Vegan Napoleon Cake
Prep time
Bake time
Total time
Serves: serves 8
  • ½ Box Pepperidge Farm Puff Pastry Sheets
  • For the Diplomat Cream
  • Plant Milk 1½ cups + 3 Tablespoons (400ml)
  • Granulated Sugar ½ cup (100g)
  • Cornstarch 4½ Tablespoons (42g)
  • Agar powder 1 teaspoon
  • Vegan Butter 1 Tablespoon (14g)
  • Vanilla Extract 2 teaspoon (10ml)
  • Vegan Whipped Cream 1 cup (237ml)
  • For the Icing
  • Confectioners Sugar ½ cup (60g)
  • Almond extract ¼ teaspoon
  • Plant milk or water 2 teaspoons
  • Vegan Chocolate or chocolate chips 2 Tablespoons melted for the striping
  • Sliced toasted almonds for garnish *optional 1 cup
  1. Preheat the oven to 400°F
  2. First thaw the puff pastry (I do this overnight in the refrigerator) unfold one sheet then cut it along the folds
  3. Arrange the 3 rectangles of pastry on a parchment lined sheet pan and dock each one with a fork for steam vents
  4. Bake for 15 minutes then cool completely
  5. Lightly press each puff pastry rectangle to flatten them out slightly
  6. Arrange your standard loaf pan with acetate cake strips inside the pan to use as a molding vessel to build this cake *see video tutorial
  7. Prepare the vegan whipped cream *I use SILK brand whipping cream *not sponsored and reserve in the refrigerator until needed
  8. Prepare the pastry cream custard by combining the sugar with the cornstarch & agar powder and then add that to the plant milk in a large sauce pot
  9. Bring everything to a full rolling boil over medium to high heat whisking constantly to avoid scorching
  10. Once it comes to a full boil remove from the heat and add the vegan butter and the vanilla extract, whisk smooth
  11. Transfer the hot custard to a large mixing bowl & whisk to release the intense heat.
  12. Continue whisking every so often until the custard is slightly cooler than body temperature, once it is cool add the vegan whipped cream in 2 additions, whisking & folding gently to incorporate
  13. Pour half of the diplomat cream over the first layer of puff pastry in the pan and then place the second pastry rectangle over that, pressing gently to compress.
  14. Add the remaining custard over the pastry and top it with the last layer of pastry
  15. Freeze until set *approx 1 hour
  16. Take the cake out of the loaf pan, remove the acetate cake strips and glaze the top with the confectioners sugar, almond extract and water glaze, making a very thick glaze that is still spreadable *you may have to adjust the amount of water needed to make a thick spreadable glaze
  17. Melt the vegan chocolate and stripe the top then using a skewer make the design by dragging it through the chocoalte striping
  18. Garnish the sides with sliced toasted almonds
Napoleon pastry must be kept refrigerated & will stay fresh in the refrigerator for up to 1 week
It is best served on day one though, because the flaky pastry will start to absorb the moisture from the custard over time though and lose it's crispness.
I have frozen the assembled (*un-iced) napoleon cake for 2 weeks
Recipe by Gretchen's Vegan Bakery at