Toscakake – a simple yet decadent cake

Nov 15, 2022

Toscacake has to be one of the most popular cakes in Norway, although it is said to have first appeared in cookbooks in Sweden in the 1930s, so technically considered Swedish. Regardless of its origin, it is baked frequently all across Scandinavia and once you try it you’ll understand why people love it.

Probably named after the world-famous opera by composer Giacomo Puccini, this almond caramel cake wows much like its namesake but doesn’t need to be flashy to do so.

The batter is simply made from flour, sugar, (vegan) eggs, and a little baking powder but transforms into a fluffy, sweet, and moist sponge cake that is drizzled with the most heavenly caramel glaze with toasted and sliced almonds.

It will take you no more than 15 minutes to put together, plus a total of 45-50 minutes of idle baking time, so in an hour you will have a cake that is absolutely delicious and dare I suggest, probably the biggest hit in your house or at whatever party you bring it to!

Whether you have a special occasion or holiday coming up, or just want a blissful treat with your cup of coffee on a Sunday afternoon, don’t pass out the opportunity to try your hand at this cake.

You won’t regret it!

TOSCACAKE

For the Cake:
9 tablespoons Just Eggs (or applesauce)
180 grams (1 cup) sugar
113 grams (1 stick) vegan butter, melted
2 teaspoons baking powder
1 teaspoon vanilla extract or vanilla sugar
150 grams (1 1/2 cups) all-purpose flour, sifted

For the Tosca Glaze:
1 stick vegan butter (113 grams)
100 grams (1/2 cup) demerara sugar (or sub brown sugar)
2 tablespoons plain vegan creamer (like oat or soy)
2 tablespoons all-purpose flour
1 teaspoon vanilla sugar or vanilla extract
150 grams (1 1/2 cups) sliced almonds

To make the cake:

Preheat the oven to 360℉ (180℃). Line a 9-inch (24cm) round cake pan with parchment paper and set aside.

Whisk together the Just Eggs or applesauce and sugar until smooth.

Add in the melted butter, and combine well before following with the baking powder and vanilla extract/sugar.

Sift in the all-purpose flour and carefully fold it in with a spatula just until combined and no streaks of flour are visible.

Pour the batter into the prepared baking pan and cook in the middle of the oven for about 25-30 minutes.

While the cake is baking, make the Tosca Glaze:
Melt the vegan butter in a medium saucepan, remove from heat, and mix in the demerara sugar, creamer, flour, vanilla extract, and sugar.

Finally, fold in the sliced almond and set aside.

Remove the cake from the oven after the above-mentioned 25-30 minutes, then evenly distribute the glaze using a spoon. Return the cake to the oven and bake for another 20 minutes until the glaze is nice and golden.

Place on a cooling rack and let the cake fully cool in the pan before gently removing it from the pan and carefully tearing off the parchment paper.

Notes:

The glaze will still be a bit soft once you pull the cake out of the oven, but it will seize up once the cake is cooling.

The cake freezes well in case you don’t finish it in a couple of days but in my house, it never lasts!

More Recipes To Try…

Strawberry-Rhubarb Cake

Norwegian Flag Cake for May 17th

Fyrstekake; a Norwegian classic cake improved

toscakake

Toscakake

A heavenly caramel almond cake that is as simple to put together as it is impressively delicious. Based on a light and juicy sponge cake, drizzled with "Tosca" glaze, this is one of the most popular cakes in Scandinavia!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Scandinavian
Author: Sunny Gandara | Arctic Grub

Ingredients

For the cake:

  • 9 tablespoons Just Eggs or sub applesauce
  • 180 grams (1 cup) sugar
  • 113 grams (1 stick) vegan butter melted
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract or vanilla sugar
  • 150 grams (1 1/2 cups) all-purpose flour sifted

For the Tosca Glaze:

  • 1 stick (113 grams) vegan butter
  • 100 grams (1/2 cup) demerara sugar or sub brown sugar
  • 2 tablespoons plain vegan creamer like oat or soy
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla sugar or vanilla extract
  • 150 grams (1 1/2 cups) sliced almonds

Instructions

To make the cake:

  • Preheat the oven to 360℉ (180℃). Line a 9 inch (24cm) round cake pan with parchment paper and set aside.
  • Whisk together the Just Eggs or applesauce and sugar until smooth. Add in the melted butter, and combine well before following with the baking powder and vanilla extract/sugar, and finally sifting in the all purpose flour. Carefully fold in the flour with a spatula just until combined and no streaks of flour are visible.
  • Pour the batter into the prepared baking pan and cook in the middle of the oven for about 25-30 minutes.

