Vegan Jasmine Milk Tea & Strawberry Cake
 
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Vegan Jasmine Milk Tea Cake with Strawberry Cream, Momofuku style! Vegan vanilla cake with a jasmine tea milk soak and strawberry whipping cream. Layered in a spring form mold for an easy, stunning, make-ahead dessert.
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12 servings
Ingredients
  • 1 box vanilla cake mix
  • aquafaba
  • coconut oil, melted
  • Nature's Charm oat whipping cream, chilled overnight
  • Nature's Charm sweetened condensed coconut milk
  • ⅓ cup strawberry jam
  • 1 tbsp dragonfruit powder or pink food dye (optional)
  • 9 jasmine tea bags
  • 1½ cups plant milk
  • 2 8oz vegan cream cheese
  • 8 oz vegan butter, room temperature
  • 1 tsp vanilla
Instructions
  1. Preheat the oven to 350F. Prepare the cake mix according to package instructions. Use 3 tbsp aguafaba per egg and coconut oil instead of vegetable oil. Pour the batter into a greased 9x13 pan lined with parchment paper. Bake as directed.
  2. In a medium bowl, whip the chilled oat cream for 3 minutes until smooth. Add the strawberry jam and food color if using. Mix until combined then chill in the fridge until ready to use.
  3. In a small sauce pan, combine the milk and tea bags. Simmer on low heat for ten minutes then strain the tea bags and stir in ½ can condensed coconut milk. Set aside.
  4. In a medium bowl, whip the vegan cream cheese, vegan butter, and remaining condensed coconut milk until smooth and fluffy, about 5-7 minutes.
  5. Line your 6" springform pan with parchment paper and tape 2 sheets of acetate inside the ring to form a mold. Use the bottom of the pan to cut out 2 full circles and two half circles of cake. Place the two half circles to create the bottom layer. Fill it with cake scraps. Pour ½ the jasmine milk soak over the cake. Add frosting along the outer layer of the cake. Fill the center with ½ the strawberry cream.
  6. Place a cake circle on top and repeat the layers. Add the remaining cake circle and cover it with frosting. Wrap the cake in cling film and freeze overnight. to set.
  7. Four hours before serving, place the cake on it's final serving tray and remove the pan and acetate. When thawed, slice and serve!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-jasmine-milk-tea-strawberry-cake/