Vegan Cream Cake

The first time I tried to make this cake, I left the batter in the oven until it was almost crumbly around the edges. And I’m not lying, I tried to cut it with a knife and ended up taking half of it out in crumbs. I drank two coffees and said I wouldn’t leave it like that; I’d keep trying until I got it right. Since then, I’ve made it many times, especially when someone comes over who doesn’t eat eggs or dairy. It’s the kind of cake you make when you don’t feel like dealing with complications or fancy ingredients. Seriously, sometimes I just use whatever I find in the cupboard, but it still turns out sweet and really tasty. It has a glaze and a cream, the cake is syrupy, meaning you won’t end up with something dry in your mouth, like I’ve experienced with other “vegan” versions. I also like it cold from the fridge, feeling that slightly firm cream, almost like the old wedding cakes, if you remember. I know many say it’s heavy, that there’s too much cream, but… let’s be honest, a slice hasn’t killed anyone. I once had guests who left with the box, so I’d say it works.

Now, for anyone who wants to tackle this and lacks patience: it’s not a quick cake, but you won’t be slaving over it for hours. It takes about two hours total, including cooling and glazing (if you’re not in a hurry, it’s even better the next day). For a large baking tray, like the one for the oven, it yields about 18-24 servings, depending on how stingy or generous you are with the pieces. I’d say it’s medium level; you don’t need any special skills, just don’t rush to take the cake out before it’s ready and don’t forget the salt in the cream (yes, add a pinch, it makes a difference).

Why do I often go for this combination? It’s easy to make, even if you don’t have eggs or milk at home. You don’t have to beat egg whites, and you don’t have to melt chocolate over steam. If you’ve gotten out of the habit of childhood sweets, this cake will save you. It’s also cheap because there’s nothing expensive in it. And the margarine cream, even though some say it’s heavy, I like it. I’ve tried making it with butter, but it doesn’t have the same retro vibe. Plus, it goes with any meal, whether vegan or not; you can’t even tell the eggs are missing. It’s good with tea or strong coffee, and it keeps for several days without drying out (I can’t guarantee if you have small kids around, as it disappears instantly).

Ingredients. You’ll see that everything is simple, and you probably already have most of it at home. You don’t need a special scale; I use a classic 250 ml cup.
For the batter:
- 3 cups flour (about 375-390 g, if you’re more precise)
- 1 and a half cups sugar (300-320 g, but it’s okay if you have 20 g less)
- 2 tablespoons cocoa (not “heaped,” although I’m tempted to put that much)
- 1 packet baking powder (10 g, I prefer not to mix it directly with the liquids)
- 2 teaspoons baking soda (you can also use one and a half, to avoid a bitter taste)
- 1 pinch of salt (it enhances the flavor, don’t be stingy)
- 2 cups water (500 ml; I don’t use sparkling water, although I’ve tried, I didn’t see any difference)
- 1/2 cup oil (120 ml, sunflower oil, so it doesn’t have a strong smell)
- 2 teaspoons vinegar (I just use regular vinegar from the jar, not apple cider, that works too)
The role of the ingredients, for those who are curious:
Flour holds everything together, sugar adds volume and sweetness, cocoa gives the batter a slight bitterness, baking powder with baking soda helps it rise, water is the basic “liquid,” oil adds a bit of tenderness, and vinegar helps activate the baking soda. Salt, yes, brings the flavor to life.

For the syrup:
- 150 g sugar (I like to caramelize it, not just put it directly in the water)
- 250 ml water
- 1 vial of rum essence (or to taste; I put enough for it to smell like childhood)
The role: to moisten the cake, so you don’t end up with a dry dessert.

For the cream:
- 400 g margarine (must be in a block, not a tub, as it’s firmer)
- 300 g powdered sugar (less if you don’t like it too sweet)
- 4 tablespoons cocoa
- 1 rum essence (again, add to taste)
- 1 pinch of salt (not in old recipes, but I like it)
- 1 tablespoon ground coffee (for decoration, not in the main cream)
The role: margarine holds everything together and gives that “dense” texture, powdered sugar makes it smooth, cocoa gives the chocolate flavor, essence adds aroma, salt intensifies, and coffee, only at the end, for those who want.

For the glaze:
- 150 g sugar
- 1 tablespoon cocoa
- 60 ml water
The role: a thin, shiny layer, just enough to give the appearance of a serious cake.

Preparation method. This is how I do it; maybe it suits you differently; you’ll see as you go along.

1. The batter
In a large bowl, I put the flour, sugar, baking powder, baking soda, salt, and cocoa. I mix with a whisk to avoid cocoa lumps (it’s happened to me, and they don’t dissolve while baking, leaving spots). Separately, I mix the water, oil, and vinegar for about 10 seconds with a fork. I don’t pour the liquids directly over the dry ingredients; I gradually add about half, mixing gently with a wooden spoon (no mixer, it’s not needed), then the rest. Important: don’t mix too much, just enough to combine. If you “beat” the mixture too hard, you’ll end up with a denser cake, like a failed loaf.

