These vegan Russian tea cakes are fluffy, buttery and soft, with the perfect amount of crunchiness from walnuts, and a subtle sweet flavor. Made in under 30 minutes using just 5 ingredients, they are the perfect dessert or snack to serve with a cup of tea!
I do love a good nostalgic recipe, in particular if it involves baking. I just love waking up on a weekend morning and taking my time to bake something delicious from scratch, making the kitchen smell amazing, and then sitting down to enjoy a treat that brings back a whole flood of memories.
These Russian tea cakes, that are 100% vegan, are no exception. I suggest you give them a go asap, especially if you're in need of a new snack or dessert that comes together in no time. I'm sure that you'll love them as much as I do!
What are Russian tea cakes?
Russian tea cakes, or snowball cookies, are a type of biscuit/cookie that have a flavour and texture similar to shortbread. They are buttery and rich, with more of a subtle sweetness, and are served coated in a layer of icing sugar. Typically, either walnuts or pecans are added for a great crunch.
Although typically served over the holidays, they are perfect for any season. For instance, I love making them for picnics during the summer. They also require just a handful of ingredients, and less than 30 minutes in terms of time. My vegan recipe is no exception! I've been making them for years, so I'm very excited to finally share it with you.
How to make vegan Russian tea cakes
It seriously couldn't be easier! Start by preheating the oven to 350 degrees F (180 degrees C) and lining a baking tray with parchment paper.
Meanwhile, add flour and icing sugar to a large mixing bowl. Whisk together, then add the vegan butter and combine it with the dry ingredients using a fork until thoroughly combined and a dough forms. Now add the vanilla extract and chopped walnuts, and mix together once more.
Shape the dough into 15 even-sized cookies (using around 1 ½ tbsp dough per cookie) and lay them out on the baking tray. Bake in the preheated oven for 15 minutes, until crispy on the outside and a light golden color.
Immediately mix together with more icing sugar, and serve.
Other vegan dessert recipes
- My vegan Oladyi (Russian apple pancakes) are great for breakfast and dessert alike!
- You just can't go wrong with cinnamon rolls on a weekend morning.
- You definitely need to try no-bake cookie dough bars.
- My vegan granola bars with chocolate are delicious and easy to make!
If you give these vegan Russian tea cakes a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Equipment
- Conventional oven
Ingredients
- 2 cups flour
- ½ cup icing sugar + 3 tbsp
- 1 cup vegan butter softened
- 1 tsp vanilla extract
- 1 cup walnuts finely chopped
Instructions
- Preheat the oven to 350 degrees F (180 degrees C) and line a baking tray with parchment paper.
- Add flour and ½ cup icing sugar to a large mixing bowl. Whisk together, then add the vegan butter and combine it with the dry ingredients using a fork until thoroughly combined and a dough forms. Now add the vanilla extract and chopped walnuts, and mix together once more.
- Shape the dough into 15 even-sized cookies (using around 1 ½ tbsp dough per cookie) and lay them out on the baking tray. Bake in the preheated oven for 15 minutes, until crispy on the outside and a light golden color.
- Immediately mix with the rest of the icing sugar, and serve.
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