Vegan Opera Cake
Indulge in the decadent artistry of a *Vegan Opera Cake*, a plant-based twist on the classic French dessert that’s as elegant as it is delicious. This luxurious treat is built with layers of moist almond sponge cake, soaked in aromatic coffee syrup, and generously filled with creamy mocha buttercream. Topped with a silky dark chocolate ganache, this cake is a harmonious blend of rich coffee and chocolate flavors. Perfect for special occasions, it’s entirely dairy-free and egg-free, crafted using almond milk, vegan butter, and coconut cream while preserving the sophistication of the original. With its luscious textures and bold flavors, this vegan showstopper is a must-try for dessert lovers and celebrates the art of conscious baking.
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Recipe Information
Ingredients
- 150 g almond flour
- 50 g all-purpose flour
- 1 tsp baking powder
- 0.5 tsp baking soda
- 150 g sugar
- 250 ml unsweetened almond milk
- 60 ml vegetable oil
- 1 tsp vanilla extract
- 2 tbsp instant coffee
- 120 ml water
- 250 g vegan butter
- 200 g powdered sugar
- 2 tbsp cocoa powder
- 150 g dark chocolate
- 120 ml coconut cream
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
In a large bowl, combine the almond flour, all-purpose flour, baking powder, baking soda, and sugar.
In a separate bowl, whisk together the almond milk, vegetable oil, and vanilla extract. Add this wet mixture to the dry ingredients and mix until combined.
Pour the batter into the prepared baking pan and smooth it out with a spatula. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the coffee syrup by dissolving 2 tablespoons of instant coffee in 120 ml of hot water. Set aside to cool.
For the mocha buttercream, beat the vegan butter in a bowl until creamy, then gradually add in the powdered sugar and cocoa powder. Dissolve 1 tablespoon of instant coffee in 2 tablespoons of warm water and add to the buttercream, mixing until smooth.
To make the ganache, heat the coconut cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until you have a smooth, shiny ganache.
Once the cake has cooled, slice it horizontally into three equal layers.
Place the first cake layer on a serving platter and brush liberally with coffee syrup.
Spread a layer of mocha buttercream over the syrup-soaked cake layer.
Place the second cake layer on top, brush with more coffee syrup, and spread another layer of buttercream.
Add the final cake layer, brush with coffee syrup, and cover the top and sides with a thin layer of buttercream.
Pour the chocolate ganache over the top layer of the cake, allowing it to gently drip down the sides.
Refrigerate the cake for at least an hour to set before serving.
Nutrition Facts
Calories |
6036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.2 g | 509% | |
| Saturated Fat | 184.2 g | 921% | |
| Polyunsaturated Fat | 35.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 2946 mg | 128% | |
| Total Carbohydrate | 585.2 g | 213% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 487.3 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 922 mg | 71% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 1701 mg | 36% | |
*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.