I spread this mixture into a greased and floured baking tray. A classic oven tray, 30x40 cm. I level the mixture with the back of a spoon gently, so I don’t break the dough. I put it in a preheated oven at 175-180°C, medium heat. For me, it took about 35-40 minutes, but I tested it at the end with a toothpick to come out clean from the center. If you get carried away and take it out too early, the center will sink. I let the cake cool in the tray; I don’t take it out because it’s crumbly and breaks easily when hot.

2. The syrup
While the cake cools, I start on the syrup. In a small pot, I put the sugar over medium heat and let it caramelize slightly (I don’t let it turn black, as it will be bitter). When it’s slightly brown, I carefully pour in the water (watch out for steam, splashes, and don’t lean over it like I did, or you’ll burn yourself). I let it simmer on low heat until all the caramelized sugar dissolves. I turn it off, let it cool for about 10 minutes, then add the rum essence. The syrup must be cold when poured over the cake; otherwise, it will fall apart, and you’ll have chocolate soup.

3. Soak the cake
With a spoon or brush, gently pour the syrup over the entire surface. If it seems like too much syrup, don’t use it all, but I like it well-soaked. I let it sit at room temperature for about an hour or two, covered with foil, to absorb all the liquid.

4. The cream
The margarine, at room temperature; if you forget to take it out of the fridge, you’ll have a hard time, as it won’t whip well. I cut it into small pieces, put it in a bowl, and start mixing it a bit to soften. Then I gradually add the powdered sugar; otherwise, it flies everywhere (I’ve ended up with white clouds in the kitchen). I add the cocoa gradually, then the rum essence and a small pinch of salt. I whip it with a mixer for about 5-6 minutes until it’s as smooth as possible. If you have patience, the cream becomes quite fluffy, but it will never be like one made with butter and eggs. For me, this is good, dense, chocolatey. I don’t put coffee in the main cream, just for decoration.

5. Assembly
I put 80% of the cream over the soaked cake, directly in the tray. I level it with a spatula or the back of a spoon, trying not to press too hard, just to cover evenly. I keep the rest of the cream in the fridge for decoration. I like to make light lines with a fork on the surface, not for appearance, but because I saw my mom do it.

6. Cutting and decorating
I portion the cake, usually into squares or diamonds. I take the pieces out with a wide spatula to avoid breaking them. I place them on a platter (or directly on paper if it’s for family).

7. The glaze
Sugar, cocoa, and water over low heat in a small pot. I stir continuously to avoid sticking. I let it come to a boil once or twice until it thickens slightly (it shouldn’t be like pudding, but more like a thicker sauce). I let it cool for a few minutes, then pour it over each piece with a spoon. If you want a thin layer, spread it well. The glaze will harden on the cake once it cools completely.

8. Final decoration
In the remaining cream, I add a tablespoon of ground coffee (not instant). I mix and decorate each piece as I like – a peak, a line, or simply however much fits on the tip of a knife. I put them in the fridge for at least an hour for the cream to firm up and make serving easier.

Tips, variations, and serving ideas

Useful tips:
Don’t overmix the batter, don’t crank the oven up to maximum, or the cake will crack badly. If you poke the toothpick too early, it’ll give you anxiety; let it be baked, not soft. For the cream, if you want it to be lighter, you can add 1-2 tablespoons of almond or soy milk. Be patient and let everything cool before assembling; otherwise, the cream will melt instantly, and you’ll spread it like butter on bread.

Ingredient substitutions and adaptations:
You can use any type of white flour. For a gluten-free version, I’ve tried using a special mix for gluten-free cakes, and it turned out a bit more crumbly, but it held together if I added more syrup. Margarine can be replaced with vegan butter (but it won’t taste exactly the same). For those who aren’t vegan, it can also be made with butter, but the texture will be denser, not as “vegan.” The rum essence can be replaced with almond or vanilla essence for those who can’t stand the rum aroma, but honestly, without rum, it’s a different cake.

Variations:
You can add some sour jam (sour cherries, apricots) between the cake and the cream, not too much, just enough not to weigh it down. I’ve also tried adding ground walnuts sprinkled over the cream for texture. If you want it to look festive, add finely chopped candied fruits or coconut flakes on top of the glaze while it’s still soft. The glaze can also be made with melted dark chocolate mixed with a drop of oil instead of the classic version.

