Lenten cakes

What's a birthday without a delicious cake? We offer several recipes for Lenten cakes for all birthday people whose holiday falls during Lent. The savory delicacy will be appreciated by all guests, and the chef cannot avoid a huge number of compliments. Lenten cakes can also be soaked in syrup, decorated with cream, chocolate and fruit, and the chocolate or vanilla biscuits themselves will be fluffy. The main thing is to choose a successful manufacturing method and apply a few easy-to-implement tricks.

Recipes in the collection: 19

1 can of coconut milk (400 ml.)
500 ml.
flour 125 ml.
sugar 125 ml.
coffee sugar 1 sachet of baking powder (10 g)
80 g. cocoa powder

Allenka(alarm clock)

November 27, 2014, 12:56 pm

detachable mold 20-22

300 ml
shortbread orange juice 6 pcs.
dried apricots half a tablespoon
raisins (you can’t fully feel them in the cake, but they add fluffiness) half a tbsp. Sahara

Allenka(alarm clock)

30 March 2013, 13:45

shortbread (for pan size 18):
ground almonds - 40 g.
wholemeal flour - 110 gr.
sugar – 60 gr.
baking powder - 2 tsp.
vanilla sugar - 1 pack.

yulia1

March 29, 2012, 1:38 pm

flour – 150 g.
vegetable oil without aroma – 8 tbsp.
sweet sand - 1 tbsp.
juice with pulp (I used peach) – 1 tbsp.
walnuts – 100 g.
carrots – 150 g. (net)

Irina-k

01 April 2012, 17:43

for dough:
1 tbsp.
reddish orange juice 2 tbsp.
flour 4 tsp.
baking powder 100 gr.
sugar 6 tbsp. vegetable oil without aroma

krisenok

07 March 2010, 18:26

flour - 3 cups.
vegetable oil (refined) - 1 cup.
cocoa (6+4) - 10 tbsp.
baking powder - 1 pack - 20 g
salt (pinch)
raspberry syrup (for impregnation) (if you don’t have raspberry, you can change it)

Olga Babich

February 26, 2010, 21:00

dough:
225g flour
4 tsp.
baking powder 75g sugar
6 tbsp.
vegetable oil without aroma 250 ml. rosehip nectar

krisenok

December 14, 2009, 11:21 pm

150 gr.
boiled beets zest of 1 orange
125 ml.
water 100 gr.
vegetable oil 150 gr.
sugar 230 gr. flour

Olga♥H

March 16, 2015, 10:43

dough:
230 gr.
flour 2 tbsp.
baking powder 175 gr.
sugar 7 tbsp.
vegetable oil without aroma 250 ml. water (mineral water)

mellorn

March 25, 2010, 10:01 pm

shortbread:
280 gr.
flour 70 gr.
sugar 4 tbsp.
cocoa powder zest from 0.5 orange
pinch of cayenne pepper

glaros

13 March 2011, 05:17

flour - 3 cups.
peeled walnuts - 1 cup.
seedless raisins - 1/2 cup.
dried apricots - 1/2 cup.
soda - 1 tsp.
vegetable margarine - 250 g

Olga Babich

03 March 2010, 20:35

for cakes:
honey - 5 tbsp.
butter or margarine (vegetable) – 150 gr.
rice flour – 1 tbsp.
wheat flour – 2-3 tbsp.
baking powder – 1 tsp.

vaiya

March 21, 2009, 20:01

for biscuit:
150 gr.
melon pulp 125 ml.
water 100 ml.
vegetable oil 125 gr.
sugar 75 gr. oatmeal

Olga♥H

September 26, 2013, 12:49 pm

for chocolate sponge cake:
40 gr.
almond flour 110 gr.
wheat flour 60 gr.
sugar 2 tsp
baking powder 40 gr. vegetable oil

Olga♥H

09 January 2014, 18:20

for biscuit:
40 gr.
almonds 110 gr.
flour 60 gr.
sugar 2 tsp
baking powder vanillin

