Dairy-Free Opera Cake
Indulge in the luxurious layers of this *Dairy-Free Opera Cake*, a plant-based twist on the classic French dessert. This elegant treat features tender almond sponge cake, infused with rich coffee syrup, and layered with silky vegan coffee buttercream and velvety chocolate ganache. Topped with a glossy dark chocolate glaze, this refined recipe is completely free of dairy, using alternatives like coconut cream and vegan butter for a luscious texture and deep flavor. Perfect for special occasions or to satisfy a sophisticated sweet tooth, the cake balances bold coffee notes with decadent chocolate in every bite. With just 90 minutes of prep time, this recipe offers an impressive dessert that’s both indulgent and suitable for dairy-free diets. A true showstopper!
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Recipe Information
Ingredients
- 120 grams Almond flour
- 120 grams Powdered sugar
- 6 medium Egg whites
- 40 grams Granulated sugar
- 30 grams All-purpose flour
- 2 teaspoons Instant coffee
- 60 milliliters Boiling water
- 60 grams Coconut sugar
- 150 grams Unsweetened chocolate
- 120 milliliters Coconut cream
- 200 grams Vegan butter
- 1 teaspoon Vanilla extract
- 1 tablespoon Kahlua or coffee liqueur
- 100 grams Dark chocolate (dairy-free) for glaze
Instructions
Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
In a bowl, whisk together the almond flour, powdered sugar, and all-purpose flour. Set aside.
In a large mixing bowl, beat the egg whites to soft peaks, gradually adding granulated sugar. Whisk until firm peaks form.
Gently fold the dry ingredients into the egg whites until blended.
Spread the mixture onto the prepared baking sheet evenly. Bake for 7-9 minutes or until lightly golden. Let cool completely.
For the coffee syrup, dissolve instant coffee in boiling water. Stir in the coconut sugar until dissolved. Set aside to cool.
To make the chocolate ganache, melt the unsweetened chocolate and coconut cream over a simmering water bath. Stir until smooth and let it cool at room temperature.
For the coffee buttercream, beat vegan butter with vanilla extract and 2 teaspoons of cold coffee syrup. Gradually beat in powdered sugar until creamy.
Cut the biscuit into three equal rectangles. Place one layer on a serving plate and brush with coffee syrup.
Spread a layer of coffee buttercream, smooth evenly. Top with the second layer of biscuit. Brush with coffee syrup, then spread a layer of ganache.
Add the final layer of biscuit, brush again with coffee syrup, and spread with the remaining coffee buttercream.
Chill the cake in the refrigerator for 30 minutes.
For the glaze, melt the dark chocolate over a simmering water bath. Pour over the chilled cake, spreading it evenly.
Chill the cake again until the glaze is set, approximately 15 minutes.
Slice into even portions and serve.
Nutrition Facts
Calories |
5054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.5 g | 433% | |
| Saturated Fat | 184.2 g | 921% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1729 mg | 75% | |
| Total Carbohydrate | 474.4 g | 173% | |
| Dietary Fiber | 57.7 g | 206% | |
| Total Sugars | 338.8 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 498 mg | 38% | |
| Iron | 45.6 mg | 253% | |
| Potassium | 2368 mg | 50% | |
*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.
