Inspired by Creme Brûlée, this cake features three layers of soft vanilla bean sponge filled with vanilla bean custard and wrapped in vanilla buttercream, all topped with a crispy caramelized sugar coating.
It’s completely vegan and super easy to make!
This cake features three layers of soft vanilla bean sponge, filled with vanilla bean custard, wrapped in vanilla buttercream, and finished with a crispy caramelized browned sugar topping. It’s completely vegan and easy to make.
Crème Brûlée Cake (Vegan)
This Crème Brûlée Cake is inspired by the classic dessert, featuring three layers of soft vanilla bean sponge, filled with vanilla bean custard, wrapped in vanilla buttercream, and finished with a crispy caramelized sugar topping.
Crème Brûlée Cake
Ingredients
Vanilla Bean Sponge:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup dairy-free yogurt
- 1 cup dairy-free milk almond, soy, or oat
- ½ cup vegetable oil or melted coconut oil
- 2 tsp vanilla bean paste or extract
- 1 tbsp apple cider vinegar
Vanilla Bean Custard:
- 2 cups dairy-free milk almond, soy, or oat
- ¼ cup cornstarch
- ½ cup granulated sugar
- 1 tbsp dairy-free butter
- 2 tsp vanilla bean paste or extract
Vanilla Buttercream:
- 1 cup dairy-free butter softened
- 4 cups powdered sugar
- 2 tsp vanilla bean paste or extract
- 2-4 tbsp plant-based milk
- Caramelized Sugar Topping:
- ½ cup granulated sugar
Instructions
Prepare the Vanilla Bean Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the dairy-free yogurt, dairy-free milk, vegetable oil, vanilla bean paste, and apple cider vinegar until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 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.
Prepare the Vanilla Bean Custard:
- In a medium saucepan, whisk together the dairy-free milk, cornstarch, and granulated sugar.
- Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
- Remove from heat and stir in the dairy-free butter and vanilla bean paste.
- Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and let it cool completely.
Prepare the Vanilla Buttercream:
- In a large bowl, beat the dairy-free butter until creamy.
- Gradually add the powdered sugar and vanilla bean paste, mixing until smooth.
- Add plant-based milk, one tablespoon at a time, until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Place one cake layer on a serving plate or cake stand.
- Spread half of the vanilla bean custard over the cake layer.
- Repeat with the second cake layer and the remaining custard.
- Place the third cake layer on top.
- Spread the vanilla buttercream evenly over the top and sides of the cake.
Add the Caramelized Sugar Topping:
- Just before serving, sprinkle the granulated sugar evenly over the top of the cake.
- Use a kitchen torch to caramelize the sugar until it is browned and crispy.
- Allow the caramelized sugar to harden for a few minutes before slicing and serving.
Notes
- Vanilla Bean Paste: For the best flavor, use high-quality vanilla bean paste. If unavailable, vanilla extract can be used.
- Custard: Ensure the custard is completely cool before using it to fill the cake layers.
- Caramelized Topping: If you don’t have a kitchen torch, you can caramelize the sugar under a broiler, watching carefully to prevent burning.