Olga♥H

12 November 2013, 13:23

dark red kidney beans from Mistral – 250 gr.
cane sugar from Mistral – 100 gr.
vegetable oil - 50 ml. (+ for greasing the mold)
vanillin or vanilla sugar (0.5 tsp - 1 tsp)
wheat flour 50 gr.
baking powder – 1 tsp. with a slide

leontina

February 21, 2015, 10:31

sugar, banana, strong dark tea, honey, flour, vegetable oil, salt, soda

Creation

April 16, 2013, 20:26

230 gr.
flour - 140 gr.
sugar (70 g for dough, 70 g for cream), – 100 ml.
vegetable oil – 200 gr.
rice – 1 pc.
banana, – 100 gr. coconut flakes,

Lenten cakes

Lenten cake

This cake can be prepared not only during Lent, but also for any holiday or when the family gathers in the evening for tea. It is very tasty and original!

Lenten cake “Napoleon”

You can even vary your fast with the famous Napoleon cake, naturally a Lenten version. Curious? Come in!

Lenten orange cake

Cake based on lean sponge cake and delicate orange cream. Suitable for both fasting people and those who, for various reasons, are not allowed to consume egg products. The biscuit turns out so tasty and self-sufficient that there is no need to soak it, and it can be eaten as an independent dish, and not only during Lent. But I wanted to make a specific cake, for which tender and pleasant-tasting orange cream was perfect.

Tomato-orange cake

. how much you want something sweet and baked. So I baked it. Delicious cake. With a delicate orange flavor. Everyone liked it.

Lenten cake “Napoleon” with beer

Once upon a time, an old woman gave me this recipe. She always receives a Great Lent on Angel's Day. I also bake this cake all the time during the holidays. It is very tasty, no different in taste from a real Napoleon with custard. Prepare it too, I think you won’t regret it. Very tasty.

Lean orange cake with nuts and banana

Sweet tea drinking is a tradition not only in our family, but in almost everyone else. And fasting, obviously, is not a reason to abandon this tradition, but, on the contrary, an incentive to experiment with recipes and baking. The cake turns out very tasty! I recommend trying it.

Lenten chocolate-lingonberry cake

This is a chocolate cake for those with a sweet tooth! Very tasty! During Lent, it is perfect for home tea drinking. I highly recommend it!

Lenten banana-coconut cake

What to do if during fasting there are birthdays, holidays, or just days when you want to pamper yourself and your loved ones with something delicious? Break the fast?! For what? After all, there is a very tasty and lean (!) cake with magical shortcakes, an amazing banana-almond layer and tender coconut-rice cream. Yes, you read that right, specifically rice cream. And if you think that this is not tasty, you are deeply mistaken. You can't taste the rice here, and the cream is vaguely reminiscent of milk custard.

Lenten cherry cake

This cake will be a great gift for those with a fasting sweet tooth.

Lenten honey cake with berries and nuts

I’ve been thinking for a long time about how to amuse myself and my spouse during Lent with something without which life is hard))) In general, as always, I fantasized and improvised. It turned out quite well. The biscuit is lean, saturated due to the addition of honey, the custard cream (store-bought, dry, packaged) is one hundred percent based on substitutes - starch, flour, vanillin and something else (I don’t remember, but one hundred percent meets the lean requirements).

Lenten cake recipe

Not many people think it possible to bake such a culinary masterpiece as a Lenten cake! Is this really possible? It turns out that it is completely possible if you approach this matter with the proper imagination and some culinary skills. Your guests won’t even see that they are essentially drinking tea with a Lenten (vegetarian) cake!

Preparing the crust dough

First, let's prepare the crust. For it you need to mix one ingredient after another: flour (400 grams), four tablespoons of cocoa powder, two pinches of salt, a glass of sugar, preferably coffee. To the dry consistency add eight tablespoons of vegetable oil, one and a half glasses of water, a teaspoon of baking soda, slaked in 3 teaspoons of lemon juice.

