Dulce de Leche prepared in under 30 minutes without the “leche” and without cooking–at all!
Dulce de Leche Cakes
Forbidden Cakes
We love Dulce de Leche in our house! Until recently it was something that my family members could only experience when dining out. The hours required to cook the traditional version coupled with the large amount of refined sugar and dairy made it impossible to eat.
Cashews and Vegan Butter
Dulce de Leche
Forbidden No More!
I am thrilled to say that I found the perfect mixture of the right ingredients and brought them together for this sweet and creamy version. The result is so delicious you would never guess that it is dairy-free, refined sugar-free and of course gluten-free–all without standing over the stove for hours. Nestle a spoonful between two of the easy bake Cocoa Cakes and you have found bliss!
Mixing Wet and Dry Cocoa Cakes
Cocoa Cakes Dough
Cocoa Cakes Dough Scooped and Formed
Cocoa Cakes Baked
Dulce de Leche Cakes – Vegan and Gluten-free Style!
Soft, chewy, and so delicious. It is one of our favorite desserts. Give them a try!
3 Dulce de Leche Cakes Plated
Our favorite “milk” to drink with these heavenly delights is a creamy cashew or refreshing almond. Enjoy!
Dulce de Leche Cakes and Milk
If you’re looking for some more sweet tooth satisfaction, check out my Fudgy Avocado Cookies, Ultimate Chocolate Chip Cookies, or if you are up for a little cinnamon, my Snickerdoodle Quinoa Cookies!
No cooking required for this delicious "Dulce de Leche" recipe. It tastes so sweet and creamy you would never guess it is dairy-free. Nestle a spoonful between two of the easy bake Cocoa Cakes and you've found bliss!
Ingredients
- Dulce de Leche (no cooking required)
- 1/2 cup raw cashews (soaked, see instructions)
- 1/4 cup vegan butter spread (I use Earth Balance)
- 1/2 teaspoon pure vanilla
- 1/3 cup coconut palm sugar
- 1/4 cup (about 6) pitted whole dates (soaked, see instructions)
- Cocoa Cakes
- Dry
- 1/2 cup almond flour (lightly packed)
- 1/2 cup gluten-free oat flour
- 1/3 cup unsweetened baking cocoa powder
- 1/4 teaspoon salt
- Wet
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1 teaspoon pure vanilla
Instructions
- Dulce de Leche
- 1) In a medium bowl, place 1 cup very hot water (preferably filtered) and cashews. Soak for 10 minutes, then drain off water and dry cashews in a tea towel.
- 2) Place cashews in a food processor or high speed blender and pulse or blend until completely broken down.
- 3) Drop small spoonfulls of vegan butter spread on blended cashews and then blend or pulse until completely combined and mostly smooth.
- 4) Add vanilla and coconut palm sugar and blend or pulse until completely combined. Put mixture in refrigerator.
- 5) In a bowl, place 1 cup very hot water (preferably filtered) and dates. Soak for 5 minutes.
- 6) Drain dates and pat dry. Chop dates into small pieces, then place in food processor or high speed blender and pulverize. Next remove cashew mixture from refrigerator, pour into dates in blender or food processor and mix together thoroughly until smooth. Pour into bowl and refrigerate. Remove from refrigerator and sit at room temperature for approx. 20 minutes before use.
- Cocoa Cakes
- Preheat oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- 1) In a medium mixing bowl, mix together dry ingredients (almond flour, gf oat flour, cocoa powder, and salt).
- 2) Melt coconut oil and place in a small bowl (see note).
- 3) Mix maple syrup and vanilla in with coconut oil.
- 4) Stir wet ingredients into dry and thoroughly combine.
- 5) Using a small scoop (melon ball size) or two teaspoons, scoop dough onto cookie sheet. Flatten to 1/4 inch thickness and round edges with fingers. (I like to use the scoop to flatten).
- 6) Bake for approx. 8 minutes, remove from oven and cool on baking sheet for 3 minutes (this completes the cooking). Remove cakes from baking sheets and place on a cooling rack for 10 minutes. This will yield a crisp outside but a soft inside. Perfect for filling with Dulce de Leche!
- 7) If filling cakes with Dulce de Leche immediately, remove filling from refrigerator and allow to come to room temperature while cakes are cooling. After Dulce de Leche is near room temperature, stir vigorously with a spoon. Cakes must be completely cool before filling or filling will melt. If filling cakes at a later time, after completely cooling, store cakes in an air-tight container at room temperature.
Notes
It is best to use coconut oil that is not "virgin" or "extra virgin" when baking. I used "Organic Coconut Oil' as it's cooking temperature will tolerate the baking temperature of these cakes.
Total prep time does not include filling the cakes with the Dulce de Leche. The Dulce de Leche cakes store well at room temperature or for several days in an air tight container in the refrigerator.
Is there something I could substitute for the vegan butter ?
I have not tried this substitution myself, but I am thinking you could replace the vegan butter with refined coconut oil. Refined coconut oil usually has little to no taste of coconut and is in a solid state (like vegan butter) when not warmed. So hopefully you could replace and not alter the flavor or consistency of the dulce de leche.
These are fantastic! Since I didn’t have any gf oat flour available, I substituted white whole wheat flour, and the texture was fine. The dulce de leche itself is to die for, super easy to make in the food processor, and is delicious spread on sliced apples or pears. The chocolate cookies can easily stand by themselves as a nice treat without the dulce de leche, but sandwiched together, they’re wonderful. I had to hide these from my family 🙂
Thanks so much, Carolyn, for sharing your experience. I am so happy that you and your family enjoyed this recipe! You are right, the Dulce would be delicious on fresh fruit!