Vegan Three Milks Cake
Introduction
Vegan Three Milks Cake is a delightful dessert that offers a creamy and rich experience without any dairy. This cake is perfect for anyone looking for a sweet treat that’s also plant-based. The combination of different plant-based milks makes this cake moist and flavorful, ensuring everyone will enjoy it whether they follow a vegan diet or not.
Why Make This Recipe
Making Vegan Three Milks Cake is a great way to impress your family and friends. It’s a unique twist on traditional cakes, and the blend of flavors will leave your taste buds dancing. Plus, it’s simple to prepare and can be customized with your favorite fruits. This cake is also a wonderful option for celebrations, gatherings, or just a sweet indulgence at home!
How to Make Vegan Three Milks Cake
Ingredients
- 200 ml oat milk or soy milk
- 1 tablespoon apple cider vinegar
- 80 ml aquafaba (chickpea brine)
- 150 g granulated sugar
- 80 ml sunflower oil
- 2 teaspoons vanilla extract
- 200 g all-purpose flour
- 20 g cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 200 ml evaporated oat milk
- 150 g sweetened condensed oat milk
- 50 g coconut whipping cream
- 750 g coconut whipping cream
- 2 tablespoons powdered sugar (optional)
- 1 tablespoon ground cinnamon (optional)
- 180 g fresh strawberries (optional)
- 120 g fresh raspberries (optional)
- 100 g fresh blueberries (optional)
Directions
- Preheat the oven to 175°C (347°F). Lightly grease and line an 8×10.5-inch rectangular cake tin. Combine the oat milk or soy milk with the apple cider vinegar and set it aside to curdle.
- Whisk the aquafaba until it becomes foamy.
- In another bowl, mix the sugar and sunflower oil. Then add the vanilla, aquafaba, and the vegan buttermilk you prepared earlier.
- In a large bowl, sift together the flour, cornstarch, baking powder, baking soda, and sea salt.
- Gently fold the wet ingredients into the dry ingredients until just combined. Pour the batter into the prepared tin and bake for 30 minutes.
- Allow the cake to cool in the tin for 20 minutes, then move it to a rack to cool completely. Once cooled, pierce the cake all over with a fork.
- For the syrup, whisk together the evaporated oat milk, sweetened condensed oat milk, and coconut whipping cream. Pour this syrup over the cooled cake and refrigerate for 2-3 hours.
- For the frosting, whisk the coconut whipping cream with powdered sugar until fluffy. Spread this frosting over the cake, sprinkle with cinnamon, and top with fresh berries if desired. Store in the fridge for up to 5 days.
How to Serve Vegan Three Milks Cake
Serve the Vegan Three Milks Cake chilled. It’s delicious on its own or with fresh fruit on top. You can also add a dollop of extra coconut cream for an additional creamy texture.
How to Store Vegan Three Milks Cake
Keep any leftover cake in the fridge. It can last for up to 5 days when stored properly. Make sure to cover it well to keep it fresh.
Tips to Make Vegan Three Milks Cake
- Make sure to measure your ingredients accurately for the best results.
- If you want to make it extra special, add your favorite fruits or nuts to the batter.
- Feel free to adjust the sweetness by adding less sugar or using more fruit toppings.
Variation
You can substitute different plant-based milks based on your preference. Almond milk or coconut milk can also be great alternatives. For added flavor, you might try adding a splash of almond or coconut extract.
FAQs
1. Can I use any type of plant milk?
Yes! You can use any type of plant milk that you prefer, such as almond milk or rice milk.
2. What if I can’t find aquafaba?
If you don’t have aquafaba, you can replace it with additional plant milk or try using a flax egg for alternative binding.
3. Is this cake gluten-free?
This recipe is not gluten-free, but you can substitute the all-purpose flour with a gluten-free flour blend to make it suitable for gluten-sensitive diets.
Vegan Three Milks Cake
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
A delightful vegan dessert made with a blend of plant-based milks for a moist and flavorful cake.
Ingredients
- 200 ml oat milk or soy milk
- 1 tablespoon apple cider vinegar
- 80 ml aquafaba (chickpea brine)
- 150 g granulated sugar
- 80 ml sunflower oil
- 2 teaspoons vanilla extract
- 200 g all-purpose flour
- 20 g cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 200 ml evaporated oat milk
- 150 g sweetened condensed oat milk
- 50 g coconut whipping cream
- 750 g coconut whipping cream
- 2 tablespoons powdered sugar (optional)
- 1 tablespoon ground cinnamon (optional)
- 180 g fresh strawberries (optional)
- 120 g fresh raspberries (optional)
- 100 g fresh blueberries (optional)
Instructions
- Preheat the oven to 175°C (347°F) and lightly grease and line an 8×10.5-inch rectangular cake tin.
- Combine oat milk or soy milk with apple cider vinegar and let it curdle.
- Whisk the aquafaba until foamy.
- In another bowl, mix together the sugar and sunflower oil, add vanilla, aquafaba, and the vegan buttermilk.
- Sift together the flour, cornstarch, baking powder, baking soda, and sea salt in a large bowl.
- Gently fold the wet ingredients into the dry ingredients until just combined. Pour the batter into the prepared tin and bake for 30 minutes.
- Allow the cake to cool in the tin for 20 minutes, then move to a rack to cool completely; pierce the cake with a fork.
- For the syrup, whisk together the evaporated oat milk, sweetened condensed oat milk, and coconut whipping cream, then pour it over the cooled cake and refrigerate for 2-3 hours.
- For the frosting, whisk coconut whipping cream with powdered sugar until fluffy, spread it over the cake, sprinkle with cinnamon, and top with fresh berries if desired.
Notes
Store in the fridge for up to 5 days. Cover well to keep it fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan cake, dairy-free dessert, plant-based cake, Three Milks Cake, vegan baking