Gently mix these ingredients together. Pour the thick lean dough into a greased (vegetable!) form. Bake in the oven until done. Gotta get a chocolate brownie. When it cools down, it must be cut into two halves.

Lenten cream for cake

Now we are making lean cream for the cake. To do this, melt a bar of vegetarian or bitter chocolate (the ingredients do not have to contain milk and egg lecithin or egg powder) in a container in the microwave. Take it out, mix coconut milk (50 ml) and 50 grams of coffee sugar into the hot melted chocolate.

Soak one half of the cake with apricot jam syrup. Grease half of the shortbread with cream. Cover with the second half of the crust. If there is any cream left, spread it on top of the cake. If all the cream has gone into the first cake, brush the top of the cake with apricot syrup. Decorate the cake with almond petals and fresh berries on top.

Lean custard cream for cake

To contrast this same type of cake, we offer you this type of another lean cream.

A very ordinary custard that will be the most delicate mousse addition to any Lenten dessert or cake. To make such a cream, fry wheat flour (two heaped tablespoons) in a dry frying pan until golden brown. Combine a glass of water, a glass of sugar and vanillin on the tip of a knife. Mix with flour so that there are no lumps in the consistency. Place the mixture in a water bath to cook. The cream must be prepared until it thickens.

Keep in mind. This cream will thicken even more when you remove it from the water bath. Therefore, do not bring it to a state of thick porridge.

You can add nuts, poppy seeds, berry or fruit puree to this custard if desired.

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We bake a Lenten cake. Dessert recipes for Great Lent

There are still 6 weeks of Great Lent ahead. But I still want dessert. Obviously, lean, no eggs, milk or butter. But you can knead the dough in vegetable oil and whip coconut cream. You can use frozen berries from the refrigerator (did you try in vain in the fall and make preparations?), You can pour syrup over everything and sprinkle with nuts or chocolate chips. So even with plant ingredients you can create good Lenten desserts and bake delicious cakes.

Napoleon with berries

Recipe by Andrey Pavlov, chef of the Nikita restaurant

100 ml water
100 ml vegetable oil
400 g flour
salt

70 g vegetable cream 29%
70 g vanilla syrup

200 g almond milk
70 g sugar
60 g lemon
50 g semolina
2 g vanilla sugar

30 g raspberries
35 g strawberries
10 g blueberries
2 g mint
2 g sweet powder

Step 1. Dough: mix water and vegetable oil, add salt, flour and knead the dough. Cover with a clean towel and leave for half an hour. Bake for 8 minutes at 210 degrees. Cut the dough into portions.

Step 2. Porridge: cook semolina porridge in almond milk, add sugar, lemon zest and vanilla sugar.

Step 3. Cream: whip cream and mix with porridge.

Step 4. Serving: Using a pastry bag, place the cream on a puff pastry layer, covering it with another layer on top. Decorate with berries, mint and sprinkle with powder.

carrot cake

Recipe by Alexandra Santalova, co-owner of the confectionery “They Don’t Bake Here”

100 g walnuts
70 g coconut flakes
1 tbsp. l coconut oil
10 pieces. dates
1 tsp. cinnamon
120 g carrots
a pinch of ground cardamom
1 tsp. vanilla extract

1 can coconut cream
1 tbsp. l. Jerusalem artichoke syrup

Step 2. Mix everything well until you get a very thick mass.

Step 3. Make a ball out of the mixture and put it in the refrigerator for 30 minutes.

Step 4. Make the cream: in a deep bowl, mix the cream and Jerusalem artichoke syrup. Beat for 5-7 minutes until a thick mass is obtained.

Step 5. Divide the dough into 4 parts.

Step 6. Roll out the crust layer with a rolling pin to about 8 mm wide. Cut a circle with a culinary ring (diameter 14 cm).

Step 7. Repeat this 3 times.

Step 8. Layer the shortcakes with cream.

