Vegan milk slices are so easy to make and so delicious! A fluffy soft chocolate sponge cake without eggs, layered with dairy-free cream and folded like a sandwich. Not only children but also adults will love these tasty chocolate cream sandwiches!
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!