Vegan Russian pluck cake

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Eggs? Butter? Milk? Totally overrated when it comes to this cake. Soya can do everything, is the motto here. Even without animal ingredients tastes the spotted classic just like it should: tender, creamy and like grandma.


for the dough
200 g of flour
100 g of sugar
120 g vegetable margarine
1 teaspoon of vanilla extract
1 packet of baking soda
40 g of cocoa
1 pinch (s) of salt
2 tablespoons soy milk
For the filling
500 g soya yogurt
1 packet of custard powder
1/2 teaspoon vanilla extract
70 g of sugar
1 teaspoon of lemon juice
Special accessories
Springform (diameter 24 cm)


Preheat the oven to 160 ° C circulating air. Grease springform mold.

Mix flour, sugar, vanilla extract, baking powder, cocoa and salt. Add margarine in pieces. Knead to a dough. If the dough is too dry, add soy milk.

Set a little dough aside for the plucking. Line Springform with the dough, pulling a 3 cm high edge. Chill for 1 hour.

For the filling, stir soy yoghurt with custard powder, vanilla extract, sugar and lemon juice until smooth. Paint on the bottom of the dough.

Remove pieces from the dough and spread them on the filling. Bake in a hot oven for 40-45 minutes. Let cool down.

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