Dairy-Free Petit Fours
Delightfully elegant and completely dairy-free, these petit fours are perfect for any occasion where you want to impress without compromising dietary needs. Featuring a light vanilla cake, layered with fruit preserves like raspberry or apricot, and finished with a silky sugar glaze, these bite-sized treats are as stunning as they are delicious. Made with almond milk and vegan butter, this recipe is a dream for those seeking a dairy-free dessert that doesn’t skimp on flavor. Simple to make yet visually striking, these mini cakes are ideal for tea parties, festive gatherings, and celebrations. Customize the glaze with food coloring for a pop of personality and serve these dairy-free petit fours as the centerpiece dessert that guests will rave about!
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Recipe Information
Ingredients
- 190 grams All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 200 grams Granulated sugar
- 4 large Eggs
- 120 milliliters Almond milk
- 1 teaspoon Vanilla extract
- 60 grams Unsalted vegan butter, melted
- 150 grams Fruit preserves (your choice, such as raspberry or apricot)
- 300 grams Powdered sugar
- 60 milliliters Water
- 2 tablespoons Light corn syrup
- Food coloring (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the eggs and sugar together with a hand mixer or stand mixer on medium speed until thick and pale, about 5 minutes.
Mix in the almond milk and vanilla extract, followed by the melted vegan butter.
Gradually fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared pan and spread it evenly.
Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Once cooled, carefully cut the cake in half horizontally to create two thin layers.
Spread the fruit preserves evenly over the bottom layer, then place the top layer over the preserves to sandwich them.
Cut the cake into small squares, about 1.5 inches each, and place them on a wire rack.
In a small saucepan, whisk together the powdered sugar, water, and light corn syrup over low heat until smooth. Add food coloring if desired.
Pour the glaze over the petit fours, ensuring they are completely covered. Allow excess glaze to drip off.
Let the glaze set for about 30 minutes before serving.
Nutrition Facts
Calories |
3893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2261 mg | 98% | |
| Total Carbohydrate | 784.4 g | 285% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 606.8 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 359 mg | 28% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 610 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.
