How to bake a Lenten cake. Lenten fillings for cakes. Lenten carrot cake

During fasting, you also want to enjoy something tasty. But almost all cakes and pastries contain either eggs, kefir, or butter. This means that these delicacies are prohibited. But there is a way out! We will now tell you how to prepare a Lenten cake. Several interesting recipes await you below.

Lenten carrot cake - recipe

Ingredients:

sifted premium flour – 150 g;
walnut kernels – 90 g;
granulated sugar – 190 g;
fresh carrots – 150 g;
refined vegetable oil – 150 ml;
baking powder – 10 g;
peach juice with pulp – 220 ml;
salt - a pinch.

Preparation

Roast the nuts in the oven. Mix sugar and butter, pour the resulting mixture with juice. Grind the carrots using a fine grater and add to the main mixture. Grind the nuts using a blender, but not very finely. It tastes better when you can feel the pieces of nuts in the finished baked goods. At the same time, not all the nuts need to be chopped; a couple can be left for decoration. Add chopped nuts to the mixture with juice and stir. Pour the dough into the mold and cook the pie at 180 degrees for 40 minutes. Then we cool the cake, cut it in half, and then at your discretion - you can coat it with any jam, marmalade and decorate with the remaining nuts.

Lenten chocolate cake at home - recipe

Ingredients:

flour – 540 g;
granulated sugar – 270 g;
soda – 1 teaspoon;
cocoa powder – 100 g;
vinegar – 10 ml;
vanilla – 1 teaspoon;
cold water – 2 glasses;
refined vegetable oil – 120 ml.

Preparation

Mix flour with cocoa powder and sugar. Gradually add water and stir. Add vanilla and vegetable oil. Add baking soda to the dough and stir. Bake for 40 minutes at moderate temperature. Then the finished Lenten cake at home can be cut in half and coated with jam.

Lenten one with cherries

Ingredients:

For the test:

premium wheat flour – 550 g;
odorless vegetable oil – 1 cup;
sparkling water – 1 glass;
salt – ½ teaspoon;
citric acid – ¼ teaspoon.

For the glaze:

– 2 tbsp. spoons;
cocoa – 4 tbsp. spoons;
cherry juice – 6 tbsp. spoon;
granulated sugar – 80 g.

For the layer:

frozen cherries – 900 g;
large bananas – 2 pcs.;
sugar – 1 glass;
starch – 1 teaspoon.

For decoration:

roasted peanuts;

Preparation

Mix soda with vegetable oil, add citric acid and add some salt. Then add flour in parts and knead a fairly dense dough. Leave it directly on the table for 30 minutes. Divide the dough into 5 parts, roll each into a layer 3 mm thick. We make punctures all over the surface with a fork so that the dough does not swell during baking. Then carefully transfer it to a baking sheet. At 200 degrees, the cake will be ready in 5 minutes. While the cakes are baking, prepare the filling: defrost the berries, remove the seeds, place in a deep bowl and sprinkle with sugar. When the juice forms, drain it, add starch and put on low heat. Stirring Bring the mixture until thickened. Now let's start assembling the cake: put a layer of cherries on the first cake layer, crush it a little with sugar, cover with the second cake layer and apply a layer of cherry sauce. Place banana slices on it. Cover with the third layer, sauce and banana again. Next comes the 4th cake layer, the cherry and the last fifth cake layer. Leave at room temperature for soaking for 8 hours. For lean chocolate glaze, mix cocoa, honey, juice, sugar and cook over low heat until all ingredients are completely dissolved. Let the glaze cool a little and cover our lean banana cake with cherries with it. Decorate with powdered sugar and roasted peanuts.

In order not to be left without sweets during Lent, we invite you to enjoy the recipes of our cakes and individual creams, which we created especially for you.

Simple homemade recipe

Ingredients	Quantity
granulated sugar -	80 g
mint -	1 branch
banana -	½ pcs.
cranberries -	10 berries
honey -	30 g
orange -	2 pcs.
strong tea -	260 ml
flour -	430 g
dried apricots -	300 g
soda -	3 g
almonds -	10 nuts
sunflower oil -	30 ml
Cooking time: 90 minutes	Calorie content per 100 grams: 207 Kcal

How to prepare Lenten fruit cake at home:

First you need to brew tea. You can take any one you like, but, of course, preferably black;
Cool it until warm;
Peel the banana and cut into rings;
Place sugar, banana, tea, sunflower oil and honey in a blender bowl;
Beat the mixture until smooth and add one glass of flour through a sieve;
Beat the dough again;
Add baking soda and salt to the remaining flour and add to the banana dough;
Pour the resulting mass into the mold and bake for 40-45 minutes at medium heating temperature;
Wash the orange, remove the zest from it and cut out all the pulp;
Rinse the dried apricots and then steam them with boiling water;
Cut into pieces and mix with zest and citrus;
Blend with a blender until smooth;
Remove the finished biscuit and cool;
Then cut into two or three layers and assemble the cake, brushing it with bright puree;
Decorate the cake to taste with a second orange, cranberries, almonds and mint leaves.

Carrot Lenten Cake

230 g sugar;
370 g flour;
15 ml vinegar;
4 g soda;
30 g semolina;
15 g baking powder;
2 cups grated carrots;
3 pinches of salt;
35 g granulated sugar (in cream);
30 g almond flour;
5 g ginger;
500 ml orange juice;
220 ml water;
2 oranges (zest);
140 ml sunflower oil.

Time – 1 hour and 25 minutes.

Calorie content – 462 calories.

Step-by-step recipe for making carrot cake during Lent:

For those who love chocolate

10 g soda;
620 g flour;
90 g cocoa;
5 g vanilla;
160 ml sunflower oil;
420 ml cold water;
15 ml vinegar;
280 g sugar.

Time – 1 hour.

Calorie content – 431 calories + cream.

Lenten chocolate cake recipe step by step:

Combine sugar with cocoa and flour, pass the dry mass through a sieve;
Add water in small portions, stirring the mixture all the time;
Next add vanilla, oil and mix again;
Suppress the soda and add to the dough;
Cover the mold with paper, pour in the dough and bake for 40 minutes at 180 Celsius;
Cool the finished biscuit, cut into cake layers and grease with your favorite cream, let soak.

Amazing Birthday Dessert Recipe

420 g flour;
60 g cranberries;
60 ml sunflower oil;
340 g unrefined sugar;
10 g baking powder;
30 g semolina;
220 ml apple juice;
340 g lingonberries;
120 g cocoa.

Time – 1 hour and 20 minutes.

Calorie content – 251 calories.

Preparation:

Pass the flour through a sieve into a large bowl, add cocoa (90 g) and baking powder;
Add granulated sugar (110 g), sunflower oil and apple juice to the ingredients;
Beat everything with a mixer or blender until smooth;
Pour the dough into a mold covered with parchment paper and bake it for thirty minutes at 180 Celsius;
Place sugar (another 120 g), lingonberries and cranberries into a blender bowl;
Beat the mass into a homogeneous mixture;
Cook porridge from semolina, adding one and a half glasses of water;
Add porridge to sweet berries;
Beat the mass again and sweeten it further to taste;
Let the cream cool and then put it in the refrigerator for another thirty minutes;
Cool the finished biscuit too, cut into four layers;
Assemble the cake, brushing the layers with berry cream;
Place the remaining cocoa in a saucepan, add the remaining granulated sugar, 50 ml of water and literally a couple of drops (3-4 ml) of oil;
Bring the glaze to a boil, and then stirring, cook until thick;
Cool the glaze to room temperature, pour over the cake and brush the sides;
Place in the refrigerator for at least two hours.

Custard cake

220 g flour;
60 g nuts;
60 g rye flour;
110 g granulated sugar;
80 g unrefined sugar;
70 g cocoa;
40 g jam;
50 ml sunflower oil;
3 g soda;
420 ml of water in cream;
50 g coconut milk powder;
35 g honey;
60 g flour into cream;
2 pinches of salt;
230 g apples;
260 ml water.

Time – 1 hour and 30 minutes.

Calorie content – 309 calories.

Preparation of Lenten cake with custard:

Mix flour with salt, cocoa, sugar and soda;
Pass dry ingredients through a sieve;
Mix water with butter, jam and honey;
Combine dry and wet ingredients;
Wash the apples, peel them and cut the soft part into cubes;
Finely chop the nuts and mix with apples;
Add nuts and apples to the dough, mix well;
Cover the mold with paper and pour out the dough;
Preheat the oven to 180 Celsius and bake the biscuit for 45 minutes;
Cool the finished dough and cut into two parts;
Mix half of the water for the cream with brown sugar and place on the stove to bring to a boil;
While the syrup is boiling, mix the other half of the water with flour (for cream) and dry coconut milk;
Pour the resulting flour mass into the boiling syrup and bring to a boil again, without ceasing to stir the mass;
Cool, then grease the inside of the cake and all around.

Cake cream: ideas and recipes

Custard

220 ml water;
40 g flour;
220 g granulated sugar;
10 g vanilla sugar.

Time – 20 minutes.

Calorie content – 392 calories.

Preparation:

Heat the water until warm;
Fry the flour until golden brown and wait until it gives off a nutty aroma;
Then you can remove it from the heat;
Mix water with sugar, vanilla sugar and flour;
Beat with a whisk so that no lumps form;
Brew the cream in a water bath until thick;
The cream is ready.

Manny

60 g semolina;
0.5 cups strawberries;
420 ml water;
60 g blueberries;
1 pack of vanilla sugar;
70 g granulated sugar.

Time – 20 minutes.

Calorie content – 211 calories.

Preparation:

Heat water on the stove, add sugar and vanilla sugar, stir until the crystals dissolve;
Gently add the semolina, stirring with a whisk and cook for 6-7 minutes;
Allow the porridge to cool and during this time wash the berries;
Cut strawberries into pieces;
Add strawberries and blueberries to the cooled semolina.

Chocolate

360 ml sunflower oil;
2 pinches of salt;
160 ml soy milk;
60 g cocoa;
130 g powdered sugar;
1 package of vanillin;
50 ml lemon juice.

Time – 10 minutes.

Calorie content – 534 calories.

Preparation:

First remove the milk and butter from the refrigerator so that they are at room temperature;
Pour soy milk into a blender bowl, add powdered sugar and butter;
Beat the ingredients until smooth;
Add lemon juice, vanillin, salt and cocoa, beat again;
The result will be chocolate cream, which should preferably be infused in the refrigerator.

Citric

430 g granulated sugar;
2 lemons;
170 g almonds;
1600 ml water;
20 g vanilla sugar;
270 g semolina.

Time – 50 minutes.

Calorie content – 332 calories.

Preparation:

Pour the almonds with separate water (not taken from the recipe), which must first be boiled;
Leave for half an hour - this will help remove the husk;
Place the nuts in a blender, grind them into a paste, then add sugar;
Now boil water (take it from the recipe), pour in the almond mass, add semolina and cook until thick;
Wash the lemons, remove the zest from them with a special grater;
Peel the citruses, remove the bones and throw the pulp into a blender along with the zest;
Beat the zest with the pulp;
Mix the mixture with the prepared cream and beat.

Lenten chocolate cream made from tofu cheese

220 g dark chocolate;
280 g tofu cheese.

Time – 30 minutes.

Calorie content – 279 calories.

Preparation:

Break the chocolate into pieces and place in a water bath;
Melt it until liquid;
Cut the tofu into cubes and then mix the chocolate with cheese. You can add sugar or sugar syrup (sugar and water 1:1) to taste.

Notes for fasting people

Even if the recipes for our biscuits do not contain yeast, and in some places even baking powder and soda, you still should not open the oven when they are baked. Due to the temperature change, there is a high probability that the sponge cake will fall, and it will no longer be possible to prepare a lean cake from it.

In the first sponge cake we replaced the eggs with half a banana. This can also be done by mixing one tablespoon of ground flax seeds and three tablespoons of water. You can also take one tablespoon of agar-agar and one tablespoon of water. Or a quarter cup of applesauce. Or three tablespoons of peanut butter.

We added different types of berries to different recipes. You can complement them to your liking or replace them with others.

Vegetable oil can be not only sunflower oil. Very often in cooking, coconut oil (not palm oil!), sesame, poppy seed, flaxseed, and so on are used. Unleash your tastes and aromas!

