📌 Easter Sponge and Chocolate Entremets (Vegan)
Posted 5 April 2026 by: Admin
Vegan desserts often have a bad reputation. And frankly, most of them deserve it. But this one is different: a flexible sponge cake, a cashew-chocolate cream that actually holds its own, and a glaze as shiny as black satin. Your guests won’t tell the difference.
Imagine a clean-cut slice: the light sponge at the bottom, slightly springy under the fork, then the thick layer of deep brown, almost black chocolate cream, and on top, that smooth glaze catching the light. The scent is dominated by dark chocolate, with a subtle nutty undertone. The texture of the cream sits somewhere between a fudge and a mousse — dense but never heavy. A cake that has nothing to prove, yet proves it anyway.
Why you’ll love this recipe
Ingredient Notes
All the vegan ingredients for this chocolate dessert—from cashews to dark chocolate bars.
- Raw cashews : The real secret to the cream. They must soak for at least 3 hours—they swell, whiten, and become almost soft. This allows them to blend into a perfectly smooth cream. Use raw cashews, definitely not the roasted-salted snack ones.
- Acacia gum : It serves as a binder in both the sponge and the cream. Any food-grade acacia gum will do. Without it, the cream will be less stable when sliced.
- Dark chocolate : Use at least 70% cocoa—it defines the flavor of the entire dessert. A 50% chocolate will be too mild, almost sugary like a supermarket candy bar.
- Hazelnut butter : Not the sweetened commercial hazelnut spread. Pure hazelnut butter is just blended hazelnuts with no added sugar. It adds a discreet roundness to the chocolate without overpowering it.
- Apple cider vinegar + soy milk : This duo curdles the soy milk in a few minutes—the mixture becomes lumpy and slightly thick, like buttermilk. This is exactly what we want to give moisture to the sponge.
Preparing the sponge
Start by curdling the soy milk: pour the vinegar in, add the applesauce and vanilla, and set aside. In two or three minutes, it will thicken and curdle slightly—don’t worry, that’s exactly what we want. In a large bowl, mix the dry ingredients: flour, blond sugar, baking powder, and salt. Pour the curdled liquid over them and mix until you have a smooth, not-too-thick batter. Spread it evenly on a baking sheet lined with parchment paper—about one centimeter thick. Twenty minutes at 160°C, and the sponge will come out flexible, slightly golden like light caramel, filling the room with the scent of warm vanilla cake.
The cream is the heart of it
After three hours of soaking, the cashews are ready: swollen, soft, and milky white. Rinse and drain them well. Melt the chocolate in a double boiler with the hazelnut butter—the mixture becomes thick and shiny, with a silky texture. Everything goes into the blender: cashews, soy yogurt, melted chocolate, soy milk, sugar, cocoa, and acacia gum. And then, let it run. Not for 30 seconds—five to seven minutes at maximum speed. It’s long and loud, but that’s what transforms this lumpy mass into a perfectly smooth, deep chocolate cream. Pour it over the sponge cut inside the pastry ring, tap the plate to level the surface, and put it in the fridge for at least two hours.
A quick glaze
Melt the dark chocolate with the soy cream in a double boiler. Two minutes, no more. Let it cool at room temperature until the ganache is coatable but not runny—it should hold on a spoon without dripping immediately. Meanwhile, gently unmold the cake by running a thin knife along the edges. Pour the ganache into the center and spread it gently towards the edges with a spatula. Chill one last time.
Now, patience
One to two more hours in the refrigerator. This is when everything sets, textures stabilize, and the ganache goes from matte to a mirror-like shine. Taking the entremets out too early means a messy cut and sagging cream. A cold knife sliding cleanly through the cake—you’ll almost hear the glaze crack slightly—is the signal that it’s ready.
Tips & Tricks
- Soak the cashews the night before if you want to save time in the morning—eight hours of soaking is even better than three, resulting in an even smoother cream.
- For a clean slice, run the knife blade under hot water and dry it between each cut. It makes a huge difference in the presentation.
- An 18 to 20 cm ring is perfect for four generous servings. If the ring is smaller than 16 cm, the cream layer will be too thick and might not set evenly.
Can I prepare this entremets the day before?
Yes, it is actually recommended. The cake keeps very well in the refrigerator for 48 hours. Prepare it the day before, add the glaze in the morning, and keep it chilled until serving.
Can I replace the cashews with another nut?
Cashews are hard to replace here because their neutral and creamy texture once blended is unique. Peeled white almonds (soaked) can work, but the cream will be less smooth and have a stronger nutty flavor.
What if I don’t have a pastry ring?
An 18-20 cm springform pan lined with plastic wrap works very well. The important thing is to have straight sides for a clean cut and assembly.
Is acacia gum really necessary?
In the cream, it ensures it stays firm after refrigeration—without it, the cream might soften too much when sliced. In the sponge, it improves texture, but its absence is more tolerable. If you can’t find it, a teaspoon of cornstarch can partially compensate in the sponge.
How do I know if the sponge is properly baked?
It should be firm to the touch in the center and slightly golden at the edges. A knife blade inserted in the middle should come out dry. If it’s too pale and spongy, leave it for another 3-4 minutes.
Can this entremets be frozen?
Yes, without the glaze. Freeze the sponge and cream assembly well-wrapped for up to a month. Thaw in the refrigerator the day before, then add the glaze on the day of serving.
Easter Sponge and Chocolate Entremets (Vegan)
French
Dessert
An elegant plant-based dessert: flexible sponge cake, creamy cashew and dark chocolate filling, and a shiny ganache glaze. Perfect for impressing at Easter.
Ingredients
- 250 ml soy milk
- 1 tbsp apple cider vinegar
- 1 tbsp unsweetened applesauce
- ½ tsp vanilla extract
- 180 g flour T65
- 90 g blond sugar
- 5 g baking powder
- 10 g acacia gum
- 1 pinch salt
- 160 g raw cashews (soaked for at least 3h)
- 100 g plain soy yogurt
- 150 g dark chocolate (min 70%), melted
- 20 g hazelnut butter (unsweetened)
- 80 ml soy milk
- 60 g blond sugar
- 20 g unsweetened cocoa powder
- 16 g acacia gum
- 60 ml soy cream
- 50 g dark chocolate (for glaze)
Instructions
- 1Mix the apple cider vinegar into the soy milk with the applesauce and vanilla. Let curdle for 3 minutes.
- 2In a bowl, combine flour, sugar, baking powder, salt, and acacia gum. Pour in the liquid mixture and stir until smooth.
- 3Spread evenly on a baking sheet lined with parchment paper. Bake at 160°C for 18 minutes. Let cool.
- 4Cut the sponge cake using a pastry ring (18-20 cm). Place the base in the ring on a plate lined with plastic wrap and refrigerate.
- 5Soak the cashews in cold water for at least 3 hours, then drain and rinse.
- 6Melt the chocolate in a double boiler with the hazelnut butter. Let cool slightly.
- 7Blend in a high-speed blender: cashews, soy yogurt, melted chocolate, soy milk, sugar, cocoa, and acacia gum. Blend for 5 to 7 minutes until perfectly smooth.
- 8Pour the cream over the sponge in the ring. Tap the plate to level. Refrigerate for 2 hours.
- 9Melt the dark chocolate with the soy cream in a double boiler. Let cool until it reaches a coating consistency.
- 10Gently unmold the entremets. Spread the ganache on top with a spatula or a piping bag.
- 11Return to the refrigerator for 1 to 2 hours before serving.
Notes
• Make ahead: prepare the entremets up to the glaze stage the night before. Add the ganache in the morning and chill. Keeps for 48h in the fridge.
• For a clean slice, dip the knife blade in hot water and dry it between each cut.
• Freezing possible (without glaze) for up to 1 month. Thaw in the fridge, then glaze on the day of serving.
Nutrition Facts (per serving, estimated)
| 480 kcalCalories | 12 gProtein | 54 gCarbs | 26 gFat |
