RECIPE: a vegan version of a danish classic – dream cake  

Hello everybody! It’s been a hot while since I’ve posted a sweet recipe (I do tend to like cooking savory dishes, because they are more forgiving in terms of preciseness and measurements). But, when I made this yesterday, I knew I had to post about it. Let me introduce you to a Danish classic: dream cake. Why is it called dream cake, no idea. But if you grew up in the 80s/90s in Denmark, you have absolutely had this cake, probably in a large sheet-cake form though. Today, we are making cup versions instead.

Also, you might wonder how a Danish classic can involve coconut. Yeah, I do too. Dream cake originally came from Brovst, and was introduced in the 1960s, the more you know.

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ingredients:

for the cake:

• 300 grams of wheat flour
• 250 grams of white sugar
• 2 tablespoons of vanilla
• 2 tablespoons of baking powder
• 1 ripe banana OR vegan egg replacement
• 0,5 decilitre of vegetable oil
• 2 decilitre of water
• 1-1,5 decilitre of oat milk

for the topping:

• 50 grams of vegan butter
• 125 grams of brown sugar
• 50-75 grams of coconut shreds
• 2 tablespoons of water

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how to (the cake):

• Mix the flour, sugar, vanilla, and baking powder in a bowl.
• If you are using a ripe banana, smash it with a fork (or run it through a food processor) until you get an even consistency, then add it to the bowl
• If you are using a vegan egg replacement, make about 2 deciliters, then add it to the bowl
• Now add the rest of your wet ingredients, the water, oat milk and vegetables oil, and mix well
• Fill your cupcake molds (I am using reusable silicone ones) about halfway up
• Place them in a preheat oven on 180 C (350 F) for about 10-12 minutes, or until they are golden brown
• Take the cupcakes out and add the topping, then place them back into the oven for about 5-7 minutes
• Take them out and let them cool completely before removing the cupcake molds and serving

how to (the topping):

• Add the vegan butter, the water, the brown sugar and the coconut shreds to a pot, on medium heat, and stir constantly until it is all well combined, and the butter melted (you are looking for an even consistency without chunks of sugar)
• When spreading it on your cupcakes, add a little at first, as it is probably melt further, and then build it up as much as you want, it will likely overflow a bit

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