Russian Zupfkuchen: Vegan Recipe

Who prefers eat vegan want, must creamy cakes don’t give up Here we will tell you super nice recipe for vegan Russian pancakes.

Like the classic Russian cake, the vegan version consists of several parts.

For the dough you need:

For the filling you need:

  • 1 kg vegan yogurt (e.g. soya)

  • 150 g vegan margarine or butter

  • 100 grams of sugar

  • 2 packets of vanilla pudding powder (about 74 g)

  • 8 tablespoons of plant-based milk

Although the Russian Zupfkuchen looks quite complex, you can get it with little baking experience very simple:

  1. Springform pan (28 cm) well fat and line with parchment paper.

  2. All the ingredients for the dough except the margarine mix.

  3. margarine add and knead into a smooth dough with your hands.

  4. Divide the dough in half and spread one half evenly bottom of the form out.

  5. Divide the rest of the dough again and form approx. three long rows, which you can place on top of each other as the edge of the cake in the springform pan. Make sure the edge is evenly high and thick and is well connected to the ground.

  6. Now it’s time for the filling: melt put the margarine in a saucepan and set it aside to cool.

  7. stir Pudding, yogurt and sugar together.

  8. Add the still warm margarine and the milk and stir all in a smooth mass.

  9. Fill them in cookie tin.

  10. You can now put in the rest of the dough pieces or small balls spread on the filling.

  11. In the preheated oven (180 degrees circulating air) for approx. 60 minutes let it bake.

Warning: leave the cake cool completelyso the filling is firm.