Go Back

Layered Pudding & Almond Dessert

Quick vegan dessert with nougat for guests, or simply to enjoy family gatherings
Prep Time 20 mins
Cook Time 20 mins
Course Dessert
Servings 5 servings


  • Mixer
  • Oven
  • Baking oven tray 42 cm x 36 cm with parchment paper
  • 5-6 beer or wine glasses


For the batter:

  • 3 dcl of aquafaba;
  • 193 gr of sugar;
  • cream of tartar or lemon acid powder on top of knife;
  • 97 gr of ground almonds;
  • 276 gr of wheat flour;
  • 1 tsp. of baking powder;
  • 6 tbsp. of sunflower oil;
  • 6 tbsp. of water.

For the filling:

  • 1l of soy milk; 
  • 160 gr of vanilla pudding;
  • 5 tbsp. of sugar;
  • 68 gr of ground almonds.

To drizzle between layers:

  • 100 gr of vegan nougat (or vegan chocolate);
  • 5 tbsp. of sunflower oil.

Extra, for decoration (optional):

  • a bit of almond slices.


  • Turn on the oven at 190 degrees Celsius. Blend together all dry ingredients.
  • Mix aquafaba with cream of tartar or lemon acid powder into a foam.
  • Add a dry mixture to aquafaba and stir gently with a spatula. Add all wet ingredients and stir batter gently.
  • Bake at 190 degrees Celsius for 20 min. or a bit longer (depending on the type of oven). Let it cool down. Break the cake into small chunks (or simply do that while layering, as described in the step numb.7).
  • Make filling by dissolving pudding in a bit of soy milk (taken from 1 l) and then cooking that mixture in the rest of the soy milk with addition of sugar. Cool it down and add ground almonds, stir well.
  • Melt vegan nougat (or chocolate) with oil, stir well.
  • Start layering: put at the bottom of glasses several tbsp. of filling - add a bit of nougat - add chunks of cake. Repeat until all ingredients are used. Sprinkle on top with almond slices.
  • Enjoy the dessert after half an hour, or completely chilled. Serve with a cup of good coffee.