Dairy-Free Petit Fours

Delight your taste buds with these elegant Dairy-Free Petit Fours—bite-sized treats that are as beautiful as they are delicious! Perfect for those seeking a dairy-free option, this recipe features moist almond milk-infused sponge cake layered with fruity preserves like raspberry or apricot, creating a balance of sweetness and tang. Each mini cake is enrobed in a smooth, glossy glaze made with powdered sugar and light corn syrup, easily customizable with a pop of color to suit any occasion. Ready in just 45 minutes, these delicate desserts are ideal for tea parties, weddings, or gifting, offering a luxurious dairy-free twist on a classic favorite.

Nutriscore Rating: 47/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 24

Ingredients

• 190 grams All-purpose flour
• 1.5 teaspoons Baking powder
• 0.5 teaspoon Salt
• 200 grams Granulated sugar
• 4 large Eggs
• 120 milliliters Almond milk
• 1 teaspoon Vanilla extract
• 60 grams Unsalted vegan butter, melted
• 150 grams Fruit preserves (your choice, such as raspberry or apricot)
• 300 grams Powdered sugar
• 60 milliliters Water
• 2 tablespoons Light corn syrup
• 0 Food coloring (optional)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.

Step 2

In a medium-sized bowl, whisk together the flour, baking powder, and salt.

Step 3

In a large bowl, beat the eggs and sugar together with a hand mixer or stand mixer on medium speed until thick and pale, about 5 minutes.

Step 4

Mix in the almond milk and vanilla extract, followed by the melted vegan butter.

Step 5

Gradually fold the dry ingredients into the wet mixture until just combined.

Step 6

Pour the batter into the prepared pan and spread it evenly.

Step 7

Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Step 9

Once cooled, carefully cut the cake in half horizontally to create two thin layers.

Step 10

Spread the fruit preserves evenly over the bottom layer, then place the top layer over the preserves to sandwich them.

Step 11

Cut the cake into small squares, about 1.5 inches each, and place them on a wire rack.

Step 12

In a small saucepan, whisk together the powdered sugar, water, and light corn syrup over low heat until smooth. Add food coloring if desired.

Step 13

Pour the glaze over the petit fours, ensuring they are completely covered. Allow excess glaze to drip off.

Step 14

Let the glaze set for about 30 minutes before serving.

Nutrition Facts

Serving size	(1337.7g)

Amount per serving	% Daily Value*
Calories	3892.9

Total Fat 69.5g	0%
Saturated Fat 23.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 744mg	0%
Sodium 2260.8mg	0%
Total Carbohydrate 784.4g	0%
Dietary Fiber 6.8g	0%
Total Sugars 606.8g
Protein 45.5g	0%

Vitamin D 203.6IU	0%
Calcium 359.3mg	0%
Iron 13.6mg	0%
Potassium 610.5mg	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: 15.9%

Protein: 4.6%

Carbs: 79.5%