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.