Lenten cakes at home

Lenten cakes are a great reason to treat yourself to a delicious dessert even during Lent. So that you don’t have to break your diet and give up sweets, we have selected 10 recipes for magnificent Lenten cakes.

Lenten chocolate cake - a very simple and quick recipe

A wonderful Lenten cake for a family tea party. Chocolate lovers will definitely appreciate it. It is prepared simply from a minimal set of ingredients.

1. 
   How to make a simple Lenten cake at home? In a bowl, mix sifted flour, cocoa powder, sugar and baking powder.
2. 
   In a separate bowl, combine water and sunflower oil.
3. 
   Mix dry and liquid ingredients together.
4. 
   The consistency of the dough should be like thick sour cream.
5. 
   Line the mold with baking paper and place the dough in it.
6. 
   Bake the chocolate cake in the oven preheated to 180 degrees for 45-50 minutes. If desired, top the cake with frosting or jam before serving.

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Bon appetit!

Lenten carrot cake with walnuts

Original and delicious cake. Thanks to carrots, the dessert has a pleasant orange color and sweet taste. The cooking recipe is incredibly simple, which allows even a schoolchild to cope with it.

Cooking time: 70 min.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• Wheat flour – 150 gr.
• Vegetable oil – 8 tbsp.
• Sugar – 2/3 tbsp.
• Juice with pulp – 1 tbsp.
• Walnuts – 100 gr.
• Carrots – 150 gr.
• Baking powder for dough – 10 g.
• Vanillin – 2 gr.
• Salt – 1 pinch.

Cooking process:

1. Dry the nuts in the oven, then chop them with a knife or grind them in a blender.

2. Mix sugar with vegetable oil.

3. Pour juice into the resulting mixture. It can be any juice that matches your taste with carrots.

4. Wash the carrots, peel and grate on a fine grater.

5. Place carrots and nuts in a bowl and stir.

6. Sift the flour, mix with baking powder and vanilla. Pour this mixture into a bowl and knead the dough.

7. Place the dough in the mold, bake the cake at 200 degrees for 40 minutes.

8. Cool the finished cake, decorate to your liking and serve with tea.

Bon appetit!

Delicate and exotic coconut cake at home

A delicate and exotic dessert that can be prepared even during Lent. This cake combines flaky crust and light coconut cream. You will learn how to prepare this weightless miracle from our recipe.

Cooking time: 6 hours.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• Flour – 400 gr.
• Vegetable oil – 100 ml.
• Water – 440 ml.
• Vinegar – 1 tbsp.
• Salt – 1 pinch.
• Soda – 0.5 tsp.
• Coconut milk – 400 ml.
• Sugar – 6 tbsp.
• Vanilla sugar – 1 pack.
• Coconut flakes – 4 tbsp.

Cooking process:

1. First, prepare the cream. Pour coconut milk into the pan, 4 tbsp. sugar and 300 milliliters of water, add coconut flakes. Mix and bring the ingredients to a boil, remove the pan from the heat and let sit for 10 minutes.

2. Pour a little coconut milk and mix with 50 grams of flour. Pour the resulting mixture back into the pan and stir.

3. Cook the cream over low heat until it thickens, then pour into a bowl, cover with cling film and let it cool.

4. Now you can proceed to kneading the dough. Sift the flour into a bowl, add a pinch of salt, the remaining sugar and soda slaked with vinegar.

5. Pour 40 ml of water and vegetable oil into a bowl with flour, mix the ingredients until fine crumbs form.

6. Pour in the remaining 100 ml of water and knead into an elastic dough. Divide the dough into 10-12 equal parts, cover them with cling film and place in the refrigerator for 30 minutes.

7. Roll each piece of dough into a thin round cake, prick them with a fork and bake in the oven at 200 degrees for 5-7 minutes.

8. Cut the finished cakes to an even round shape. Grind the scraps into crumbs; they will be needed to decorate the cake.

9. Grease the cakes with cooled coconut cream.

10. Coat the top and sides of the cake with cream, sprinkle them with crumbs. Place the coconut cake in the refrigerator for 4-6 hours to soak, then serve the delicious dessert with coffee or tea.

