Dairy-Free Marlenka
Indulge in the decadent delight of Dairy-Free Marlenka, a stunning twist on the traditional honey cake that caters to dairy-sensitive diets without sacrificing flavor. This recipe combines rich layers of moist walnut-studded cake and velvety coconut cream frosting for a treat that’s both luxurious and allergen-friendly. Sweetened naturally with honey and brown sugar and accented with the subtle tang of lemon juice, this dessert bursts with complex, wholesome flavors. Perfect for special occasions or a weekend indulgence, this dairy-free adaptation of the classic Marlenka is easy to prepare and accommodates modern dietary preferences. Serve this tender, nutty masterpiece topped with a sprinkle of chopped walnuts for a visually appealing and irresistible finish.
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Recipe Information
Ingredients
- 400 grams Flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 125 grams Coconut oil
- 100 grams Honey
- 150 grams Brown sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 120 milliliters Almond milk
- 150 grams Chopped walnuts
- 1 tablespoon Lemon juice
- 400 milliliters Coconut cream
- 100 grams Powdered sugar
Instructions
Preheat your oven to 170°C (340°F) and line two 9-inch round cake pans with parchment paper.
In a large bowl, sift together the flour, baking soda, and salt. Set aside.
In a medium saucepan over low heat, melt together the coconut oil, honey, and brown sugar, stirring until the mixture is smooth. Remove from heat and let it cool slightly.
Add the eggs one at a time to the cooled mixture, whisking continuously. Stir in the vanilla extract.
Pour the wet ingredients into the dry ingredients, then add the almond milk and mix until just combined. Fold in the chopped walnuts and lemon juice gently.
Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the frosting by whipping the coconut cream until smooth. Gradually add the powdered sugar and continue to whip until light and fluffy.
Once the cakes are fully cooled, spread a layer of coconut cream frosting over the top of one cake. Place the second cake on top and cover the entire cake with the remaining frosting.
Decorate with additional chopped walnuts on top, if desired. Slice and serve the Dairy-Free Marlenka at room temperature.
Nutrition Facts
Calories |
6479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.0 g | 390% | |
| Saturated Fat | 178.0 g | 890% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 879.8 g | 320% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 547.0 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 559 mg | 43% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 1915 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
