BakingPartnersLogo Yes, the cake has the word honey in it. No, I didn’t use honey. This is for the Baker’s Challenge and since I’m half Russian I couldn’t say no to trying out a Russian cake! This is my 4th Baking Partners challenge and it was such a challenge. It takes quite a long time from start to finish, so be sure to give yourself enough time. . Vegan Medovik Rolling out cake is just plain weird, but hey, it’s traditional right? But who needs honey when there is agave?  It was a pain in the butt to make but look at what happened? It was a great treat. The cake did stick a bit to the silpats which made for the hour or so of baking a chore.

Vegan Medovik 1This is a traditional layered cake. The layers are really thin and absorb a lot of the filling. Yes, the icing or frosting was just sour cream and sugar. It just worked honestly. It’s quite runny, the point is that it absorbs mostly into the cake. The cake is pretty much held together with crumbs. I actually was worried so I sacrificed a layer for crumbs just in case I didn’t have enough to cover the cake.

Vegan Medovik-3


These photos are after 24 hours in the fridge. It set up perfect and was so tasty to eat for breakfast. Now maybe I’ll have my breakfast for lunch!

Print Recipe
5 from 1 vote

Vegan Medovik – Russian Honey Cake


For the Cake

  • 6 oz silken tofu
  • 2.5 tsp baking powder
  • 1 cup sugar
  • 3 Tbsp agave nectar
  • 3 Tbsp margarine melted
  • 2 tsp baking soda
  • 3-4 cups all purpose flour start with 3

For the filling

  • 2 cups sugar
  • 24 oz vegan sour cream 2 Tofutti Sour Cream tubs


For The Cake

  • Preheat the oven to 350°F
  • Blend the tofu, baking powder, agave nectar and melted margarine in a high speed blender until it is smooth. Move to a large bowl and add the baking soda.
  • Sift the flour and to the wet mixture. You should add flour carefully until you get a very soft and sticky dough (it might take more or less flour). Cover with a plastic wrap and let cool. Do not worry, the dough will harden after it cools.
  • Split the dough into 8 equal pieces, add more flour if needed, and flatten very thin on a piece of baking paper that is the same size of your large oven pan or cut into circles.
  • Bake in a preheated oven for a few minutes until golden. It takes only a few minutes, so stay in front of the oven to react quickly.
  • How many layers you will make is completely up to you but it will look far better with more layers.
  • Be sure to bake up the edges of all of the cake remanats. You need the crumbles for decorating. If you don't have enough edges, you might consider using a layer for crumbs.

For The Filling

  • Whisk sugar with vegan sour cream slowly.
  • Put it in the fridge to cool and harden a little while baking the cakes.


  • Even off the edges of the cake for stacking and crumble the leftovers you have already baked.
  • Assemble the cake (layer, filling, layer, filling…)
  • Using spatula spread sour cream on the sides of the cake.
  • Use crumbles you’ve prepared and spread them evenly on the sides and on top of the cake
  • Put the cake in the fridge overnight covered. It needs 6-8 hours to soak up the sour cream.

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