Fasting-Compliant Slava Cake with White Confectionery Bar
A slava that falls during a fast doesn’t have to mean compromising on the cake. This recipe uses an egg- and dairy-free sponge, a vegan cacao-hazelnut filling, and a white glaze from the vegan confectionery bar for a classic, festive look.
Storage and transport tips
The cake cuts best once well chilled, after at least 3 hours in the fridge. It can be made a day ahead — the filling only settles and improves over time, which is handy when you’re preparing for a slava the day before.
Ingredients
- 3 fasting-compliant sponge layers (25 cm, home-baked or store-bought)
- 250 g vegan cacao-hazelnut spread
- 100 ml plant milk (for soaking the layers)
- 2 tbsp sugar (for the soaking syrup)
- 150 g vegan white confectionery bar
- 2 tbsp neutral oil (for the glaze)
- a handful of ground hazelnuts or walnuts (for decoration)
- fresh raspberries or sour cherries (optional, for decoration)
Method
- Warm the plant milk with the sugar to make a soaking syrup; let it cool.
- Place the first sponge layer on a serving plate and lightly soak it with the syrup.
- Spread about a third of the vegan cacao-hazelnut spread over the layer, evenly to the edges.
- Repeat the soaking and filling for the second layer; top with the third, soaked layer.
- Spread the remaining cacao-hazelnut cream thinly over the top and sides as a base coat for the glaze.
- Melt the vegan white confectionery bar with the oil over a bain-marie or briefly in the microwave, stirring until smooth.
- Pour the white glaze over the cake, let it settle, then decorate with ground hazelnuts and raspberries.
- Chill for at least 3 hours before slicing.
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