Napoleon cake. Gluten-free. Vegan. No eggs, milk, or butter.
Here it is! A truly festive gluten-free and vegan Napoleon cake.
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Who would have told me five years ago, when I first learned I had a gluten intolerance, that I would be able to create and enjoy such culinary masterpieces? I wouldn't have worried for a second that I would now have to live on such a strict diet, eliminating not only gluten but also eggs, dairy, and so many other foods. It took time for me to learn how to make delicious gluten-free and vegan desserts, bake gluten-free bread, and diversify my gluten-free menu. And I realize that my experiments with gluten-free baking can continue indefinitely. And that's wonderful! Because I believe that even on the strictest diet, you can live a delicious and happy life. And gluten-free desserts help me achieve this. ⠀
For this gluten-free, vegan Napoleon cake, you'll need:
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plant-based milk (I used oat milk) - 200 ml
gluten-free oat flour - 200 g
all-purpose gluten-free flour - 250 g
sugar - 80 g (you can use any sweetener you like)
coconut oil - 100 g
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For the frosting:
plant-based milk - 800 ml
sugar - 160 g (use any sweetener you like)
all-purpose gluten-free flour - 90 g
coconut oil - 4 tbsp
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Ready? Let's get started!
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First, prepare the dough:
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Mix the flour and sugar. Add room-temperature coconut oil and rub it into the flour.
Add milk.
Knead a thick, wet dough.
Wrap it in plastic wrap and refrigerate for at least 2 hours. You can prepare the dough the night before and refrigerate it overnight.
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Let's make the cream:
Pour the milk into a saucepan or pan. Add the sugar and bring to a boil.
As soon as bubbles appear, turn off the heat.
Take 2 ladles of milk, pour it into a small bowl, and stir in the all-purpose gluten-free flour. Sift the flour through a sieve. Add the flour gradually, whisking vigorously to avoid lumps.
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You should have a smooth cream.
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Turn on the stove and place the saucepan with the milk over low heat. Stirring constantly, pour the cream into the milk and cook until thickened. Don't reduce it to the consistency of semolina porridge. The cream should be thick enough so that it doesn't run over the cake when you spread the frosting on the layers.
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Let the cream cool, cover the saucepan with a lid, and begin preparing the cake layers.
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It's best to remove the dough from the refrigerator 30-40 minutes before cooking.
Divide it into 12 pieces.
Knead each piece of dough and roll it out on parchment paper with a rolling pin. The cake layer should be 1 mm thick.
If the dough is dry, wet your hands with water or grease with oil.
Using a bowl, cut out a circle of the desired diameter from the dough, prick the dough with a fork, and bake in the oven, preheated to 180 degrees Celsius, for 8 minutes.
Repeat this with all the cake layers.
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Once all the cake layers are baked, begin assembling the cake.
Smear each cake layer with the frosting and stack them on top of each other.
Set aside 2 cake layers for decorating the cake.
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Smear the top layer and sides of the cake.
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Crush the remaining 2 cake layers with a rolling pin and sprinkle the crumbs over the top and sides of the cake.
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Refrigerate the finished cake for 5-6 hours, and then enjoy!
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