Vegan Jasmine Milk Tea & Strawberry Cake

This vegan jasmine milk tea cake is the first in our perfume-inspired cake series, where we transform iconic fragrances into dreamy, edible masterpieces. Inspired by Daisy by Marc Jacobs, this cake is light, floral, fresh, and subtly sweet—just like the perfume itself.

Layers of fluffy vanilla cake are infused with jasmine tea milk soak, bringing a delicate floral note reminiscent of Daisy’s white petals in the breeze. A luscious strawberry cream filling mirrors the perfume’s fruity heart, while the rich vanilla frosting adds creaminess & depth—like the soft musk and vanilla in the fragrance’s base notes.

If Daisy were a dessert, this would be it.

Why You’ll Love This Cake

Perfume-Inspired Elegance – A cake that smells and tastes like Daisy’s signature floral-fruity scent.
Nature’s Charm Ingredients – Featuring Nature’s Charm Oat Whipping Cream & Sweetened Condensed Coconut Milk for the dreamiest texture.
100% Vegan & Dairy-Free – Decadent, creamy, and completely plant-based.
❄️ Make-Ahead Friendly – Freezes beautifully for stress-free prep.

Tasting Notes: How This Cake Matches Daisy by Marc Jacobs

Jasmine-Infused Vanilla Cake → A light, floral scent, like Daisy’s fresh white flowers.
Strawberry Cream Filling → A nod to the perfume’s juicy, fruity heart.
Velvety Frosting → Like the soft vanilla-musk finish that lingers on the skin.

It’s not just a cake—it’s an experience.

Vegan Jasmine Milk Tea & Strawberry Cake

 

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Prep time

2 hours

Cook time

24 mins

Total time

2 hours 24 mins

 

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: Carrots and Flowers

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!

3.5.3226

For more amazing vegan desserts, try my Vegan Red Velvet Ice Cream Sandwiches or my Vegan Chocolate Lava Cakes! To save this recipe, pin the photo below!