Join Malcolm Livingston II and his daughter, Elli, as they bake a family-friendly, plant-based Dream Cake. This is a sweet and dreamy dessert, with a caramelized coconut topping, baked in our Patty Cake pans.

Ingredients

Serves 6

For the cake:

  • 250g all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp sea salt
  • 150g organic sugar
  • 1 tbsp vanilla extract
  • 110g nondairy butter
  • 110g aquafaba
  • 175g coconut cream

For the topping:

  • 200g nondairy butter
  • 100g oat milk
  • 300g light brown sugar
  • 200g organic sugar
  • 200g shredded coconut
Cookware Used
Patty Cake
9-Inch Nonstick Round Cake Pan
$28
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Stir Crazy
3-Piece Nested Mixing Bowl Set
$95
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Big Chill
Nonstick Cooling Rack Duo
$50$40
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Preheat the oven to 350 degrees Fahrenheit. Using a mixing machine, paddle the nondairy butter with the sugar for 3 minutes. Scrape down the sides of the bowl, then add the aquafaba, vanilla extract, and coconut cream, continuing to beat the mixture. Next, add the flour, salt, and baking powder. Beat the mixture until smooth. Transfer the batter to a cake pan and bake for about 20 minutes.

While the cake is baking, make the Dream topping. In a pot, bring the oat milk and butter to a simmer, then add both sugars. When the mixture starts to boil, add the shredded coconut. Reduce the mixture slightly to thicken.

Remove the cake from the oven and gently poke holes into the top of the cake with a fork or skewer. Pour the Dream topping all over the cake, then place back into the oven to continue baking for an additional 10 to 15 minutes, until the topping is set and a deep golden brown color is achieved.

Remove the cake from the oven and allow to cool.

Photos by Vincent Tullo

 

 

Photos by Vincent Tullo.