Vegan No-Milk Slices

There are sweets that simply taste way better when you eat them cooled, right from the fridge. This is the case with Jaffa Cakes or After Eight, for example, but also with Milk-Slice. In my childhood, we often had these at home – and always well-chilled, of course. Being half cake, half chocolate bar, Milk-Slice is tough to put in any category, but it's still a classic when I think of sweets from the supermarket.

Unfortunately, there is no vegan option available yet, which is strange as the "vegan conversion" is not difficult at all. After all, Milk-Slices consist of only two main parts: a fluffy, thin chocolate cake, and a milk cream filling. We used a simple chocolate sponge cake for our vegan recipe, which we baked as flat as possible on a baking sheet.

In the original recipe, the milk for the cream filling is enriched with nitric oxide, which ensures that the cream becomes fluffy but firm at the same time. As this isn't really possible to recreate at home, we just used whippable heavy cream and added some vanilla flavor, agave syrup, and plant-based yogurt for the taste. Of course, you're completely free to do whatever you like, so you could also use vegan whipped heavy cream only. The no-milk slices will keep well in the fridge for about 2-3 days and should (yup, you guessed it) be served chilled from the fridge.