Potratna potica

Potratna potica is a traditional Slovenian dessert, that is usually baked around Christmas and Easter. The smell of this amazing dessert creates the real Christmas spirit.

It is a very unique and delicious dessert, that reminds of a cake and it’s covered with sweet bread dough. It’s filled with rich and amazing walnut and tofu cream that you can’t resist.


  • chocolate cake,
  • almond cake,
  • walnut cream,
  • tofu cream and
  • sweet bread dough.

All cakes and creams are covered with sweet bread dough. These layers make it really moist, rich in flavour and so gorgeous. Although it has many layers, it isn’t so hard to make but it takes a lot of time.

Potica takes quite some time, as you have to make many different layers, but it’s so worth it! Potica is also very big so you can freeze some and eat it later. Below is a video of putting it together, to make it a bit easier to follow the recipe. The one in the video is from Easter, when we decorated it with a bunny. This time we created stars.

Making stars on potica:

  1. We sprinkled the cake with powdered sugar,
  2. put on stars cut out of paper,
  3. added cacao powder and
  4. carefully removed the stars.


You can also make an Easter version with a cute bunny in the same way.



Potratna potica



Chocolate cake

  • 250 g flour
  • 250 g zucchini
  • 120 ml rice milk
  • 25 g cacao powder
  • 25 g coconut sugar
  • 50 g coconut oil
  • 30 ml agave nectar
  • 14 g baking powder

Almond cake

  • 240 g flour
  • 300 ml rice milk
  • 2 teaspoons baking powder
  • 60 g coconut sugar
  • 50 g almond meal
  • 40 g coconut oil
  • 1 teaspoon vanilla extract


  • 20 g fresh yeast or 9g dry yeast
  • 600 g flour
  • 340 ml rice milk
  • 25 g coconut sugar
  • 25 g coconut oil
  • 1/2 teaspoon salt
  • zest of 1 lemon

Walnut mixture

  • 500 g walnuts
  • 200 ml rice milk
  • 4 tbsp rum
  • 25 g coconut sugar
  • some vanilla sugar or vanilla extract

Tofu mixture

  • 500 g tofu
  • 100 ml soy yoghurt
  • juice of 1 lemon
  • zest of 1 lemon
  • 100 g coconut sugar
  • 37 g of vanilla puding powder
  • 1 tablespoon of vanilla sugar
  • 1 tablespoon vanilla extract


Chocolate cake

  •  Shread the zucchini, add wet ingridients and mix it together.
  • Add mixed dry ingredients and mix together.
  • Put in a pan.
  • Bake for 25 minutes on 180°C.

Almond cake

  • Mix all of the dry ingredients together.
  • Add mixed wet ingredients and mix together.
  • Put in a pan.
  • Bake for 25 minutes on 180°C. 


  • Prepare yeast: Mix yeast, 1 tablespoon of flour, 1 tablespoon of sugar and a little bit of warm rice milk and ret it rise for 20 minutes.
  • Put flour in a bowl and add salt on the outer circle.
  • Put prepared yeast, coconut sugar, coconut oil and rice milk in the middle and mix it together until you get a soft dough.
  • Cover it and let it rest in a warm place for at least 30 minutes.

Walnut mixture

  • Blend walnuts and pour with hot milk, add other ingredients and mix it all.

Tofu mixture

  • Blend tofu, add all of the remaining ingredients and mix it well together.

Directions for potica

  • Prepare a mixture of 1dl rum 0.5 dl water for cakes. (Or use plant milk instead.)
  • Roll the dough out into the size of 2 pans and cover the pan with it.
  • Cover with half of the walnut mixture.
  • Cover with almond cake and moist the cake with half of the rum mixture
  • Spread with tofu mixture.
  • Cover with chocolate cake and moist the cake with the rest of the rum mixture.
  • Put the rest of the walnuts on it.
  • Cover with dough, press it together and make some holes with a toothpick.
  • Bake for 40 min on 180C(350F).

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