Easter is a time for gatherings around the table, associated with traditional flavors in a new light. If you are looking for a recipe that will delight both vegans and fans of classic baked goods, we have something special for you. Our Nut-lover Marta Ostrowska (@extravegancja) has prepared a plant-based version of the iconic 3Bit cake.
Vegan 3Bit cake for the Easter table
This cake is the true definition of Easter indulgence in a plant-based version. It is creamy, sweet and salty, and incredibly addictive. The combination of crispy crackers, homemade peanut caramel, and fluffy pudding cream makes it disappear from plates in an instant. Although it looks complicated, it is incredibly simple to prepare.
Nutty foundation of flavor
The secret to this version of homemade 3Bit is the addition of "peanut butter" from Good Noot. We use it both in the pudding cream and in the homemade caramel based on maple syrup. Thanks to this, the cake gains a deep, noble aroma of roasted nuts, which perfectly balances the sweetness of the pudding and gives the whole a modern character.
Recipe for Vegan "3Bit" (36x24 cm pan)
Ingredients for the cream:
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750 ml plant-based drink (e.g., soy or oat)
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50 g Good Noot peanut butter
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2 packages of vanilla pudding mix
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3 tablespoons brown sugar
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200 g plant-based butter
Ingredients for the caramel:
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250 ml maple syrup
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120 g "peanut butter" Peanoot Butter from Good Noot
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50 g coconut oil
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A pinch of salt
Additionally:
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600 g crackers (vegan)
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2–3 squares of dark chocolate (for sprinkling)
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150 ml chilled plant-based cream 31%
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1 tablespoon powdered sugar
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1 package of cream stabilizer
Method of preparation:
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Pudding base: In a heavy-bottomed pot, mix the plant-based drink, pudding powder, and sugar. Cook over medium heat, stirring constantly, until a thick pudding forms. Set aside, covered, to cool completely (minimum 4-6 hours).
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Nut caramel: Blend maple syrup, peanut butter, coconut oil, and salt until smooth. Refrigerate, covered.
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Buttercream: Beat softened plant-based butter with peanut butter. Gradually, spoon by spoon, add the cooled pudding until a fluffy cream is obtained.
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Assembling the cake: Line a pan with baking paper. Arrange the first layer of crackers, then spread the caramel mixture over them. Cover with another layer of crackers. Next, spread 1/3 of the pudding cream and repeat layers of crackers and cream until all ingredients are used.
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Finishing: Whip the plant-based cream with powdered sugar and cream stabilizer until stiff. Spread on top of the cake and smooth the surface. Sprinkle with grated dark chocolate.
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Chilling: The cake must spend at least 4-6 hours in the refrigerator before serving for the crackers to soften.
Order ingredients for your holiday baking!
Easter cakes deserve the best additions. Choose peanut butter with a clean ingredient list that will give your desserts an unforgettable taste.