Bon appetit!

Lenten cake made with orange juice

A cake recipe for all occasions: for an ordinary day and for Lent. Many will enjoy its fresh orange taste and aroma. You can choose the cream for the cake according to your taste.

Cooking time: 90 min.

Cooking time: 50 min.

Servings: 8.

Ingredients:

• Orange juice – 200 ml.
• Orange – 1 pc.
• Wheat flour – 290 gr.
• Vegetable oil – 100 ml.
• Sugar – 200 gr.
• Wine vinegar – 40 ml.
• Vanilla essence – 1 tsp.
• Soda – 1.5 tsp.
• Salt – 1 pinch.

Cooking process:

1. Sift the flour, add a pinch of salt, stir.

2. Wash the orange, dry it and grate the zest on a fine grater. For the cake you will need 3 tablespoons of zest.

3. Pour orange juice into a bowl, add sugar and stir. Then add orange zest, vanilla essence, vegetable oil and wine vinegar, mix well.

4. Combine dry and liquid ingredients, beat them at low mixer speed until smooth.

5. Dilute soda in 3 tablespoons of orange juice and pour this mixture into the dough, mix with quick movements. After this, the dough will lighten and increase slightly in volume.

6. Grease a baking dish with vegetable oil and place the dough in it. Bake the cake in the oven at 180 degrees for 35-40 minutes. Then turn off the oven, open the door slightly and let the cake sit for 5 minutes.

7. After this, remove the cake from the mold, place on a wire rack and cool completely.

8. Cut the sponge cake into two parts, brush with cream and decorate to your liking.

Bon appetit!

Delicious cake with semolina cream without adding eggs or milk

If you want to treat yourself to something sweet during Lent, then pay attention to this recipe. The cake dough is mixed without using eggs or milk, and the cream is prepared using semolina.

Cooking time: 4-5 hours.

Cooking time: 50 min.

Servings: 6.

Ingredients:

• Flour – 8-9 tbsp.
• Sunflower oil – 50 ml.
• Sugar – 5 tbsp.
• Soda – 2 gr.
• Citric acid – 0.5 tsp.
• Water – 0.5-1 tbsp.
• Cocoa – 2 tbsp.
• For cream:
• Semolina – 3 tbsp.
• Jam – 4-5 tbsp.
• Decorative sugar sprinkles - for decoration.

Cooking process:

1. Add sugar and flour to a bowl and stir.

2. Add sunflower oil, soda, citric acid and pour in as much water as the dough takes. It should be a little thicker than pancake batter.

3. Divide the dough into three parts. Pour the two white parts into molds and place in the oven preheated to 180 degrees. Stir cocoa into the third part of the dough, also place it in the mold and place in the oven.

4. For the cream, take a small saucepan, pour a little water into it, add semolina and cook the liquid porridge. Then add the jam, stir and remove the pan from the heat.

5. Place the finished cakes on top of each other and coat them with cream. Also cover the sides and top of the cake with semolina cream, decorate the cake with sugar sprinkles. Place the cake in the refrigerator for 3-4 hours to soak.

Bon appetit!

Step-by-step recipe for making Lenten Napoleon cake

With this wonderful dessert you will even enjoy fasting and dieting. There are no eggs or milk in this cake, but its taste can rival the traditional “Napoleon” and will also decorate the holiday table well.

Cooking time: 9 o'clock.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• For the test:
• Mineral water – 200 ml.
• Vegetable oil – 200 ml.
• Flour – 3-3.5 tbsp.
• Salt – 1/3 tsp.
• For cream:
• Orange juice – 1 l.
• Semolina – 1 tbsp.
• Sugar – 1 tbsp.
• Almonds – 50 gr.

Cooking process:

1. Pour vegetable oil and mineral water into the bowl of a food processor, add flour and salt.

2. Using a food processor, knead the dough.

3.Divide the dough into 10 equal pieces and place them in the refrigerator for half an hour.

