Today is our anniversary, and to celebrate, I made a Caramel Layer Cake.
I’m proud to say this recipe is entirely my own creation. As a child, my favorite layer cake was Medovik, a delightfully sweet Russian honey cake. This cake holds a special place in my heart for its gingerbread-like layers and rich, thick cream traditionally made with condensed milk.
A few years ago, I set out to find a vegan alternative, but nothing quite met my expectations. So, I decided to create my own version.
While I may not remember the exact taste of the original, this cake evokes wonderful childhood memories while perfectly fitting into my current lifestyle. Plus, it’s a relatively low-fat, low-calorie twist on this beloved dessert!
Veganizing Traditional Medovik
Replacing honey with agave syrup is straightforward, and adding citrus zest helps achieve that signature gingerbread-like flavor. Fortunately, the dough maintains the desired sticky and pliable texture. The cake layers rise beautifully, and once cooled, they become firm and crunchy—just like gingerbread.
The challenge lies in creating the cream. I started with the cream I use for Napoleon cake as a base but infused it with caramel flavor. Orange juice not only gives the cream a lovely color but also enhances its taste, while a date-based caramel transforms this cake into the nostalgic dessert I cherished as a child.
Caramel Cake
Equipment
- Blender
- Oven
Ingredients
For cake layers:
- 100 g Water
- 125 g Sugar
- 100 g Agave Syrup
- 1 tsp Baking Soda
- 100 g Coconut Oil
- 450 g Whole-Wheat Flour
For cream №1:
- 500 ml Orange Juice
- 35 g Sugar
- 2 tbsp Orange Zest
- 120 g Semolina
For cream №2:
- 500 ml Water
- 60 g Almonds
- 35 g Sugar
- 120 g Semolina
- 2 tbsp Lemon Zest
- 65 g Lemon Juice
- ¼ tsp Vanilla extract
Caramel:
- 85 g Dates Pitted (5 Mahjong Dates)
- 60-100 ml Water
- ¼ tsp Salt
Decoration:
- 50 g Walnuts
Instructions
Prepare the Cake Layers
- Create a steam bath: Boil water in a saucepan and place a glass bowl on top. In the bowl, dissolve sugar and agave syrup in 100 ml of water. Stir constantly until the syrup is homogeneous and hot.
- Once the syrup is ready, add baking soda. You'll notice a chemical reaction with white foam appearing on the surface.
- Add oil and flour: Once the reaction is complete and no further bubbling occurs, add melted coconut oil. Mix until well combined. Add flour,
- Form the dough and divide it into 6 equal pieces. Leave the dough in the bowl, keeping it warm (over the pan with hot water) and cover with a clean towel.
Bake the Cake Layers
- Start baking immediately: Preheat the oven to 180°C (350°F). Lightly grease a sheet of baking paper and roll out each piece of dough directly on it.
- Form each piece of dough into your desired shape—a circle (⌀ 24 cm) or a square (20x20 cm).
- Bake each cake layer for 4-6 minutes until golden. Repeat for all 6 layers and let them cool on a wire rack.
Prepare the Orange Cream
- In a saucepan, pour orange juice, add orange zest and sugar, then turn on the heat.
- Gradually pour in semolina while stirring constantly until the mixture thickens into a porridge-like consistency. Set aside and allow it to cool.
Prepare the Almond Cream
- Soak almonds in boiling water for 10 minutes. This helps to neutralize enzyme inhibitors and makes it easier to peel the skins.
- Peel the almonds and blend them with sugar and 500 ml of water to create almond "milk."
- Pour the almond milk into a saucepan and heat it. Gradually add semolina while stirring until the porridge thickens. Set aside to cool.
Prepare the Caramel
- Remove the pits from the dates and blend them with salt and 60-100 ml of water. Adjust the water as needed, depending on the type of dates you use, until you get a smooth, creamy consistency.
Blend the Creams
- Once the semolina creams have cooled, blend each one in a high-speed blender until smooth and creamy.
- Orange cream: Simply blend until smooth.
- Almond cream (White cream): Blend with lemon juice, lemon zest, and vanilla extract.
Assemble the Cake
- Place the first cake layer on a serving plate and spread an even layer of white cream on top.
- Repeat with the remaining cake layers, alternating between the white and orange creams. (Optional: Sprinkle minced walnuts between the third and fourth layers if you like nuts —this is a tradition from my grandmother.)
- Cover the top layer with the orange cream and gently spread the date caramel over it.
- Decorate: Garnish with chopped walnuts or any other desired toppings.
Video
Nutrition facts
The Caramel Layer Cake is best served after refrigerating overnight, allowing the flavors to meld beautifully. Naturally, it’s not a dessert for every day, as it does contain a fair amount of sugar and sweeteners. However, for a special occasion, paired with a cup of coffee and homemade almond milk… mmm, you truly deserve it!
I hope you enjoy it as much as I do!
Do you like this recipe?
Please share your thoughts in the comments below! If you find this recipe helpful, I’d love to see your creations. Share pictures of your delicious dish using the hashtag #vizzinijournal. It’s wonderful to connect with my readers!
Don’t forget to subscribe to my Instagram, Facebook Page and YouTube channel! In Vizzini Journal Facebook Group we share news and tips about veganism, support each other, and exchange experiences on our journey toward a healthy and fulfilling lifestyle.
I truly appreciate your support and your interest in my work!
Have a wonderful day!
🌱❤️🙏
