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.

Also check out: a scrambled tofu recipe that will make you question reality


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

Also check out: RECIPE // vegan crispy waffles (no weird ingredients)

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

Also check out: RECIPE // vegan dark chocolate brownies with hazelnuts (for da soul)

Also check out: VEGAN RECIPE // Lemon Cupcake with Raspberry Buttercream Frosting

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  1. hey!! I made these on Saturday night while positive with covid and they were deliiicious and so easy! I was so happy that I already had all of the ingredients to hand 🙂 thank you for posting this, it was cool to try something a bit different from my usual rotation of brownies/cookies/brownies/cookies

    1. I am so happy that you like it!!

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