Step 9. Garnish with the freshest berries and let sit for at least 2 hours in the refrigerator.

Chocolate mille-feuille with strawberries

Recipe by Sergei Kondakov, chef of the Sixty restaurant

50 ml vegetable cream
1 g cocoa powder
2 g sweet powder
100 g lean puff pastry without yeast
20 g sugar
10 ml water
30 g strawberries

Tatara

Recipe by Mamiya Jojua, chef of the Kazbek restaurant

1 liter of snow-white grape juice
50 g grape syrup
175 g corn flour
50 g sugar

Step 1. Bring the grape juice to a boil, then evaporate to half over low heat. Add grape syrup.

Step 2. Slowly add flour and knead into a single homogeneous mass.

Step 3. Moisten a baking sheet with the highest sides with cool water and pour the resulting mass there.

Step 4. Without covering, let cool and leave for 12 hours.

Coconut dessert

Recipe by Shamsiddin Kamalov, brand chef of the Chaikhona No. 1 by Timur Lansky

500 ml coconut cream
750 ml almond milk
15 g agar-agar
2 g coconut flakes
2 g vanilla
100 g sugar
150 ml water
mint for decoration

200 g sea buckthorn s/m
30 g sugar
10 g starch
150 ml water

Step 1. Mix cream, milk, coconut, sugar and bring to a boil.

Step 2. Stir the agar-agar in a small amount of water (100 ml) and let it swell, then melt the agar-agar slightly (up to 30 seconds) in the microwave, add it to the boiling milk mixture and cook for about 2 minutes, stirring with a whisk.

Step 3. Remove from heat, strain and pour into approximately 100 ml molds. Leave at a temperature of 2-4 degrees until completely solidified.

Step 4. Prepare the sauce: sort out the sea buckthorn and wash it. Place in a saucepan, add sugar, water and bring to a boil. Tighten with starch to form a sauce mixture.

Step 5. Pour sea buckthorn sauce (approximately 30 g) into a deep plate, place panna cotta in the center and garnish with mint leaves.

Dessert Ashure

Recipe creator: Cihan Deniz, brand chef of the Cihan Turkish Steak and Kebab restaurant

200 g crushed boiled wheat
70 g boiled beans
70 g boiled chickpeas
40 g dried apricots
40 g dried figs
30 g dried mulberries
30 g raisins
30 g almonds
10 g sweet powder
1 cinnamon stick
30 g pomegranate seeds
700 ml water
170 g sugar

Step 2. Pour water into an empty pan, dump out the sugar and add a cinnamon stick. After the sugar has melted, mix thoroughly and cook over medium heat for 15-20 minutes.

Step 3. Add diced figs, dried apricots, mulberries and raisins. Cover the pan with a lid and cook over low heat until the contents thicken.

Step 4. Mix the resulting mass with porridge from chickpeas, beans and wheat and distribute into separate serving containers. Let cool.

Step 5. After the mixture has cooled, decorate it with dry ingredients, such as nuts, almonds, pomegranate seeds, dried figs, etc.

Lenten cakes: recipes (2 photos)

Ingredients: two hundred and 50 grams of flour, one spoon of soda, three-quarters of a glass of sugar, two spoons of cocoa powder, half a spoon of salt, vanilla to taste, half a spoon of apple vinegar, one glass of instant coffee diluted to taste, half a glass of vegetable oil. Manufacturing The flour is sifted and combined with the rest of the dry ingredients. Add dissolved coffee, oil and vinegar to this mixture and mix everything well. With all this, the dough should turn out viscous and slowly flow into the mold, which, by the way, must be lubricated with vegetable oil. The lean chocolate cake is baked for 50 minutes. You can check its readiness using a match or a toothpick: pierce the shortbread with it (it must remain dry during all this). Instead of water used to dilute coffee, you can use soy milk.

