Vegan Napoleon Cake
Indulge in the ultimate plant-based dessert experience with this Vegan Napoleon Cake, a delightful take on the classic French mille-feuille. Made with flaky vegan puff pastry sheets, a luscious dairy-free custard infused with creamy coconut and vanilla, and topped with powdered sugar and vibrant fresh berries or berry compote, this elegant layered treat is as stunning as it is delicious. Perfect for special occasions or a sophisticated weekend indulgence, this recipe balances crispy textures with velvety smoothness, all while being completely dairy- and egg-free. With just 40 minutes of prep time and a little patience to let the cake set, this show-stopping dessert will impress vegans and non-vegans alike. Keywords: vegan dessert, napoleon cake, dairy-free custard, puff pastry dessert, French pastry recipe.
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Recipe Information
Ingredients
- 3 sheets vegan puff pastry sheets
- 500 ml unsweetened almond milk
- 100 ml coconut cream
- 50 g cornstarch
- 150 g granulated sugar
- 1 tsp vanilla extract
- 50 g vegan butter
- 50 g powdered sugar
- 100 g fresh berries or berry compote
- 1 pinch pinch of salt
Instructions
Preheat the oven to 200°C (390°F).
Unroll the vegan puff pastry sheets and cut them into equal rectangles, approximately 10x15 cm each.
Place the rectangles on a baking sheet lined with parchment paper. Prick them lightly with a fork to prevent puffing.
Bake the pastry sheets in the preheated oven for 15-20 minutes or until golden brown. Allow them to cool completely.
In a saucepan over medium heat, add the almond milk and coconut cream and bring to a gentle simmer.
In a mixing bowl, whisk together the cornstarch, sugar, and pinch of salt.
Gradually add the heated almond milk mixture to the dry ingredients, whisking continually to prevent lumps.
Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens into a custard consistency.
Remove from heat, stir in the vanilla extract and vegan butter until smooth and well combined.
Allow the custard to cool slightly, then cover with plastic wrap to prevent a skin from forming. Let it cool completely in the refrigerator.
Once cooled, spread an even layer of custard over one piece of pastry, then place another piece of pastry on top. Repeat the process until all layers are used, finishing with a layer of pastry on top.
Dust the top layer with powdered sugar and garnish with fresh berries or berry compote.
Chill the assembled cake for at least 1 hour before serving to allow the layers to set, then slice and enjoy.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.4 g | 138% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1264 mg | 55% | |
| Total Carbohydrate | 375.9 g | 137% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 262.4 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 929 mg | 71% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 445 mg | 9% | |
*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.
