Mini Coffee Cakes

Instructions

1. Refrigerate the canned coconut milk overnight to separate the solid part from the liquid.
2. Prepare and bake the basic vanilla sheet cake according to the recipe.
3. Whip the vegan whipping cream with 1 package of stiffener until stiff peaks form. Set aside.
4. Dissolve the instant coffee in 1 tsp of water.
5. In a bowl, mix the solid part of the canned coconut milk with the dissolved coffee and the remaining stiffener until smooth and creamy.
6. Fold in the whipped cream until well combined. Chill the cream mixture in the fridge for at least 30 minutes.
7. Using a 5-6 cm ring cutter, cut out circles from the baked vanilla sheet cake.
8. Fill a piping bag fitted with your preferred nozzle with the chilled coffee cream. Pipe the cream onto the cake circles.
9. Decorate the mini cakes with chocolate sprinkles or any other topping of your choice.
10. Store the mini cakes in an airtight container in the fridge for up to a week.