Nondairy Halva and Chocolate Danish Cake

Print Friendly, PDF & Email

Whenever I have to make a nondairy pastry – this is the cake I make. Even though the dough contains no milk or butter, it’s soft, tender and so delicious.

This is a Danish cake filled with halva and chocolate, but you can fill it with any other filling you like, according to your personal taste.

Nondairy Halva and Chocolate Danish Cake

Photo: Natalie Levin

Nondairy Halva and Chocolate Danish Cake

For the dough:

  • 500 grams (3 1/2 cups) all-purpose flour
  • 10 grams (2 tsp.) active dried yeast
  • 100 ml. (1/2 cup) vegetable oil
  • 75 grams (1/3 cup) sugar
  • 1 large egg
  • 2 large egg yolks
  • 180 ml. (3/4 cup) water
  • Pinch of salt
  • 1 tsp. vanilla extract

For the filling:

  • 400-500 grams halva spread
  • 150 grams dark chocolate chips

For the syrup:

  • 100 grams (1/2 cup) sugar
  • 125 ml. (1/2 cup) water
  • 2 tbsp. rum

For brushing:

  • 1 beaten egg
  1. Prepare the dough: in a bowl of an electric mixer with dough hook put flour, yeast, oil, sugar, egg, egg yolks, water, salt and vanilla and knead about 10 minutes until the dough is soft and slightly sticky.
  2. Form the dough into a round shape and place in a lightly floured bowl. Cover and let rise for about an hour or until the dough doubles in volume.
  3. When the dough has risen divide it into 2 parts.
  4. Roll each part of the dough on floured surface to a rectangle about 3-4 mm thick.
  5. Spread half of the halva spread and sprinkle chocolate chips.
  6. Roll tightly and cut across the length of the roll into 2 pieced. Braid them and place in a lightly greased pan.
  7. Repeat with the other part of the dough and the rest of the filling.
  8. Cover the cakes and let rise for about an hour or until they almost doubled their volume.
  9. Preheat oven to 175c degrees.
  10. Gently brush the cakes with some beaten egg and bake for about 30 minutes or until the cakes are golden brown and set.
  11. Prepare the syrup: put water and sugar in a small saucepan, bring to a boil over high heat and cook for 1-2 minutes until the sugar dissolves.
  12. Remove from heat, let cool for about 5 minutes and stir in the rum.
  13. Brush the cakes with the syrup generously.
  14. Cool to room temperature and serve.
  • You can fill the cakes with any other filling you like.
  • Keep the cakes well-wrapped at room temperature for up to 2 days.
  • The cakes can be frozen (well-wrapped) for up to a month.
  • It is recommended to serve the cake warm.