Hello dear friends!
Today’s recipe is the famous classic Russian plucked cake — reimagined without any animal ingredients. The vegan version is every bit as satisfying as the traditional cake.
Taste and Occasion
This vegan Russian plucked cake is surprisingly delicious. At first glance, it may seem difficult to replace the eggs, butter, quark and cream found in the classic recipe, but this plant-based version delivers the same balance of textures and flavors.
The cake combines a crisp, crumbly base, a creamy vanilla filling and a contrasting chocolate topping. It works well for everyday coffee time, a special dessert or when you want a crowd-pleasing vegan treat.
Ingredients
Most ingredients are common supermarket items; only a few swaps are needed to make the recipe vegan. The main changes are using vegan margarine instead of butter for the shortcrust dough and a dairy-free yogurt or quark alternative for the filling.
Key tips: keep the fat very cold when preparing the dough so it becomes crumbly and flaky. If the dough feels too dry, add a tablespoon or two of very cold plant milk. For the filling, vanilla soy yogurt creates a smooth, familiar creaminess without using silken tofu. To help the filling set without eggs, vanilla pudding powder or cornstarch works well — bourbon vanilla or vanilla paste gives the best aroma.
How to make the Vegan Russian Plucked Cake
Ready to bake? Follow these steps for a successful vegan plucked cake.
Start with the dough: combine the dry ingredients, then add very cold margarine cut into pieces. Work quickly to avoid warming the fat. If the dough is still crumbly, add 2–3 tablespoons of very cold soy milk. Shape the dough into a ball, wrap in plastic and chill for at least one hour.
Preheat the oven to 350°F (175°C). Remove three-quarters of the dough and keep the remainder for grating or plucking later. Roll or press the larger portion into a circle (rolling between plastic wrap helps if the dough is sticky), line a springform pan with the dough and raise a small rim. Prick the bottom several times with a fork.
Prepare the filling: blend the pudding powder (or cornstarch) with the vegan yogurt until smooth, then stir in the melted margarine, sugar and vanilla paste. Spread the cream evenly over the prepared base, then cover with the reserved dough, either grated or in small pieces.
Bake for about 55 minutes. After roughly 40 minutes, cover the cake with foil to prevent over-browning. The filling should be set but may still be slightly soft — it will firm as it cools. Chill the cake thoroughly before cutting to ensure clean slices.
Top Tip
If you don’t have vanilla pudding powder, plain cornstarch (about 80 grams) also works to thicken the filling and give it a stable texture.
Recipe Card
Vegan Russian Plucked Cake
Equipment
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Springform Pan (10 in/26 cm)
Ingredients
For the dough
- 300 grams (2 ½ cups) all-purpose flour
- 2 ½ teaspoons baking powder
- 200 grams (1 cup) margarine, very cold, in pieces
- 70 grams (6 tablespoons) sugar
- 70 grams (6 tablespoons) cane sugar, or regular sugar
- 4 tablespoons baking cocoa
- 2 pinches salt
- 1 teaspoon vanilla paste
- 2 tablespoons soy milk, very cold
For the cream
- 750 grams (3 ⅓ cups) vanilla soy yogurt, or vegan quark alternative
- 2 packets vanilla pudding powder, or 80 g cornstarch
- 90 grams (½ cup) sugar
- 125 grams (⅔ cup) margarine, melted
- ½ teaspoon vanilla paste
Instructions
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Mix all dry ingredients for the dough. Add the very cold margarine in pieces and knead quickly. If the dough is too dry, add 2–3 tablespoons of very cold soy milk.
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Form the dough into a ball, wrap in plastic and chill for at least 1 hour.
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Preheat the oven to 350°F/175°C. Remove three-quarters of the dough and set the rest aside for the top. Flatten the larger portion (between plastic wrap if sticky), line the pan and raise a small rim. Prick the bottom with a fork.
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For the cream, mix the pudding powder with the yogurt until smooth, then stir in the sugar, melted margarine and vanilla. Spread the cream on the base and cover with the reserved dough.
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Bake for about 55 minutes, covering after 40 minutes. The filling should no longer be runny; it may be slightly soft and will firm as it cools. Chill well before slicing.
Notes
- If you use unsweetened yogurt, increase the sugar and vanilla to taste.
- Crucial: let the cake cool and chill thoroughly after baking so the filling sets properly.
Ingredient substitutions
Variations
There are several tasty variations. Add a layer of cherries for a fruity version, or use a skyr-style soy yogurt for a firmer, tangier filling. You can also experiment with different toppings — a chocolate glaze or a dusting of powdered sugar both work well.
I bake many vegan treats; this recipe pairs nicely with other plant-based bakes when you want to offer a selection at a coffee gathering.
