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The vegan chocolate Spartak cake tastes creamy, fluffy, chocolaty, tender and incredibly delicious. You can also make the popular Russian layer cake with chocolate bases and custard buttercream filling without animal products. It will turn out at least as tasty as the original. You can find a detailed recipe for the vegan chocolate Spartak cake with the exact quantities and step-by-step instructions below.
The most delicious Russian cake vegan
The chocolate Spartak cake is one of the most delicious Russian cakes. It consists of chocolate bases with honey and buttercream with custard.
With this recipe, you can make your own chocolate Spartak cake using purely plant-based ingredients. This means that even those on a vegan lifestyle can enjoy it.
Select ingredients and adjust quantities
Here I will go into individual ingredients that you can swap out. The quantities can be found at the end of this article in the recipe box.
Sugar beet syrup
Sugar beet syrup replaces the honey in the dough, just like in the vegan medovik recipe. This means that the flavor of the plant-based chocolate Spartak cake is pretty close to the original. You can also use a vegan honey alternative instead.
Vegan butter
You can use vegan butter or vegan margarine for the recipe, just like for the vegan Napoleon cake. It should preferably be organic and contain no undesirable additives.
Soy milk
You can replace soy milk in the dough with any plant-based milk. Almond milk can be used instead for the filling. Oat milk and rice milk are less suitable for this.
Sugar
You can adjust the amount of sugar for both the dough and the filling to taste.
Vanilla
I use ground vanilla bean for the vegan chocolate Spartak cake, just as I do for the apple bread or the vegan orange cinnamon rolls. You can also use vanilla sugar, vanilla pulp or vanilla extract.
Decorating vegan chocolate Spartak cake
You can decorate the vegan chocolate Spartak cake however you like, just like the vegan Bird’s milk cake or the no bake vegan avocado pie. Let your imagination run wild.
Fresh fruits are perfect for decorating the vegan chocolate Spartak cake, just like the vegan lemon cake. In summer, you can use fresh raspberries, blackberries or strawberries.
Edible flowers also look pretty on the cake. Fresh herbs, such as peppermint or sprigs of rosemary, embellish it even more.
You can also use sugared fruits and herbs. This is how I decorated the classic version of this cake and my naked cake.
Vegan chocolate is also ideal for decorating the layer cake. It provides even more chocolate flavor. This can be chopped and grated chocolate or various chocolate figures.
Nuts complement the chocolate taste of the vegan chocolate Spartak cake very well, similar to the vegan nut cake. Use chopped hazelnuts or pistachios, for example.
You can also leave some of the cake filling and pipe it onto the glaze in the shape of flowers. This is how I did it, as you can see in the pictures.
This vegan cake is
- creamy,
- fluffy,
- chocolaty,
- soft,
- moist,
- tender,
- moderately sweet,
- incredibly tasty,
- aromatic,
- without animal butter, milk or eggs,
- an eye-catcher with many thin layers,
- easy but time-consuming to make,
- ideal for a celebration,
- popular sweet classic of Russian cuisine purely plant-based.
How to make vegan chocolate Spartak cake: tips and tricks
- Instead of sugar beet syrup, you can use a vegan honey alternative for the dough.
- Depending on how sweet your honey alternative is, you can adjust the amount of sugar in the dough.
- Instead of soy milk, you can use any other plant-based milk for the dough.
- The amount of flour specified for the dough may vary. Add enough of the last portion of flour until you have a soft but no longer sticky dough.
- Do not knead the dough for too long, but only until it has a homogeneous consistency.
- Cut each cake base in half while they are still hot. They will become firm and crumbly after cooling.
- For the vegan custard, you can also use almond milk instead of soy milk. Do not use oat milk or rice milk, as this could make the custard runny rather than creamy.
- You can adjust the amount of sugar for the cake filling to taste.
- Vegan butter and the vegan custard mixture for the filling must be room warm and both at about the same temperature so that they can combine well when whipped without the filling curdling.
- Instead of ground vanilla bean, you can use vanilla sugar, vanilla pulp or vanilla extract.
- The vegan chocolate Spartak cake will taste even more delicious over the next few days. It is therefore best to leave it to stand in the fridge at least overnight.
