Post Cake

I have made this vegan rolled cake recipe several times, especially when I want something sweet, simple, and filling, without eggs or dairy. It’s easy to make, using only basic ingredients, and the result is a soft cake coated in a generous layer of coconut or ground walnuts. If you have everything on hand, it doesn’t take long to put it in the oven, and it goes well with any vegan meal or when you need a quick dessert.

Quick Info

Total time: about 1 hour and 20 minutes, depending on the oven and how quickly you cut and assemble
Preparation time: 20 minutes
Baking time: about 30-40 minutes, depending on the tray and oven
Servings: about 24 pieces
Difficulty: easy
Recipe type: vegan dessert, cake for guests or family

Ingredients

For the base:
- 500 g sifted flour
- 200 g sugar
- 5 tablespoons honey (classic honey, not agave syrup; for strict veganism, some replace it with syrup, but the traditional recipe uses honey)
- 150 ml water
- 1 teaspoon food ammonia (dissolved in the water above)
- 100 ml oil (I use sunflower oil)
- rum essence (to taste)

For the syrup/cream:
- 300 ml water
- 300 g sugar
- 5 tablespoons cocoa
- 1 pack of Unirea margarine (250 g)
- rum essence (to taste)

For finishing:
- grated coconut or ground walnuts, enough to coat each piece

Preparation Method

1. For the base, put the sifted flour in a large bowl.
2. Dissolve the ammonia in the 150 ml of water. If you don’t have ammonia, you can use baking powder (also 1 teaspoon), but mix it directly with the flour.
3. Pour the water with ammonia over the flour, adding sugar, honey, oil, and rum essence.
4. Mix well with a spoon or spatula until completely homogeneous. The dough will be quite thick, not runny.
5. Grease a tray with oil and dust with flour. I use a regular baking tray, but a 25x35 cm one works too.
6. Pour the dough into the tray and level the surface with a spatula.
7. Bake in a preheated oven at 180°C. After 30-40 minutes, check with a toothpick. If it comes out clean, it’s done.
8. Remove the base and let it cool completely; otherwise, it will crumble when cut.

For the syrup/cream:

9. In a saucepan, put the water with the sugar on the heat. Let it cook until it thickens slightly, without becoming too thick.
10. Add the cocoa and stir to avoid lumps. Let it cook a little longer until it thickens slightly but remains fluid.
11. Remove from heat and add the margarine cut into pieces. Stir until completely melted.
12. Finally, add rum essence to taste.
13. Keep the syrup warm for assembly. If you let it cool too much, the margarine will start to separate, so work quickly at this stage.

Assembly:

14. Cut the cooled base into as equal cubes as possible.
15. Take a piece of base and quickly dip it in the warm syrup on all sides. Don’t soak it too long to avoid it becoming too soft.
16. Immediately roll each piece in coconut or ground walnuts, then place on a platter.
17. Continue until all pieces are done.

Why I make this recipe often

Because it’s made with simple and inexpensive ingredients, without hassle. It keeps for a few days and holds up well, making it practical for vegan meals or when I need something quick for many people. The taste is classic and goes well with any meal.

Tips and Variations

Tips

- Follow the order for the base, especially dissolving the ammonia in water.
- Don’t let the syrup cool; work while it’s warm.
- When rolling the pieces, be careful not to crumble them.

Substitutes

- If you don’t have food ammonia, use baking powder (1 teaspoon), mixed directly with the flour. Baking soda doesn’t work for this recipe.
- For strict veganism, honey can be replaced with agave or maple syrup, but the texture will be slightly different.
- Margarine: butter is not recommended for veganism.

Variations

- Instead of coconut, you can use ground walnuts. I’ve made it with both, depending on what I have on hand.
- If you want a more intense rum flavor, add essence to both the base and the syrup, to taste.

Serving Ideas

- It pairs well with coffee or tea.
- You can place it on a platter and cover it with foil; it softens better after a few hours.
- For events, you can arrange them on small muffin papers.

Frequently Asked Questions

1. Can I use baking soda instead of ammonia?
No, baking soda doesn’t work for this cake. If you don’t have ammonia, use baking powder.

2. What margarine is suitable for the syrup?
Classic Unirea margarine or any margarine for baking. It’s important to be vegetable-based, not soft spreadable.

3. What if the base crumbles?
Let it cool completely before cutting. If it still breaks, you can cut larger pieces.

4. How much syrup do the base cubes absorb?
Quite a bit, but if you leave them in the syrup too long, they will become too soft. Quickly dip them in syrup and move on to the nuts.

5. Can I make the syrup thicker?
You don’t need to thicken it much. It should remain fluid to soak into the base. If it becomes too thick, dilute it with a little warm water.

Nutritional Values

Approximately, one serving has around 200 kcal, depending on how much syrup and nuts you put on each piece. Approximately: 27 g carbohydrates, 8 g fats, 2 g proteins for one piece. The cake contains carbohydrates from flour and sugar, fats from oil and margarine, and very little protein. Values are indicative and may vary depending on how you cut the portions or what nuts you use.

Storage and Reheating

The vegan rolled cake keeps well at room temperature, covered, for 3-4 days. It can also be kept in the fridge, but it will harden slightly. There’s no point in reheating it; it’s served at room temperature. If you keep it longer, it might become too soft or dry out on the surface.

This recipe is practical, doesn’t have many secrets, and doesn’t require complicated techniques. It can be easily adapted, and the ingredients are easy to find. If you like classic vegan desserts, it’s worth trying and making whenever you need something quick and filling.

 Ingredients: Base 200g sugar 5 tablespoons honey 150ml water in which 1 teaspoon ammonia is dissolved 100ml oil 500g flour Syrup-cream 300ml water 300g sugar 1 package Unirea margarine 5 tablespoons cocoa rum essence Decoration Coconut or ground walnuts

 Tags:  powdered cake fasting cake