While the cake is baking, make the Tosca Glaze:

  • Melt the vegan butter in a medium saucepan, remove from heat, and mix in the demerara sugar, creamer, flour, vanilla extract, and sugar.
  • Finally, fold in the sliced almond and set aside.
  • Remove the cake from the oven after the above-mentioned 25-30 minutes, then evenly distribute the glaze using a spoon and place the cake back in the oven and bake for another 20 minutes until the glaze is nice and golden.
  • Place on a cooling rack and let the cake fully cool in the pan before gently removing it from the pan and carefully tearing off the parchment paper.

Notes

The glaze will still be a bit soft once you pull the cake out of the oven, but it will seize up as the cake cools.
The cake freezes well in case you don’t finish it in a couple of days but in my house, it never lasts!

6 Comments

  1. Jorunn

    What is Just Eggs?

    Reply
    • Sunny Gandara

      Just Eggs is a vegan substitute for regular eggs and comes in liquid form in a bottle, and is a refrigerated items made from mung beans. It is readily available here in the United States. If you don’t have access to it you can use other egg substitutes or applesauce!

      Reply
  2. Rachel

    Will this recipe turn out well if I use regular eggs and butter?

    Reply
    • Sunny Gandara

      Hi, I haven’t tried as this is a vegan site but I would imagine yes!

      Reply
  3. Jess

    5 stars
    Hi Sunny!

    Wow, this is my dream cake! Absolutely delicious and so easy to make! It was hard not going immediately back for a second slice! I spent a month in Norway this past summer and even though veganism has come a long way (I even found a labeled vegan item at a nature center cafe on Runde Island!) there were so many things I wish I could try but couldn’t. Thank you for veganizing these wonderful recipes, I look forward to making so many more!

    Reply
    • Sunny Gandara

      Hi Jess! Wow, your comment has made my day, thank you so much! So happy you found my blog and hope you will stick around for many more classic Norwegian recipes veganized! 🙂 Sunny x

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Pin It on Pinterest

Arctic Grub
toscakake
5 stars
Here’s a fun idea:

𝐇𝐨𝐬𝐭 𝐚 𝐍𝐨𝐫𝐰𝐞𝐠𝐢𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 𝐁𝐚𝐤𝐢𝐧𝐠 𝐃𝐚𝐲 ! 🇳🇴🍞

Transform your kitchen into a cozy gathering spot with a Norwegian-style bread baking day! 

There’s something magical about kneading dough alongside friends and family.

Here’s how to host:

- Choose 3-4 different breads (hearty rye, sweet cardamom bread, rustic seeded whole grain loaf)

- Ask each friend to bring ingredients for one recipe 

- Set up stations with mixing bowls, flour, and baking pans

- Take turns kneading and shaping each dough together

- Everyone leaves with an assortment of fresh-baked loaves!

Need authentic Norwegian recipes? 

Join the waitlist for my upcoming 𝑵𝒐𝒓𝒘𝒆𝒈𝒊𝒂𝒏 𝑩𝒓𝒆𝒂𝒅 𝑩𝒂𝒌𝒊𝒏𝒈 𝐨𝐧𝐥𝐢𝐧𝐞 𝐜𝐨𝐮𝐫𝐬𝐞 which is launching next week - early open carts starts TUESDAY 3/18 

>>> sign-up link can be found in comment section below but hurry, the chance to sign up ends tomorrow!

This is perfect timing to learn and gather these recipes before your planned baking day.

The best part? 

You’ll turn bread making into a joyful social event while stocking everyone’s freezer with delicious homemade bread for weeks!

Tag who you’d invite to your bread day and comment VIP to get the link to be the first to know when the course opens (+ special VIP bonus) ! 👇

#NorwegianBreadDay #BakingTogether #WeekendPlans #Bakingtogether #norwegianrecipes #ARTICRUB
🍞 As our screens glow brighter, our ovens grow colder. With each passing generation, centuries-old Norwegian bread baking techniques—once whispered from grandmother to child in flour-dusted kitchens—fade into silence.

These aren’t just bread recipes. They’re stories. Heritage. 

Wisdom passed through hands that knew the perfect kneading rhythm without measuring.

Don’t let these traditions become digital artifacts in some forgotten archive.

Next week my online Norwegian Bread Baking course will be opening its doors again.

Learn the ancient art of baking Grovbrød, Kneippbrød,  Havrebrød and many other recipes from bakers who inherited these techniques through generations. 

Discover the subtle techniques no cookbook can capture.

Your ancestors didn’t preserve these traditions for them to disappear on your watch.

Join us. Flour your hands. Reclaim your heritage.

Click on the link in bio or comment VIP to join the VIP waitlist to be the first one to be notified when the course opens and the chance to receive a very special bonus!

#Norwegianbread #Norwegiantraditions #arcticgrub #onlinebakingcourse #reclaimtraditions
My Norwegian Bread Baking course is opening next week, and I’m busting all the myths that might be holding you back from bread bliss. Swipe through to read more! 

Have you ever tried making Norwegian bread before? 