Serving ideas:
The cake is quite filling, so a small slice goes well with a black coffee without sugar to balance the sweetness. It also pairs well with red fruit tea, so it doesn’t feel too heavy. If you want to impress, place each piece on muffin paper; it looks more festive. I’ve also served it with whipped vegan cream on the side (from the vegan range), but it’s not necessary. It’s also good with cold compote if you’re feeling nostalgic. A serving works as dessert after a light soup and some vegetable dish, so the meal isn’t all heavy.

Frequently asked questions

- Can I use a different type of sugar than white?
Yes, brown sugar works, but the taste will be slightly different, and the cake will be darker. For the syrup, I still prefer white sugar because brown sugar caramelizes faster and can taste bitter.

- If I don’t have block margarine, can I use something else?
You can try vegan butter (from the store), but don’t use margarine from a tub because it’s too soft, and the cream won’t firm up enough. If it’s not vegan, fatty butter works, just let it sit at room temperature.

- How can I tell if the cake is baked?
Test with a toothpick right in the center. If it comes out clean, it’s done. If it comes out with wet crumbs, leave it for another 5 minutes. Be careful not to overbake, especially on the edges.

- Can the cake be made without cocoa, so it’s not bitter?
Yes, if you don’t add cocoa, it will be a simple cake, but it will resemble more of a vegan loaf. The cream will still give the main flavor.

- What can I substitute for rum essence if I don’t like it?
You can use vanilla, grated orange peel, or even liquid coffee in the syrup or cream, depending on preferences.

- Does the cake freeze well?
Yes, cut into pieces, wrapped in cling film, and placed in the freezer, it lasts up to a month. When defrosting, place it in the fridge overnight; otherwise, the cream will change texture.

Nutritional values (approximately, calculated for one serving from 20, as in a large tray)
A piece has about 270-300 calories, with around 40 g of carbohydrates, 13 g of fat, and 3 g of protein. It is high in sugar and fat; it’s not a diet dessert, but it’s not something you eat daily (although you could if you don’t care about calories). For those with lactose intolerance or vegans, it’s a good option. If you make it gluten-free, only the fiber intake changes, depending on the flour used. The cream has enough fat, so it keeps you full; you don’t need two pieces. There are no weird additives or processed ingredients if you use clean margarine and good cocoa.

How to store and reheat

The cake keeps in the fridge for about 4-5 days, covered with cling film or in a container with a lid, so it doesn’t absorb odors from other foods. I let it sit at room temperature for 15-20 minutes before serving so the cream isn’t too hard. If you made too much and the cake dried out after about 3 days, you can drizzle each piece with 1-2 tablespoons of warm syrup and let it soak for an hour; it will soften again. It doesn’t need to be reheated like a sweet bread; there’s no point in microwaving it unless you want to eat the cream softer. Otherwise, it holds up well for picnics or at the office; it doesn’t spoil quickly. If you have pieces with cracked glaze, it’s no big deal; the taste remains good. For example, I once found a forgotten piece in the fridge after 5 days, and it was still delicious, just a bit firmer on the cream.

This is how I make it, with all its little mistakes and improvisations. And it has never lasted in the tray for more than two days, no matter how many of us are at the table.

In a bowl, we mix flour, sugar, baking powder, cocoa powder, and baking soda. In another bowl, we mix water, oil, and vinegar. We pour the liquid mixture over the solid mixture, gently stirring with a wooden spoon. The mixture is poured into a greased and floured baking tray. The tray is baked for 35-40 minutes at a moderate temperature. We take the tray out of the oven and let the cake cool. We caramelize sugar in a saucepan, add water, let the burnt sugar melt completely, turn off the heat, and add rum essence. Once the syrup cools, it is poured over the cake and left to soak for about 2 hours. The cream is prepared in a mixer by mixing margarine (at room temperature) with powdered sugar, rum essence, and 3-4 tablespoons of cocoa. We spread 80% of the cream over the soaked cake (in the tray). We level the cream, decorate with a fork, and then portion the cake. We place the pieces of cake on a platter, decorate with classic glaze (melt sugar in water over low heat, add cocoa powder, and let it boil until it thickens slightly). In the remaining cream, we add 1 heaping tablespoon of ground coffee and decorate the small cakes. We refrigerate the platter with cakes for at least 1 hour before serving (to firm up the margarine cream). Enjoy your meal!

 Ingredients: Base: 3 cups of flour 1 1/2 cups sugar 1 packet of baking powder 2 teaspoons of baking soda 1 pinch of salt 2 cups of water 1/2 cup oil 2 teaspoons of vinegar 2 tablespoons of cocoa Syrup: 150 g sugar 250 ml water 1 essence of rum Cream: 400 g Rama margarine (in package) 300 g powdered sugar 4 tablespoons of cocoa 1 essence of rum (plus, 1 tablespoon of ground coffee for the cream we use to decorate) Glaze: 150 g sugar 1 tablespoon of cocoa 60 ml water

 Tags:  vegan cream cake