I love Napoleon cake, and here’s a simple vegan version of a popular Russian cake, the Napoleon, a variation of the French mille-feuille. It’s a layered cake made with wheat tortillas and a frosting of sugar, either cane or coconut, vanilla, soy milk and flour. You can top it off with either toasted nuts, such as walnuts, or coconut strips. This delicious milk-free dessert serves about 8 people. Compared to a regular Napoleon cake it has about twice the protein at 6.5 grams compared to 3 grams, and less that half the fat, at 8 grams compared to the 18 grams.
Start with raw tortillas. Since we starting using raw tortillas it’s tough to go back to the pre-cooked tortilla packages! We prefer Tortilla Land’s tortillas, although you can use any raw or partially-cooked tortillas, or even the pre-cooked ones if you can’t find anything else. Make sure it’s the larger tortillas.
Heat a skillet and toast on both sides about 30 seconds to a minute, or until cooked.
Then whisk in flour until the mixture is thick. Set aside for a few minutes to allow to cool.
Next lay the first cooked tortilla and cover with frosting. Alternate with a tortilla and frosting until all layers are done. Make sure the top layer is frosting.
I hope you’ll enjoy this as much as I do!
Vegan Layered Napoleon Cake Recipe
- 10 raw flour tortillas pre-cooked tortillas can be used
- 16 oz soy milk or other plant-based milk
- 3 tbsp flour
- 1/2 cup coconut or cane sugar
- 1 tspn vanilla extract
- 1 oz roasted raw walnuts
- Heat the raw tortillas on a skillet until fully cooked on both sides, set aside on plate
- Combine soy milk, coconut sugar, and vanilla extract in saucepan over a medium heat
- Whisk in flour and cook until sauce thickens, creating the frosting
- Alternate the layers with a tortilla first, then a layer of frosting
- Repeat with all ten layers, making sure the top has frosting
- Crumble the roasted walnuts on top