Mini Raspberry 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. In a small bowl, dissolve instant coffee in 1 tsp of water (optional for flavoring).
5. Mix the solid part of the canned coconut milk with the remaining stiffener and the dissolved coffee.
6. Fold in the raspberry jam and whipped cream until well combined. Chill the mixture in the fridge.
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 raspberry cream. Pipe the cream onto the cake circles.
9. Decorate the mini cakes with fresh raspberries or any topping of your choice.
10. Store the mini cakes in an airtight container in the fridge for up to a week.