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Made of a crispy tender puff pastry that practically melts in your mouth and a sweet vanilla pudding cream that is very aromatic, this vegan Napoleon cake. It tastes flaky, creamy and heavenly delicious. Plus, you can easily make it at home with ordinary ingredients. You can find a detailed vegan Napoleon cake recipe with exact quantities and step-by-step instructions here at the bottom.
Sweet classic of Russian cuisine vegan
With this recipe you can make the popular Russian puff pastry cake with vanilla pudding cream without animal products. But if you don’t tell anyone, I’m sure no one will get the idea that it’s vegan.
The cake tastes at least as delicious as the original. So even those who eat a vegan diet can enjoy the cake.
You don’t need any extraordinary ingredients for the recipe. The preparation of the vegan Napoleon cake is the same as the classic version of it.
In the dough you simply omit egg. Because the puff pastry is also very tasty without eggs. Only then you need a little less water for it. Replace animal butter with vegan butter or margarine.
Also for the cream you simply take no eggs. Because you can make a pudding without eggs. Instead of cow’s milk, you use a plant milk alternative. And butter is replaced here just as in the dough by vegan butter or margarine.
The best quick puff pastry
The vegan Napoleon cake, like the classic one, consists of a quick version of puff pastry, which tastes incredibly delicious. By the way, I also made my sugar tongues from such a quick puff pastry. However, to make it successful and really flaky in the end, there are a few things you need to keep in mind when preparing it.
Use cold ingredients for the dough. Especially vegan butter and water should be very cold. I cut butter into pieces and then put it in the freezer for about 30 minutes. I put water in the refrigerator beforehand.
The amount of water given in the recipe may differ for you. You should therefore add water gradually to the flour mixture until the mixture is no longer dry. However, it should not become mushy.
Do not knead the dough in any case, but gather all the ingredients into a roughly homogeneous large ball, made of crumbs. Do it as quickly as possible. The butter should not melt from the heat of your hands.
Let the dough chill thoroughly. I put it in the freezer for about 30-40 minutes to help it chill faster. You can also put it in the fridge, but then for a few hours.
Rectangular vegan Napoleon cake
I made the vegan Napoleon cake rectangular, just like the honey cake “Winnie-the-Pooh” or the cake “Ptichka”. This saves some work and time. Because this way you only have to roll out four large cake layers and bake them individually, which is much faster than with 9 – 10 round cake layers.
Of course, you can make the vegan one just like the classic Napoleon cake round. Then you divide the dough into many smaller pieces. After cooling, you roll them out into round cake layers and bake them.
This cake is
- flaky,
- tender,
- juicy,
- creamy,
- incredibly delicious,
- vegan,
- aromatic,
- with vanilla pudding cream,
- with many thin layers,
- easy to make at home,
- ideal for dessert with coffee or tea,
- popular classic of Russian cuisine in vegan variant.
Simple vegan Napoleon cake recipe
The vegan Napoleon cake recipe, which you can find here at the end of the post in the recipe box, is pretty simple. You just need common ingredients and no fancy vegan substitutes for it.
First, you knead a puff pastry from the ingredients and let it chill. In the meantime, you can cook the pudding mixture with a plant milk alternative and without eggs and let it cool.
Then roll out the dough into cake layers and bake them one by one. Stir vegan butter and vanilla into the pudding mixture.
Then you can assemble the cake. To do this, spread the vanilla pudding cream on the cake layers, stack them on top of each other and sprinkle the cake with the cake crumbs.
After the vegan Napoleon cake has been allowed to cool thoroughly in the refrigerator, you can cut it.
How to make vegan Napoleon cake: tips and tricks
- Use only cold ingredients for the puff pastry.
- The amount of water specified in the recipe may vary. Add water to the flour mixture in batches until it is no longer dry. However, it should not become mushy either.
- Do not knead the dough, but gather all the ingredients into an inhomogeneous ball of dough.
- Let the dough chill thoroughly. Instead of putting it in the freezer, you can also put it in the refrigerator, but then for about two hours.
- Instead of soy drink, you can use lupine or almond milk for the cake cream, just as you did for the homemade vegan sweetened condensed milk.
- Instead of vanilla bean, you can use vanilla sugar or vanilla extract** for the cream.
- The vegan Napoleon cake tastes best the next day after preparation. Let it soak overnight in the refrigerator.
Have you made vegan Napoleon cake with this recipe? I’m looking forward to your results, your star rating and your comment below on how you liked the vegan version of the popular Russian sweet classic.
Fancy getting more delicious vegan cake recipes? Try some more:
- Vegan Bird’s milk cake – simple recipe with aquafaba
- No bake vegan avocado pie – delicious recipe with lime
- Vegan tangerine orange carrot cake – quick recipe
Vegan Napoleon cake
Ingredients
for the dough
- 250 g vegan butter or margarine cold
- approx. 200 ml cold water
- 500 g flour**
- 10 g baking powder**
- 1/2 tsp salt
- flour for the work surface
for the cream
- 800 ml soy milk
- 200 g sugar**
- 130 g vegan butter or margarine room warm
- 50 g cornstarch**
- 1 on a knife tip vanilla bean**
Instructions
Preparation of the dough
- Mix flour with baking powder and salt.
- Add cold vegan butter or margarine and chop it quickly.
- Gradually add cold water and quickly combine into a dough that is only roughly homogeneous and consists of crumbs (do not knead for a long time!).
- Divide the dough into four equal pieces, flatten each piece of dough a bit and put the pieces of dough covered into the freezer for 30 - 40 minutes.
- First, get one piece of dough out of the freezer, roll it in flour, and roll it out very thinly on a sheet of baking paper to the size of the baking sheet (the edges don't necessarily have to be straight).
- Place the thin cake layer together with the baking paper on the baking sheet, pierce it several times with a fork and bake it in a preheated oven at 220 °C top and bottom heat for about 5 - 7 minutes (until it gets a few light golden brown spots).
- While the cake is still hot, carefully (very crumbly) cut off the uneven edge from all sides and then cut the cake into two equal parts so that you get two cake layers.
- Repeat the procedure with the remaining three pieces of dough from the freezer.
- Allow the eight cake layers and the cut edges to cool.
- Then finely crumble the cut edges.
Preparation of the cream
- Mix sugar and cornstarch in a thick-bottomed saucepan.
- Add soy milk and mix until a homogeneous mass without lumps.
- Put the saucepan on the stove and bring the mixture to a boil while stirring.
- Then cook it for about 3 - 5 minutes, stirring constantly, until it is thickened about like pudding.
- Remove the pudding mixture from the heat and let it cool to room temperature, stirring occasionally.
- Add vanilla and soft vegan butter or margarine cut into pieces and mix.
Preparation of the cake
- Spread the eight cake layers with the cream (leave some cream for the sides of the cake) and stack them on top of each other. Spread the sides of the cake with the remaining cream.
- Sprinkle the top and sides of the cake with the crumbs.
- Chill the vegan Napoleon cake for about 8 hours or overnight.
Notes
- The amount of water indicated may vary. Add water to the flour mixture in portions until it is no longer dry. However, it should not become mushy either.
- Do not knead the dough, but gather all the ingredients into an inhomogeneous ball of dough.
- Instead of the freezer, you can put the dough in the refrigerator, but then for about two hours.
- Instead of soy drink, you can use lupine or almond milk for the cake cream.
- Instead of vanilla bean, you can use vanilla sugar or vanilla extract for the cream.
- Note the detailed tips and tricks for making the vegan Napoleon cake at the top of the post.
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