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Prep time
15 minutes
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Cook time
30 minutes
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Serves
12
Author Notes
This cake makes the best of oat milk's creaminess, using cooked down oat milk. So cool and moist, you'll never miss the dairy! Oat milk evaporation step adapted from TheVegLife's "Vegan Evaporated and Condensed Milk" —gdcooks
Ingredients
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7 cups
oat milk
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2
9 oz. containers of coconut whipped cream
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1/2 teaspoon
vanilla beans
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1
9x13'' vegan white cake, hot out of the oven
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1/2 cup
powdered sugar
Directions
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Simmer oat milk in a medium sauce pan 1-2 hours, stirring occasionally, until reduced by half. About 3.5 cups should remain. Strain through a mesh sieve.
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Remove from heat, and whisk powdered sugar and vanilla beans into the thickened oat milk. Set aside.
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When cake has finished baking, remove from oven and poke as many holes as possible in it using the handle of a small wooden spoon. Pour oat milk evenly across the top, making sure it seeps down into the holes.
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Allow cake to cool, then spread coconut whipped cream across the top. Refrigerate at least 30 minutes, then serve.
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