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…
Norwegian Flag Cake for May 17th
Fyrstekake; a Norwegian classic cake improved
Toscakake
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.
What is Just Eggs?
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!
Will this recipe turn out well if I use regular eggs and butter?
Hi, I haven’t tried as this is a vegan site but I would imagine yes!
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!
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