Did you make vegan chocolate Spartak cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other vegan cake recipes:
- Applesauce cake vegan: moist pound cake with applesauce
- Coconut cake vegan: moist coconut sponge cake with coconut milk
- Orange poppy seed cake vegan – quick recipe for moist pound cake
Vegan chocolate Spartak cake
Ingredients
for the dough
- 120 g vegan butter
- 100 g sugar
- 130 g sugar beet syrup
- 80 ml soy milk
- 1 pinch of salt
- approx. 450 g flour
- 35 g cocoa powder
- 15 g baking powder
- flour for rolling
for the filling
- 150 g sugar
- 60 g cornstarch
- 730 ml soy milk
- 1 pinch of ground vanilla bean
- 250 g vegan butter room warm
for the chocolate glaze
- 100 g dark chocolate vegan
- 60 g vegan butter
Instructions
Preparation of the dough
- Melt vegan butter together with sugar.
- Add sugar beet syrup, soy milk and salt and mix.
- Mix 400 g flour with cocoa powder and baking powder.
- Add the flour mixture to the liquid sugar beet syrup mixture and knead briefly to form a soft chocolate dough.
- Now gradually add the remaining flour until the dough is soft but no longer sticky.
- Divide the dough into four equal pieces.
- Roll the first dough piece in flour and roll it out thinly on a sheet of baking paper into a rough rectangle about the size of a standard baking tray. Cut off the uneven edges of the rectangle on all sides and put these scraps of dough to one side for now. Prick the rectangular cake base several times with a fork and bake in a preheated oven at 356 °F (180 °C) for approx. 5 minutes. Carefully cut the hot cake base into two equal halves.
- Roll out the remaining three dough pieces in the same way, bake the cake bases one after the other and cut them in half.
- Leave the 8 cake bases to cool.
- Roll out the edges cut from the sides of the cake bases thinly, bake them, leave them to cool and crumble them finely.
Preparation of the filling
- Mix sugar and cornstarch in a thick-bottomed saucepan.
- Pour in soy milk and stir vigorously with a whisk to form a lump-free mixture.
- Place the saucepan on the stove, bring the mixture to the boil, stirring constantly until it thickens into a custard, and simmer for 2 - 3 minutes, stirring constantly.
- Remove the custard mixture from the heat, stir in vanilla and leave to cool to room temperature, stirring occasionally.
- Beat soft vegan butter for approx. 5 minutes until light and creamy.
- Add the custard mixture in batches, beating each time to form a homogeneous cream.
Preparation of the cake
- Spread 7 of the cake bases evenly with the filling, leaving a small amount of filling for the sides of the cake, and stack them on top of each other.
- Place the last cake base on top and spread it very thinly with the filling.
- Spread the sides of the cake with the remaining filling and sprinkle the sides with the cake base crumbs.
- Chill the cake for approx. 30 minutes.
Preparation of the chocolate glaze
- Melt dark chocolate together with vegan butter slowly in a hot water bath while stirring to create a smooth, liquid chocolate glaze.
- Pour the chocolate glaze over the surface of the cake and spread it evenly with a spreading knife.
- Chill the vegan chocolate Spartak cake for at least 8 hours.
Notes
- Instead of sugar beet syrup, you can use a vegan honey alternative for the dough.
- Depending on how sweet your honey alternative is, you can adjust the amount of sugar in the dough.
- Instead of soy milk, you can use any other plant-based milk for the dough.
- The amount of flour specified for the dough may vary. Add enough of the last portion of flour until you have a soft but no longer sticky dough.
- Do not knead the dough for too long, but only until it has a homogeneous consistency.
- Cut each cake base in half while they are still hot. They will become firm and crumbly after cooling.
- For the vegan custard, you can also use almond milk instead of soy milk. Do not use oat milk or rice milk, as this could make the custard runny rather than creamy.
- You can adjust the amount of sugar for the cake filling to taste.
- Vegan butter and the vegan custard mixture for the filling must be room warm and both at about the same temperature so that they can combine well when whipped without the filling curdling.
- Instead of ground vanilla bean, you can use vanilla sugar, vanilla pulp or vanilla extract.
- The vegan chocolate Spartak cake will taste even more delicious over the next few days. It is therefore best to leave it to stand in the fridge at least overnight.
- Take note of the detailed tips and tricks for making the vegan chocolate Spartak cake at the top of the article.
If you are using Pinterest, you can pin the following picture:
