Vegan Amondina
I often make this cake when I want something filling, vegan, and without complicated ingredients. It doesn’t require milk, eggs, or butter, yet it turns out dense, slightly moist, with flavors of cocoa and jam, and the syrup and glaze hold it together nicely. I’ve always found it useful for fasting days or when I'm low on supplies but want something sweet. Quick Info Total time: 1 hour 30 minutes (including cooling, syrup preparation, and glazing) Preparation time: about 20 minutes Baking time: 35-40 minutes Servings: 24 pieces (cut into small-medium squares from a standard baking tray) Difficulty: medium Recipe type: vegan dessert, suitable for any occasion Ingredients For the base: 2 cups sugar 2 cups water 100 ml oil 4 cups flour 6 tablespoons jam (any tart jam works well) cinnamon (to taste, about a teaspoon is sufficient) 1 packet baking powder a pinch of baking soda 2 tablespoons cocoa powder a pinch of salt 1 cup roasted nuts For the syrup: 250 ml water 100 g sugar 100 g margarine 2 tablespoons cocoa powder rum essence (to taste) For the glaze: 2 tablespoons cocoa powder 200 g margarine 200 ml plant-based cream 50 g cooking chocolate Preparation steps 1. Caramelize one cup of sugar (half of the total sugar for the base) in a heavy-bottomed pot over medium heat. When the sugar is melted and has a golden color, carefully pour in the 2 cups of water (the mixture may splash). Stir gently and let it simmer until all the burnt sugar dissolves. Remove from heat and let it cool. 2. Once the caramelized syrup has cooled, add the remaining cup of sugar. Stir until dissolved. 3. Incorporate the oil, jam, and cinnamon. Mix until you achieve a smooth consistency. 4. Gradually add the sifted flour along with the baking powder, cocoa powder, salt, and baking soda mixed with a little vinegar or lemon juice (just enough to make it fizz in a teaspoon). Start mixing with a whisk or spatula, being careful not to overbeat. 5. Finally, add the roasted nuts, roughly chopped (they don't need to be very small). 6. Prepare the baking tray (a standard oven tray) with parchment paper. Pour in the mixture and level it out. 7. Bake in the oven at 180°C for 35-40 minutes. Check with a toothpick towards the end – it should come out clean, but the base will remain quite moist inside due to the jam and caramel. 8. While the base is baking, prepare the syrup: place the 250 ml of water, sugar, margarine, and cocoa in a pot. Boil for 5-6 minutes, stirring, then remove from heat and add rum essence to taste. Let it cool slightly. 9. When the base is ready, let it cool for 10-15 minutes, then cut it into squares of your desired size, either in the tray or after transferring it to a board. 10. Pour the cooled syrup over each square (using a spoon), enough to moisten but not soak. The syrup should not be very hot when pouring. 11. For the glaze, place the margarine, plant-based cream, cocoa, and cooking chocolate in a small pot. Heat over low until everything melts, stirring continuously. Remove from heat and let the glaze cool until it becomes slightly creamy, not liquid. 12. Glaze each square with a spoon or spatula. If desired, reserve a bit of glaze, whip it with a mixer when it's nearly cool, and top each piece with a dollop (if you want a classic look). Why I make this recipe often It’s a cake that keeps well for several days, remaining slightly moist and not drying out quickly. The ingredients are easy to find, the cost is low, it doesn’t require complicated techniques, and it works well for serving many people at once. Tips and Variations Tips - When caramelizing sugar, don’t leave it on the heat too long to avoid bitterness. - Nuts taste better if lightly toasted beforehand. - The base is easier to cut when completely cooled. - The syrup should be added gradually, not all at once, to prevent soaking the cake. Substitutions - You can use any jam, but tart ones (like sour cherry or plum) give a good flavor. - Sugar can be partially replaced with brown sugar, but caramelizing may be harder to control. - The plant-based cream in the glaze can be swapped for plant milk (it won’t be as creamy, but it works). Variations - You can add grated orange zest to the base for extra flavor. - Instead of cooking chocolate in the glaze, you can use more cocoa and a bit of powdered sugar. - For a different look, you can sprinkle chopped nuts on top of the glaze. Serving Ideas - The cake is served at room temperature. - It can be placed on assorted dessert platters or, for a festive touch, each piece can be decorated with glaze and a bit of nuts on top. Frequently Asked Questions 1. Does the base come out too dry without eggs or milk? No. The caramel, jam, and syrup keep it quite moist, especially if not overbaked. 2. Can it be made without nuts? Yes, but the texture will be simpler. You can add raisins or leave it plain. 3. What kind of margarine should I use? Any classic plant-based margarine for baking will do. It doesn’t need to be special for creams. 4. Can I use another glaze? Yes, but the glaze made with margarine, cocoa, and plant cream is suitable for vegan diets. 5. Can it be frozen? I don’t recommend it – the texture of syrup-soaked cakes with glaze doesn’t hold up well to freezing and thawing. Nutritional Values Estimated per serving (out of 24): approximately 230-250 kcal. Carbohydrates: 32-34 g Protein: 2-3 g Fat: 10-12 g These are approximate values, given the jam, margarine, and sugar. The cake is dense, high in carbohydrates and fats, and low in protein. Storage and Reheating Store covered, in a cool place, for up to 4 days. I don’t recommend reheating – it’s best served at room temperature. If the glaze has hardened too much, let it sit for 10 minutes before serving. If stored in the fridge, the glaze becomes firmer, but the taste remains unchanged.
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