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 milk and cereal 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!
The best damn vegan vanilla cake accented perfectly with cereal and layered with delicious vanilla coconut whipped cream!
- 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
- 2 Cans Coconut cream, chilled(just the thick part)
- 1-1 1/2 C. Powdered sugar
- 2 tsp. Vanilla
- 1 tsp. Salt
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.
In a large mixing bowl, cream together the vegan butter, sugar and vanilla until nice and fluffy and light.
In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda and salt.
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.
Crush 1 cup of the cereal, and leave one cup whole. Stir both cups of cereal into the cake batter.
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.
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.
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!
You can place the pans of cake in the fridge or freezer once they are done to speed up the cooling process.