cane sugar in 3/4 cup water, stirring regularly with a non-reactive spoon. Add the fennel, kosher salt and lemon juice. Bring to a simmer then reduce heat to low and cook for 15 minutes or until the liquid is reduced to 25%. Turn off heat and carefully spread the fennel evenly over the bottom of the prepared cake pan. Carefully set aside.

For the cake:

  1. In a medium bowl, whisk together the cake flour, organic cane sugar, baking powder, baking soda and kosher salt.
  2. In a separate, large bowl, whisk together the unsweetened vegan milk, aquafaba,  good olive oil, lemon zest and ground fennel seeds.
  3. Add the dry ingredients to the wet ingredients in the large bowl. Whisk until just combined.
  4. Pour the batter evenly over the candied fennel. Place in the preheated oven and bake until a toothpick inserted in the middle of the cake comes out clean, 30 minutes. Cool for 10 minutes in the pan, then invert the cake onto a plate to cool completely.

For the sauce:

  1. In a small bowl, whisk together the lingonberry jam, lemon juice and 2 tablespoons warm water.

When cake is cool, cut into slices and top each slice with a spoonful of the lingonberry sauce and fennel fronds on top.

Notes

  • To keep it vegan, all sugar must be organic – including the sugar in the lingonberry jam.
  • This recipe is for fennel enthusiasts. If sharing with people who aren’t familiar with fennel, omit the ground fennel seeds in the cake batter. 

Find it online: https://bakeroise.com/fennel-cake-with-lingonberry-sauce/