?? As Runeberg day approached, I started to feel like Runeberg cake. Recently, we have baked this with no less than two different recipes. One came with ground walnuts and moistened with bitter almonds, the other with almond powder and no moistening.

Either way, the cake turned out delicious and both had their own fan base, so the end result was a draw. The photos in this publication show that latter cake.

cake and cake shovel

You can also make Runeberg tarts with the same recipe, but I have never bought Runeberg tart pans myself, because I don't know if there would be any other use for them. The cake is also very easy to prepare and you can cut it into pieces just as big as your soul can bear!

I got inspiration for this recipe from From Valio's runeberg torte recipe. I made the following changes to the recipe to make it vegan:

  • Instead of egg and cream, I used vanilla-flavored Greek soy yogurt, which has a thick but fluffy texture. The taste of yogurt is quite neutral and it does not change the taste of the dough in any way. In addition, it solidifies the cake.
  • I added baking soda and vinegar to the recipe, which fluff up the dough and ensure that the cake rises as desired.

I used gingerbread for the cake, because we still had gingerbread in the cupboard after Christmas, but I think Digestive cookies would work just as well.

The cake should be baked in a fairly small cake pan. I had a 23-centimeter pan, i.e. a bit too large, so the cake was a little low because of that, although it rose quite well otherwise.

piece of cake on a plate

Wetting the cake

If you don't mind the taste of bitter almonds, the cake works just fine without it. Just the jam and sugar coating bring flavor and moisture to the cake. However, if you wish, you can moisten the cake before frosting it. Here are a couple of alternative humidifications:

Traditional humidification:

  • 1 dl hot water
  • 1 tablespoon of sugar
  • 1 teaspoon punch or almond liqueur OR a couple of drops of bitter almond aroma

Moisturizers suitable for children:

  • sugar water, apple juice
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Vegan Runeberg cake

Vegan Runeberg cake

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  • Author: almost vegan
  • Total time: 55 minutes
  • Diet: Vegan

Reseptin kuvaus

With this recipe, you can bake about 12 pieces of Runeberg tarts or 1 whole cake.




  • 200 g vegan margarine (do not melt!)
  • 1 dl sugar
  • 1 dl brown sugar
  • 3 dl wheat flour
  • 1 dl ground almonds OR almond powder
  • 1 dl pepper or cookie crumbs
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 0.25 teaspoon ground cardamom
  • 1 tablespoon apple cider vinegar (or other light vinegar)
  • 3 dl Alpro Greek Style Vanilla soy yogurt

For decoration

  • 1 dl raspberry jam
  • 2 dl powdered sugar
  • 1 tbsp cold water

In addition

  • 1 dl breadcrumbs


  1. Preheat the oven to 175 degrees Celsius (350 Fahrenheit).
  2. Beat the margarine and sugar until foamy.
  3. Combine the dry ingredients.
  4. Add the dry ingredients, soy yogurt and vinegar to the dough. Mix until smooth, but avoid mixing too much, so that the dough doesn't shrink.

    If the dough is so dry that flour cannot be mixed into it, add a little yogurt.

  5. Grease and breadcrumb a small springform pan (diameter no more than 23 cm) or another cake pan.
  6. Pour the batter into the cake pan.
    Runeberg cake
  7. Bake in the oven for about 40 minutes. Check with a stick that the cake is completely cooked.
  8. Remove the cake from the pan.
  9. Moisten the cake if you like.
  10. Allow the cake to cool properly before frosting.
  11. Prepare the sugar icing in a bowl: very carefully add water to the powdered sugar until the consistency is right.
  12. Place round eyes of jam on top of the cake and squeeze sugar icing around them into a ring.
  • Prep time: 15
  • Cooking time: 40
  • Category: Cakes
  • Cooking method: In the oven
  • Cuisine: Finnish

Keywords: Runeberg cake, Runeberg tarts, vegan

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