Creams for Lenten baking

Creams for Lenten cakes can be very different. Most often they use jam or jam. Quite often they use ordinary fruits, from which they make jelly with the addition of starch. You can also cook semolina from soy milk or fruit juice and semolina. You can add cocoa and vanilla to it if desired. Let's take a closer look at how to quickly prepare semolina cream for a lean cake.

Semolina interior

Ingredients: one glass of water, two spoons of semolina, two spoons of sugar, a pinch of vanilla, two spoons of cocoa powder. Production Watery semolina porridge is prepared from water and cereals with the addition of sugar, cocoa and vanilla. It should boil over the fire for about 10 minutes, do not forget to stir it constantly. The porridge is later cooled and whipped with a blender so that the cream comes out smooth and homogeneous. For desserts such as Lenten cakes, cream based on soy tofu is also perfect. Beat it well with sugar and some fruit; you can use condensed soy milk instead of sugar. Let's look in more detail at some recipes for making cakes that can be consumed during fasting.

Savory pastries for Lent

Ingredients: one glass of orange juice, two glasses of flour, four tablespoons of baking powder, 100 grams of sugar, 6 tablespoons of unflavoured vegetable oil. For the cream: two glasses of orange juice, two tablespoons of semolina, currants, agar-agar. For the glaze: one bar of bittersweet chocolate.

In fact, Lenten cakes, the recipes for which we will now look at, are prepared quite simply and quickly. According to this recipe, you need to prepare a dough from the listed ingredients and knead it well, it should turn out to be a thick mixture. The dough is poured into a previously greased mold and baked in the oven for 30 minutes. The finished cake is cooled and cut lengthwise into two parts.

Read also: Birch sap for the winter

Making cream and shaping the product

While the cake is baking, you need to prepare the cream for the cake. To do this, boil semolina porridge in orange juice, cool it, add agar-agar, which is prepared in advance according to instructions. Place the first shortbread on a dish, top with half of the semolina cream over the entire surface, add currants and place in a cool space to harden for half an hour. Later, spread the rest of the cream and cover with a second cake, put it back in the refrigerator for several hours. Meanwhile, melt bitter chocolate in a bowl over a water bath, cool it slightly and pour over the finished cake. The sides of the product are decorated with almonds, berries or confectionery toppings.

Ingredients: two glasses of flour, half a glass of honey, half a glass of strongly brewed tea, half a glass of sugar, one glass of ground nuts, 100 grams of raisins, four tablespoons of vegetable oil, one and a half spoons of baking powder, two spoons of cocoa powder. For the inside: two glasses of jam. For the glaze: two spoons of cocoa powder, one spoon of honey, two spoons of sugar, three spoons of water.

Lenten cakes like this one are easy to prepare. To do this, the flour is sifted in advance, combined with tea, all other ingredients are added, not counting cocoa, the dough is kneaded and placed in a cool space for half an hour. Then the dough is divided into two equal parts, cocoa is added to one of them. Then they roll out the shortcakes, place them on a baking sheet and bake them in the oven for three minutes at a time, after which they cool. Meanwhile, prepare the glaze. To do this, combine all the ingredients and heat them to a boil, stirring constantly. Then remove from the stove and cool to a temperature of 50 degrees Celsius. The shortcakes, alternating snow-white with black, are smeared with jam and stacked on top of each other. The top layer is coated with glaze and decorated with walnuts.

Lenten cake from Palych:

“Napoleon” Ingredients: three and a half glass of flour, one glass of cool mineral water, three tablespoons of lemon juice, one spoon of vodka, one glass of vegetable oil, half a spoon of salt. For the cream: 100 30 grams of almonds, one and a half liters of water, one glass of semolina, one and a half glasses of sugar, lemon. Production To prepare the Lenten Napoleon cake, you need to pour flour, not enough vegetable flour, salt, mineral water, lemon juice into a bowl and beat everything well with a mixer for about 5 minutes. The finished dough is placed on a board and covered with a towel, left for 30 minutes. Over time, the dough is divided into twelve parts and each is rolled into a narrow crust, placed on a baking sheet sprinkled with flour and baked in the oven.

