Some people say that you have not lived until you have tasted Medovik – traditional Russian honey cake. The history of honey cakes goes back as far as the history of honey, when people came up with the idea of mixing flour and honey together to bake a sweet, fluffy pie. Even though a number of years have passed and all sorts of possible version of the cake have been thought of, it still is the most popular cake in Russia as well as Czech Republic, Ukraine and Croatia, though is virtually unknown in North America. Overall – honey cake is so soft and delicious; it’s neither creamy nor dry, it has the perfect amount of moist and dryness as the cake may have. Such cake is definitely perfect for a special occasion, such as Christmas or New Years eve and it will (without any doubt) will WOW your crowd – perhaps also because the vegan version of the cake is not any worse than the original one.
- 3 cups flour (around 400g)
- 2 teaspoons grounded ginger
- 2 teaspoons cinnamon
- 1,5 teaspoons salt
- 1 teaspoon baking powder
- 220gr soft vegan butter or margerine
- 1 cup sugar
- 0.5 cup Agave or maple syrup
- 2 teaspoons no-egg replacer
- 1,5 cups plant-based milk (soy works best)
- 0,5 cups strong coffee
- 0,5 cup sugar
For watering the layers:
- 750ml soy yoghurt
- ½ of lemon
- Home-made condensed milk (2 cups of soy milk, 1 cup of sugar and boil slowly for about an hour until it starts thickening).
- 4 teaspoons of vanilla sugar
- Mix flour, ground ginger, ground cinnamon, baking powder and salt together.
- Blend no-egg replacer together with plant-based milk, butter (or margarine), sugar and Agave (or maple syrup)
- Slowly start pouring the wet part of the mixture into flour mixture, constantly mixing.
- Bake in an oven for about 15 minutes if you are baking each layer separately (which I usually do). Otherwise – around 45 minutes as a whole in 180°C. Let the layers cool.
- Make the filling: mix homemade condensed milk with vanilla sugar.
- Once layers have cooled, pour some mixture of coffee and sugar on top of each of them from both sides. Layer the cake in a cake form by adding a generous amount of filling (the cake will absorb it, believe me!). Pour the leftover filling on top.
- Decorate the cake with one leftover layer. In case you don’t have it, cacao or grounded cookies will work too.
- Don’t forget – it’s a MUST to keep the cake sit in the cake form for at least 8 hours before serving.
Have you ever dreamt of a cake that is fulfilling yet not too fat? Tasty, but not overwhelmingly sweet? After experimenting with some tasty recipes by veganizing them I’ve come up with this tasty, fulfilling cake recipe that originated in Estonia – a traditional Estonian cake veganized! Kräsupea translates as (someone with) curly hair; and it’s a popular cake on children’s birthdays. However I have not met an adult that would not like it! Get ready for a whole lot of awesomeness :)
- two 750 ml of Alpro soy yoghurt (either plain or with lemon, I prefer lemon)
- 250gr sugar
- 600gr of flour
- 1 tsp of baking powder
- 5 tbspsof cacao
- a tiny bit of dark chocolate (for decorations)
The yoghurt I normally use
Mix about 250ml of soy yoghurt together with sugar, flour and baking powder. You should be getting a nice-smelling, relatively thick dough. Bake about 2/3 of dough for 25 minutes at 180ºC until ready. Take the layer from the baking tray and let it cool. Meanwhile, add cacao to the leftover dough, mix well and bake it in the tray for 25 minutes at 180ºC. Once the while layer is cooled, cut it in small cubes and mix it with the rest of yoghurt. If you like it sweeter, feel free to add extra sugar or vanilla sugar, however I normally don’t add these as the cake turns out yummy, sweet and fulfilling enough without any extra additions. Add the dough-cube and yoghurt mixture onto the cacao layer and let it cool overnight. The next day melt the chocolate and decorate the cake. Enjoy!
Admit it: you sometimes crave for something tasty and easy but have no major interest in spending half a day in the kitchen, trying out fancy recipes. There’s a simple solution for you – tasty, fluffy and very easy cake that you can make in nearly no time with very simple ingredients that nearly all of us have every single day. Prepare your tummy!..
- 3-4 big, ripe bananas
- Sugar powder
- Baking powder
- Vanilla sugar
- Pinch of salt
Mash bananas in a bowl together with 50 ml of oil, 100gr sugar and a full cup of sugar powder. Feel free to use less sugar if you are limiting your sugar intake. Add a teaspoon of vanilla sugar and a pinch of salt, mix well. In a separate bowl mix about 350-400gr of flour together with a teaspoon of baking powder, then add the dry mixture while mixing the dough until it gets thicker.
Grease the baking tray and bake for 20-25 minutes until the top of the cake gets golden brown. Enjoy!
P.s. tastes best with vanilla soy milk :)
If you have spent some time in Denmark, you have most likely already tried Danish Drømmekage (eng. Dream cake). A sweet and slightly bit spongy coconut taste dessert that Danes (as well as foreigners) praise for its taste.
The history of the Danish Dream cake brings us back to sixties where a woman called Jytte Andersen participated in cake baking contest in a large food company in Denmark. She used a mixture of butter and coconut to make a crunchy top for the sponge cake, which turned out to be so good that the cake was nominated to be the best in competition and the cake has later become probably the most popular cake in Denmark. So if you’re feeling like treating yourself a little here’s an easy recipe of the Dream Cake that will make your taste buds happy.
- 300 gr of flour
- 3 eggs
- 200 gr of sugar
- about 200 gr of margarine/butter
- 2 teapoons of baking powder
- 1 teaspoon of vanilla sugar
- a little bit of water
- brown sugar
- shredded coconut
Preheat the oven to 200 degrees. Melt the margarine and put it aside. Mix eggs and sugar together. Add vanilla to the mixture. In a separate bowl, mix baking powder with flour and set it aside. Put 1/2 of flour and powder mixture to the egg and sugar mixture, stir gently. Add remaining flour and about 1/3 of the butter, stir it, put dough into a prepared pan and bake it for about 20 minutes.
During the baking time, prepare the frosting: add brown sugar and shredded coconut to the rest of the butter until you have a thick paste. Pour it on the baked cake and bake it for 5 more minutes, then wait until it cools down. Enjoy!