Happy Birthday to me! Is it sad that you make your own cake for your birthday? I don’t think it’s sad as I know what I want and what I Like hahahha It’s a gift to myself, as baking makes me happy lololol So for my birthday, I treated myself to Thousand Layers Cake, which the Hungarians called it as palacsinta torta
It is my veganized version and it turned out as good as my regular thousand layers cake before I went vegan 😊 But what is not good with chocolate, right? 😉
Let’s see how I made it!
Thin Pancake
• 4 tbsp coconut oil
• 2 c flour
• 1/4 c sugar
• 1 tsp BP
• 1 tsp vanilla extract
• a pinch or two salt
• 2 c of almond milk
- Mix dry ingredients in a bowl
- Stir in milk and vanilla
- Melt coconut oil then stir into batter
- Strain batter to remove lumps (should you think batter is too thick, add a little milk at a time, too watery, at a tbsp flour at a time)
- Heat medium size 5-6 inch in size, non stick frying pan, brush with vegan margarine/cooking oil
- Pour enough batter to make thin pancake, cover with lid and cook for 1-2 minutes, flip and cook the other side also for 1-2 minutes
- Place thin pancake on a plate, cover with aluminum foil while you are cooking up the rest of the batter.
This batter should make at least 15-20 thin pancakes
If you want a taller cake in the end, prepare more batter!
Vegan Chocolate Ganache
• 222 g dairy free chocolate chips (or Enjoy Life)
• 1 c water
• A big bowl of crushed ice
- Place chocolates in heatproof bowl, pour in water
- Melt chocolate over double boiler
- Set the bowl on ice bath and keep stirring until ganache consistency is reached
Making The Cake
- On it’s serving plate, lay one pancake, spread some ganache, top with another pancake.
- Repeat step until all pancakes used up.
- Cover top and sides of the cake with ganache as well
- Serve ganached cake with vegan salted caramel sauce
How to make Vegan Salted Caramel Sauce
• 7 tbsp coconut palm sugar
• 7 tbsp water
• 120 ml full fat coconut milk
• 1 tsp maple essence
• a pinch or two salt
- Dissolve sugar in water and bring to boil
- Stir in coconut milk, salt, and maple essence to combine
- Lower heat and let simmer until thickened (half hour)
- Let cool and store in the fridge
Palacsinta Torta
Ingredients
Thin Pancake
- 4 tbsp coconut oil
- 2 c flour
- 1/4 c sugar
- 1 tsp BP
- 1 tsp vanilla extract
- a pinch or two salt
- 2 c of almond milk
Ganache
- 222 g dairy free chocolate chips or Enjoy Life
- 1 c water
- A big bowl of crushed ice
Caramel Sauce
- 7 tbsp coconut palm sugar
- 7 tbsp water
- 120 ml full fat coconut milk
- 1 tsp maple essence
- a pinch or two salt
Instructions
- Mix dry ingredients in a bowl
- Stir in milk and vanilla
- Melt coconut oil then stir into batter
- Strain batter to remove lumps (should you think batter is too thick, add a little milk at a time, too watery, at a tbsp flour at a time)
- Heat medium size 5-6 inch in size, non stick frying pan, brush with vegan margarine/cooking oil
- Pour enough batter to make thin pancake, cover with lid and cook for 1-2 minutes, flip and cook the other side also for 1-2 minutes
- Place thin pancake on a plate, cover with aluminum foil while you are cooking up the rest of the batter.
- This batter should make at least 15-20 thin pancakes
- Place chocolates in heatproof bowl, pour in water
- Melt chocolate over double boiler
- Set the bowl on ice bath and keep stirring until ganache consistency is reached
- On it’s serving plate, lay one pancake, spread some ganache, top with another pancake.
- Repeat step until all pancakes used up.
- Cover top and sides of the cake with ganache as well
- Serve ganached cake with vegan salted caramel sauce
- Dissolve sugar in water and bring to boil
- Stir in coconut milk, salt, and maple essence to combine
- Lower heat and let simmer until thickened (half hour)
- Let cool and store in the fridge
