Veganer Kaiserschmarrn


Preparation: 10 mins
Baking: 18 mins
For 2 servings


  • 150 g flour (type 405)
  • 225 ml soy milk
  • 3 tbsp. rapeseed oil
  • 5 tbsp. aquafaba1
  • 30 g sugar
  • 2 tbsp. vegan butter
  • 20 g raisins
  • 1 tbsp. icing sugar
  • Salt


  1. In a bowl, whisk the flour with soy milk, rapeseed oil and a pinch of salt until smooth.
  2. In a second bowl, using a mixer, beat the aquafaba1 and sugar for 5 minutes until stiff.
  3. Then gently fold the stiff aquafaba into the batter.
  4. In a skillet, melt 1 tablespoon of vegan butter over low-medium heat until foamy. Then spread the batter in the pan and sprinkle the raisins on top.
  5. Bake it without stirring on the bottom side for about 8 - 10 minutes. When the batter can be removed from the bottom of the pan as a whole, turn it over with the help of a plate and flip it. Then bake the second side for another 5 minutes.
  6. In the pan, carefully tear the dough into small pieces using two wooden spoons. Finally, stir in 1 tablespoon of vegan butter and toast for another 2 - 3 minutes on all sides until golden brown.
  7. Serve with icing sugar.

Good to know

1 Aquafaba is the viscous cooking water of chickpeas, white beans or other legumes, e.g. from a tin can. Due to its characteristics it can be whipped like egg white.

About this recipe

This vegan Kaiserschmarrn (or Emperor's Mess) is baked golden brown in a pan. With the help of whipped aquafaba, it becomes soft, fluffy and succeeds safely. Served with a handful of raisins, icing sugar and apple puree, Kaiserschmarrn is a true dessert classic.