Vegan drømmekage
The first time I tried drømmekage, the limbic part of my brain fired up and I was over the moon. This Danish cake features a vanilla sponge cake covered with a rich, caramelised coconut layer. I found a vegan version that is just... to die for. You have to try it!
Recipe inspired from Micadeli.
Ingredients
- Sponge cake
- 3 tsp vanilla powder
- 300 raw sugar
- 100g neutral oil
- 50g margarine
- 300g unsweetened soy milk
- 300g wheat flour
- 4 tsp baking powder
- Coconut layer
- 200g margarine
- 300g brown sugar
- 200g shredded coconut
- 50g oat milk
Instructions
- Sponge cake
- Preheat your oven at 180°C (fan on).
- Melt the margarine in a large mixing bowl, and add the vanilla powder, oil and sugar. Whisk well.
- Add soy milk, and whisk again.
- Add the flour and baking powder, mix well, and transfer the batter to a rectangular oven dish layered with baking paper.
- Bake for ~25-30 min, or until a knife inserted in the cake comes out clean. Meanwhile, make the coconut layer (see below)
- Take the sponge cake out of the oven, and let it cool down for ~5 min.
- Coconut layer
- Increase the oven temperature to 200°C (fan on).
- Melt the margarine in a bowl, and add the brown sugar, coconut, and oat milk. Mix well.
- Add the coconut layer on top of the sponge cake, and layer evenly with a spatula.
- Bake again for ~5-7 min.
- Take out of the oven, and let it go down to room temperature.
Enjoy, and try not to eat everything in one go!