Vegan Petit Fours
Indulge in the elegance of Vegan Petit Fours, a dairy-free twist on the classic bite-sized dessert. Perfectly soft vanilla sponge squares are layered with sweet apricot jam and coated in a smooth almond-flavored glaze, crafted with powdered sugar and a touch of vegan food coloring for a delicate, pastel finish. These mini delights are artfully topped with sliced almonds, creating a sophisticated treat that’s both beautiful and delicious. Easy to make and ideal for afternoon tea, bridal showers, or any special occasion, these Vegan Petit Fours are a show-stopping crowd-pleaser. Ready in under an hour, this recipe combines simplicity with stunning presentation, making it an irresistible addition to your dessert repertoire.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Pure vanilla extract
- 0.75 cup Granulated sugar
- 0.5 cup Vegetable oil
- 0.5 cup Apricot jam
- 2 cups Powdered sugar
- 2 tablespoons Water
- 0.5 teaspoon Almond extract
- 1 drop Vegan food coloring
- 0.25 cup Sliced almonds
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper and set aside.
In a small bowl, combine the almond milk and apple cider vinegar. Allow this mixture to sit for about 5 minutes to curdle slightly, creating a vegan buttermilk.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the sugar, vegetable oil, vanilla extract, and the prepared almond milk mixture to the dry ingredients. Mix thoroughly until you achieve a smooth batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
Once cooled, carefully remove the cake from the pan using the parchment paper. Slice the cake into 1.5-inch squares.
Gently spread a thin layer of apricot jam on half of the squares, then top each with another square to form little cake sandwiches.
In a medium bowl, mix the powdered sugar, water, almond extract, and a drop of vegan food coloring to create a smooth glaze. The glaze should be thick but pourable.
Place the petit fours on a wire rack with a baking sheet underneath to catch the excess glaze.
Spoon the glaze over each petit four, ensuring that the glaze covers the top and sides completely.
Allow the glaze to set slightly, then garnish with a few sliced almonds on top of each petit four.
Let the petit fours sit until the glaze is fully set before serving. Enjoy your elegant vegan petit fours!
Nutrition Facts
Calories |
3714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.4 g | 162% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 641.9 g | 233% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 490.4 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 554 mg | 43% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 557 mg | 12% | |
*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.
