Some time ago, I tore a recipe for a Danish Dream Cake from a magazine, but never got around to making it. My family always wants something chocolate, but for spring, I like to make something a little different.
The story of this cake is that in the 1960's a young girl baked this cake, her grandmother's recipe, for a competition and won. The recipe has been a Danish favorite ever since.
The original recipe is for a sponge cake that is topped with a coconut brown sugar mixture that's baked for a few minutes at a high heat. I made a vegan version by using my basic yellow cake recipe and followed the original recipe for the topping.
My basic cake recipe is made from unbleached white flour, unbleached sugar, baking soda, oil, water, vinegar, vanilla and salt. No dairy or eggs necessary.
I made the topping with a new butter alternative by Miyoku's Creamery. (she also makes some amazing vegan cheeses) It's made from coconut oil and cashews. This vegan butter tastes so much better than Earth Balance that I've switched over completely.
This cake is best made in a spring form pan for easy removal when it's done because you won't be able to turn the pan upside down to get the cake out. You could make it in a round or square pan if you don't want to put it on a cake plate. Just be sure to grease the pan well and line the bottom with parchment paper.
While the cake is baking, you can make the topping. This is made by melting some vegan butter and non dairy milk together in a pot over a low heat and then adding brown sugar and coconut. Set this aside until the cake is done.
When the cake comes out of the oven, turn the oven temperature up to 400. While you wait for the oven temp rise, spread the topping over the cake. Then you put the cake back in the oven for 7 minutes. This caramelizes the topping.
This cake is very rich, so cut thin slices. It can easily serve 12.
Danish Dream Cake - A Vegan Version
Serves 12 - Use organic ingredients whenever possible.
For the cake:
1 3/4 cups + 2 tablespoons unbleached white flour
1 cup unbleached white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup expeller pressed oil (I like to use sunflower)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
1 cup water
For the topping:
2 cups shredded unsweetened coconut
1 1/2 cups brown sugar, tightly packed
1/3 cup non dairy milk
7 tablespoons non dairy butter (Miyoku's preferably)
Preheat your oven to 350.
To make the cake:
Grease a 9" spring form pan and line with parchment paper.
In a bowl, whisk together the dry ingredients.
In a smaller bowl, whisk together the wet ingredients.
Pour the wet ingredients into the dry ones and fold together until blended.
Pour the batter into the spring form pan and bake for 30 min.
or until a toothpick comes out clean.
While the cake is baking you can make the topping:
In a small pot over a low heat, melt the butter with the milk.
Add the brown sugar and coconut and stir until blended.
Remove from heat and wait for the cake to finish baking.
When the cake is done, remove it from the oven.
Turn the oven up to 400.
Spread the topping evenly over the cake.
Put the cake back in the oven and bake for 7 minutes.
Remove the cake from the oven and let cool for 2 hours.
Run a knife around the edge of the pan before trying to remove the ring.