Vegan Baklava Cake
A soft, lightly sweet vegan cake topped with a sticky, date‑nut baklava layer and finished with a bright lemon‑maple syrup for a fragrant, Mediterranean‑inspired dessert.
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Ingredients
- 1 cup non-dairy milk such as almond, soy or oat milk
- 2 tbsp applesauce or non-dairy yogurt
- 1 tsp vinegar use apple cider or white vinegar
- 1/3 cup sugar
- 1/4 cup coconut oil
- 1 tsp vanilla extract
- a few drops of almond extract
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup raw almonds
- 1/3 cup raw walnuts
- 1/3 cup raw pistachios
- 1 cup soft dates pitted
- zest of a lemon
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 2 tbsp maple syrup
- 1.5 tbsp maple syrup
- 2 teaspoons lemon juice
- a drop of vanilla extract
- 2 teaspoons water
Instructions
- Make the cake batter:Â add all the wet ingredients to a bowl and mix well.
- Add the dry ingredients to the bowl, mix flour with the baking powder and soda right above the wet ingredients first and then mix the dry into the wet. Alternatively mix the dry ingredients in another bowl and then add to the wet
- Mix until just about combined. If the mixture is too runny, add in 1-2 tablespoons of more flour.
- Prep the nut layer: Add the almonds, walnuts, pistachios to a food processor and process until nuts break down into a coarse mixture.
- Then add in the dates, lemon zest, and salt, and process again until the dates break down. Then add in the 2 tbsp maple syrup and process for 15 seconds so that the maple combines and the mixture becomes a sticky mixture. Set aside.
- Make the dressing syrup: mix all the syrup ingredients and bring to a boil then take off heat and set aside.
- Line an 8 by 8 or 9 by 9 inch brownie pan. Add the batter and even it out.
- Distribute the nut mixture on top of the batter.
- Put the pan into the oven at 350℉ and bake.
- After 15 minutes, cover the pan with a parchment so that the nut layer on top doesn't burn, and continue to bake for another 10-15 mins.
- Check the cake by inserting a toothpick in the middle and continue to bake if toothpick doesn’t come out almost clean from the center.
- Once the cake is baked, remove from the oven and let it cool for 10 minutes. Then brush the syrup mixture (1.5 tbsp maple syrup, 2 tsp lemon juice, drop of vanilla, and 2 tsp water) all over. Let the cake cool for another 15 minutes and remove from the pan. Cover with the parchment and let it cool for another 15 minutes before slicing and serving.
Nutrition
Calories: 253kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 250mgPotassium: 235mgFiber: 3gSugar: 18gVitamin A: 94IUVitamin C: 2mgCalcium: 104mgIron: 1mg
Nutritional information is an estimate and may vary based on ingredients and preparation.