Baklava Cake

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This vegan baklava-style cake is a delicious, moist treat with a nutty topping and a swirling filling that gives a taste of baklava. It’s rich and flavorful without being overwhelmingly sweet. Plus, there are options for it to be gluten-free and oil-free too!

Baklava Cake

Baklava Cake

Ingredients

  • For the cake:
  • Wet Ingredients:
  • 1 cup (236.59 ml) non-dairy milk like almond, soy, or oat milk
  • 2 tablespoons applesauce or non-dairy yogurt
  • 1 teaspoon vinegar, apple cider or white
  • 1/3 cup (65 g) sugar
  • 1/4 cup (60 ml) oil or replace with 2 tablespoons more applesauce to make it oil-free
  • 1 teaspoon vanilla extract
  • A few drops of almond extract
  • Dry Ingredients:
  • 1.5 cups (187.5 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the nut layer:
  • 1/2 cup (70 g) raw almonds
  • 1/3 cup (40 g) raw walnuts
  • 1/3 cup (40 g) raw pistachios
  • 1 cup soft, pitted dates
  • 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

Instructions

Start by making the cake batter. Mix all the wet ingredients together in a bowl, then add in the dry ingredients, gradually incorporating them. If the mix is too runny, add 1-2 tablespoons more flour.

For the nut layer, blend almonds, walnuts, pistachios, dates, lemon zest, salt, and maple syrup in a food processor until it's a sticky, coarse mixture.

Prepare the syrup by combining all the syrup ingredients, bringing them to a boil, then setting aside.

Line a brownie or loaf pan with parchment paper. Spread half of the batter in the loaf pan and layer the nut mixture over it. Then add the rest of the batter and top it with the remaining nut mixture.

Bake at 350 degrees Fahrenheit (180 Celsius). After 15 minutes, cover the pan with parchment to prevent the top from burning, and continue baking for another 10-15 minutes for the brownie pan or 25-35 minutes for the loaf pan.

Check if the cake is done by inserting a toothpick in the center. If it isn’t almost clean, bake for a bit longer.

Once baked, let it cool for 10 minutes, then brush the syrup over it. After another 15 minutes of cooling, remove it from the pan. Let it cool further before slicing and serving.

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