Dairy-Free Napoleon Cake
Delight in the creamy layers of this **Dairy-Free Napoleon Cake**, a modern twist on the classic French dessert that's perfect for those with dairy sensitivities or anyone seeking a lighter indulgence. This elegant treat combines flaky, golden-baked dairy-free puff pastry with silky, plant-based custard made from a velvety blend of coconut and almond milks, sweetened with a hint of vanilla. The custard, thickened with cornstarch, creates a luscious filling that nestles between the crisp pastry layers, adding a stunning contrast of textures with every bite. Finished with a delicate dusting of powdered sugar, this show-stopping dessert is as visually striking as it is delicious. Ideal for special occasions or a cozy family gathering, this easy Napoleon recipe is ready in just under 1.5 hours and serves up to 8 people. Enjoy a dairy-free spin on an iconic favorite while savoring its irresistible flavors and creamy perfection.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 3 sheets Dairy-free puff pastry sheets
- 400 ml Coconut milk
- 400 ml Almond milk
- 150 grams Granulated sugar
- 60 grams Cornstarch
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Salt
- 50 ml Vegetable oil
- 50 grams Powdered sugar
Directions
Step 1
Preheat the oven to 200°C (392°F).
Step 2
Place each sheet of dairy-free puff pastry on a baking tray lined with parchment paper. Poke holes all over the pastry using a fork to prevent it from puffing up irregularly.
Step 3
Bake the pastry sheets for 20 minutes or until they are golden and crisp. Allow them to cool completely on a wire rack.
Step 4
In a medium saucepan, combine the coconut milk, almond milk, granulated sugar, cornstarch, and salt. Whisk well to dissolve the cornstarch completely without any lumps.
Step 5
Place the saucepan over medium heat. Continuously stir the mixture until it begins to thicken and comes to a gentle boil.
Step 6
Reduce the heat to low and continue stirring until the mixture becomes a thick custard-like consistency, about 5-7 minutes.
Step 7
Remove from heat and stir in the vanilla extract and vegetable oil until well combined. Let the custard cool to room temperature.
Step 8
To assemble the Napoleon cake, place one pastry sheet on a serving platter. Spread one-third of the cooled custard over it.
Step 9
Top with the second pastry sheet and spread another third of the custard over it.
Step 10
Place the final pastry sheet on top and spread the remaining custard, smoothing it evenly across the surface.
Step 11
Refrigerate the assembled cake for at least 2 hours or until the custard sets firmly.
Step 12
Before serving, dust the top with powdered sugar. Slice carefully with a sharp knife and serve.
Nutrition Facts
| Serving size | (1281.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2318.6 |
| Total Fat 87.5g | 0% |
| Saturated Fat 22.2g | 0% |
| Polyunsaturated Fat 29.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1932.2mg | 0% |
| Total Carbohydrate 381.6g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 259.7g | |
| Protein 10.0g | 0% |
| Vitamin D 132.0IU | 0% |
| Calcium 706.1mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 591.9mg | 0% |
Source of Calories