This vegan chocolate cream sandwiches recipe is a popular German treat, also called milk slices “Kinder Milchschnitten” that’s easy to make at home and so delicious! A fluffy soft chocolate sponge cake without eggs, layered with dairy-free milk cream, then cut into slices and like a sandwich. Not only children but also adults will love these tasty chocolate and cream sandwich bars!
Vegan Milk Slices aka Kinder “Milchschnitten”
I have always loved chilled chocolate cream sandwiches aka “Kinder milk slices” since my childhood, and I still do, but now I like to make my own vegan version from scratch. Actually, it is no big deal making milk slices yourself, because they’re basically made with just two thin layers of chocolate cake which are topped with a creamy layer of whipped cream and quark or cream cheese.
Vegan Chocolate Sponge and dairy-free milk cream
While traditional German biscuit cake is usually made with many eggs, I made my cake vegan by skipping the eggs. However, I find that my vegan version is just as fluffy and soft as the traditional one, although it does not contain any dairy ingredients. Furthermore, it is much quicker and easier to prepare, because you don’t have to beat egg whites until frothy!
Even the dairy-free cream layer of these chocolate slices tastes just like the traditional dairy milk layer. So I’m sure your friends and family will never notice that these “Kinder milk slices” are completely vegan if you haven’t told them that before!
Ingredients and substitutes for Chocolate Cream Sandwiches
For the vegan chocolate sponge cake you need:
- Flour: Here I recommend all-purpose or light spelt flour. You could also try a gluten-free flour blend that contains an egg replacement.
- Cornstarch: You could also substitute tapioca starch.
- Cocoa powder: Be sure to use unsweetened cocoa powder, otherwise the milk slices will be too sweet.
- Baking powder: this helps the chocolate cake rise and become fluffy.
- A Pinch of salt: To balance the sweetness.
- Sugar: You can use any sugar such as white, brown, cane, or coconut blossom sugar. A sugar-free substitute such as erythritol should work, too.
- Soy milk: works best for vegan baking. However, other non-dairy milk such as almond, cashew, or oat milk will do, too! You could also use a little less milk and replace it with freshly brewed hot coffee. This helps to bring out the chocolate flavor even more.
- Margarine: You can also use vegan butter or a little less sunflower or canola oil + 1 tbsp soy yogurt instead.
- Vanilla extract: optional for flavor.
For the vegan cream layer you need:
- Dairy-free whipping cream: or whippable coconut cream.
- Cream of tartar: or a pinch of locust bean gum.
- Soy quark or silken tofu: I prefer using “Alpro Skyr” + some cashew meal or vegan almond protein powder to thicken and to add more protein. Alternatively, you could also use dairy-free cream cheese or mascarpone.
- Powdered sugar: or another type of sugar as desired (see above for suggestions).
- Lemon juice or orange juice: optional for a fresh flavor.
How to make Chocolate Cream Sandwiches (Vegan milk slices)
Step 1: bake the chocolate sponge
First preheat the oven and line two small 9″x13″ (23x33cm) baking sheets (or one large baking sheet) with parchment paper. Whisk together all dry ingredients in a bowl. Heat the soy milk in a saucepan and melt the margarine in it. Then add to the flour mixture and stir everything briefly with a whisk into a batter.
Note: When the dairy-free milk is warm, the ingredients combine easier, so you only have to stir briefly. This makes the vegan cake wonderfully soft and fluffy!
Then divide the chocolate batter equally between the prepared baking sheets, or if using one larger baking sheet, pour the whole batter onto it, spreading out evenly. Bake for 8-10 minutes. Do a toothpick test, then remove from the oven and allow to cool.
Once the cakes have cooled, cut one cake (or half of the larger cake) into approx. 4″x 2″ (10 x 5 cm) slices as shown in the photos, leaving the other cake whole. You could also cut them into smaller bars as desired but please be careful as the egg-less cake is fragile and may crack easily!
Step 2: Prepare the cream layer
For the milk slice cream, pour the cold vegan whipping cream into a mixing bowl. Then beat with an electric hand mixer until fluffy, adding in the cream of tartar while beating. In a separate bowl, mix the soy quark or silken tofu, cashew flour, powdered sugar, and lemon juice until creamy. Finally, fold in the whipped cream.
Step 3: Assemble your chocolate cream sandwiches
Turn the whole chocolate cake onto a large chopping board or plate and remove the parchment paper. Then carefully, spread the cream layer onto it.
Next, place the chocolate cake slices on top, pressing down gently. Use a pizza cutter or sharp knife and cut the bottom layer along the edges of the top slices so you create sandwich slices, each with two layers of cake and a layer of cream in between. Enjoy the chocolate cake cream slices immediately or keep covered in the fridge until ready to serve!
