Vegan Milk and Cereal Cake

desserts | March 22, 2017 | By

Yes, you heard me correctly. Vegan Milk and Cereal Cake. I had this crazy idea to make a cake where the batter was filled with cereal and instead of frosting, I would use coconut milk whipped cream to give you the flavors of eating milk and cereal in cake form. Would this work? Does this work? Damn right it does. Not only does this work, it is amazing. You can use whatever kind of cereal you want, just make sure it is vegan. 

Lots of cereal is accidentally vegan, just check out the ingredients on the box. Or if all else fails, and I want to know if something is vegan, I just google it. The internet knows all! There are a bunch of lists of accidentally and intentionally vegan cereal! 

I don’t love frosting, when I was a kid, I would scrap all the frosting off of cakes and cupcakes at birthday parties, and all the other kids thought I was strange. They were not wrong. However, To this day, I am not a frosting person. So, this coconut milk whipped cream is more up my alley. Not overly sweet. It is just right for an already sweet cake.

Milk and cereal is the best, and this milk and cereal cake is even better.This cake is super amazing, one of a kind, totally unique.If you’re an adult like me, you can even eat it for breakfast. Shhhhhh…don’t tell anyone! 

This two layer naked cake is easy to bake, and easy to put together, you don’t have to bother trying to make the coconut whip smooth and even. Just one layer of cake, one layer of coconut whip, another layer of cake and then more whip. You can coat the outside with whip if you want, but I don’t think it is necessary. Also, if you leave the cake naked, you can see all the beautiful cereal!

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Vegan Milk and Cereal Cake

The best damn vegan vanilla cake accented perfectly with cereal and layered with delicious vanilla coconut whipped cream!

Course Breakfast
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 2 layer cake
Author Lauren Hartmann

Ingredients

Cereal Cake

  • 1 1/2 C. Almond milk, or dairy free milk of choice
  • 1 1/2 tsp. Apple cider vinegar
  • 1 C. Sugar
  • 1/3 C. Vegan butter, I used Earth Balance(room temperature)
  • 1 tsp. Vanilla
  • 2 C. All purpose flour
  • 3 Tbsp. Cornstarch
  • 1 1/2 tsp. Baking powder
  • 3/4 tsp. Baking soda
  • 1 tsp. Salt
  • 2 C. Cereal, vegan

Vanilla Coconut Whipped Cream

  • 2 Cans Coconut cream, chilled(just the thick part)
  • 1-1 1/2 C. Powdered sugar
  • 2 tsp. Vanilla
  • 1 tsp. Salt

Instructions

  1. Preheat oven to 350 degrees. In a small bowl, mix together the almond milk and apple cider vinegar. Let sit while you start the rest of the cake so it thickens a bit.

  2. In a large mixing bowl, cream together the vegan butter, sugar and vanilla until nice and fluffy and light. 

  3. In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda and salt.

  4. Add the dry ingredients and almond milk mixture to the butter and sugar mixture, alternating, adding a little of each at a time. Beat together until everything is fully combined, don't over mix.

  5. Crush 1 cup of the cereal, and leave one cup whole. Stir both cups of cereal into the cake batter.

  6. Line 2 cake pans that are 7 or 9 inch with parchment paper. Spray the sides with non stick spray. Pour half of the batter into each pan. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.

  7. Let cool completely. Then make the coconut whipped cream. Add the chilled coconut cream(just the thick part, not the liquid) to a large mixing bowl. Whip on high with either a hand mixer or in a stand mixer. Once it starts to thicken, add the powdered sugar, start with a cup and add more if you want it sweeter. Then add the vanilla and salt. Continue to whip until it forms stiff peaks. It may take a few minutes.

  8. Once the cake is cool, flip one layer out on to a serving platter. Top that with half the coconut cream. Place the other layer of cake on top of that, then top with the remaining coconut cream. Add more crushed cereal on top if you want. Serve!

Recipe Notes

You can place the pans of cake in the fridge or freezer once they are done to speed up the cooling process.

 

5 Comments

  1. Dominic Taylor

    March 23, 2017 at 6:59 pm

    I remember Fruity Pebbles not being Vegan, as it stated “milk” and “gelatin” in the ingredients. Many cereals have either one or both of those ingredients. Like Disney’s Frozen cereal had gelatin, which really disappointed me. However, those ingredients might be removed one day and some cereals might have removed them already, including Fruity Pebbles.

    Reply
    • Lauren Hartmann

      March 23, 2017 at 7:09 pm

      There is no milk or gelatin in Fruity Pebbles. I did research, and have found many articles about them being vegan. I found one saying the sugar is not vegan because of the way it is processed, but it is on many lists of vegan cereal. I figured if someone was concerned about the process, they could pick a cereal that is certified vegan!? I hope many other companies are moving to remove those ingredients as well!

      Reply
      • Dominic Taylor

        March 23, 2017 at 7:17 pm

        Thanks, I’ll ask my family to use this recipe for my birthday! ^_^ <3 lol

        Reply
      • Dominic Taylor

        March 23, 2017 at 7:23 pm

        Also, I’ll be sure to share this page on my Facebook, when that day comes! 😉

        Reply
        • Lauren Hartmann

          March 23, 2017 at 7:24 pm

          Awwwww…thank you! That would be amazing!

          Reply

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