Dairy-Free Rugelach Cake + Vegan Options
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- Cake ring
INGREDIENTS
Yeast mixture:
- 2 teaspoons/10 grams dry yeast
- 1 teaspoon/5 grams sugar
- ½ cup/120 milliliters warm whole milk or oat milk
Dough:
- ½ cup/120 milliliters whole milk or oat milk
- 1 large egg or ¼ cup unsweetened applesauce
- ¼-½ cup sugar
- 3½ cups + 1 tablespoon/500 grams all-purpose flour
- 1 teaspoon salt
- 7 tablespoons/100 grams butter or plant-based butter, cubed
Filling:
- 7 ounces/200 grams butter or plant-based butter, very soft
- ½ cup/60 grams unsweetened cocoa powder
- 1 cup/100 grams powdered sugar
- Dairy-free chocolate spread, for layering
Syrup:
- ½ cup/100 grams sugar
- ½ cup/120 milliliters water
INSTRUCTIONS
- In a small bowl, combine the yeast, sugar, and warm plant-based milk. Stir and let stand for 10 minutes, until foamy and activated.
- Transfer the mixture to the bowl of a stand mixer fitted with the dough hook. Add the remaining dough ingredients except the butter. Mix on low speed until a dough begins to form, then increase to medium speed. Add the butter gradually, one cube at a time, mixing until fully incorporated. Continue kneading for 10 to 12 minutes, until the dough is smooth, elastic, and supple.
- Lightly oil a large bowl and place the dough inside. Grease the surface of the dough, cover with plastic wrap, and let rise for 1 to 1½ hours, or until doubled in size.
- Meanwhile, prepare the filling by stirring together the soft butter, cocoa powder, and powdered sugar in a medium bowl until smooth and creamy.
- Preheat the oven to 340°F (170°C). Grease two 9-inch/22 cm cake rings and place them on a parchment-lined baking sheet.
- Lightly flour a work surface and turn out the risen dough. Divide in half. Roll each piece into a large rectangle.
- Spread half of the cocoa filling over half the surface of one rectangle. Fold it over like a book to enclose the filling. Gently roll again to form a thinner rectangle. Spread a layer of chocolate spread over the full surface. Fold in half once more, press to seal, and roll out to a thin rectangle again. Trim the edges and cut into long triangles using a pizza cutter. Roll each triangle into a rugelach shape.
- Place the rolled rugelach into the prepared rings. Cover with a damp towel and let rise for 30 minutes.
- To make the sugar syrup, combine the sugar and water in a small saucepan. Bring to a boil, then simmer for 2 minutes. Remove from the heat and cool completely.
- Bake the cakes for 25 to 35 minutes, until deeply golden. Remove from the oven and brush immediately with the cooled sugar syrup. Serve warm or at room temperature.
MY NOTES
FAQ
What is the difference between rugelach cake and babka?
Rugelach cake and babka both use enriched yeast dough and feature chocolate or cinnamon fillings, but they differ in shape, texture, and assembly. Babka is typically made by spreading filling over rolled dough, twisting it into a loaf, and baking it in a loaf pan. It has a dense, layered interior. Rugelach cake, on the other hand, is formed by layering filled and folded dough, then cutting it into triangles and rolling them into spirals, often baked in a round mold. The texture is slightly lighter, and the visual presentation resembles a crown. Rugelach cake tends to have more individual swirls and a crispier edge compared to babka.
Can I make the cake ahead of time and freeze it?
This cake can be made in advance and freezes very well. For best results, prepare the cake completely, bake it, and allow it to cool fully. Wrap it tightly in plastic wrap, followed by aluminum foil or an airtight container, to prevent freezer burn. It can be stored in the freezer for up to 2 months. To serve, thaw the rugelach cake overnight in the refrigerator, then bring it to room temperature or warm it in a low oven (about 300°F or 150°C) for 10 to 15 minutes. This preserves the texture and enhances the flavor before serving.
How do I keep the cake soft after baking?
