John Myers
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Russian Plucked Vegan Cake
The perfect russian plucked vegan cake recipe with a picture and simple step-by-step instructions.
For the ground
- 200 g Flour
- 125 g Vegetable margarine
- 100 g Sugar
- 2 tbsp Unsweetened cocoa
- 0,5 packet Baking powder
- 5 tbsp Plant milk
- 20 g Soy flour
For the filling
- 400 g Natural plant yoghurt
- 100 g Vegetable margarine
- 100 g Sugar
- 1 packet Custard powder
- 4 tbsp Plant milk
- 1 tbsp Soy flour
- Put all the ingredients for the base in a bowl and knead into a firm dough with your hands. Grease a baking pan and add the dough with your hands, with the exception of a small residue for the chocolate dots on top, and press it into place. Pull up a small edge. Melt the vegetable margarine for the filling and stir together with the remaining ingredients until smooth. Pour the filling on the bottom and place small dots of dough on top with your hands. Bake at 160 degrees fan for about 45 minutes.
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