Vegan Marlenka
Indulge in the decadent layers of this Vegan Marlenka, a mouthwatering plant-based twist on the traditional Armenian honey cake. This recipe showcases perfectly baked soft layers made with brown sugar, maple syrup, and vanilla extract, stacked and generously filled with a luscious coconut cream infused with ground walnuts and a hint of lemon. The harmonious blend of natural sweetness and nutty richness makes every bite unforgettable. Easy to prepare yet impressive in presentation, this Vegan Marlenka is perfect for special occasions or as a show-stopping dessert for your vegan repertoire. With its dairy-free and egg-free ingredients, this recipe delivers all the indulgence without compromising dietary preferences—ideal for impressing guests and satisfying cravings!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 150 grams Brown sugar
- 120 milliliters Coconut oil
- 250 milliliters Almond milk
- 200 milliliters Maple syrup
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 150 grams Ground walnuts
- 400 milliliters Coconut cream
- 100 grams Powdered sugar
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.
In a large bowl, sift together the flour, baking soda, and salt.
In a separate bowl, mix the brown sugar, melted coconut oil, almond milk, maple syrup, apple cider vinegar, and vanilla extract until thoroughly combined.
Gradually add the wet mixture to the dry ingredients, stirring until a smooth dough forms.
Divide the dough into 5 equal parts. Roll each part into a thin layer, approximately 20x20 cm (8x8 inches).
Transfer the rolled dough onto the prepared baking sheet and bake each layer for about 10 minutes or until golden brown.
While the layers are cooling, prepare the filling by beating the coconut cream with a mixer until it forms a thick consistency.
Add the powdered sugar and lemon juice to the coconut cream and beat until fully combined and smooth.
Fold in the ground walnuts gently into the coconut cream mixture.
Once the cake layers have cooled, assemble the Marlenka by spreading a uniform layer of the filling between each cake layer.
Cover the top and sides of the cake with the remaining filling.
Refrigerate the assembled cake for at least 4 hours or overnight to allow the flavors to meld and the texture to set.
Before serving, let the cake sit at room temperature for about 15 minutes for optimal texture.
Nutrition Facts
Calories |
877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 327 mg | 14% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 79.7 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 107 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
