Print Recipe
Find Sweetened Condensed Coconut Milk at Walmart, Food Lion and other stores
Ingredients
- 1 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 5 large eggs, separated
- 1 cup granulated sugar, divided
- 1/3 cup oat milk
- 1 tsp vanilla extract
- 1 (11.6 oz) can Sweetened Condensed Coconut Milk
- 1 cup coconut milk
- 1/4 cup oat milk
- 1 pint dairy-free whipping cream
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract
- Strawberry for topping (optional)
- Cinnamon (optional)
A classic dessert using our Sweetened Condensed Coconut Milk to make it dairy-free! Very moist and spongy.
Time
- Assembly: 20 minutes
- Bake: 30-35 minutes
- Cooling/Soak: 1.5 hours
Yield
- 12 servings
Directions
- Preheat the oven to 350°F. Line a 9x13in metal baking dish with parchment.
- Sift flour, baking powder, and salt into a large bowl.
- Separate eggs. Whip yolks and ¾ cup sugar until they are light in color. Whip in oat milk and vanilla. Pour the yolk mixture into the bowl with flour. Fold with a spatula until just combined, take care to not deflate the mixture.
- Whip egg whites until almost stiff peaks. Pour in ¼ cup sugar and whip to stiff peaks.
- Pour the whipped whites into the yolks and flour. Fold with a spatula taking more care to not deflate the mixture.
- Pour cake batter into the prepared pan. Spread batter into an even layer and into the corners.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Let cool completely then poke tons of holes with a fork or chopstick.
- Whisk Sweetened Condensed Coconut Milk, coconut milk, and oat milk together. Pour evenly over the cake.
- Put in the fridge for at least 1 hour to soak in the milks.
- Whip the dairy-free whipping cream, powdered sugar, and vanilla extract to medium peaks. Spread over the whole cake and enjoy! Top with cinnamon and strawberry if desired.
