This Vegan “Napoleon” Cake is a delightful treat with layers of crispy puff pastry and creamy custard, all made without any animal products. It’s perfect for vegans and anyone who loves a plant-based twist on a classic dessert.
Ingredients
Ingredients for the Cake:
1.1 lb (500 g) store-bought vegan puff pastry (egg and dairy-free)
Vegan custard (recipe below)
Crumbled puff pastry for decoration
Ingredients for the Vegan Custard:
1 ¼ cups (310 g) plant-based milk (neutral flavor)
⅓ cup (73 g) coconut sugar
1 tsp (4.5 g) agar-agar
⅛ tsp (1 g) salt
1 ½ tbsp (14 g) cornstarch
¼ cup (50 g) refined coconut oil
1 ½ tsp (7 g) refined cocoa butter
Preparing the Vegan Custard:
Make the Custard: In a saucepan, mix plant-based milk, coconut sugar, agar-agar, salt, and cornstarch.
Cook the Mixture: Heat over medium heat, stirring constantly until it starts to boil.
Add Fats: Remove from heat and add coconut oil and cocoa butter. Let it sit for 5-10 minutes to melt.
Blend and Set: Use an immersion blender to blend until smooth. Pour into a bowl, cover with plastic wrap touching the surface, and refrigerate for at least 2 hours to set.
Preparing the Cake:
Bake the Layers: Preheat your oven to 350°F (180°C). Roll out the vegan puff pastry into thin layers and cut into equal rectangles or circles. Prick the dough with a fork and bake on a parchment-lined sheet for 15-20 minutes until golden brown. Let cool completely. Crumble one or two layers for decoration.
Assemble the Cake: Place a pastry layer on a serving plate, spread an even layer of custard on top, and continue layering until all the pastry and custard are used. Cover the top and sides with custard.
Decorate: Sprinkle the top and sides with crumbled pastry, pressing gently to stick.
Let the Cake Set: Refrigerate the cake for at least 6 hours, preferably overnight, to allow the layers to absorb the custard.
Additional tips
- Customize the custard: Add vanilla extract or a pinch of turmeric for extra flavor and color.
- Make ahead: This cake tastes even better the next day, so feel free to prepare it in advance.
- Storage: Keep the cake refrigerated and consume it within 3 days for the best texture.
Vegan Napoleon Cake with Custard
Ingredients
Ingredients for the Cake:
- 1.1 lb 500 g store-bought vegan puff pastry (egg and dairy-free)
- Crumbled puff pastry for decoration
Ingredients for the Vegan Custard:
- 1 ¼ cups 310 g plant-based milk (neutral flavor)
- ⅓ cup 73 g coconut sugar
- 1 tsp 4.5 g agar-agar
- ⅛ tsp 1 g salt
- 1 ½ tbsp 14 g cornstarch
- ¼ cup 50 g refined coconut oil
- 1 ½ tsp 7 g refined cocoa butter
Instructions
Make the Custard:
- In a saucepan, mix plant-based milk, coconut sugar, agar-agar, salt, and cornstarch.
- Cook the Mixture: Heat over medium heat, stirring constantly until it starts to boil.
- Add Fats: Remove from heat and add coconut oil and cocoa butter. Let it sit for 5-10 minutes to melt.
- Blend and Set: Use an immersion blender to blend until smooth. Pour into a bowl, cover with plastic wrap touching the surface, and refrigerate for at least 2 hours to set.
Preparing the Cake:
- Bake the Layers: Preheat your oven to 350°F (180°C). Roll out the vegan puff pastry into thin layers and cut into equal rectangles or circles. Prick the dough with a fork and bake on a parchment-lined sheet for 15-20 minutes until golden brown. Let cool completely. Crumble one or two layers for decoration.
- Assemble the Cake: Place a pastry layer on a serving plate, spread an even layer of custard on top, and continue layering until all the pastry and custard are used. Cover the top and sides with custard.
- Decorate: Sprinkle the top and sides with crumbled pastry, pressing gently to stick.
- Let the Cake Set: Refrigerate the cake for at least 6 hours, preferably overnight, to allow the layers to absorb the custard.
Notes
- Even Layers: Use a ruler to cut the pastry into uniform pieces for a neat, professional look.
- Extra Crispiness: Bake the pastry layers until deep golden brown for a flakier texture.
- Richer Flavor: Add a splash of vanilla extract or a pinch of cinnamon to the custard for more depth.
- Faster Assembly: Chill the custard until slightly thickened but still spreadable to make layering easier.
- Make-Ahead Friendly: This cake tastes best after resting overnight, allowing the layers to soften and absorb the custard.
- Storage Tip: Store in the refrigerator for up to 3 days, covering it loosely to prevent drying out.
