Description
A delightful vegan dessert made with a blend of plant-based milks for a moist and flavorful cake.
Ingredients
Scale
- 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