Vegan Danish Dream Cake | Drømmekage | Vegan Vanilla Cake Recipe

Vegan Danish Dream Cake | Drømmekage | Vegan Vanilla Cake Recipe

Danish dream cake, called Drommekage is a vanilla cake, topped with sweet coconut. A rich vegan vanilla cake with a caramelized coconut topping. A perfect cake to celebrate your special occasions

Course Desserts, Snack

Cuisine Danish cuisine, Scandinavian

Keyword Baking with silken tofu, Best Vanilla Cake, Easy vegan cake recipe, Eggless vanilla cake, Silken tofu recipe, Vegan Cake with silken tofu, Vegan vanilla cake

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 343kcal

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