A purely plant-based version of the well-known honey cake.
We love cakes in all forms, but this one is among those that one doesn’t make so often because it’s a bit time-consuming. However, the time for birthdays arrived, and the wish was clear: I would really like a honey cake. We are all vegans, so here it is in a vegan form for you too.
This cake is very rich and sweet. However, you can adjust its sweetness based on the syrup you use in its preparation. Thanks to the various flavors of syrups (date, coconut, wheat, maple, barley, spelt, rice, corn, agave… or maybe molasses), you can create a slightly different taste each time. Rice syrup is flavor-neutral, whereas date or agave syrups are more pronounced and caramel-like. Experiment and find your favorite syrup combination; you won’t go wrong with any of them. 🙂
Honey cake, syrup cake, or whatever you want to call it – simply its vegan version – is best prepared a day or two before it needs to be served or given. Of course, you can eat it right after making it, but it’s even better when it’s had time to settle. The flavors meld nicely, the cream soaks into the layers, resulting in a beautifully moist and soft cake. It’s definitely worth the wait.
Ingredients for the Dough – Expensive Option
Used cake pan with an average diameter of 26 cm.
750 g all-purpose flour (can use not only wheat but also gluten-free mix, e.g., Unimix)
500 g corn syrup (or another syrup)
1 teaspoon baking soda
200 g oil (sunflower, rapeseed, coconut, olive)
Mix all the ingredients and knead the dough. Cover it and let it rest in the refrigerator for at least 2 hours, preferably overnight.
Divide the rested dough into 7 pieces, approximately 7 x 200 g each. Roll out the excess dough without a form. Place each piece on a baking paper, cover it with another paper, and roll it into a round shape. Rolling between papers is easier; otherwise, it can be a bit laborious. The shape can be according to your form; here, a round form is used. Check the size using the cake pan or its base. Roll the dough thin.
Transfer the rolled-out layers to a baking sheet with baking paper. Bake in a preheated oven at 200°C for about 6 minutes. Remove the baked layers from the sheet and let them cool.
Ingredients for the Dough – Cheaper Option
Used cake pan with an average diameter of 22 cm.
- 600 g all-purpose flour (or gluten-free mix, e.g., Unimix)
- 200 g powdered sugar (beet, cane, coconut)
- 70 g vegan butter
- 3 tablespoons date syrup (or another syrup)
- 3 tablespoons plant-based milk
- 1 teaspoon baking soda
- 2 tablespoons ground flaxseed
Heat sugar, butter, syrup, and plant-based milk but do not boil. Add ground flaxseed and let it cool. Mix flour with baking soda and add the cooled mixture. Knead the dough and roll out 6 layers. Transfer the rolled-out layers to a baking sheet with baking paper. Bake in a preheated oven at 200°C for about 6 minutes. Remove the baked layers from the sheet and let them cool.
Ingredients for the Cream
- 500 ml plant-based milk
- 2 handfuls of all-purpose or coarse flour
- 250 g vegan butter
- 250 g sugar
- 1 vanilla sugar
- 100 g vegan mascarpone (optional)
Pour plant-based milk into a pot, dissolve sugar in it, add flour, and cook a porridge. Let it cool. Mix the cold porridge with vegan butter and vegan mascarpone (optional) and whip it into a cream.
Take a cake pan, place one layer at the bottom. The layers are still firm and will soften with the cream. Spread cream on the layer and cover it with another layer. Continue this process. Keep the remaining baked pieces and one layer for decoration. Spread cream on the top of the cake and leave some aside for spreading on the sides. Chill overnight.
After cooling, remove the sides of the cake, or carefully transfer the entire cake to a surface, and spread the remaining cream on the sides. Crumble the remaining layer into crumbs and sprinkle them on top and around the sides of the cake.
Whether you make this cake for yourself to satisfy your sweet tooth or as a gift, we wish you Bon Appétit. It will undoubtedly bring joy to all sweet indulgence lovers.