Vegan Bundt Cake with Wild Garlic

I love cake! Marble cake, chocolate cake, or crumble cake - I love them all, as long as they’re sweet and with loads of chocolate. You can imagine how skeptical I was when Julia had the idea for a savory cake with wild garlic, but it actually turned out great! And we wouldn't be “Zucker&Jagdwurst” if we hadn't come up with something extra special. So here is our recipe for a vegan wild garlic bundt cake with a creamy feta filling. I don't know how I’ve lived without it!

My wild garlic cake is a savory version of my favorite cake: marble cake – preferably with a thick layer of chocolate on top (you can find my favorite recipe here). Instead of vanilla and chocolate batter, our cake consists of two savory batters with nuts and green wild garlic pesto. In between the batter layers, I added a plant-based feta cream. Can it get any better? If you don't have plant-based feta, you can use plant-based cream cheese or even plant-based crème fraîche. If your cream cheese is too firm, mix in some plant-based milk.

You can find wild garlic in most organic grocery stores. However, you can also pick it yourself. In spring, you can find it in shadowy forests. Its smell is unmistakable, but be careful: Don't mistake it for the similar-looking, highly poisonous lily of the valley. You can also use ready-made wild garlic pesto, but make sure that it’s not too liquid or, if necessary, use less oil for the batter. If you’re not into the taste of wild garlic, you can also exchange it with arugula or basil.

For the batter, I used plant-based skyr. You can also use other plant-based yogurts that have a similar thick consistency. The choice and amount of nuts are also entirely up to you. I chose walnuts, but of course, any other nut will do. And then there's the matter of the eggs. I want to replace a total of four eggs in this recipe. I use a vegan egg substitute, which you can find in organic grocery stores or larger supermarkets. The egg substitute I used (based on corn starch, pea protein, and potato starch) suggested one tablespoon of egg substitute for one egg. The amount can vary from product to product. The only important thing is that you add 200 ml (0.85 cup) of sparkling water so that the dough does not become too firm or liquid.