Description
This Nanaimo Bar Cake is a decadent and rich dessert that combines the classic Nanaimo Bar flavors into a luscious layered cake. Featuring a crunchy coconut and cashew crust, moist chocolate cake layers, and a whipped custard buttercream frosting, this cake is topped with dairy-free chocolate and custard powder for the perfect finishing touch. Ideal for those looking for a dairy-free twist on a classic Canadian treat, this recipe offers a spectacular fusion of texture and rich flavor.
Ingredients
Scale
Crust
- ⅔ cup dairy-free butter, melted
- ⅓ cup sugar
- 1 cup chopped cashews
- 2 cups chocolate cookie crumbs
- 1 ½ cups shredded sweetened coconut
- ½ teaspoon salt
Cake Batter
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup cocoa powder
- 1 ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ½ cups hot coffee
- ⅔ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 tablespoons vinegar
Frosting
- 2 cups dairy-free salted butter, room temperature
- 6 cups icing sugar
- ½ tablespoon fine sea salt
- 1 tablespoon vanilla extract
- ½ cup custard powder
- Optional: yellow food color
Topping
- ½ cup dairy-free chocolate
- 2 tablespoons dairy-free milk
Instructions
- Prepare the crust: In a large bowl, combine the melted dairy-free butter, sugar, chopped cashews, chocolate cookie crumbs, shredded sweetened coconut, and salt. Mix thoroughly until all ingredients are evenly combined. Press the mixture firmly into the bottom of a cake pan to form a solid crust layer.
- Make the cake batter: In a separate bowl, whisk together the all-purpose flour, sugar, cocoa powder, baking soda, and fine sea salt. In another container, combine the hot coffee, vegetable oil, vanilla extract, and vinegar. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined and smooth. Pour the batter evenly over the prepared crust in the cake pan.
- Bake the cake: Preheat the oven to 350°F (175°C). Place the cake pan in the oven and bake for approximately 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool completely.
- Prepare the frosting: In a large mixing bowl, beat the dairy-free salted butter until creamy and smooth. Gradually add the icing sugar, salt, vanilla extract, and custard powder while continuing to beat. If desired, add a few drops of yellow food color to achieve a custard-like appearance. Beat the frosting until light and fluffy.
- Assemble the cake: Once the cake has cooled, spread an even layer of the whipped custard buttercream frosting over the top. Smooth the surface with a spatula for an even finish.
- Add the topping: Melt the dairy-free chocolate with the dairy-free milk over a double boiler or in short intervals in the microwave, stirring until smooth. Drizzle or spread the melted chocolate over the frosted cake. Optionally, garnish with additional shredded coconut or chopped cashews to further enhance the Nanaimo Bar theme.
- Chill and serve: Refrigerate the assembled cake for at least 1 hour to set the frosting and chocolate topping. Slice into 14 generous slices and serve chilled or at room temperature for the perfect rich dessert experience.
Notes
- This recipe offers a dairy-free version of the classic Nanaimo Bar layered into a moist chocolate cake, ideal for those with dairy intolerance or preferences.
- The crust layer is packed with coconut and cashews for authentic Nanaimo Bar texture and flavor.
- The frosting mimics traditional custard buttercream using custard powder and yellow food coloring to achieve the signature look and taste.
- Using hot coffee in the cake batter enhances the chocolate flavor and keeps the cake moist.
- The cake can be made ahead and stored in the refrigerator for up to 3 days, or frozen for longer storage.
Nutrition
- Serving Size: 1 Slice
- Calories: 989
- Sugar: 97g
- Sodium: 1117mg
- Fat: 55g
- Saturated Fat: 30g
- Unsaturated Fat: 21g
- Trans Fat: 2g
- Carbohydrates: 124g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
