Dairy-Free Opera Cake

Indulge in the elegance of a classic dessert reinvented with this Dairy-Free Opera Cake, a decadent treat perfect for those seeking a luxurious, allergen-friendly option. This multi-layered masterpiece features almond flour sponge cake soaked in a rich coffee syrup, a velvety vegan coffee buttercream, and a luscious chocolate ganache—all topped with a glossy dairy-free dark chocolate glaze. Crafted without dairy yet full of bold flavors and indulgent textures, this show-stopping cake is ideal for celebrations or as an upscale dessert to impress guests. With simple ingredients like coconut cream, vegan butter, and unsweetened chocolate, this recipe blends sophistication with accessibility for home bakers. Complete with a stunning finish and just enough sweetness, this dairy-free dessert guarantees a memorable, guilt-free indulgence.

Nutriscore Rating: 49/100

Prep Time:90 mins

Cook Time:15 mins

Total Time:105 mins

Servings: 8

Ingredients

• 120 grams Almond flour
• 120 grams Powdered sugar
• 6 medium Egg whites
• 40 grams Granulated sugar
• 30 grams All-purpose flour
• 2 teaspoons Instant coffee
• 60 milliliters Boiling water
• 60 grams Coconut sugar
• 150 grams Unsweetened chocolate
• 120 milliliters Coconut cream
• 200 grams Vegan butter
• 1 teaspoon Vanilla extract
• 1 tablespoon Kahlua or coffee liqueur
• 100 grams Dark chocolate (dairy-free) for glaze

Directions

Step 1

Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.

Step 2

In a bowl, whisk together the almond flour, powdered sugar, and all-purpose flour. Set aside.

Step 3

In a large mixing bowl, beat the egg whites to soft peaks, gradually adding granulated sugar. Whisk until firm peaks form.

Step 4

Gently fold the dry ingredients into the egg whites until blended.

Step 5

Spread the mixture onto the prepared baking sheet evenly. Bake for 7-9 minutes or until lightly golden. Let cool completely.

Step 6

For the coffee syrup, dissolve instant coffee in boiling water. Stir in the coconut sugar until dissolved. Set aside to cool.

Step 7

To make the chocolate ganache, melt the unsweetened chocolate and coconut cream over a simmering water bath. Stir until smooth and let it cool at room temperature.

Step 8

For the coffee buttercream, beat vegan butter with vanilla extract and 2 teaspoons of cold coffee syrup. Gradually beat in powdered sugar until creamy.

Step 9

Cut the biscuit into three equal rectangles. Place one layer on a serving plate and brush with coffee syrup.

Step 10

Spread a layer of coffee buttercream, smooth evenly. Top with the second layer of biscuit. Brush with coffee syrup, then spread a layer of ganache.

Step 11

Add the final layer of biscuit, brush again with coffee syrup, and spread with the remaining coffee buttercream.

Step 12

Chill the cake in the refrigerator for 30 minutes.

Step 13

For the glaze, melt the dark chocolate over a simmering water bath. Pour over the chilled cake, spreading it evenly.

Step 14

Chill the cake again until the glaze is set, approximately 15 minutes.

Step 15

Slice into even portions and serve.

Nutrition Facts

Serving size	(1221.3g)

Amount per serving	% Daily Value*
Calories	5054.1

Total Fat 337.5g	0%
Saturated Fat 184.2g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1729.4mg	0%
Total Carbohydrate 474.4g	0%
Dietary Fiber 57.7g	0%
Total Sugars 338.8g
Protein 75.8g	0%

Vitamin D 0IU	0%
Calcium 497.7mg	0%
Iron 45.6mg	0%
Potassium 2368.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 5.8%

Carbs: 36.2%