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Moravian Sugar Cake Deliciousness

What you need: 

1/4 ounce dry yeast (one packet)
1 1/2 cup warm potato water, divided
3/4 cup sugar, divided
1/4 cup vegetable shortening
1/4 cup vegan margarine
1 teaspoon salt
Ener-G egg replacer for 2 eggs
1 cup mashed potato
4+ cups flour, to form a soft dough plus additional flour for kneeding
vegan margarine for topping
cinnamon for topping
light brown sugar for topping

What you do: 

Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup warm potato water. Cream sugar, vegetable shortening, margarine, and salt. Add egg replacer, potato, remaining potato water, yeast mixture, and flour, in that order, to a large bowl. Mix well after each addition. Knead dough lightly on a floured surface and place in a greased bowl. Cover and let rise in a warm place until double in size, about an hour. Divide dough and spread into 2 greased baking sheets. Let rise again for about one hour. Punch holes with your knuckles in dough and dot all over with bits of the margarine (BE GENEROUS). Cover with brown sugar and sprinkle with cinnamon. Begin preheating over to 375 and let the dough rise while it preheats. Bake for 20 minutes or until golden brown.
Let cool for a few minutes before devouring. To store, airtight containers work but traditionally we cut the bread into 10x10 inch squares and wrap it in wax paper.
**This is a yeast bread but is traditionally called "cake" because of the sugar-y goodness. ***Best eaten soon after baking, when still warm, but if you can't eat all 32 servings right away, save it for later and just microwave a slice for about 10 seconds****It does freeze well in a freezer bag-. Just let it thaw completely.
Source of recipe: You will eat every single bite of this, for sure.
This recipe is from my church, Home Moravian, in Winston-Salem, NC, established in 1771. I altered the ingredients to fit a vegan diet. If you've never had Moravian Sugar cake you MUST make this.There are many differing recipes out there and everyone at my church thinks theirs is the best-- but truth be told they are ALL great. This one is very similar to the one we serve at our Candle Tea every Christmas.

Preparation Time: 
3 hours, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Recipe Category: 


What a great idea!!! I love the idea especially since this recipe makes SO much dough!!


I used this recipe to make 9 massive cinnamon rolls and they were absolutely spectacular...soft and fluffy and good that we made them for a charity bake sale and had to buy one back for ourselves ;)

Made the rolls after the hour rise, then put pan of rolls in the fridge overnight, let come to room temp in the morning (45 mins) then baked at 375 for 30 minutes...YUM!!!!


[quote author=lolkrys link=topic=26042.msg290300#msg290300 date=1235011740

Potato water? Is that the water you boil the potatos in to get the 1 cup of mashed potato?

Yes!! It's some of the water left over. Cover potato with water... Itll absorb some and u may have a bit more than a cup left but a cup will be all u use for the recipe. :-) if i dont have a cup just add the difference in warm water.


It was good, yes. Good, but that was my fault and not the recipe's. Unfortunately, I forgot about it  :-[ cos we were having dinner at the time, I left it in the oven for an extre 1/2 hour!! But the texture was great - the mashed potato really made it moist and fluffy. I won't put marge on the top next time cos I hate foods that make my fingers greasy, and I think it was quite rich enough anyway. Next time I make this, and allowing for my absent-mindedness, I'm gonna make rolls! Definitely something to make again w/out burning it! Oh, and I think it would be much better with the cinnamon (didn't have any) on top!


I promise you won't be disappointed!!  I know it takes a bit of time bc it's a yeast bread but it's absolutely heavenly. It's one of those foods that you wish you had everyday... in fact this morning I had to make myself drive past the local bakery that makes it fresh daily...  yum!


My husband's been on at me to make some sweet bread for a while... this looks like a good recipe. Will be bookmarking it for later! Let you know how it turns out.

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