Name: Baklava Cake
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 12 servings
Ingredients: 1 cup non-dairy milk (such as almond, soy or oat milk); 2 tbsp applesauce or non-dairy yogurt; 1 tsp vinegar (use apple cider or white vinegar); 0.33 cup sugar; 0.25 cup oil (or use 2 tablespoons more applesauce to make it oil-free); 1 tsp vanilla extract; null null almond extract (a few drops); 1.5 cups all-purpose flour; 2 tsp baking powder; 0.25 tsp baking soda; 0.5 tsp salt; 0.5 cup raw almonds; 0.33 cup raw walnuts; 0.33 cup raw pistachios; 1 cup soft dates pitted; null null lemon zest; 0.5 tsp cinnamon; 0.25 tsp salt; 2 tbsp maple syrup; 1.5 tbsp maple syrup; 2 tsp lemon juice; null null vanilla extract (a drop); 2 tsp water

Instructions

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1

Make the cake batter: add all the non-dairy milk (1 cup), applesauce or non-dairy yogurt (2 tbsp), vinegar (1 tsp), sugar (0.33 cup), oil (0.25 cup), vanilla extract (1 tsp), and a few drops of [almond extract] to a bowl and mix well.
2

Add the dry ingredients: mix all-purpose flour (1.5 cups) with baking powder (2 tsp) and baking soda (0.25 tsp) directly above the wet ingredients, then fold into the wet. Alternatively, mix dry ingredients in a separate bowl before combining with wet.
3

Mix until just combined. If the mixture is too runny, add [1-2 tbsp all-purpose flour] as needed.
4

Prep the nut layer: Add raw almonds (0.5 cup), raw walnuts (0.33 cup), and raw pistachios (0.33 cup) to a food processor and process until coarsely chopped.
5

Then add soft dates pitted (1 cup), [lemon zest], and salt (0.25 tsp), processing until dates break down. Add maple syrup (2 tbsp) and process for 15 seconds until a sticky mixture forms. Set aside.
6

Make the dressing syrup: Mix maple syrup (1.5 tbsp), lemon juice (2 tsp), a drop of [vanilla extract], and water (2 tsp) in a small saucepan. Bring to a boil, then remove from heat and set aside.
7

Line an 8x8 or 9x9 inch brownie pan, or a 9x5 inch loaf pan, with parchment paper. Add the cake batter and spread it evenly. (If using a loaf pan, add half of the batter).
8

Distribute the nut mixture evenly over the batter for a brownie pan. If using a loaf pan, add half of the nut mixture over the first layer of batter, then add the remaining batter and top with the rest of the nut mixture.
9

Preheat oven to 180°C (350°F). Bake the cake. After 15 minutes, cover the pan with parchment paper to prevent the nut layer from burning, and continue baking for another 10-15 minutes for a brownie pan (total 25-30 mins) or 25-35 minutes for a loaf pan (total 40-50 mins).
10

Check if the cake is done by inserting a toothpick into the center; if it doesn't come out almost clean, continue baking.
11

Once baked, remove the cake from the oven and let it cool for 10 minutes. Brush the syrup mixture all over. Let the cake cool for another 15 minutes before removing it from the pan. Cover with parchment paper and let it cool for another 15 minutes before slicing and serving. Serve warm, optionally with whipped coconut cream or vegan ice cream.