How to store & freeze homemade Vegan milk slices
You can keep the vegan milk slices in the fridge for 3 days (depending on how stable your cream is) or freeze them. Half frozen, the chocolate slices taste absolutely amazing – like ice cream sandwiches, so they’re the perfect dessert for summer!
This homemade vegan recipe for chocolate cream slices is:
- Dairy-free (lactose-free)
- Easy to make
- Soft & fluffy
- The perfect snack for children and adults alike!
- Can be served with fresh fruits like strawberries, raspberries, blueberries, cherries & more!
More simple vegan chocolate cake recipes to fall in love with:
- Best Vegan Chocolate Cake
- Vegan Chocolate Zucchini Bread
- Best Vegan Chocolate Banana Bread
- Chocolate Peanut Butter Vegan Snickers Cake
- Vegan Chocolate Banana Pancakes
- Chocolate Raspberry Cake
- Vegan Chocolate Banana Pancakes
- Best Vegan Brownies
- Easy Vegan Chocolate Cake
If you try these vegan milk slices, feel free to leave a comment and rating on how you liked the recipe! And if you take a photo of your chocolate and cream sandwich bars and share it on Instagram, please tag me with @biancazapatka and use the hashtag #biancazapatka because I love to see your remakes! Enjoy!
Vegan Chocolate Cream SandwichesAuthor:
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Chocolate sponge cake
- 1 ½ cups + 1 tbsp all-purpose or spelt flour or a gluten-free flour blend (*see notes)
- 2 tbsp cornstarch or tapioca starch
- 6 tbsp cocoa powder unsweetened
- 2 tsp baking soda
- pinch of salt
- ¾ cup sugar or your choice of sweetener
- 1 ¼ cup soy milk or other non-dairy milk (*see notes for coffee tip)
- ⅓ cup soft margarine or vegan butter or 65 ml neutral oil + 1 tbsp soy yogurt
- 1 tsp vanilla extract optional
- ⅔ cup dairy-free whipping cream or whippable coconut cream
- ¼ tsp cream of tartar or locust bean gum or xanthan
- ⅔ cup soy quark e.g. "Alpro Skyr" or silken tofu or vegan cream cheese/mascarpone
- 1 tbsp cashew meal or almond protein powder, optional
- ½ cup powdered sugar or other sugar of choice
- 1 tbsp fresh lemon juice or orange juice (optional)
Chocolate sponge cake
- Preheat the oven to 356°F (180°C) top/bottom heat. Line two small 9“x13“ (23x33cm) baking sheets or one large baking sheet with parchment paper.
- Whisk together the flour, cornstarch, cocoa powder, baking powder, salt, and sugar in a bowl. Set aside.
- Heat the soy milk in a saucepan and melt the margarine in it. Then add to the flour mixture along with the vanilla extract and stir briefly with a whisk until just combined. (When the milk is warm, the ingredients combine more easily).
- Pour the batter onto the prepared large baking sheet, or if using two smaller baking sheets, divide the batter equally between them and spread evenly. Bake for 8-10 minutes. Test with a toothpick, then remove and allow to cool completely.
- Once the cake(s) are completely cooled, here’s what you do: If you baked one larger sheet cake, first cut it into half widthwise. Take the one half and cut it into slices as shown in the step-by-step photos above (approx. 4”x2” slices), leaving the other half whole. (Please be careful as the egg-less cake is fragile and may crack!) If you baked two smaller sheet cakes, simply slice one of them as above and leave the other one whole.
- Pour the cold vegan whipped cream into a mixing bowl and beat with an electric hand mixer, until stiff peaks form, adding the cream of tartar while beating. Set aside.
- In a separate mixing bowl, mix the soy quark (or tofu or dairy-free cream cheese), cashew flour (if using), powdered sugar, and lemon juice until creamy (no need to rinse the beaters). Finally, fold in the whipped cream with a spatula.
Assemble milk slices
- Spread the cream layer on the whole chocolate cake layer. Then place the chocolate cake slices on top, pressing down gently.
- Use a pizza cutter or sharp knife and cut the bottom layer along the edges of the top slices so that you create sandwich slices, each with two layers of cake and a layer of cream in between.
- Enjoy immediately or keep covered in the fridge until ready to serve!
- Gluten-free: For a gluten-free option, you could try a gluten-free flour blend 1:1.
- Coffee: To bring out the chocolate flavor, even more, you could also use a little less milk and replace it with freshly brewed hot coffee or espresso. The color will be slightly darker as you can see in my photos but it’s absolutely delicious!
- Storage: You can keep the vegan milk slices in the refrigerator for 3 days (depending on how stable your cream is) or freeze them. Half frozen they taste like sandwich ice cream!
- Nutrition information is calculated for ½ milk slice = 1 serving.
- Further information and helpful tips (including substitutes) can be found in the blog post above!
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