Vegan chocolate Spartak cake
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 with this recipe. It will turn out at least as tasty as the original.
Servings 12
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.