Description
This Nanaimo Bar Cake is a decadent dessert featuring rich, chocolate cake layers baked atop a Nanaimo Bar crust packed with coconut and cashews. It is lavishly covered in a whipped custard buttercream frosting and topped with additional Nanaimo Bars, creating a luxurious, multi-textured treat perfect for special occasions.
Ingredients
Scale
For the Nanaimo Bar 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
For the Chocolate Cake
- 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
For the Custard Buttercream 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
For the Topping
- ½ cup dairy-free chocolate
- 2 tablespoons dairy-free milk
Instructions
- Prepare the Nanaimo Bar Crust: In a large mixing bowl, combine melted dairy-free butter and sugar. Stir in chopped cashews, chocolate cookie crumbs, shredded coconut, and salt until fully incorporated. Press this mixture firmly into the bottom of a prepared cake pan to form an even crust layer.
- Make the Chocolate Cake Batter: In a separate large bowl, sift together the all-purpose flour, sugar, cocoa powder, baking soda, and sea salt. Add hot coffee, vegetable oil, vanilla extract, and vinegar to the dry ingredients. Mix until smooth and well blended. The hot coffee helps develop the cocoa flavor and provides moisture.
- Bake the Cake: Pour the chocolate cake batter evenly over the prepared Nanaimo Bar crust in the cake pan. Bake in a preheated oven at 350°F (175°C) for about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely on a wire rack before frosting.
- Prepare the Custard Buttercream Frosting: Using a stand mixer or hand mixer, beat the dairy-free salted butter until fluffy. Gradually add the icing sugar, fine sea salt, vanilla extract, and custard powder. If desired, add yellow food coloring to achieve a traditional custard color. Beat until smooth and creamy.
- Assemble the Cake: Once the cake has fully cooled, spread the custard buttercream frosting evenly over the top of the cake layer. Smooth the frosting for a clean finish.
- Prepare the Chocolate Topping: Melt the dairy-free chocolate with the dairy-free milk in a microwave-safe bowl or over a double boiler until smooth. Drizzle or pour the melted chocolate over the frosted cake, allowing it to set slightly for a shiny finish.
- Serve: Refrigerate the cake for at least an hour to allow the frosting and chocolate to set before slicing into 14 generous servings. Enjoy this rich and layered Nanaimo Bar Cake!
Notes
- This Nanaimo Bar Cake offers a unique twist by combining the flavors of a traditional Nanaimo Bar with classic chocolate cake layers.
- Use dairy-free products to keep this recipe vegan-friendly.
- The custard buttercream frosting can be tinted with yellow food coloring to mimic the traditional custard layer found in Nanaimo Bars.
- Ensure the cake is completely cooled before frosting to prevent melting.
- Store leftovers in the refrigerator and allow slices to come to room temperature before serving for the best texture.
- Optional toppings include additional chopped cashews or shredded coconut for extra texture.
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: 58mg
