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 dessert delivers about 8 servings.
Start with raw tortillas. We prefer Tortilla Land’s tortillas.
Heat a skillet and toast on both sides about 30 seconds to a minute, or until cooked.
Next take the soy milk (or any plant-based milk), sugar, and vanilla extract and bring to a medium heat.
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.
Top off the cake with your choice of toppings, either roasted nuts, preferably walnuts, or coconut strips.
- 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
See https://www.healthyalyona.com/recipes/vegan-layered-napoleon-cake/ for details.