Vegan Opera Cake

Indulge in pure decadence with this Vegan Opera Cake, a plant-based twist on the classic French dessert that will mesmerize your taste buds. This show-stopping cake features layers of moist almond-flour sponge, each generously soaked in aromatic coffee syrup for a depth of flavor. Sandwiched between the layers is a rich and velvety mocha buttercream, perfectly offset by a glossy dark chocolate ganache that drapes effortlessly over the top. With its delicate textures and bold flavors, this elegant dessert is entirely dairy-free and egg-free, making it the perfect centerpiece for any special occasion. Whether you're catering to a vegan crowd or simply seeking a luxurious treat, this vegan opera cake balances sophistication and indulgence in every bite.

Nutriscore Rating: 40/100

Prep Time:120 mins

Cook Time:30 mins

Total Time:150 mins

Servings: 12

Ingredients

• 150 g almond flour
• 50 g all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 150 g sugar
• 250 ml unsweetened almond milk
• 60 ml vegetable oil
• 1 tsp vanilla extract
• 2 tbsp instant coffee
• 120 ml water
• 250 g vegan butter
• 200 g powdered sugar
• 2 tbsp cocoa powder
• 150 g dark chocolate
• 120 ml coconut cream

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 large bowl, combine the almond flour, all-purpose flour, baking powder, baking soda, and sugar.

Step 3

In a separate bowl, whisk together the almond milk, vegetable oil, and vanilla extract. Add this wet mixture to the dry ingredients and mix until combined.

Step 4

Pour the batter into the prepared baking pan and smooth it out with a spatula. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Step 5

While the cake is baking, prepare the coffee syrup by dissolving 2 tablespoons of instant coffee in 120 ml of hot water. Set aside to cool.

Step 6

For the mocha buttercream, beat the vegan butter in a bowl until creamy, then gradually add in the powdered sugar and cocoa powder. Dissolve 1 tablespoon of instant coffee in 2 tablespoons of warm water and add to the buttercream, mixing until smooth.

Step 7

To make the ganache, heat the coconut cream in a small saucepan until it just begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until you have a smooth, shiny ganache.

Step 8

Once the cake has cooled, slice it horizontally into three equal layers.

Step 9

Place the first cake layer on a serving platter and brush liberally with coffee syrup.

Step 10

Spread a layer of mocha buttercream over the syrup-soaked cake layer.

Step 11

Place the second cake layer on top, brush with more coffee syrup, and spread another layer of buttercream.

Step 12

Add the final cake layer, brush with coffee syrup, and cover the top and sides with a thin layer of buttercream.

Step 13

Pour the chocolate ganache over the top layer of the cake, allowing it to gently drip down the sides.

Step 14

Refrigerate the cake for at least an hour to set before serving.

Nutrition Facts

Serving size	(1539.5g)

Amount per serving	% Daily Value*
Calories	6035.7

Total Fat 397.2g	0%
Saturated Fat 184.2g	0%
Polyunsaturated Fat 35.0g
Cholesterol 10.6mg	0%
Sodium 2946.4mg	0%
Total Carbohydrate 585.2g	0%
Dietary Fiber 32.2g	0%
Total Sugars 487.3g
Protein 53.4g	0%

Vitamin D 92.8IU	0%
Calcium 922.5mg	0%
Iron 27.7mg	0%
Potassium 1701.2mg	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: 58.3%

Protein: 3.5%

Carbs: 38.2%