Dairy-Free Russian Honey Cake (Medovik)

Ingredients

• 3 cups All-Purpose Flour
• 1 cup Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1/2 cup Vegan Butter
• 1/4 cup Honey
• 1 tablespoon Apple Cider Vinegar
• 1 cup Plant-Based Milk
• 1 cup Vegan Cream Cheese
• 1/2 cup Powdered Sugar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C.
2. 2In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. 3In a saucepan, melt vegan butter, honey, and apple cider vinegar over medium heat.
4. 4Pour the melted mixture into the dry ingredients and mix well.
5. 5Gradually add plant-based milk until a smooth batter forms.
6. 6Divide the batter into 8 equal portions.
7. 7Roll out each portion into a thin circle on parchment paper.
8. 8Bake each circle for 5-7 minutes, or until golden brown.
9. 9Let the baked layers cool completely.
10. 10Prepare the frosting: In a bowl, beat vegan cream cheese and powdered sugar until smooth and creamy.
11. 11Assemble the cake: Place one layer on a serving plate and spread with frosting. Repeat with remaining layers.
12. 12Crush the cake scraps and sprinkle over the top of the cake.
13. 13Refrigerate for at least 4 hours before serving.

Substitutions

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