Heavenly Vegan Baklava Mousse Cake

Allergens

Nuts

Ingredients

• 10 sheets of vegan phyllo dough
• 1/2 cup melted coconut oil
• 1 cup crushed walnuts
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 1/2 cups vegan syrup (recipe below)
• 1 cup cashew cream (recipe below)

Instructions

1. Preheat oven to 350°F (180°C).
2. Brush a 9 inch springform pan with coconut oil.
3. Layer 4 sheets of phyllo dough in the pan, brushing each sheet with coconut oil and covering with a damp cloth to prevent drying.
4. In a bowl, mix crushed walnuts, cinnamon, and cloves.
5. Spread half of the walnut mixture evenly over the layered phyllo dough.
6. Add another 5 sheets of phyllo dough on top, brushing each with coconut oil.
7. Sprinkle remaining walnut mixture over the layers.
8. Add the last sheet of phyllo dough, brushing with coconut oil.
9. Bake for 20 minutes or until golden brown. Let cool completely.
10. Pour vegan syrup over the cooled cake and let it soak in.
11. Top with a generous layer of cashew cream.
12. Chill for at least 4 hours or overnight before serving.

Chef’s Insight

The perfect balance of sweetness and spice makes this dessert a true indulgence for the senses.

Notes

The vegan syrup and cashew cream recipes can be found in the recipe section of CookJunkie.com.