To make the cake or cream as tasty as possible, be sure to let it brew in the refrigerator. The cake needs time for the cream to soak the cakes well so that they become juicy and moist. And the cream needs to sit so that the flavors and aromas mix as much as possible and ultimately give you a crazy taste and pleasure.

If you think that fasting is a “law” that requires you to go without sweets, then you are deeply mistaken. We have created several Lenten cakes and creams for you that you can safely enjoy until Easter comes. It's just as delicious and just as sweet, believe it or check it!

How to make a Lenten cake at home? What ingredients are needed for this? You will find answers to these and other questions in the article. During fasting, everyone wants to enjoy something tasty. But almost all cakes and pastries contain either kefir, eggs, or butter. This means that these tasty dishes are prohibited. But there is a way out! We will tell you now how to prepare a Lenten cake. Interesting recipes are presented below. You can also find photos of Lenten cakes in our review.

Lenten carrot cake

To create this delicacy you need to have:

150 g of premium sifted flour;
90 g walnuts;
190 g sugar;
150 g carrots;
150 ml sunflower oil;
baking powder (10 g);
220 ml with pulp;
a pinch of salt.

So, let's prepare a Lenten carrot cake. First, roast the nuts in the oven. Then mix sugar with butter, pour the resulting mixture with juice. Next, chop the carrots using a small grater and add to the base mixture. Using a blender, chop the nuts (keep a couple for decoration), but not too finely.

Add chopped nuts to the juice mixture and stir. Pour the dough into the mold and cook the pie for 40 minutes at 180 degrees. Then cool the cake, cut it into two halves, and then spread it with any jam and garnish with the remaining nuts.

Cake "Spring Tale"

Let's look at the recipe for making another amazing Lenten cake. Its aromas are simply crazy! The “Spring Tale” cake is relevant for the March 8th holiday. The delicate aroma of spices and orange, the sourness of lingonberries and the taste of fruit are incredibly combined here. To prepare this Lenten cake you need to buy:

two oranges;
flour (350 g);
200 ml sunflower oil;
100 ml sparkling water;
sugar (200 g);
cinnamon (1 tsp);
0.5 tsp. ground cloves;
100 g raisins;
60 g walnuts;
baking powder (2 tsp)

Ingredients for cream:

4 tsp. lingonberry jam (or sugar to taste);
300-500 g lingonberries;
semolina (1 tbsp).

You will also need apricot jam, one orange and one kiwi. So, soak the raisins in boiling water for a couple of minutes, drain the water, and dry. Chop the nuts, not very finely. Sift the flour into the bowl with the spices.

In the bowl in which you will knead the dough, remove the zest from one orange. Then squeeze the juice of two oranges. Now add mineral water and baking powder. Stir. Lightly beat the sunflower oil and sugar. Add to liquid ingredients and stir. Next, stir in the nuts and raisins. Now gradually add flour and knead the dough.

Spread the dough evenly onto the pan (it should be approximately 21cm across). There is no need to lubricate the mold with anything. Bake the crust in a preheated oven for about an hour. First bake at 180°C and increase the heat 10 minutes before completion. Cool the finished crust on a wire rack.

Agree, this homemade Lenten cake recipe is very simple. To create the cream, place the lingonberries in a saucepan. You can add sugar or lingonberry jam here for sweetness. You can crush the berries with a masher until the juice comes out. Now put the pan on the fire. Cook the berries for 5 minutes. Add semolina and cook for another 5 minutes. Next, set the pan aside to cool.

Cut the finished cake into two. Place the bottom cake on a plate and brush with cream, leaving a little to grease the sides of the cake. Cover it with the top cake and carefully grease the sides of the product. The top cake can be poked with a toothpick and soaked in the juice of ½ part of the orange, the second part is useful for decoration.

Now brush the top of the product with apricot jam. For decoration, use kiwi and ½ part orange. Cut two circles from the orange and form them into a figure eight. Cut a couple of leaves from the kiwi and place it near the figure eight. Place halves of orange rings along the edge of the cake, and make a side of kiwi. Bon appetit!

