Today I want to share with you one of my favorite recipes from my childhood, Muraveynik. Once I figured how to make vegan condensed milk, this was the first thing I had to try.
Muraveynik literally means “anthill” in Russian. As creepy as it sounds now, I found this name quite funny as a child. Our family recipe of Muraveynik is basically crumbled shortbread pastry glued together with condensed milk. Only refined sugar and fat, what can be more delicious than that?
To make this recipe a little bit healthier I’m using homemade condensed coconut milk and organic sustainable palm oil shortening.
In a large mixing bowl or a food processor combine vegan yogurt, margarine, sugar and salt.
Add flour and mix until you can form a large dough ball. Wrap it and put in a fridge for 30 minutes.
Preheat oven to 355°F (180°C). Line a baking sheet with parchment paper and set aside.
Take the dough out of the fridge and divide it into 4 pieces. Roll each piece into a log. Process the dough in a meat grinder using grinder plate with large holes. Spread those dough “worms” evenly on the baking tray. If you don’t have a meat grinder, you can grate the dough, but I haven’t tried this method yet.
Bake the shortbread “worms” for 15-20 minutes or until the edges are slightly browned.
Remove from the oven and transfer the shortbread together with parchment paper onto a cooling rack. Let it cool to room temperature.
Break the shortbread into small pieces. Add soaked poppy seeds and mix well. Then pour vegan condensed milk and mix everything again to combine.
Scoop the mixture onto a serving plate and press it with wet hands to prevent sticking. Press as hard as you can until you form a nice firm pile.
Put in a fridge overnight to harden. Enjoy your vegan Muraveynik with a nice cup of coffee or tea.
PrintVegan Muraveynik Cake
Vegan Muraveynik Cake – crumbled shortbread pastry with condensed coconut milk.
- Prep Time: 50 min
- Cook Time: 20 min
- Total Time: 1 hour 10 minutes
- Yield: 12
- Category: Dessert
- Cuisine: Russian
Ingredients
For the dough:
- 65g vegan yogurt
- 165g vegan margarine
- 1/3 C sugar
- pinch of salt
- 2 2/3 C all-purpose flour
To assemble the cake:
- 1 tbsp poppy seeds (soaked in 1 tbsp of boiling water for 10 minutes)
- 1 C vegan condensed milk
Instructions
- In a large mixing bowl or a food processor combine vegan yogurt, margarine, sugar and salt.
- Add flour and mix until you can form a large dough ball. Wrap it and put in a fridge for 30 minutes.
- Preheat oven to 355°F (180°C). Line a baking sheet with parchment paper and set aside.
- Take the dough out of the fridge and divide it into 4 pieces. Roll each piece into a log. Process the dough in a meat grinder using grinder plate with large holes. Spread those dough “worms” evenly on the baking tray. If you don’t have a meat grinder, you can grate the dough, but I haven’t tried this method yet.
- Bake the shortbread “worms” for 15-20 minutes or until the edges are slightly browned.
- Remove from the oven and transfer the shortbread together with parchment paper onto a cooling rack. Let it cool to room temperature.
- Break the shortbread into small pieces. Add soaked poppy seeds and mix well. Then pour vegan condensed milk and mix everything again to combine.
- Scoop the mixture onto a serving plate and press it with wet hands to prevent sticking. Press as hard as you can until you form a nice firm pile.
- Put in a fridge overnight to harden. Enjoy with a nice cup of coffee or tea.
Nutrition
- Serving Size: 1 slice
- Calories: 354
- Sugar: 13g
- Sodium: 30mg
- Fat: 22.4g
- Saturated Fat: 14g
- Carbohydrates: 35.2g
- Fiber: 1.6g
- Protein: 3.9g
- Cholesterol: 0mg
Keywords: cake, baking, sweet, coconut, poppy seeds, vegan, vegetarian, Russian
Leave a Reply