Dieser Beitrag ist auch verfügbar auf:
Deutsch
The vegan medovik cake tastes incredibly creamy, tender and so delicious. You can make the popular Russian layer cake yourself with this recipe without honey and other animal products. It’s easy and you can do it with ordinary ingredients. You can find a detailed vegan medovik cake recipe with exact quantities and step-by-step instructions here at the bottom.
How to replace honey?
Since the popular Russian medovik cake is a honey cake, it is one of the most important ingredients in the recipe. Since honey is not vegan, you need a good alternative for it for the vegan recipe.
I replaced honey with sugar beet syrup in the dough. This makes the cake layers of the vegan medovik cake pretty close to the original, both in taste and appearance. Because sugar beet syrup tastes very sweet, I reduced the amount of sugar used in the dough.
You can also use a vegan honey alternative** from the supermarket for the recipe. Then adjust the amount of sugar for the dough if necessary.
Replace other animal ingredients in the dough
Besides honey, the dough for the classic medovik cake contains eggs and butter.
Omit eggs from the recipe and use a plant-based milk alternative instead. I used soy milk. However, oat, lupine or almond milk is also suitable.
You can easily replace butter with vegan butter or vegan margarine.
Vegan cake cream
As you know, the cake cream for the classic medovik is a sour cream cream. I have also made this cream for the vegan cake. Only instead of sour cream from cow’s milk I just used homemade vegan sour cream substitute, which consists of cashews.
This makes the cake taste just as creamy as the original. The vegan sour cream gives it a tart flavor that combines perfectly with the sweet cake layers.
Instead of making vegan cashew sour cream yourself, you can also use a ready-made sour cream alternative from the supermarket.
Rectangular vegan medovik cake
Just like my vegan Napoleon cake, I made this plant-based medovik cake rectangular instead of round. This way you’ll have it ready much faster than the original.
Because all you have to do is roll out four large cake layers and bake them individually. Then, cut each cake layer in half to make eight smaller cake layers.
In contrast, I had to roll out and bake 12 round cake layers for the classic medovik cake, which takes much longer.
This vegan medovik is
- tender,
- creamy,
- incredibly tasty,
- aromatic,
- without honey, eggs and other animal products,
- with many thin layers,
- easy to make,
- ideal for dessert with coffee, tea or for a special occasion,
- even more delicious in the next few days,
- popular classic of Russian cuisine in vegan version.
Simple vegan no honey cake recipe
The vegan medovik cake recipe, which you can find here at the end of the post in the recipe box, is pretty simple. You’ll need only common ingredients and no fancy vegan substitutes for it.
First, you knead the ingredients into a sticky no honey dough and let it chill. Then roll out the dough into cake layers and bake them one at a time.
For the cake cream, mix vegan sour cream, powdered sugar and vanilla.
Then you can assemble the cake. To do this, spread the cake layers with the cream, stack them on top of each other and sprinkle the cake with the crumbs.
After the vegan medovik cake has been left to cool in the refrigerator, you can taste it.
How to make vegan medovik cake: tips and tricks
- Instead of sugar beet syrup, you can use a vegan honey alternative from the supermarket for the dough.
- Depending on how sweet your honey alternative is, you can adjust the amount of sugar for the dough.
- Instead of soy drink, you can use oat, lupine or almond milk for the dough.
- The amount of flour in the recipe may vary. Add flour in batches to the liquid mixture until you get a soft, sticky dough.
- Chill the dough thoroughly. Instead of putting it in the freezer, you can also put it in the refrigerator, but then for about two hours.
- Instead of homemade vegan sour cream, you can use a sour cream alternative from the supermarket for the cake cream.
- You can adjust the amount of powdered sugar for the cream to taste.
- Instead of vanilla bean, you can use vanilla sugar or vanilla extract** for the cream.
- The vegan medovik cake tastes best the next day after preparation. So let it sit in the refrigerator overnight.
Have you made vegan medovik cake using this recipe? I’m looking forward to your result, your star rating and your comment here below on how you succeeded and tasted the no honey cake.
Fancy getting more delicious vegan cake recipes? Try some more:
- Vegan Bird’s milk cake – simple recipe with aquafaba
- No bake vegan avocado pie – delicious recipe with lime
- Vegan tangerine orange carrot cake – quick recipe
Vegan medovik (No honey cake)
Ingredients
for the dough
- 150 g sugar beet syrup
- 100 g vegan butter or margarine
- 100 ml soy milk or other plant milk
- 50 g sugar**
- approx. 450 g flour**
- 15 g baking powder**
- 1 pinch of salt
- flour for the work surface
for the cream
- 800 g vegan sour cream (according to this recipe)
- 120 g powdered sugar**
- 1 pinch of vanilla bean**
Instructions
Preparation of the dough
- Melt vegan butter or margarine together with sugar and salt.
- Add soy milk and sugar beet syrup and mix.
- Add baking powder and stir for 2-3 minutes until all lumps are dissolved and the mixture foams well.
- Add flour in batches and mix to form a soft, sticky dough.
- Place the dough, covered, in the freezer for 30 minutes.
- Divide the dough into four equal pieces, roll each piece in flour, and roll each out very thinly on a sheet of baking paper to about the size of the baking sheet (the edges don't have to be straight).
- First place one of the four cake layers together with the baking paper on the baking sheet, pierce it several times with a fork and bake it in a preheated oven at 180 °C top and bottom heat for about 5 minutes until lightly golden brown.
- Bake the remaining three cake layers in the same way.
- While each cake layer is still warm, cut off the uneven edge on all sides and then cut each cake layer into two equal parts so that you have eight cake layers.
- Let the cake layers and the cut edges to cool.
- Then finely crumble the cut edges.
Preparation of the cream
- Mix vegan sour cream, powdered sugar and vanilla until homogeneous.
Preparation of the cake
- Spread all the cake layers with the cream, leaving a small amount for the sides of the cake, and stack them on top of each other. Spread the sides of the cake with the cream as well.
- Sprinkle the top and sides of the cake with the crumbs.
- Refrigerate the vegan medovik cake for about 8 hours or overnight.
Notes
- Instead of sugar beet syrup, you can use a vegan honey alternative from the supermarket for the dough.
- Depending on how sweet the honey alternative is, you can adjust the amount of sugar for the dough.
- Instead of soy drink, you can use oat, lupine or almond milk for the dough.
- The amount of flour indicated may vary. Add flour in portions to the liquid mixture until you get a soft, sticky dough.
- Instead of the freezer, you can also put the dough in the refrigerator, but then for about two hours.
- Instead of homemade vegan sour cream, you can use a sour cream alternative from the supermarket for the cake cream.
- You can adjust the amount of powdered sugar for the cream to taste.
- Instead of vanilla bean, you can use vanilla sugar or vanilla extract** for the cream.
- Note the detailed tips and tricks for making the vegan medovik cake at the top of the post.
If you are using Pinterest, you can pin the following picture:
