Name: Vegan Perok
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Armenian
Ingredients: 1/2 cup vegan butter or margarine, softened; 3/4 cup granulated sugar; 1/4 cup unsweetened plant-based yogurt (soy or coconut); 1 tsp vanilla extract; 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp salt; 3/4 to 1 cup thick jam or preserves (apricot, raspberry, cherry, or plum); Optional: extra flour to firm lattice dough strips

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Why You’ll Love This Recipe

You get the comfort of a classic jam-layered cake, but completely plant-based — no eggs or dairy.
Versatile: you can use any thick jam or preserve you like (apricot is traditional).
The texture is like a cross between a soft pound cake and a cookie layer with jam in the middle — satisfying and easy to slice.
It makes a beautiful presentation thanks to the jam layer and optional lattice crust.
Great for sharing: simple to make, impressive to serve.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vegan butter or margarine, softened
Granulated sugar (or brown sugar if you prefer)
Plant-based yogurt (unsweetened)
Vanilla extract
All-purpose flour
Baking powder
Salt
Thick jam or preserves (apricot is a traditional choice, but feel free to use your favourite)
Optional: extra flour to firm up dough strips for the lattice top

Directions

Preheat your oven to 350°F (175°C).
In a large bowl, cream together the softened vegan butter and sugar using an electric mixer until smooth and pale.
Add in the plant-based yogurt and vanilla extract, and beat until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Slowly mix the dry ingredients into the wet until just combined and you have a dough-like batter.
Reserve about one cup (or a portion) of the dough and set aside for the top strips or lattice.
Press the remainder of the dough into a greased 9- or 10-inch cake pan, smoothing it evenly.
Spread the jam evenly over the dough layer.
With the reserved dough, roll or shape into strips or small ropes and place them over the jam layer either in a lattice pattern or simply dropped by spoonfuls.
Bake the cake for about 45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out mostly clean.
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool further.
Once cooled, slice and serve at room temperature or slightly warm.

Servings and timing

Serves: about 8 large slices from a 9- or 10-inch round cake pan.
Preparation time: ~20 minutes
Bake time: ~45 minutes
Total time: ~1 hour (including cooling period)

Variations

Use different flavors of jam: raspberry, strawberry, cherry, or plum all work beautifully.
Omit the lattice top and simply spread the jam for a minimalist finish.
Add chopped nuts such as walnuts or pecans into the dough or on top for extra texture.
Use half whole wheat flour for a heartier, slightly nutty flavor.
Make mini versions in muffin tins for individual servings.
For a gluten-free version: use a 1:1 gluten-free flour blend and ensure other ingredients are certified gluten-free.

Storage/Reheating

Store in an airtight container at room temperature for up to 2–3 days.
Refrigerate for up to 5 days; allow to come to room temperature before serving for the best texture.
To reheat: warm a slice briefly in the oven (300°F/150°C for 5–8 minutes) or microwave for 10–20 seconds.
Freezer-friendly: wrap individual slices tightly and freeze for up to 2 months; thaw in the fridge overnight.

FAQs

What kind of jam should I use for Perok?

Any thick, flavorful jam or preserve works well. Apricot is traditional, but raspberry, cherry, or plum are delicious options too.

Do I have to make a lattice top?

No, the lattice is optional. You can either scatter dough pieces on top or leave the jam exposed for a simpler finish.

Can I use a different size pan?

Yes — a 9- or 10-inch round pan is standard, but you can use an 8×8 or 9×9-inch square pan if you adjust the bake time slightly.

How do I know when it’s done baking?

The top should be lightly golden and a toothpick inserted into the center should come out mostly clean, with a few moist crumbs.

Will the jam make the bottom soggy?

Not if you spread it evenly and bake until the base is fully set. Cooling completely helps the layers firm up.

Can I use coconut yogurt instead of soy yogurt?

Yes, any unsweetened plant-based yogurt will work to provide moisture and structure.

What texture should I expect?

The texture should be tender and slightly crumbly like a soft shortbread, with a sweet jam center and a slightly crisp top.

Can I make this gluten-free?

Yes, replace the flour with a gluten-free 1:1 blend and make sure all other ingredients are gluten-free.

Is this cake suitable for special occasions?

Absolutely — its rich, jammy flavor and pretty presentation make it great for holidays, brunches, or tea parties.

Can I make it ahead of time?

Yes, you can bake it a day or two ahead and store it covered at room temperature. Rewarm lightly before serving if desired.

Conclusion

Vegan Perok is a beautiful, nostalgic cake that combines simplicity and charm. The buttery vegan dough, fruity jam layer, and optional lattice design make it an impressive yet easy dessert. Whether served with coffee, tea, or as a sweet ending to a meal, this plant-based take on a traditional favorite is sure to become a go-to treat.

Vegan Perok

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A plant-based version of the classic Armenian or Pontian jam cake, Vegan Perok features a buttery dairy-free dough layered with sweet jam and optionally topped with a lattice crust. Perfectly tender, slightly crumbly, and rich with nostalgic flavor.

Author: Laura
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8 slices
Category: Dessert
Method: Baking
Cuisine: Armenian
Diet: Vegan

Instructions

Preheat oven to 350°F (175°C). Grease a 9- or 10-inch round cake pan or line it with parchment paper.
In a large bowl, cream together the softened vegan butter and sugar until light and smooth.
Add the plant-based yogurt and vanilla extract, and beat until fully combined.
In another bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
Reserve about one cup of the dough for the top lattice or decorative pieces.
Press the remaining dough evenly into the bottom of the prepared pan.
Spread the jam evenly over the dough layer, leaving a small border around the edges.
Roll or shape the reserved dough into thin strips and arrange them over the jam in a lattice or crisscross pattern, or simply drop small pieces decoratively on top.
Bake for about 45 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Apricot jam is traditional, but any thick fruit preserve works beautifully.
For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum.
Do not overbake — remove from oven once golden to keep the crumb soft.
Let the cake cool completely to help the jam layer set.
Store at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze slices for up to 2 months for longer storage.

Nutrition

Serving Size: 1 slice
Calories: 285
Sugar: 21g
Sodium: 150mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg