Vegan Baklava Cake

This easy 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!

Key Ingredients

Non dairy milk

Applesauce

Sugar

All-purpose flour

Raw almonds

Raw walnuts

Add all the wet ingredients to a bowl and mix well. Add the dry ingredients and mix flour with the baking powder and soda right above the wet ingredients first and then mix the dry into the wet. Mix until just about combined.

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. Set aside.

Line an 8 by 8 or 9 by 9 inch brownie pan or use a 9×5 inch loaf pan, and 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 and 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 F. After 15-20 minutes, cover the pan with parchment so that the nut layer on top doesn’t burn, and continue to bake for another 10-15 mins for the brownie pan, and 25-35 minutes for a loaf pan.

Cover with the parchment and let it cool for another 15 minutes before slicing and serving.

Vegan Baklava Cake

More The Kitchen

Meet the Original Supernut: Why American Pecans deserve a place beyond the baking cupboard

This savory tarte tatin by Ottolenghi looks chic, but is surprisingly simple

Puff pastry and large leavened products with Sebastiano Caridi

Pure oven magic: roast chicken with grapes, red onion, sage and crusty bread