In collaboration with my friends at Nature's Charm I've come up with a recipe for a festive sheet pan cake that tastes just like my favourite Christmas-drink! This eggnog sheet pan cake is super simple to make and perfect if you need an easy dessert for your next holiday party or you're headed to a potluck. Heaps of food with minimal effort is what I'm all about for those kinds of situations! I hope you give this one a go and if you do please as always, tag me @mealsbymiri in your photos on Instagram so I can see the finished result!
Ingredients 500g all purpose flour
470g granulated sugar
2tsp baking powder
1tsp baking soda
2/3 tsp fine table salt
400g unsweetened soy milk
100g Nature’s Charm evaporated oat milk
30g apple cider vinegar
110g vegan butter
Egg replacer for baking equal to 3 eggs (I used orgran egg replacer)
0.5tsp black salt
3tsp freshly grated nutmeg
1.5tsp vanilla extract
Frosting:
250g vegan butter
600g icing sugar
80g Nature's Charm condensed oat milk
1tsp vanilla
Method:
Start by mixing the soy milk, evaporated coconut milk and apple cider vinegar and set aside to curdle. Then, mix the flour, sugar, baking powder, baking soda, black salt, salt and nutmeg. Soften the butter, mix up the egg replacer and add both to the bowl along with the now curdled milk mixture. Mix until everything is evenly incorporated, but make sure not to overmix. Add to a sheet pan (approximately 29cmx45cm) lined with parchment paper and bake in a preheated oven at 180C for 30 minutes or until a toothpick comes out clean. Remove the pan from the oven and place on a wire rack to cool completely. Make the frosting by whisking vegan butter, icing sugar, condensed oat milk and vanilla until you have a smooth mixture. Rest this in the fridge for a while (maybe 30 minutes to an hour) to let it set up a bit and make it easier to spread. Once the cake is completely cooled, add the frosting and any other toppings you might want to decorate. Enjoy!
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