Go Back

Mezes Zserbo

Vegan Hungarian Honey Layer Cake



  • 150 g sugar
  • 2 tbsp maple syrup
  • 50 ml almond milk unsweetened
  • 1/2 tsp cocoa powder
  • 100 g vegan margarine
  • 1 flax egg 1 tbsp ground flaxseed soaked in 3 tbsp water, let stand for 5 mins til thicken
  • 1/4 tsp baking soda
  • 450 g flour


  • 500 ml almond milk
  • 2 envelopes of vanilla sugar such as from dr oetker
  • 100 g semolina
  • 200 g icing sugar
  • 100 g vegan margarine

Choc Glaze

  • 50 g vegan margarine
  • 2 tbsp cocoa powder
  • 100 g sugar
  • 2 tbsp water



  • Mix dry ingredients in a bowl, make a well in center
  • Pour in wet ingredients and knead
  • Let dough rest while making filling
  • Preheat oven to 350 F
  • Divide dough into 4 portions and roll them super thin and place on separate parchment paper/aluminum foil lined baking sheets
  • Bake each layer one at a time for @ 6 minutes Cool on rack

Cream and Cake

  • Bring everything (but margarine) to boil, cook until thickened, then take off from heat.
  • Stir in margarine to melt and combined nicely
  • Let cool to room temperature
  • Once cake layer are baked and cooled, cream filling is ready and cooled as well, prepare chocolate glaze (see the following step)
  • Once chocolate glaze is prepared, start stacking and layering cake layer and cream filling
  • Take one layer, top with cream filling. Lay another layer on top of the cream filling, and spread cream filling again. Do this one more time with the third layer and filling, then lay the last layer on the very top.
  • After the very last cake layer is stacked, spread the chocolate glaze immediately. Let stand for 10 mins then chill overnight before slicing


  • Place everything into a pot and cook on high until margarine melted and everything dissolved, while keep stirring. Take off from heat.


always let the cake, cream filling, and chocolate layer chilled overnight. Flavor will develop nicely :)