This simple baklava cake is a moist scrumptious cake with s nutty baklava-style filling used as a topping and a swirl! It’s decadent and scrumptious with out being overly candy! Oil-free possibility included.
I LOVE Baklava! The decadent Center Jap dessert made up of layers of golden buttery flaky filo pastry sandwiched along with chopped nuts and a sticky candy syrup. I took all these scrumptious flavors and the filling and put it in a cake!
This baklava cake is the shortcut to baklava bliss and the proper centerpiece for all of your espresso dates and upcoming holidays! Not solely does it look stunning but it surely additionally tastes wonderful!
This cake actually has the very best of each worlds! Moist scrumptious cake and the nutty baklava model filling used as a topping or a swirl! It’s decadent and scrumptious! That is the proper cake for tea time. Candy however not too heavy.
After baking, we brush the nonetheless heat cake with zesty syrup to make it further moist! So scrumptious!
You may make this cake utilizing a loaf pan or in a brownie pan and slice the cake in squares like within the pics above. I’ve included directions for each. I desire the sq. pan because it baked sooner. Longer bake time with loaf pans signifies that nuts may begin to burn.
Extra cake recipes:
Vegan Chocolate Gingerbread Cake
Vegan Gluten free Chocolate Cake
Baklava Cake
This simple vegan baklava cake is a moist scrumptious cake with a nutty baklava-style filling used as a topping and a swirl! It’s decadent and scrumptious with out being overly candy! Oil-free possibility included.
Servings: 12
Energy: 251kcal
Elements
Moist Elements:
- 1 cup (236.59 ml) non-dairy milk comparable to almond, soy or oat milk
- 2 tablespoons applesauce or non-dairy yogurt
- 1 teaspoon vinegar use apple cider or white vinegar
- 1/3 cup (65 g) sugar
- 1/4 cup (60 ml) oil or use 2 tablespoons extra applesauce to make it oil-free
- 1 teaspoon vanilla extract
- a couple of drops of almond extract
Dry Elements:
- 1.5 cups (187.5 g) all-purpose flour
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the nut layer:
- 1/2 cup (70 g) uncooked almonds
- 1/3 cup (40 g) uncooked walnuts
- 1/3 cup (40 g) uncooked pistachios
- 1 cup gentle dates pitted
- zest of a lemon
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 tablespoons maple syrup
For the syrup dressing:
- 1.5 tablespoons maple syrup
- 2 teaspoons lemon juice
- a drop of vanilla extract
- 2 teaspoons water
Directions
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Make the cake batter: add all of the moist elements to a bowl and blend properly.
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Add the dry elements to the bowl, combine flour with the baking powder and soda proper above the moist elements first after which combine the dry into the moist. Alternatively combine the dry elements in one other bowl after which add to the moist
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Combine till nearly mixed. If the combination is simply too runny, add in 1-2 tablespoons of extra flour.
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Prep the nut layer: Add the almonds, walnuts, pistachios to a meals processor and course of till nuts break down into a rough combination.
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Then add within the dates, lemon zest, and salt, and course of once more till the dates break down. Then add within the maple syrup and course of for 15 seconds in order that the maple combines and the combination turns into a sticky combination. Put aside.
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Make the dressing syrup: combine all of the syrup elements and convey to a boil then take off warmth and put aside.
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Line an 8 by 8 or 9 by 9 inch brownie pan or use a 9×5 inch loaf pan , line with parchment paper. Add the batter and even it out.(add half of the batter to the loaf pan)
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Distribute the nut combination on high of the batter for a brownie pan.Add half of the nut combination over the batter if utilizing a loaf pan. unfold it out evenly. Then add the remainder of the batter and high it with the remainder of the nut combination for the loaf pan.
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Put the pan into the oven at 350 levels Fahrenheit (180 c) and bake.
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After quarter-hour, cowl the pan with a parchment in order that the nut layer on high would not burn, and proceed to bake for an additional 10-15 minutes for brownie pan and 25-35 minutes for loaf pan.
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Test the cake by inserting a toothpick within the center and proceed to bake if toothpick doesn’t come out nearly clear from the middle.
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As soon as the cake is baked, take away from the oven and let it cool for 10 minutes. Then brush the syrup combination throughout. Let the cake cool for an additional quarter-hour and take away from the pan. Cowl with the parchment and let it cool for an additional quarter-hour earlier than slicing and serving.
