Why Russian desserts can be vegan-friendly
Many classic Russian sweets rely on butter, sour cream, curd cheese (tvorog), eggs and honey, so they are not vegan as written. But Russian home cooking also has a long tradition of fasting food. Orthodox Lenten periods, called post, have traditionally meant meals without meat, dairy and eggs, and Lenten baking (postnaya vypechka) uses plant oil, fruit, jam, nuts and flour instead. That tradition is a handy source of naturally plant-based ideas.
Recipes vary by region and family, so treat everything here as a starting point rather than a definitive tradition. For modern egg-free cakes, see our vegan mayonnaise cake and vegan tahini cake.
Naturally plant-based sweets
These are usually made without animal products, though it is always worth checking the exact recipe.
- Kisel: a fruit-based dessert or drink thickened with starch. Berries are simmered with water and sugar, then thickened with potato starch or cornstarch. It can be served warm or cold, thin enough to sip or thick enough to spoon.
- Baked apples: cored apples filled with nuts, dried fruit, cinnamon or jam, then baked until soft.
- Varenye: a fruit preserve with whole or large pieces of fruit, often served with tea. It works as a topping for pancakes or a filling for pastries.
- Halva: a sweet made from ground sunflower seeds or sesame, and widely sold in Russian shops. Check labels, because some halva contains egg white or other additives.
- Sushki and bubliki: small ring-shaped dry bread rings eaten with tea. Some are made with plain dough and no dairy. Ingredients vary, so check them.
Classics you can veganize
Blini
Thin Russian pancakes traditionally use milk and eggs. You can adapt them using plant milk, a little oil and a thickener such as a small amount of mashed banana or ground flax. Texture changes slightly, so cook over moderate heat and flip carefully. Serve with jam, fruit or sweetened plant-based cream.
Medovik (honey cake)
Medovik is a layered honey cake with sour cream or condensed milk frosting. Honey is not vegan, so replace it with maple syrup, agave or a golden syrup substitute, and use plant butter. The frosting can be made with a thick plant-based yogurt or whipped coconut cream (our sugar-free coconut cake shows how to whip one). For another honey cake, see the spiced Portuguese honey cake. Like the original, it usually tastes best after resting in the fridge, which softens the layers.
Pirozhki and sweet pies
Small filled buns can be made with a dairy-free dough using plant milk and oil. Sweet fillings include apple, cherry, plum jam, or poppy seeds. Brush with plant milk or a little syrup for shine.
Napoleon cake
The layered custard cake is the hardest to adapt because of the egg-based custard. You can try cornstarch-thickened plant milk custard between layers of vegan puff pastry, but expect a different texture.
Kisel recipe
Ingredients
- 2 cups (about 300 g) fresh or frozen berries, such as cranberries, currants, raspberries or cherries
- 3 cups (700 ml) water
- 1/3 cup (65 g) sugar, adjusted to taste
- 2 to 3 tablespoons potato starch or cornstarch
Method
- Simmer the berries and water for about 5 to 10 minutes until the fruit is soft. Strain if you prefer a smooth drink, or leave the fruit in for a rustic dessert.
- Stir in the sugar until dissolved.
- Mix the starch with a few tablespoons of cold water. Slowly pour into the simmering liquid while stirring.
- Bring just back to a gentle boil, stirring, until it thickens.
- Pour into glasses or bowls. Serve warm or chilled, and top with fresh berries or plant-based cream.
Use 2 tablespoons of starch for a pourable result and 3 for a spoonable dessert.
Swaps that work
- Butter: plant butter or neutral oil in doughs.
- Milk and cream: soy, oat or coconut milk.
- Eggs: for pancakes and quick doughs, mashed banana, flax or a commercial egg replacer.
- Honey: maple syrup or another vegan liquid sweetener.
- Sour cream and tvorog: thick plant-based yogurt or cashew-based cream, though flavour will differ.
Check labels
Some store-bought items such as halva, wafers, jams and chocolate may include milk, egg or honey. Read the ingredient list, especially if you are cooking for someone who strictly avoids animal products.
For another Eastern European comparison, see how the dessert traditions in our Romanian desserts and recipes rely on cheese, and our Slovenian desserts and recipes on dairy and nuts.
FAQ
What are some of the best Russian desserts?
Commonly mentioned ones include medovik, napoleon cake, syrniki, blini, pastila and kisel. Only some are plant-based as traditionally made.
What are some vegan dessert options?
Fruit-based desserts like kisel and baked apples are easy, and many pancakes and pies can be adapted with plant milk and oil.
What are some famous Slavic dishes?
Examples include borscht, pierogi and pelmeni. For desserts, think poppy seed pastries, honey cakes and fruit dumplings.
What are some traditional vegan dishes?
Many cultures have traditionally plant-based dishes. In Russia, the Lenten fasting tradition produced many, from mushroom and cabbage pies to jam-filled buns and berry kisel.