11 Layer Vegan Honey Cake

Get ready to impress your friends with this incredible show-stopper! My 11 Layer Vegan Honey Cake is time consuming, a little tricky and requires a lot of patience, but the result is so satisfying and worthwhile.

Each layer needs to be cooked individually, then layered between a soft, sweet, (vegan) cream cheese filling. The cake dough is lightly spiced and almost feels like cookie dough when handled, but comes together wonderfully after resting in the refrigerator.

I have an amazing vegan honey from a farmers' market in Sydney, which works just like regular honey in this recipe. If you can't find vegan honey, golden syrup would be the next best thing, or a thick syrup like rice malt syrup, maple syrup or something similar.

This cake freezes well in its entirety, or you can make the dough in advance and freeze it until you're ready to put the cake together.

*My version of this cake makes 11 layers, and I'd recommend no more than 12 or fewer than 10.

Ingredients for the cake

  • 2 tbs vegan honey, golden syrup, maple syrup, rice malt syrup or similar
  • 65g vegan butter
  • 190g caster sugar
  • 1 1/2 tsp bicarbonate of soda
  • 350g plain flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 2 vegan eggs (I use Bob's Red Mill Egg Replacer which calls for 1 tbs powder to 2 tbs water per egg)

Ingredients for the cream cheese filling

  • 500g vegan cream cheese (I use Tofutti Better Than Cream Cheese)
  • 400g vegan whipping cream, or cold coconut cream (I use Nature's Charm Coconut Whipping Cream)
  • 110g soft icing sugar
  • 1 tsp vanilla extract

Instructions for the cake

  • Place vegan honey or syrup of choice, butter and sugar in a small saucepan over a low heat.
  • Cook, stirring regularly until mixture is smooth and melted. Try not to let the sugar crystalise.
  • Turn off the heat, then add bicarbonate of soda and stir as the mixture bubbles up. Leave to cool for at least 10 minutes.
  • Combine flour, salt, cinnamon and cardamom in a large bowl and mix to combine.
  • Add vegan eggs and honey mixture and use your hands to bring the dough together until smooth.
  • Wrap in baking paper and leave in the refrigerator to rest for at least 1 hour; ideally overnight.
  • Remove from the refrigerator, preheat your oven to approximately 180 degrees Celsius and line at least one baking tray. The bigger your oven and the more baking trays you have, the quicker the dough will be to cook. Otherwise you can cook one or two at a time.
  • Weigh the dough and divide by the number of layers you'd like. I like to make 12, and use the last layer to fill out the remaining layers i.e if there are crystalised bits in the layers prior to baking and the dough isn't rolling out smoothly, I replace them with a small piece from the last layer. Then, the last layer can be cooked, blended and used for crumbs. For 11 equal layers plus a little leftover, each layer should weigh around 60g.
  • Roll out each piece. They don't have to be neat, just ensure they're big enough to fit a round or square cake ring by holding the ring above the dough. Once each round is cooked, you'll need to use the ring to trim the edges.
  • Place the rolled dough pieces onto prepared trays, and bake for 5 minutes each.
  • Remove from the oven and leave to cool completely.
  • Meanwhile, make the icing.
  • Once the dough has cooled, use the cake ring to trim all of the cake rounds so they're the same size, and place the trimmed edges into a food processor or onto a bread board.
  • Blend the edges until you have crumbs, or use a knife to cut into little pieces.

Instructions for the cream cheese filling

  • Combine all ingredients in a bowl and whisk until smooth, either with a whisk or using a handheld or stand mixer.

Instructions for the assembly

  • Place one piece of cake onto a plate, breadboard or in a large, wide bowl. You may like to spread a little filling onto your plate to hold the cake in place.
  • Top with a little of the cream cheese filling and spread all over.
  • Place another piece of cake onto the filling and repeat the process, until you have the final piece of cake on top.
  • Use the remaining filling to ice the sides and the top of the cake, reserving some for decorative icing if desired.
  • Use your hands to carefully press the crumbed mixture up the sides of the cake (if using a bowl, you can easily remove these later and will avoid a lot of mess on your counter), and top the cake with crumbs as desired.
  • Finish the cake with piping and store in the refrigerator until ready to serve.
  • Alternatively, place in the refrigerator to set for at least three hours (ideally overnight), then cut into pieces and store in a container.

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