Lenten cake recipe (classic)

So, let's prepare the dough for the crust. To do this, you need to mix the following components: two pinches of salt, four tbsp. l. cocoa powder, 400 g flour, a glass of sugar (preferably brown). To this mixture add eight tablespoons of sunflower oil, soda (1 tsp), slaked in three tsp. lemon juice, one and a half glasses of water.

Gently mix these ingredients together. Pour the lean thick dough into a mold greased with sunflower oil. Bake in the oven until done. You should get a chocolate cake. When it hardens, cut it into two parts.

Now let's make it. To do this, melt a bar of dark chocolate (the composition should not contain milk, egg powder or lecithin) or vegetarian chocolate in the microwave in a container. Then take it out, stir coconut milk (50 ml) and 50 g of brown sugar into the melted hot chocolate.

Many people like this homemade Lenten cake recipe. But let's continue further. Soak one part of the cake with apricot jam syrup and brush with cream. Place the second part of the cake on top. If there is any cream left, spread it on top of the cake. You can grease the top of the cake with apricot syrup. Decorate the cake with fresh berries and almonds.

Lenten custard

For variety, you can prepare a different type of lean cream. To do this, you need to fry wheat flour in a frying pan until golden brown (a couple of tablespoons with top). Next, mix a glass of sugar with a glass of water and vanilla on the tip of a knife. Combine with flour so that there are no lumps.

Now place the mixture in a water bath to prepare. The cream will be ready when it becomes thick. There is no need to bring it to the state of a thick porridge, because during cooling it will become even denser. You can add nuts, poppy seeds, fruit or berry puree to this cream.

Lenten honey cake with nuts and berries

The ingredients you need for this cake are:

one package of cream (dry, purchased);
three pinches of coconut flakes;
one glass of blackberries;
one glass of cherries (pitted);
soda (1 tsp);
a pinch of salt;
one glass of walnuts;
half a glass of sunflower oil;
1.5 glasses of water (boiled, warm);
honey (3 tbsp.);
one glass of brown sugar;
two glasses of wheat flour.

First you need to bake the cakes. Mix honey, water, sugar, oil and salt. Add flour and soda here. Mix everything well and pour into the mold. Bake at 180 degrees for half an hour, checking with a toothpick for doneness. The first cake is ready. Bake the second one in the same way. Cut each one lengthwise into two thin slices.

To prepare the cream, milk must be replaced with water, and butter with sunflower oil. Dilute the purchased cream in half a glass of water. Next, heat 50 g of water and mix it with the resulting mixture. Bring to a boil, stirring. Cool the cream and spread it over the cakes. Place berries on top and sprinkle with nuts and coconut.

Cake "Napoleon" (lenten)

Everyone will enjoy dieting with this cake. To create it you need to have:

4.5 cups flour;
one glass of sunflower oil;
one glass of sparkling water;
salt (0.5 tsp);
0.25 tsp citric acid.

For the cream you will need:

250 g semolina;
sugar (0.5 kg);
170 g almonds;
0.25 tsp vanilla extract;
30 g vanilla sugar;
1.5 pcs. lemon.

So, pour the flour into a large container. Pour in sunflower oil, sparkling water, add salt and citric acid. First mix and then knead the dough carefully, but at a fast pace.

Roll the dough into a ball and put it in the refrigerator for half an hour. Next, divide it into 12 parts. Roll one part into a pancake with a diameter of 30 cm, and return the rest to the refrigerator.

Now preheat the oven and place the dough on a baking sheet, giving it the desired shape. The crust preparation should acquire a light blush. Repeat these same steps with each cake.

How to prepare cream?

So, let's continue creating the Napoleon cake. The cream is its main part. First, peel the almonds and scald them with boiling water. Grind the nut and combine it with sugar and 1.5 liters of boiling water. Mix it all well and boil. Next, add semolina to the mixture and cook until the cream thickens. Peel the lemon and cut both the zest and the lemon into pieces. Grind these pieces together and combine with the lean cream. Add vanilla sugar to this and beat. You can also add vanilla extract here.

Next, grease each cake with cream, and then place one on top of the other. Crush the last cake layer and sprinkle the crumbs over the last layer of cream. The cake should stand for half a day to soak, and then it can be served. Bon appetit!

Not everyone thinks it is possible to bake such a culinary masterpiece as a Lenten cake! How could this be? It turns out that it is quite possible if you approach this matter with the proper imagination and some culinary skills. Your guests won’t even notice that they are actually drinking tea with a Lenten (vegetarian) cake!

Preparing the dough for the crust

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 brown. To the dry mixture add eight tablespoons of vegetable oil, one and a half glasses of water, a teaspoon of baking soda, slaked in three teaspoons of lemon juice.

Gently mix these ingredients together. Pour the thick mixture into a greased (vegetable!) form. Bake in the oven until done. You should get a chocolate cake. When it cools down, you need to cut it into two halves.

Lenten cream for cake

Now we make the lean cream for the cake. To do this, melt a bar of vegetarian or dark chocolate (the ingredients should not contain milk and egg lecithin or egg powder) in a container in the microwave. Take it out, stir coconut milk (50 ml) and 50 grams of brown sugar into the hot melted chocolate.

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

Lean custard cream for cake

To add variety to this same type of cake, we offer you this type of other lean cream.

A very simple custard that will be the most delicate mousse addition to almost any cake. To prepare this 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 vanilla on the tip of a knife. Mix with flour so that there are no lumps in the mixture. Place the mixture in a water bath to cook. Cook the cream 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.

Chocolate, nut, honey, sweet and unsweetened pancakes, delicate soufflé cakes - this is not a complete list of Lenten cakes that any housewife can bake without sour cream, condensed milk, cream, cottage cheese, eggs, milk and butter.
It will seem to some that baking not just edible, but also delicious cakes using water, flour, cocoa, and vegetable oil lies somewhere in the realm of the incredible, about the same as making jam from zucchini and cucumbers, for example. However, “plant-based” ingredients are a powerful culinary arsenal for active kitchen activities.

Preparing lean cake layers: puff pastry

The easiest option to get your hands on the basis for a future Lenten cake is to buy ready-made puff pastry. It is important to read the ingredients carefully, since a conscientious manufacturer can prepare an exclusive sample with butter, or add eggs, which in theory should not be there. As a rule, in the composition of industrial puff pastry you can see only flour, margarine (and it is of vegetable origin), salt, sugar, water, some kind of flour improver, emulsifier and yeast (if it is puff pastry with yeast). You can make puff pastry at home. However, the “high-quality” composition and proven products for cooking, on the one hand, and the time spent on rolling and freezing, on the other, result in only isolated culinary feats.

Preparing lean cake layers: lean biscuits

The next option for cakes is a lean sponge cake. For a chocolate cake, for example, you can bake a cake based on the American Crazy Cake, which is also known on the Russian-language Internet as “Crazy Cake.” For the biscuit you will need:

flour (250 grams);
sugar (glass or 3/4);
vanilla (to taste);

It makes sense to sift the flour and mix thoroughly with all the bulk dry ingredients (sugar, salt, soda, vanillin, cocoa). To the resulting dry mixture you need to add coffee (it can be dissolved not only in water, but also in soy milk), oil, vinegar and mix thoroughly. The dough turns out viscous, not very liquid. It should flow slowly and “lazyly” into the form. This chocolate dough is baked for 40-50 minutes until dry at 175C. By the way, instead of a chocolate sponge cake, you can make a sponge cake without cocoa powder.
Another version of a lean sponge cake is a fruit sponge cake. To prepare it we will need:

flour (250 grams);
salt (half a teaspoon);
large orange (1 piece);
sugar (3/4 cup);
vegetable oil (one third of a glass);
apple cider vinegar (tablespoon);
water (3 tablespoons);
soda (1 teaspoon).

Preheat the oven to 175C, prepare the mold (the silicone mold does not need to be greased, the regular one needs to be greased a little with vegetable oil). Grate a little orange zest (a teaspoon or 2), squeeze out the juice (you need 3/4 cup). Sift flour and salt. Beat orange juice, sugar, vegetable oil, zest, apple cider vinegar with a mixer. The sugar should dissolve. Add flour. We dilute the soda with 3 tablespoons of water, also add it to the bowl and mix well with a mixer (minimum speed). Pour the dough into the mold, put it in the oven and bake for 40-50 minutes until dry.
You can bake a very good sponge cake using soy milk with fruit syrup or jam. If you use jam, grind it thoroughly to the consistency of baby puree so that there are no pieces of fruit. We will also need:

flour (250 grams);
soda (a little more than a teaspoon);
sugar (4 full tablespoons);
salt (a little more than half a teaspoon);
apple cider vinegar (a little more than half a teaspoon);
vanilla (to taste);
vegetable oil (half a glass);
syrup or jam (4-5 tablespoons);
soy milk (full glass).