4. Then roll out thin cakes directly on baking paper.

5. Immediately cut the cakes into one shape. Poke holes in the dough with a fork.

6. Bake the cakes at 180-200 degrees for 5-7 minutes.

7. Add sugar and chopped nuts to the pan. Pour in the juice.

8. Bring the contents of the pan to a boil, then gradually add semolina and stir.

9. Remove the pan from the heat, cool the cream and beat it with a blender.

10. Spread the cakes with cream and stack them on top of each other. Grind one cake into crumbs and sprinkle it over the cake.

11. Place the cake in the refrigerator to soak for 6-8 hours. Lenten “Napoleon” turns out soft and quite juicy.

Bon appetit!

Quick and easy no-bake Lenten cookie cake

An inexpensive and delicious cake that can be prepared during Lent. Dessert will also come in handy if you don’t have an oven or want to fuss with dough. The cake turns out delicious and sweet, and the lean glaze goes very well with it.

Cooking time: 4.5 hours.

Cooking time: 30 min.

Servings: 6.

Ingredients:

• For the cake:
• Lenten cookies – 120 gr.
• Sugar – 1 tbsp.
• Water – 1 tbsp.
• Wheat flour – 2 tbsp.
• Chocolate – 60 gr.
• For the glaze:
• Starch – 1 tbsp.
• Cocoa – 3 tbsp.
• Powdered sugar – 3 tbsp.
• Water – 3-6 tbsp.

Cooking process:

1. Pour water into a saucepan, add sugar, stir and put on fire.

2. Sift the flour and fry in a dry frying pan until golden brown, stirring constantly. Add the flour and chocolate chips to the pan and stir until smooth. Then break the cookies and place them in the pan.

3. Stir the contents of the pan. Cover the mold with cling film and place the chocolate-sand mixture into it.Fold the edges of the film up and place the mold in the freezer for a couple of hours.

4. Prepare the glaze. Pour water into the pan, add starch, cocoa and powdered sugar.

5. Bring the glaze to a boil, remove the pan from the heat and cool its contents.

6. Remove the cake from the freezer, place it on a flat plate and pour the glaze over it. To soak the cake, place it in the refrigerator for a couple of hours.

Bon appetit!

How to make a Lenten Honey cake without adding eggs?

We present to you the Lenten version of everyone’s favorite “Honey cake”. It is very similar to its original, although the composition of the ingredients is not quite usual. Flax seed replaces eggs, honey and brown sugar add amazing flavor and caramel color to the cake.

Cooking time: 9 o'clock.

Cooking time: 50 min.

Servings: 10.

Ingredients:

• For the test:
• Flax seed – 20 gr.
• Water – 6 tbsp.
• Honey – 100 ml.
• Brown sugar – 100 gr.
• Coconut oil – 80 gr.
• Wheat flour – 360 gr.
• Baking powder for dough – 1 tsp.
• Salt – 1/8 tsp.
• For cream:
• Cashew nuts – 300 gr.
• Coconut oil – 30 gr.
• Coconut milk – 200 ml.
• Honey – 100 ml.
• Lemon juice – 60 ml.

Cooking process:

1. Soak cashews in water for 6-8 hours.

2. Grind the flax seed in a coffee grinder. Mix flaxseed flour with 6 tablespoons of water and leave to swell.

3. Combine honey, brown sugar and coconut oil in a saucepan. Heat the ingredients over medium heat and mix until smooth. Then cool the resulting mass and add the swollen flaxseed flour to it.

4. In a separate bowl, mix flour, salt and baking powder. Add the resulting mixture to the honey-coconut mass and stir.

5. Knead soft and pliable dough. Wrap it in cling film and leave it in the refrigerator for an hour.

6.During this time you can prepare the cream. Melt the coconut oil. Drain the cashews, rinse the nuts under running water and mix them with honey, lemon juice and melted butter.

7. Beat the ingredients with a blender until a thick white cream forms.

8. Remove the dough from the refrigerator and divide into 5 parts. Roll out each part on parchment into a thin layer. Bake the cakes at 180 degrees for 5-7 minutes.