To keep the cake soft after baking, it’s important to store it properly and avoid overbaking. Once the cake is out of the oven and brushed with sugar syrup, let it cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. Keep it at room temperature for up to 3 days. Avoid refrigeration, as it can dry out the cake. The sugar syrup also plays a key role in locking in moisture. If the rugelach cake starts to feel slightly dry, reheating it briefly in a low oven can help soften it again without compromising the texture.
Is rugelach cake traditionally dairy-free or vegan?
Traditional rugelach dough is typically made with butter, cream cheese, or sour cream, which makes it dairy-based. However, the rugelach cake variation described here is intentionally made dairy-free using margarine and plant-based milk, and it also includes a vegan option using applesauce in place of egg. While not traditional, this adaptation allows for a parve or vegan-friendly version suitable for those with dietary restrictions. The dough and filling are structured to replicate the richness of a dairy-based rugelach while remaining fully non-dairy.
How should I reheat the rugelach cake for serving?
To reheat rugelach cake without drying it out, place the cake in a preheated oven at 300°F (150°C) for 10 to 15 minutes. This gently warms the dough and revives the texture without overbaking. If the cake was stored in the refrigerator or freezer, allow it to come to room temperature first before reheating. Avoid microwaving, as it can make the dough rubbery and unevenly heated. You can also brush the cake lightly with extra sugar syrup before reheating to add moisture and shine. Proper reheating brings back the softness and enhances the flavor of rugelach cake when serving.
Does this cake work well with gluten-free flour?
The cake can be made with gluten-free flour, but it requires careful adjustment. Use a gluten-free all-purpose flour blend that includes xanthan gum or a similar binder for structure. Since gluten-free dough is more delicate and less elastic, it may be more difficult to roll and fold. Chill the dough before shaping to make it easier to handle. Be aware that gluten-free dough may not rise as much, resulting in a denser texture. It is also more prone to drying out, so do not overbake. Applying the sugar syrup generously can help preserve moisture in gluten-free rugelach cake.
What kind of cocoa powder is best for the filling?
High-quality unsweetened cocoa powder is essential to achieve a deep chocolate flavor in the filling. Use natural cocoa powder if you want a classic, slightly acidic taste, or Dutch-processed cocoa for a smoother, less tangy result with darker color. Avoid using sweetened cocoa mix, as it can alter the sweetness and consistency of the filling. Brands that are high in fat content tend to deliver better richness and smoother texture. Since the cocoa is blended with margarine and powdered sugar, its quality directly impacts the flavor intensity of the rugelach cake’s chocolate layer.
How long does the cake stay fresh at room temperature?
Rugelach cake stays fresh for about 3 days at room temperature if stored correctly. After baking and cooling, wrap the cake tightly in plastic wrap or store it in an airtight container to prevent it from drying out. The sugar syrup brushed on after baking helps preserve moisture and keeps the texture tender. Avoid storing the cake in the refrigerator, as the cold environment can cause it to become stale more quickly. If needed, you can gently reheat the cake in a low oven to refresh its texture before serving. For longer storage, freezing is recommended.
Can I make rugelach cake without a stand mixer?
Yes, rugelach cake can be made without a stand mixer, though it will require more manual effort. To do this, proof the yeast as directed, then mix the dough ingredients in a large bowl using a wooden spoon or your hands. Once the mixture forms a rough dough, transfer it to a floured surface and knead by hand for about 12 to 15 minutes, gradually working in the margarine cubes until the dough becomes smooth, elastic, and fully cohesive. While a stand mixer speeds up the process and ensures even mixing, traditional hand-kneading can yield excellent results for rugelach cake.
Why did my cake turn out dry or dense?
A dry or dense cake can result from several issues. Overbaking is the most common cause—baking past the recommended time can cause the dough to lose moisture. Too much flour, either from inaccurate measuring or over-flouring the work surface, can make the dough heavy. Insufficient kneading may prevent proper gluten development, resulting in a dense structure. If the yeast wasn’t fully activated or the dough didn’t rise enough, the cake may lack lightness. Using low-quality cocoa or skipping the sugar syrup step can also make the rugelach cake taste dry. Follow instructions closely to avoid these outcomes.
