Danish dream cake, called Drommekage is a vanilla cake, topped with caramelized coconut. A rich vegan vanilla cake with a luscious caramelized coconut topping. A perfect cake to celebrate your special occasions.
Vegan vanilla cake | How to bake a vegan cake | Vegan Cake recipe | Recipe for Vegan Vanilla Cake | Silken tofu cake | Easy Vanilla Cake Recipe | Eggless Vanilla Cake | Eggless Danish Cream Cake | Drommekage | Recipe for Danish Dream Cake | Recipe for easy vanilla cake | The best vanilla cake
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Drømmekage fra Brovst
Danish dream cake, or Drømmekage is a popular dessert originating from Denmark. It is characterized by a fluffy sponge cake base topped with a caramelized coconut topping.
The caramelized coconut topping is the signature of this classic Danish Dessert. An easy to bake, yet rich and delicious recipe.
The Cake Story
The first time i tried to make this cake vegan, it was a disaster. I wasn't sure what mistake i made. The cake was pasty, like a dough with a crusty top.
But the kids liked that crusty top, i was not at all happy. The time and effort goes into baking a cake, uff!! Had to start again from the scratch.
I made another batch the same day. But went with small measure and was watchful of every step, the final cake was really dream. The moment i poured the batter in the cake pan, i was sure this will the best vanilla cake.
If you are planning to make an eggless cake, you can check this basic vanilla sponge recipe. It's great if you are fine using dairy in your baking. This is one of my foolproof recipe and a popular cake recipe among my readers.
If you are fan of citrus cakes, we love this orange cake, bursting with orange flavors. This is another popular recipe in the blog.
Here is a rich mawa cake, royal cake made with fat solids. A perfect cake for parties. Less effort and rich on taste.
I have few exotic bundt cakes too, like this Coconut rose syrup bundt cake , Speckled tropical bundt cake. Rich and royal flavors and perfect for celebrations.
Some Bread Inspirations
Why this is the Best Vanilla Cake?
- As a creator you know the instinct that this is one of your best creation, don't you agree? The moment I saw the texture of the batter, I was 100% sure. I knew this would be the best vanilla cake.
- The Vanilla cake recipe uses easily available pantry ingredients. If you don't have lime juice handy, use apple cider vinegar or vice versa.
- The Egg replacement used in this Danish cake recipe is silken tofu and lime juice which creates an airy batter. Another easy way to replace buttermilk.
- If you can't find silken tofu, replace it with any plant based milk. I have tried this cake with oat milk and lime juice, works like a charm.
- The cake can be easily made for a crowd. Can be baked in a flat pan with the coconut topping or without. Slice and leave it in the pan, for the guests to help themselves.
- This is a bake ahead dessert. All Cakes are isn't it? You can bake the base the day before. And just before your party or celebration, spread the coconut topping and bake it again for 10 minutes. This way you will have warm cake plus a brilliant aroma wafting in the kitchen.
- You can also refrigerate the final cake with the caramelized coconut topping. Just reheat it in the oven for 10 minutes before serving.
- Once you bake the Vanilla cake, you have varied options to decorate it. Apart from the caramelized coconut topping, leave some canned whipped cream, some M&Ms, rainbow sprinkles, chocolate ganache. The list is endless. This is a fun party activity for the kids to build their own dessert .
Ingredients to Make Vegan Danish Dream Cake
- Whole wheat flour, for personal reasons i bake only with whole wheat flour. You can use All purpose flour instead of whole wheat flour.
- Leavener : This vegan cake uses both baking powder and baking soda.
- Egg replacement : This soft and fluffy vegan bake uses silken tofu and lime juice.
- Sweetener : This simple vanilla cake uses white sugar.
- Liquid : This dreamy vanilla sponge cake uses water and oat milk in the topping.
- Fat : I have used sunflower oil in this vegan vanilla cake recipe. You can substitute it with any flavorless oil.
- Flavors : Its a basic vanilla cake, so of course vanilla extract.
- Caramelized Coconut Topping : The signature of Danish drommekage is the caramelized coconut topping. For this i have used desiccated coconut and brown sugar.
Step by Step Instructions to make Vegan Vanilla Cake
Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions
- Measure all ingredients and keep it ready on the counter.
