Mini Vanilla Cakes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 24 servings
- Difficulty: 3 (1 - 5)
-
Allergens: Soy Gluten
- Categories: Cakes, Cupcakes & Muffins Desserts
Delicate mini cakes made from vanilla sponge, filled with a luscious vanilla pudding and coconut milk filling. Topped with fresh berries, these treats are perfect for any special occasion or sweet craving.
Instructions
- Refrigerate the canned coconut milk overnight to separate the solid part from the liquid.
- Prepare and bake the basic vanilla sheet cake according to the recipe.
- Whip the vegan whipping cream until stiff peaks form. Set aside.
- In a bowl, mix the instant vanilla pudding powder with 100 ml of soy milk until smooth.
- Scoop out the solid part of the coconut milk and add it to the pudding mixture. Gently fold in the whipped cream.
- Chill the cream mixture in the fridge for at least 30 minutes.
- Using a 5-6 cm ring cutter, cut out circles from the baked vanilla sheet cake.
- Fill a piping bag fitted with your preferred nozzle with the chilled cream. Pipe the cream onto the cake circles.
- Decorate the mini cakes with fresh blueberries or any topping of your choice.
- Store the mini cakes in an airtight container in the fridge for up to a week.
Nutrition Facts
24 Servings per container
Serving Size 1 servings (120 g)
Amount per serving
Calories 220
% Daily Value
Total Fat 12 g
15%
Saturated Fat 8 g
40%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 25 g
9%
Dietary Fiber 2 g
8%
Total Sugars 15 g
30%
Protein 3 g
6%
Vitamin D 0 mcg
0%
Calcium 100 mg
8%
Iron 1 mg
6%
Potassium 200 mg
6%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically