I truly love this luscious austrian cake. The original version has butter and all purpose flour in it as well as eggs.
I quite like the italian Sud Tirol version with buckwheat flour and ground almonds instead of hazelnuts.
This Vegan Linzertorte is my version of the original Linzertorte and it’s very light with no animal fats or eggs. Do try it and give me a feedback if possible!

Ingredients:

150 gr ground roasted almonds
200 gr organic buckwheat flour
2 tablespoons powdered Chia seeds
6 tablespoons water
70 gr vegetable margarine
3 tablespoons multi-flowers honey
1 Lemon zest
1 pinch of salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
250 gr fruits of the forest preserve/jam

Instructions:

Soak the powdered Chia seeds with water and leave it to settle for about 10/15 minutes.
Mix all ingredients together until you have a firm and smooth pastry.
Wrap it in clingfilm and leave it to rest in the fridge for 30 minutes.
Line a 24 cm pie dish with parchment paper, roll the pastry to a 1 cm thickness, pierce the base with a fork and add the fruit preserve/jam with a spoon. Decorate with almond flakes if you like.
Bake in a non ventilated oven for 35 minutes at 180 C.
Enjoy this Vegan Linzertorte!

This post is also available in: Italian