9. While the cakes are hot, cut them to the same size. Stack the cakes and spread with cream. Grind the trimmings into crumbs and sprinkle them over the cake.

10. Leave the cake for 2 hours at room temperature, then put it in the refrigerator for 6 hours to soak. The cake turns out very tender and fragrant.

Bon appetit!

Lenten cake "Prague"

The Prague cake is a classic of Soviet cuisine that has not lost its relevance over the years. This is a delicious chocolate cake for everyday life and holidays. Many people love it not only for its taste, but also for its ease of preparation.

Cooking time: 10 hours.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• For the biscuit:
• Flour – 240 gr.
• Sugar – 150 gr.
• Cocoa – 50 gr.
• Flax seed – 2 tbsp.
• Water – 300 ml.
• Vegetable oil – 50 ml.
• Baking soda – 1 tsp.
• Salt – 0.5 tsp.
• For cream:
• Sugar – 100 gr.
• Water – 300 ml.
• Semolina – 40 gr.
• Bitter chocolate – 100 gr.
• For the glaze:
• Vegetable oil – 30 ml.
• Chocolate – 100 gr.

Cooking process:

1. Mix sifted flour, cocoa, soda, salt and sugar. Pour 40-70 milliliters of boiling water over flax seeds and leave for an hour, then grind them with a blender.

2. Add vegetable oil, remaining water and crushed flax seeds to the dry ingredients, knead into a homogeneous dough.

3. Place the dough in a mold and bake at 180 degrees for 45-60 minutes.Cool the biscuit completely and cut into two layers.

4. Cook the cream. Pour water into the pan, bring it to a boil, then add semolina in a thin stream and cook until thick. Finally add sugar and stir. Remove the pan from the heat, add the chocolate to the hot semolina and stir the cream until it is completely dissolved. If desired, you can beat the cream with a blender.

5. Coat the cakes with cream and stack them on top of each other.

6. Prepare the glaze. Melt a chocolate bar in a water bath, add vegetable oil, stir. Pour the glaze over the cake and place it in the refrigerator for 7-10 hours to soak.

Bon appetit!

Delicate Lenten cake “Bird's milk”, melting in your mouth

An exquisite dessert with vanilla aroma that melts in your mouth. This recipe will allow you to prepare Bird's Milk cake, which can be eaten by vegans and those who fast.

Cooking time: 6 hours.

Cooking time: 60 min.

Servings: 8.

Ingredients:

• For the soufflé:
• Water – 160 ml.
• Agar-agar – 4 tsp.
• Sugar – 400 gr.
• Aquafaba – 250 gr.
• Lemon juice – 70 ml.
• For the biscuit:
• Flour – 200 gr.
• Starch – 1 tbsp.
• Baking powder for dough – 1 sachet.
• Sugar – 120 gr.
• Lemon zest - to taste.
• Vegetable oil – 80 ml.
• Mineral water with gas – 200 ml.
• Salt – 1 pinch.
• For the glaze:
• Chocolate – 200 gr.

Cooking process:

1. Mix flour, starch, baking powder, sugar and salt, add lemon zest and vegetable oil, mix these ingredients.

2. Then add mineral water to the bowl and mix the dough well.

3. Place the resulting dough in a baking dish. Bake the biscuit at 180 degrees for 35-40 minutes. Then cool it completely.

4.Pour aquafaba into a deep container, beat it with a mixer until soft peaks form, then add sugar and continue whisking until the sugar is completely dissolved.

5. Pour water into the pan, add agar-agar, sugar and lemon juice. Boil the syrup for 5 minutes from the moment it boils.

6. Pour the agar-agar syrup into the whipped aquafab in a thin stream and stir.

7. Place the resulting mass on the biscuit and place in the refrigerator to harden. When the soufflé has set, carefully remove the cake from the mold.

8. Prepare the glaze. Melt the chocolate in a water bath. Pour chocolate over the cake and leave until completely set. Then the Bird's Milk cake can be served with tea.

Bon appetit!