Vegan Traditional Milk Cake
Indulge in the nostalgia of a beloved dessert transformed with a plant-based twist—this Vegan Traditional Milk Cake is a dairy-free delight that captures the rich, fudgy texture and aromatic charm of its classic counterpart. Crafted with a luscious blend of full-fat coconut milk, almond milk, and coconut cream, this recipe achieves a creamy depth, while raw sugar and cardamom powder lend sweetness and warmth. Enhanced with vegan butter and a hint of lemon juice for a subtle curdle effect, the cake sets beautifully after chilling, ready to be sliced into decadent squares or diamonds. Perfect for celebrations or casual indulgence, this vegan milk cake comes together with minimal effort, yet delivers maximum flavor and nostalgia. Finish with slivered almonds for a visually stunning garnish that complements every bite. Whether served chilled or at room temperature, this vegan dessert is sure to be a showstopper for your next gathering!
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Recipe Information
Ingredients
- 2 cups Full-fat coconut milk
- 1 cup Almond milk
- 0.5 cup Coconut cream
- 0.75 cup Raw sugar
- 1 tablespoon Lemon juice
- 0.5 teaspoon Cardamom powder
- 2 tablespoons Vegan butter
- 2 tablespoons Slivered almonds (optional, for garnish)
Instructions
In a heavy-bottomed pan, combine the coconut milk, almond milk, and coconut cream. Heat the mixture over medium heat and bring it to a gentle simmer.
Add the raw sugar and stir constantly until it is fully dissolved. Let the mixture simmer, stirring occasionally, for about 30 minutes or until it reduces to half its original volume.
Stir in lemon juice to help curdle the mixture slightly, mimicking the texture of traditional milk cake. Continue simmering for 15 minutes, stirring frequently to prevent sticking.
Add the cardamom powder and vegan butter, stirring well to combine. The mixture will thicken and start pulling away from the sides of the pan.
Transfer the thickened mixture into a greased or parchment-lined square pan or any dish of your choice. Smooth it out evenly with a spatula.
Let the milk cake cool to room temperature, then refrigerate it for at least 2 hours to set completely.
Cut the set milk cake into squares or diamonds. Optionally, garnish with slivered almonds before serving.
Serve chilled or at room temperature and enjoy your vegan traditional milk cake!
Nutrition Facts
Calories |
401 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 78 mg | 3% | |
| Total Carbohydrate | 41.4 g | 15% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 37.8 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 257 mg | 5% | |
*The % Daily Value 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.