Drop a comment and let me know how it went! If you haven’t tried yet, what’s holding you back? I’d love to know.

Click the link in bio or comment VIP to join the VIP waitlist and get early access + a special bonus when enrollment opens!

#NorwegianBread #HomeBaking #BreadMaking #FoodFromScratch #SlowFermentation #BakingCourse #NordicBaking #HealthyBread”
#arcticgrub
𝐘𝐨𝐮𝐫 𝐖𝐡𝐢𝐭𝐞 𝐁𝐫𝐞𝐚𝐝 𝐂𝐨𝐮𝐥𝐝 𝐍𝐄𝐕𝐄𝐑 🙅‍♀️”

Tired of being told bread is the enemy? Spoiler: it’s not the bread—it’s WHICH bread.

This isn’t your sad grocery store sandwich loaf. 

This is Norwegian seed bread. THE. REAL. DEAL. 👊

Swipe through the below photos to see why this bread is actually your body’s BFF ➡️

And the FLAVOR? 

We’re talking next-level bread experience. 

That nutty richness from toasted seeds. 

The subtle tang from slow fermentation. 

The deep earthiness of whole grains. 

Once you taste this, that flavorless white foam masquerading as bread will never satisfy you again.

Want to learn how to make this life-changing loaf yourself? 

Waitlist for my Norwegian Bread Baking course is NOW OPEN!

Early birds get a secret VIP bonus you won’t want to miss!

Comment VIP to get the link for the waitlist and be the first to know when doors open and be eligible for the free bonus!

 #NorwegianBread #RealFood #NutritionMyths #wholegrainbread #bakebread #onlinebreadbakingcourse #norwegianrecipes #arcticgrub
There’s nothing quite like the comfort of traditional 𝒔𝒎ø𝒓𝒃𝒓ø𝒅 topped with pickled herring.

It’s the ultimate Nordic flavor experience!

Capture the essence of classic sild (herring) while bringing a fresh contemporary Norwegian taste to your table with my 𝐕𝐞𝐠𝐚𝐧 𝐁𝐞𝐞𝐭 𝐚𝐧𝐝 “𝐇𝐞𝐫𝐫𝐢𝐧𝐠” 𝐒𝐚𝐥𝐚𝐝.

Drawing on my experience at Manhattan’s Aquavit restaurant, this recipe balances the three crucial elements of traditional sild: acid, salt, and sweetness.

The magic happens when my secret substitute for herring is transformed through careful marination, creating that distinctive texture we associate with pickled herring. 

Combined with earthy roasted beets, crisp green apple, and a creamy mustard dressing, this salad delivers Norwegian cuisine’s distinctive complex flavors.

Get the recipe link for this salad in my bio 🙂

This salad shines as part of a traditional 𝘴𝘮ø𝘳𝘨å𝘴𝘣𝘰𝘳𝘥 and 𝘬𝘰𝘭𝘥𝘵𝘣𝘰𝘳𝘥 or as a stand-alone 𝘱å𝘭𝘦𝘨𝘨 for your daily bread. 

I particularly love this salad on Norwegian 𝐡𝐲𝐭𝐭𝐞𝐛𝐫ø𝐝.

Recipes for this ‘cabin loaf’ are hard to come by but I share my special recipe in my 𝐍𝐨𝐫𝐰𝐞𝐠𝐢𝐚𝐧 𝐁𝐫𝐞𝐚𝐝 𝐁𝐚𝐤𝐢𝐧𝐠 𝐜𝐨𝐮𝐫𝐬𝐞, which will be relaunching later month. 

Get on the VIP list for early access to the course and special perks!  Comment VIP to get the link! 🍞🥖

#norwegianbreadcourse #norwegianrecipes #veganbeetandherringsalad #nordicplantbasedkitchen #veganizingscandinavianfood #arcticgrub
𝐇𝐚𝐩𝐩𝐲 𝐈𝐧𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐨𝐧𝐚𝐥 𝐖𝐨𝐦𝐞𝐧’𝐬 𝐃𝐚𝐲! 

Today we celebrate the strength, resilience, and creativity of women everywhere, especially those who have shaped Norwegian food culture through generations.

I share quotes from Pippi yearly on this day, and I especially love this one: “𝑰 𝒂𝒎 𝒕𝒉𝒆 𝒔𝒆𝒂, 𝒏𝒐𝒃𝒐𝒅𝒚 𝒐𝒘𝒏𝒔 𝒎𝒆.”

Like the untamed sea, women’s contributions to our culinary traditions have been powerful, boundless, and essential. 

From grandmothers passing down secret family recipes to innovative female chefs redefining Nordic cuisine today.

What’s your favorite dish passed down from a strong woman in your life? 

Share in the comments below!

#InternationalWomensDay #WomenInFood #NorwegianCuisine #PippiLongstocking #WomensEmpowerment #ArcticGrub