Baklava Cake

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Baklava Cake

Course Dessert

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.

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