Vegan Opera Cake

I love coming up with decadent, extravagant and indulgent desserts, especially when the results are so fabulous! My Vegan Opera Cake combines a fluffy sponge, a creamy buttercream, a rich coffee syrup and a smooth chocolate ganache. It takes time, concentration and effort, but the results are well worth it. It's looks beautiful as the feature of a high tea, morning tea or party platter, and can be made in advance and frozen until needed. It's a rich and complex cake that will hit all the right spots. 

*Try not to confuse the layers. Your opera cake should be made up of (from top to bottom): croustillant, sponge, coffee syrup, buttercream, sponge, coffee syrup and ganache.

Ingredients for the sponge

  • 250ml soy milk
  • 1 tsp apple cider vinegar
  • 120g vegan butter
  • 1 tsp vanilla extract
  • 150g caster sugar
  • 1 tsp baking powder
  • 275g self-raising flour

Ingredients for the croustillant

  • 70g cornflakes
  • 50g pecans
  • 20g pretzels 
  • 200g vegan chocolate

Ingredients for the coffee syrup

  • 75ml water
  • 75g sugar
  • 1/2 - 1 tbs instant coffee 

Ingredients for the buttercream

  • 150g vegan butter
  • 225g icing sugar
  • 20ml boiling water
  • 5g instant coffee

Ingredients for the ganache

  • 75ml soy milk
  • 150g vegan chocolate
  • 1 tsp vegan butter

Opera Cake

Vegan Opera Cake

Vegan cake

Vegan Coffee Cake

Coffee Cake

High tea recipe

Vegan cake recipe

Vegan recipe









Instructions for the sponge

  • Preheat oven to approximately 190 degrees Celsius and line two baking trays with baking paper.
  • Combine milk and vinegar in jug and set aside for 15 minutes.
  • Beat butter, vanilla and sugar in a large bowl with a handheld of stand mixer. 
  • Add milk mixture, baking powder and flour to the bowl, and mix with a spatula until just combined. 
  • Spread mixture evenly in baking trays and bake for approximately 15 minutes, or until the sponges spring back when touched. It may take less or more time depending on your oven, so be sure to monitor them. 
  • Remove sponges from the oven and set aside to cool.

Instructions for the croustillant

  • While the sponges cool, place cornflakes, pecans and pretzels into a food processor and blend until mixture resembles thick breadcumbs. A few chunks are okay, but the majority of the mixture should be fine. 
  • Melt chocolate in a medium sized bowl, then add cornflake mixture and mix to combined.
  • Place a large piece of baking paper over the top of one of the sponges and flip it (the top of the cake should now be what was the bottom in the oven). 
  • Remove the baking paper from the top of the sponge and spread croustillant over its surface. 
  • Place a piece of baking paper over the croustillant and place the sponge into the fridge to set. Set the remaining sponge aside. 

Instructions for the coffee syrup

  • Heat water, sugar and coffee in a small saucepan until mixture is well combined and starts to bubble. 
  • Place a large piece of baking paper over the top of one of the sponges and flip it (the top of the cake should now be what was the bottom in the oven). 
  • Brush the top of the cake with half of the coffee syrup and place in the fridge. 
  • Remove the other sponge from the fridge, brush with remaining syrup and place into the fridge to set. 

Instructions for the buttercream

  • Place all ingredients into a large bowl and beat with a handheld or stand mixer until smooth.
  • Remove the croustillant sponge from the fridge and spread the buttercream evenly over the coffee syrup surface. 
  • Place back into the fridge to set. 

Instructions for the ganache

  • Heat milk in a small saucepan until it's hot but before is starts to boil.
  • Add chocolate and butter and mix until all of the chocolate has melted and mixture is smooth. 

Instructions for assembly 

  • Remove both sponges from the fridge. 
  • Remove the baking paper from the croustillant sponge and place it (croustillant side down) onto your a large tray or board.
  • Place second sponge onto buttercream side of the first sponge. 
  • Spread ganache over the top sponge, using a hot knife to smooth the surface. 
  • Place opera cake into the fridge to set for at least 2 hours.
  • Once the opera cake has set, cut into pieces, decorate as desired and serve. Store in the fridge in an airtight containers. 

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