Vegan ‘Kaiserschmarrn’ with cherries

In my childhood we used to go on skiing holidays every winter. I have so many great memories – snowball fights with my brother, sledging down the hills, beautiful mountains and truly amazing food! I love the Austrian cuisine and when I was living in Munich, there was still this influence and Kaiserschmarrn was easy to find on the dessert menu. Since I am living in Hamburg, this is not the case anymore so I was very happy when I found this vegan recipe! And it convinced me again that homemade food is simply the best.



  • 130 g soy cream
  • 160 g flour
  • 1 pinch of salt
  • 1/2 tsp ground vanilla
  • 1 tsp baking powder
  • 50g sugar
  • 150 ml rice milk (or any other plantbased milk)
  • 30 g cashew butter
  • 1/2 tbsp margarine
  • bit icing sugar
  • Toppings as you like: cherries, strawberries or vanilla sauce


  1. Whip the cream until stiff. To be honest, it didn’t work 100% for me as with “normal” cream, so don’t worry too much if it doesn’t work perfectly for you neither.
  2. Mix the flour, salt, vanilla, baking powder and sugar in a bowl and combine with the milk. Whisk until smooth.
  3. Add the cashew butter and gently fold the cream into the batter.
  4. Heat the margarine in a pan and pour in the batter. Bake for 4 minutes from one side.
  5. With the help of a second pan, turn over the pancake-like batter and bake for another 4 minutes. With a fork, pull into small chunks and serve with icing sugar and cherries or any other topping you like.


This recipe is from “Vegan to go” by Attila Hildmann.