- In a wide bowl, whisk together flour, baking powder and baking soda. Add sugar to this and mix well to form a uniform mixture.
- In a blender jar, take silken tofu, juice of ½ a lime. Add ½ cup water and blend it smooth.
- Add this blended liquid to another bowl, add oil and vanilla extract to this. Whisk well to combine.
- Now to this wet ingredients, add flour mix ¼ cup at a time. Whisk well to form a smooth batter.
- Line a cake tin with removable base. This is important, removable base makes it easy to take the cake off with the topping.
- Pour the batter into the greased or lined tin. Bake the cake at 170C for 30 minutes or until it is done.
- While the cake is baking, prepare the coconut topping. Take the coconut, brown sugar, add oil and milk to this. mix well.
- Once the cake is done, remove the cake, spread the topping nicely on top. Take it back to oven and bake for another 10 minutes for the topping to nicely caramelize.
- Once done, remove the cake from the oven. Let it sit for 10 minutes, then slowly remove the cake from the tin and let it cool completely.
- Slice and enjoy it warm. This cake was a super hit with the kids, they enjoyed the caramelized coconut on top.
Vegan Danish Dream Cake | Drømmekage | Vegan Vanilla Cake Recipe
Equipment
- Measuring cups and spoons
- Weighing Scale for measuring ingredients
- Convection oven
- Whisk and spatula
- Bowls for mixing the batter
- Cake tin for baking
Ingredients
- 175 grams whole wheat flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 125 grams sugar
- 75 grams silken tofu
- juice of ½ a lime
- 50 grams oil
- ½-¾ cup water
Coconut topping
- 45 grams desiccated coconut
- 75 grams brown sugar
- 2 tablespoon sunflower oil
- 1 tablespoon oat milk or coconut milk any plant based milk
Instructions
- Measure and keep all ingredients ready on the counter. Preheat the oven to 170C.
- Grease a removeable base cake tin with oil and line it with parchment. I baked this cake in a 6 inch cake tin, which is 3 inch tall.
- Bake the cake in a removeable base tin, so it will easy for you to remove the cake with the caramelized coconut topping or else you have to do a lot of circus. Also make sure the cake tin has some height to accommodate the coconut topping too.
- In a wide bowl, take flour, baking powder and baking soda. Add sugar to this . Whisk to combine.
- In a blender jar, take silken tofu, juice of ½ a lime, ½ cup of water. Blend it smooth.
- Add this smooth liquid to another bowl. Add oil and vanilla extract to this and whisk well.
- Now slowly add dry ingredients to the wet ingredients ¼ cup at a time. As you add the flour, keep whisking it into the liquid.
- Finally use a spatula to make sure there is no dry flour mix in the batter. If you find the batter too tight, add ¼ cup of water and mix it to pourable consistency.
- Pour the prepared batter into the greased cake tin.
- Bake the cake in the preheated oven for 30 minutes or until a skewer inserted in the middle comes out clean.
- While the cake is baking prepare the coconut topping. Mix all the ingredients mentioned for caramelized coconut topping.
- Once the cake is baked, take it off the oven. Spread the prepared coconut topping on top and bake again for another 10 minutes.
- After 10 minutes, take the cake from the oven. Let it sit in the tin for 10 minutes.
- Carefully remove it from the cake tin. This is where a removeable base helps.
- Let the cake cool down well. Slice and enjoy warm. Cake is a super hit with kids and adults
Storing Instructions
- Any leftover cake slices can be refrigerated in an air-tight container. While serving from the fridge, reheat it for 10-20 seconds and enjoy it warm.
Notes
- Make sure you use a removeable base cake tin to bake the cake. It will be super messy to remove the cake with the caramelized coconut topping. Been there, done that!!!!
- You can use apple cider vinegar, in place of lime juice.
- If you can't find silken tofu, replace it with any plant based milk. I have tried this cake with oat milk and lime juice, works like a charm.
- Use fresh batch of desiccated coconut for the topping. As old stock might taste rancid.
- If you skip the coconut topping, you will have the Best Vanilla Cake. Enjoy it warm with a cup of coffee/tea.
- The cake is rich in calories, so be watchful while enjoying a slice.
Nutrition
Disclaimer
I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.
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