Vegan strawberry napoleon cake is a fragrant, light, and easy-to-make vegan dessert that you can prepare quickly and will win you over. Just a few ingredients are needed for a tasty vegan napoleon cake without eggs and dairy, suitable also for those intolerant to lactose and eggs. The vegan napoleon cake should be served cold to best enhance the flavor of the cream and strawberries and should be consumed on the same day because the puff pastry will become chewy and lose its crispiness. The quantities are for a cake serving 6/8 portions, if you want a larger napoleon cake, double the quantities of cream and strawberries and use 2 sheets of puff pastry without cutting them. I also recommend trying the chocolate version perfect all year round. Now let’s see how to make the vegan strawberry napoleon cake and if you try it, let me know. Barbara
Here are some other delicious recipes I recommend:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients to prepare the Vegan Strawberry Napoleon Cake
- 1 roll vegan puff pastry (rectangular)
- 17.6 oz strawberries
- to taste brown sugar
- 2.5 cups soy drink (vanilla flavored)
- 0.4 oz cornstarch
- 2.1 oz brown sugar
- 1.1 oz flour
- 1 tsp turmeric powder
How to prepare the Vegan Strawberry Napoleon Cake
Let’s start preparing the vegan strawberry napoleon cake. First, prepare the pastry cream, preferably the night before, so in the morning when you prepare the cake, it will be cold, dense, and creamy. Put the flour, cornmeal, turmeric, and brown sugar in a saucepan, mixing to combine all the dry ingredients.
Slowly add the vanilla-flavored soy drink, stirring to prevent lumps and ensure it doesn’t stick to the bottom. Place it over heat and bring to a boil while continuing to stir, and you’ll see the cream thicken.
Once the cream is thickened, remove it from the heat and pour it into a dish, cover with plastic wrap, making sure it adheres well to the cream to avoid a crust forming, and let it cool first at room temperature and then in the fridge.
Once the cream is cold, prepare the puff pastry, place it on a baking sheet, and cut it into two parts. Poke it with a fork, brush it with soy drink, and sprinkle it with powdered sugar. Bake it in a preheated static oven at 356°F for 20 minutes, and it should be golden when done.
Once the puff pastry is ready, remove it from the oven and let it cool. If it seems too puffed up, just press it down a bit. Clean the strawberries by removing the leaves, wash them well, and then cut them into pieces. Pour the pastry cream into a piping bag. Place one part of the puff pastry on a serving plate, add half the pastry cream, some of the strawberries, cover with the second piece of puff pastry, add more pastry cream in dollops, and the remaining strawberries.
Let the Vegan Strawberry Napoleon Cake rest in the fridge for 30 minutes before serving.
How to store the Vegan Strawberry Napoleon Cake
Store it in the fridge for 1 day. After that, the puff pastry will be fragrant but soft and chewy
