Dairy-Free Napoleon Cake
Delightfully decadent yet completely dairy-free, this Dairy-Free Napoleon Cake is a showstopping dessert that marries crisp, golden layers of puff pastry with a luscious, velvety custard filling. Made with a blend of coconut and almond milks, this recipe offers a creamy richness without any dairy, making it perfect for those with dietary restrictions or exploring plant-based desserts. Each bite delivers a harmonious balance of flaky texture and silky sweetness, highlighted by the aromatic touch of vanilla. The cake is finished with a light dusting of powdered sugar for an elegant presentation. Whether for a special occasion or an indulgent treat, this dairy-free take on the classic Napoleon cake is sure to impress. Ideal keywords: "dairy-free desserts," "vegan napoleon cake," and "dairy-free puff pastry recipes."
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Recipe Information
Ingredients
- 3 sheets Dairy-free puff pastry sheets
- 400 ml Coconut milk
- 400 ml Almond milk
- 150 grams Granulated sugar
- 60 grams Cornstarch
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Salt
- 50 ml Vegetable oil
- 50 grams Powdered sugar
Instructions
Preheat the oven to 200°C (392°F).
Place each sheet of dairy-free puff pastry on a baking tray lined with parchment paper. Poke holes all over the pastry using a fork to prevent it from puffing up irregularly.
Bake the pastry sheets for 20 minutes or until they are golden and crisp. Allow them to cool completely on a wire rack.
In a medium saucepan, combine the coconut milk, almond milk, granulated sugar, cornstarch, and salt. Whisk well to dissolve the cornstarch completely without any lumps.
Place the saucepan over medium heat. Continuously stir the mixture until it begins to thicken and comes to a gentle boil.
Reduce the heat to low and continue stirring until the mixture becomes a thick custard-like consistency, about 5-7 minutes.
Remove from heat and stir in the vanilla extract and vegetable oil until well combined. Let the custard cool to room temperature.
To assemble the Napoleon cake, place one pastry sheet on a serving platter. Spread one-third of the cooled custard over it.
Top with the second pastry sheet and spread another third of the custard over it.
Place the final pastry sheet on top and spread the remaining custard, smoothing it evenly across the surface.
Refrigerate the assembled cake for at least 2 hours or until the custard sets firmly.
Before serving, dust the top with powdered sugar. Slice carefully with a sharp knife and serve.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.5 g | 112% | |
| Saturated Fat | 22.2 g | 111% | |
| Polyunsaturated Fat | 29.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1932 mg | 84% | |
| Total Carbohydrate | 381.6 g | 139% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 259.7 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 706 mg | 54% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 592 mg | 13% | |
*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.