Notes
- Use orange zest as an alternative of lemon zest within the nut layer
- I like so as to add cinnamon, however you would additionally add some cardamom or nutmeg to the nut layer
- Gluten-free: Combine 3/4 cup almond flour, 3/4 cup oat flour and 1/2 cup potato starch. Combine properly and begin with 1.5 cups of this combine and add extra as wanted for the batter. For the moist, use 1/2 cup non dairy milk and 1/2 cup unsweetened membership soda.
- Nuts are an necessary a part of the general taste and texture. You possibly can presumably use a mixture of seeds comparable to pumpkin, sunflower, hemp and 1/4 cup breadcrumbs to steadiness out the seed texture and fattyness
Diet
Diet Information
Baklava Cake
Quantity Per Serving
Energy 251
Energy from Fats 108
% Day by day Worth*
Fats 12g18%
Saturated Fats 1g6%
Sodium 197mg9%
Potassium 274mg8%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 18g20%
Protein 4g8%
Vitamin A 17IU0%
Vitamin C 1mg1%
Calcium 91mg9%
Iron 1mg6%
* % Day by day Values are based mostly on a 2000 calorie weight loss plan.
INGREDIENTS:
- moist elements are a mixture of non dairy milk, applesauce
- vanilla extract and almond extract lend a scrumptious taste to the cake batter
- vinegar together with baking powder and baking soda helps to present the cake the proper rise
- for making this cake moist, we add a small quantity of oil however you should utilize applesauce for oil-free
- the dry elements are sugar and all-purpose flour
- for the baklava nut layer I went with a mix of almonds, walnuts, pistachios
- dates and maple syrup are added for sweetness
- I like so as to add the zest of a lemon to the filling, you may as well use orange zest
- the completed bake is drizzled with a easy syrup produced from maple syrup, lemon juice and vanilla extract
TIPS:
- as an alternative of applesauce, you should utilize non-dairy yogurt
- if you’d like, use orange zest as an alternative of lemon zest
- I like so as to add simply cinnamon, however you would additionally add some cardamom or nutmeg to the nut layer
- for an oil-free cake, use 2 tablespoons applesauce as an alternative of oil
Easy methods to make Baklava Cake:
Make the cake batter: add all of the moist elements to a bowl and blend properly.
Add the dry elements and blend flour with the baking powder and soda proper above the moist elements first after which combine the dry into the moist. Alternatively combine the dry elements in one other bowl after which add to the moist
Combine till nearly mixed. If the combination is simply too runny, add in 1-2 tablespoons of extra flour.
Prep the nut layer:
Add the almonds, walnuts, pistachios to a meals processor and course of till nuts break down into a rough combination.
Then add within the dates, lemon zest, and salt, and course of once more till the dates break down. Then add within the maple syrup and course of for 15 seconds in order that the maple combines and the combination turns into a sticky dough. Put aside.
Make the dressing syrup: combine all of the syrup elements and convey to a boil then take off the warmth and put aside.
Bake: Line an 8 by 8 or 9 by 9 inch brownie pan or use a 9×5 inch loaf pan , and line with parchment paper. Add the batter and even it out. (add half of the batter to the loaf pan)
Distribute the nut combination on high of the batter for a brownie pan and add half of the nut combination over the batter if utilizing a loaf pan. Unfold it out evenly.
Then add the remainder of the batter and high it with the remainder of the nut combination for the loaf pan.
Put the pan into the oven at 350 levels Fahrenheit (180 c) and bake.
After 20 minutes, cowl the pan with parchment in order that the nut layer on high doesn’t burn, and proceed to bake for an additional 10-15 minutes for the brownie pan, and 25-35 minutes for a loaf pan.
Test the cake by inserting a toothpick within the center and proceed to bake if the toothpick doesn’t come out nearly clear from the middle.
As soon as the cake is baked, take away it from the oven and let it cool for 10 minutes. Then brush the syrup combination throughout. Let the cake cool for an additional quarter-hour and take away it from the pan.
Cowl with the parchment and let it cool for an additional quarter-hour earlier than slicing and serving.
This cake is greatest served nonetheless heat, if you’d like with extra syrup on the aspect. You would additionally serve this cake with whipped coconut cream, or pistachio ice cream, vanilla ice cream.
Storage: retailer in an hermetic container within the fridge for upto per week. In case you plan to eat it the following day, you’ll be able to retailer it at room temperature.