The dough will be more liquid than for the lean chocolate Crazy cake. All ingredients are mixed thoroughly. It is very convenient to do this manually using a whisk. This biscuit is also baked at 175-180C for 40-50 minutes.
You can divide the dough into parts and bake in separate cakes, but it is much faster and more convenient to bake one cake and then cut it into 3-4 cakes.

Preparing lean cream for the cake

You can use jam as a cream, or more precisely, as a layer. If desired, the jam can be made thicker using gelling agents based on pectin and citric acid. You can also cook thick jelly from syrups and compotes with the addition of starch.
Another option for a layer for a lean cake is fruit. Cakes with layers of banana, strawberries and kiwi are very tasty.
The next version of the cream is semolina cream, which can be cooked using soy milk, water or fruit juice. You can also add cocoa and vanilla to it. Essentially, for the cream, liquid semolina porridge is cooked (1 glass of water + 2 tablespoons of semolina), which then needs to be thoroughly beaten in a blender, then there will be no grains left, the cream will be very tender and homogeneous. Sugar should be added to taste, for example, 1.5-2 tablespoons per glass of water. Cook semolina cream for about 10 minutes after boiling. It needs to be stirred constantly until it boils.
You can also make a cream based on soft soy tofu. Rather, it will not be the usual soy cheese, but a very delicate soy curd, which is thoroughly whipped with fruit and sugar to taste. Instead of soy tofu, you can use store-bought condensed milk made from soy milk.

Recipe for making Lenten chocolate cake with a layer of apricot jam

To make chocolate cake we need.
For the crust:

flour (250 grams);
soda (a little more than a teaspoon);
sugar (glass or 3/4);
cocoa powder (2 tablespoons);
salt (a little more than half a teaspoon);
apple cider vinegar (a little more than half a teaspoon);
vanilla (to taste);
coffee (a little more than one glass);
vegetable oil (half a glass).

For cream:

water (2 glasses);
sugar (4 tablespoons);
semolina (4 tablespoons);
vanilla (to taste);
apricot jam (8-10 tablespoons).

For the glaze:

half a bar of dark chocolate;
soy milk or water (3-4 tablespoons or a quarter cup);
sugar (1 tablespoon).

First, prepare the chocolate cake according to the recipe given above (Crazy cake). Mix bulk ingredients.

Add liquid ingredients and bake in the pan.

While the cake is baking, add the cream. Place a saucepan on the stove, pour out the water, add sugar (cane sugar can give the cream a slightly beige tint), semolina, stir constantly until it boils, reduce the heat and cook for 10 minutes, then add a little vanilla and cool the cream.

We take out the cake, let it cool, cut it into three cakes.

Heat the soy milk (you can put it in for 30 seconds), add a tablespoon of sugar and chocolate (break it into small pieces), mix thoroughly.

Beat semolina porridge in a blender. It can be slightly diluted with water if it is too thick. In addition to water, you can add odorless vegetable oil.

Wait for the cake to cool before you begin assembling the cake.
Place semolina cream on the bottom layer.

Cover the semolina cream with the second cake layer and grease it with apricot jam. The more jam, the better.

You can add a little more semolina cream on top of the jam.
Cover the jam-filled cake with the next layer. We also grease this last third cake with semolina cream (the cream should ideally be a little liquid, but not too much, this way it will be better distributed over the surface). Top the semolina cream with chocolate glaze.

Now the cake should sit in the refrigerator for 6-8 hours. It is better to make it at night so that you can eat it in the morning. The cake must be steeped and soaked, then it will turn out tastier.

I hope the excursion into the world of Lenten sponge cakes for MirSovetov was complete. To be continued with other types of cakes and layers!