How long does no-bake opera cake [vegan, gluten-free] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make no-bake opera cake [vegan, gluten-free] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make no-bake opera cake [vegan, gluten-free] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is no-bake opera cake [vegan, gluten-free] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does no-bake opera cake [vegan, gluten-free] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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No-Bake Opera Cake
[Vegan, Gluten-Free]

DD By: Danielle Dewar

Author Bio

Danielle Dewar is a passionate baker and the woman behind the blogs Baking Backwards and Our Vegitable. Danielle has been tinkering with... Read More

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No-Bake Opera Cake [Vegan, Gluten-Free]

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When I think of Vienna, my mind always jumps to Opera Cake. A beautiful layer cake with thin alternating delicate layers of chocolate ganache, chocolate-coffee mousse and almond cake. In Vienna they are sold both as whole cakes and as perfect individually wrapped cake slices which highlight the beauty of... Read More

Ingredients You Need for No-Bake Opera Cake [Vegan, Gluten-Free]

Coffee Mousse Layer:

2/3 cup strong coffee (decaf is fine)
1 can aduki beans, thoroughly rinsed and drained
2 dashes coarse sea salt
2 tbsp coconut nectar or agave
2.5-3 tbsp maple syrup
1 tbsp size hunk cacao butter, melted over lowest heating setting in a pot (or substitute equal amounts solid virgin coconut oil)
1.5 tbsp solid cacao paste (or use equal amounts of very dark chocolate)
1 tsp cinnamon
1 tsp golden flaxmeal
3 heaping tbsp cocoa powder
1/4 tsp white vinegar

Sponge Cake Layer:

Just under 1 cup raw pumpkin seeds, ground in batches in a coffee grinder to a fine light green powder
1 tsp agave or coconut nectar
1 tsp maple syrup
dash coarse sea salt
4-5 tbsp golden flaxseed, ground in a coffee grinder to powder
1 tsp cinnamon
1 tsp size hunk raw cacao butter
2 tsp water

Raw Ganache Layer:

1/4 cup cacao paste
1.5 tbsp size hunk cacao butter
1.5 tbsp agave nectar or coconut nectar
2.5 tbsp maple syrup
pinch coarse sea salt

Additional Ingredients (to add during assembly):

1/2 zucchini
1 tsp maple syrup

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How to Prepare No-Bake Opera Cake [Vegan, Gluten-Free]

Coffee Mousse Layer:

Blend all ingredients together thoroughly until very very smooth. Taste!
Add more maple if not sweet enough. Add more salt if the flavor seems dull. Blend again. The texture should be like thick chocolate pudding. When satisfied, transfer to a bowl and place in the freezer.

Sponge Cake Layer:

Blend everything except water in food processor until it looks like coarse cornmeal. Check the sides to ensure the agave and maple has not stuck, scrape and blend again.
Add the water and pulse until mixture looks a little more wet but still crumbly. Transfer to a bowl and set aside. Clean and dry food processor.

Raw Ganache Layer:

Melt cacao paste and cacao butter together over lowest heat setting on stovetop, stirring often.
Whisk the agave into the melted cacao once the cacao has fully melted. Remove from heat and whisk in maple syrup. Whisk in sea salt.

Assembly:

Remove chilled coffee-bean mousse mixture from freezer. Place in food processor and blend until smooth with the maple syrup and zucchini.
Layer the dessert in a square non stick baking pan lined with parchment paper -- starting with 1/2 the pumpkin seed mixture on the bottom, then a layer of the mousse (all of it), then the remaining pumpkin seed mixture, then 1/2 the chocolate sauce.
Place in freezer for 5 minutes then spread on remaining chocolate sauce for a smooth finish.