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.