Lenten cake “Napoleon” according to the recipe from Palych involves the use of semolina cream. Place the almonds in a bowl, pour boiling water over them, cover with a lid and steam for fifteen minutes. Then the water is drained and the nuts are ground in a meat grinder. Place almonds, sugar, boiling water in a bowl and put on fire. When the mixture boils, add semolina and lemon juice to it, stir constantly, and cook until tender. Later, the cream is cooled and whipped with a mixer until a homogeneous mixture. Forming the product The Lenten cake from Palych is very easy to prepare. When the cream has cooled, spread it over all the shortcakes, placing them on top of each other. The finished product is sprinkled with baking crumbs. You can use one shortbread as it, crumbling it first. The cake is placed in a cool space at night (that is, in the dark) so that it is perfectly soaked.

Lenten lemon-carrot cake

Ingredients: four hundred 50 grams of carrots, four hundred grams of flour, two hundred grams of sugar, one lemon, 100 50 grams of vegetable oil without aroma, eighty grams of water, one spoon of soda, vanilla. For the cream: 100 50 grams of almonds, seven hundred ml of water, one lemon, seven glasses of sugar, 50 grams of flour, half a glass of walnuts, vanilla.

First, grate the carrots, cut the lemon into slices, remove the seeds and grind them using a blender. Flour is combined with soda and spices. Separately combine carrots, water, lemon and oil. Then combine all the ingredients and knead the dough well, which is left for 30 minutes in a cool place. These Lenten cakes are baked in one layer for about ninety minutes, then it is cooled and cut into several parts.

Grind the almonds using a blender and pour boiling water over them, cook for 5 minutes, then leave for 10 minutes under a closed lid. After this, the resulting milk is drained and the cake is thrown into a sieve. Pour a small amount of almond milk into the flour, stirring constantly with a whisk, add sugar, vanilla and heat to a boil. Cook the cream with constant stirring for 5 minutes. Add ground lemon to the cooled mixture and mix well. To prepare such Lenten cakes, for example, like this one, you need to grease the cooled shortcakes with cream and place them on top of each other. The finished product is sprinkled with chopped walnuts and placed in a cool space for one day. The baked goods come out very tender and light.

Nut dessert baked in a slow cooker

Ingredients: one glass of sugar, half a glass of vegetable oil, half a glass of raisins, one glass of walnuts, three hundred grams of apple compote, two hundred and 50 grams of flour, four spoons of water, two spoons of sugar, one spoon of cocoa powder.

This Lenten cake in a slow cooker can be prepared quite simply and quickly. To do this, nuts and raisins are ground in a meat grinder. Combine butter and sugar in a bowl, add raisins and nuts, apple compote, mix and carefully add flour and baking powder. Grease the multicooker bowl with oil and pour the dough into it. Bake the cake in the “Baking” mode for sixty minutes. Meanwhile, prepare the glaze. To do this, combine water with sugar and cocoa, cook over low heat for about 5 minutes, during which time the glaze should thicken. The Lenten cake is poured with this glaze and sprinkled with nuts. As you can see, there are a huge number of recipes for making homemade baked goods that can be consumed during fasting. Which one to choose depends on the personal preferences of the cook and his imagination.

Lenten cakes

Lenten cakes

Recipes in the collection: 19

Lenten cakes

Lenten cake

Lenten cake “Napoleon”

Lenten orange cake

Tomato-orange cake

Lenten cake “Napoleon” with beer

Lean orange cake with nuts and banana

Lenten chocolate-lingonberry cake

Lenten banana-coconut cake

Lenten cherry cake

Lenten honey cake with berries and nuts

Lenten cake recipe

Lenten cream for cake

Lean custard cream for cake

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We bake a Lenten cake. Dessert recipes for Great Lent

Napoleon with berries

carrot cake

Chocolate mille-feuille with strawberries

Tatara

Coconut dessert

Dessert Ashure

Lenten cakes: recipes (2 photos)