This cake has an incredibly moist sponge soaked in syrup and gently spiced with cinnamon. It’s layered with a blend of pecans and pistachios, making it sticky, nutty, and seriously delicious! It combines all the flavors you love from baklava into an easy-to-make cake.
This cake features an incredibly moist syrup-soaked sponge gently spiced with cinnamon and layered with a blend of pecans and pistachios. It’s sticky, moist, nutty, and seriously delicious, capturing all the flavors you love from baklava in an easy-to-make cake.
Vegan Baklava Cake
This Baklava Cake features a syrup-soaked sponge gently spiced with cinnamon, layered with a blend of pecans and pistachios. It’s sticky, moist, nutty, and incredibly delicious, perfect for any occasion.
Baklava Cake
Ingredients
Sugar Syrup:
- 1 cup granulated sugar
- 1 cup water
- ¼ cup agave syrup or maple syrup
- 4 whole cloves
- 1 tbsp lemon juice
Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup plant-based yogurt soy or coconut
- 1 cup plant-based milk almond, soy, or oat
- ½ cup vegetable oil or melted coconut oil
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 1 tsp vanilla extract
Nut Filling:
- 1 cup pecans finely chopped
- 1 cup pistachios finely chopped
- ½ cup light brown sugar
- 2 tsp ground cinnamon
Instructions
Prepare the Sugar Syrup:
- In a medium saucepan, combine the granulated sugar and water.
- Place the saucepan over medium-high heat and stir until the sugar has dissolved.
- Add the agave syrup or maple syrup and whole cloves.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
- Remove from heat and stir in the lemon juice.
- Let the syrup cool to room temperature. Remove the cloves before using.
Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
- In another bowl, mix the plant-based yogurt, plant-based milk, vegetable oil, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
Prepare the Nut Filling:
- In a small bowl, combine the finely chopped pecans, pistachios, light brown sugar, and ground cinnamon.
Assemble the Cake:
- Divide half of the cake batter between the two prepared pans and spread it evenly.
- Sprinkle the nut filling evenly over the batter in both pans.
- Pour the remaining batter over the nut filling in both pans, spreading it evenly to cover the nuts.
Bake the Cake:
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Soak the Cake:
- Once the cakes are cooled, poke holes all over the top of each layer with a skewer or fork.
- Pour the cooled sugar syrup evenly over the cakes, allowing it to soak in.
Serve:
- Place one cake layer on a serving plate or cake stand.
- Spread a thin layer of any remaining nut filling or additional crushed nuts on top of the first layer (optional).
- Place the second cake layer on top.
- Slice and serve the cake, enjoying the moist, nutty, and spiced flavors of this baklava-inspired treat!
Notes
- Nuts: Feel free to use other nuts such as walnuts or almonds based on your preference.
- Spices: Adjust the amount of cinnamon and nutmeg according to your taste.
- Serving: This cake is best enjoyed at room temperature for the ultimate sticky and moist texture.