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5 from 22 votes

Baklava Cake

This easy vegan baklava cake is a moist delicious cake with a nutty baklava-style filling used as a topping and a swirl! It’s decadent and delicious without being overly sweet! Glutenfree Oil-free options included.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert, Snack
Cuisine: American, Middle Eastern
Keyword: baklava cake
Servings: 12
Author: Vegan Richa

Ingredients

For the cake:

Wet Ingredients:

  • 1 cup non-dairy milk such as almond, soy or oat milk
  • 2 tablespoons applesauce or non-dairy yogurt
  • 1 teaspoon vinegar use apple cider or white vinegar
  • 1/3 cup sugar
  • 1/4 cup oil or use 2 tablespoons more applesauce to make it oil-free
  • 1 teaspoon vanilla extract
  • a few drops of almond extract

Dry Ingredients:

  • 1.5 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

For the nut layer:

  • 1/2 cup raw almonds
  • 1/3 cup raw walnuts
  • 1/3 cup raw pistachios
  • 1 cup soft 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
US Customary - Metric

Instructions

  • Make the cake batter: add all the wet ingredients to a bowl and mix well.
  • Add the dry ingredients to the bowl, mix flour with the baking powder and soda right above the wet ingredients first and then mix the dry into the wet. Alternatively mix the dry ingredients in another bowl and then add to the wet
  • Mix until just about combined. If the mixture is too runny, add in 1-2 tablespoons of more flour.
  • Prep the nut layer: Add the almonds, walnuts, pistachios to a food processor and process until nuts break down into a coarse mixture.
  • Then add in the dates, lemon zest, and salt, and process again until the dates break down. Then add in the maple syrup and process for 15 seconds so that the maple combines and the mixture becomes a sticky mixture. Set aside.
  • Make the dressing syrup: mix all the syrup ingredients and bring to a boil then take off heat and set aside.
  • Line an 8 by 8 or 9 by 9 inch brownie pan or use a 9x5 inch loaf pan , line with parchment paper. Add the batter and even it out.(add half of the batter to the loaf pan)
  • Distribute the nut mixture on top of the batter for a brownie pan.
    Add half of the nut mixture over the batter if using a loaf pan.  spread it out evenly. Then add the rest of the batter and top it with the rest of the nut mixture for the loaf pan.
  • Put the pan into the oven at 350 degrees Fahrenheit (180 c) and bake.
  • After 15 minutes, cover the pan with a parchment so that the nut layer on top doesn't burn, and continue to bake for another 10-15 mins for brownie pan and 25-35 minutes for loaf pan.
  • Check the cake by inserting a toothpick in the middle and continue to bake if toothpick doesn’t come out almost clean from the center.
  • Once the cake is baked, remove from the oven and let it cool for 10 minutes. Then brush the syrup mixture all over. Let the cake cool for another 15 minutes and remove from the pan. Cover with the parchment and let it cool for another 15 minutes before slicing and serving.

Video

Notes

  • Use orange zest instead of lemon zest in the nut layer 
  • I like to add cinnamon, but you could also add some cardamom or nutmeg to the nut layer
  • Gluten-free: Mix 3/4 cup almond flour, 3/4 cup oat flour and 1/2 cup potato starch. Mix well and start with 1.5 cups of this mix and add more as needed for the batter. For the wet, use 1/2 cup non dairy milk and 1/2 cup unsweetened club soda. 
  • Nuts are an important part of the overall flavor and texture. You can possibly use a mix of seeds such as pumpkin, sunflower, hemp and 1/4 cup breadcrumbs to balance out the seed texture and fattyness 

Nutrition

Calories: 251kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 197mg | Potassium: 274mg | Fiber: 3g | Sugar: 18g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 1mg