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Airy soufflé, fluffy base and delicate chocolate glaze are combined in this Bird’s milk cake. It tastes tender, fluffy and heavenly delicious. It is vegan, but can more than keep up with the original, both in taste and appearance. You can make the Russian soufflé cake yourself in vegan version without much effort. A detailed recipe for the vegan Bird’s milk cake with exact quantities and step-by-step instructions can be found here at the very bottom.
Popular Russian soufflé cake vegan
You can easily make the popular Russian Bird’s milk cake vegan. The soufflé is prepared on the basis of aquafaba – the dripping water of pickled cooked chickpeas from a jar or can. Instead of butter, you use either coconut cream, as I did, or alternatively vegan margarine. Vegan sweetened condensed milk I made myself for the recipe. However, you can also buy it. The cake base lets you make it vegan without substitutes.
Convinces not only vegans
This vegan soufflé cake tastes at least as delicious as the classic Bird’s milk cake. But it comes without egg, butter, milk and other animal products. So with this cake, you’re guaranteed to please more than just vegans. No one will think that the cake is vegan if you don’t tell them.
Use good quality agar agar
To make the soufflé firm, it is important to use good quality agar agar for the recipe. Buy pure agar agar without additives. Study the list of ingredients on the packaging of the vegetable gelling agent. Depending on the gel strength of your agar-agar, you may need more of it for the soufflé to set.
This vegan Bird’s milk cake is
- tender,
- airy,
- light,
- fluffy,
- very tasty,
- without egg, butter, milk and other animal products,
- easy to make,
- ideal for a special occasion or for dessert at the weekend.
Vegan Bird’s milk cake: the recipe
Following this simple recipe, you’ll make the Russian soufflé cake yourself in vegan version. Here you can form a rough idea of how the preparation goes, and what you need for it. The exact quantities and step-by-step instructions for making the vegan Bird’s milk cake can be found in the recipe box below.
For the cake base you will need
- sparkling mineral water,
- sugar,
- vegetable oil,
- flour,
- cornstarch,
- baking powder
- and vanilla.
For the soufflé you will need
- aquafaba – drained water from canned or jarred chickpeas,
- room-warm coconut cream – top layer settled in coconut milk from the can,
- room-warm vegan sweetened condensed milk – homemade in my case,
- sugar,
- water,
- agar agar
- and food-grade citric acid.
And for the chocolate glaze you will need
- vegan dark chocolate
- and vegetable oil.
How to make vegan Bird’s milk cake: here’s how (Check out the detailed recipe at the bottom.)
- To make the cake base, first mix all the dry ingredients, then add the liquid ingredients and mix briefly to make a thick batter. Pour the batter into a springform pan and bake at 180 °C for about 15 minutes.
- For the soufflé, whip coconut cream and vegan sweetened condensed milk until creamy. Whip aquafaba together with citric acid to the beaten egg white. At the same time, simmer the sugar syrup made of water, sugar and agar-agar for 3 minutes. Now add the sugar syrup in a thin stream to the vegan egg whites and whip until stiff. Then stir the coconut cream mixture into the mixture.
- Now place the cake base back into the springform pan, spread the soufflé on top and chill the cake to set. Then you cover them with the glaze of melted chocolate with vegetable oil. Done!
How to make vegan Bird’s milk cake: tips and tricks
- Coconut cream and vegan sweetened condensed milk need to be room-warm and both about the same temperature so they can combine well when whipped.
- If you don’t want a coconut flavor in the cake, you can use vegan margarine for the soufflé instead of coconut cream. It also needs to be room-warm.
- The amount of agar agar listed in the recipe may vary, depending on what gel strength your agar agar is. If your soufflé doesn’t set, you’ll have to try a larger amount of agar agar next time.
- Vanilla for the batter can be vanilla sugar, vanilla powder, vanilla extract or vanilla bean.
- For making the cake you need a Ø 20 cm baking springform pan.
Have you made the vegan Bird’s milk cake using this recipe? I look forward to your result, your star rating and your comment here below, how you succeeded and tasted the Russian soufflé cake in vegan variant.
Got an appetite for more vegan cakes? Try also:
- No bake vegan avocado pie – delicious recipe with lime
- Vegan tangerine orange carrot cake – quick recipe
- Vegan chocolate lemon layer cake – incredibly creamy, moist and aromatic
Vegan Bird’s milk cake
Equipment
- Ø 20 cm large baking pan
Ingredients
for the cake base
- 100 ml sparkling mineral water
- 50 g sugar
- 45 ml vegetable oil
- 100 g flour
- 5 g cornstarch
- 3 g baking powder
- vanilla
- vegetable oil for greasing the baking pan
for the soufflé
- 125 ml aquafaba (drained water from jarred or canned chickpeas)
- 100 g coconut cream room-warm (top layer settled in coconut milk from a can)
- 50 g vegan sweetened condensed milk room-warm
- 250 g sugar
- 100 ml water
- approx. 7 g agar agar (gel strength 900 for me)
- 1/5 tsp citric acid food grade
for the chocolate glaze
- 80 g dark chocolate vegan
- 2 tsp vegetable oil
Instructions
Preparation of the cake base
- Line the bottom of the springform pan with baking paper and grease the sides with vegetable oil.
- Mix flour, sugar, cornstarch and baking powder in a mixing bowl.
- Add mineral water, vegetable oil and vanilla and mix briefly to form a thick batter.
- Pour the batter into the baking pan and bake it in a preheated oven at 180 °C top and bottom heat for about 15 minutes. Let the cake base cool down a bit in the baking pan first, then take it out and let it cool down completely.
- Line the bottom and the sides of the same springform pan with baking paper and put the cake base back into the baking pan.
Preparation of the soufflé
- Whip coconut cream and vegan sweetened condensed milk for 2-3 minutes until creamy.
- Add aquafaba and citric acid to a large mixing bowl and whip until stiff vegan egg whites form.
- Add parallel water, sugar, and agar agar to a saucepan and bring to a boil over medium heat, stirring constantly so that the sugar dissolves before it reaches a boil. Then simmer the sugar syrup for 3 minutes, stirring occasionally.
- Immediately add the hot sugar syrup to the vegan egg whites in a thin stream, continuing to beat it as you go. Then beat the mixture until stiff, about 2 minutes.
- Add the coconut cream mixture in portions and whip it briefly until it is homogeneous, no longer stiff, but slightly more liquid.
- Spread the soufflé quickly on the cake base in the springform pan and let it set in the refrigerator for about 1 hour.
Preparation of the chocolate glaze
- Melt dark chocolate together with vegetable oil and let the chocolate glaze cool down a bit.
- Spread the chocolate glaze on the soufflé in the springform pan and chill the Bird's milk cake for another 1 hour.
Notes
- If you don't want a coconut flavor in the cake, you can use vegan margarine for the soufflé instead of coconut cream.
- The amount of agar agar given may vary, depending on what gel strength the agar agar is. If the soufflé does not set, try using a larger amount of agar agar next time.
- Vanilla for the batter can be vanilla sugar, vanilla powder, vanilla extract or vanilla bean.
- Note the detailed tips and tricks for making the vegan Bird's milk cake at the top of the post.