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Strawberry Buckwheat Hot Milk Cake (Vegan & Dairy-free) | collab. with Twigg Studios

May 5, 2017

This recipe is adapted from my Grandma Crawford’s original Hot Milk Cake recipe. My version is both vegan and dairy-free, made with coconut milk, aquafaba, buckwheat flour and fresh strawberries. This classic cake is the perfect late spring dessert. A cup of coffee and a slice of this cake makes for a match made in sweet heaven.


Hello, friends.


First thing, I am officially finished with my undergraduate degree!! Yesterday I completed my last exam, I picked up my cap and gown, and I am ready to graduate on Saturday. It is such a strange and surreal experience. I am sad to see this chapter of my life coming to a close but I am excited and driven for what the future holds. I will be talking more about what my plans are for the future next week along with an exciting announcement on my Instagram page next week, so stay tuned for that!



I am so excited because I am collaborating with Aimee of Twigg Studios on this blog post. For this particular collab, Aimee and I selected two similar ingredients and crafted our own recipes from there. Both our recipes have strawberries and buckwheat flour. On her blog, she made a beautiful buckwheat flour cake with roasted strawberries in lilac syrup, so when you’re done reading please go check her recipe out and give her a follow too! Her work and social feeds are breathtaking and beautiful. A definite inspiration to me for sure.


With exams finished and graduation on the way, I needed a chance to celebrate and what better way to do that than a slice of cake. And let me tell you, this cake brings the party. The original recipe is from my Grandma Crawford, but for this version, I wanted to make it vegan and diary-free while also incorporating the season's star fruit, strawberries. What I ended up was a warm, moist, and flavorful cake, the sweetness of the strawberries added such a depth of flavor.


Also, just a fair warning friends, there will not be a blog post next week. I know, sad face indeed. Next week is a pretty busy week for us. Momma C and I are working on a couple of client shoots before heading on a little weekend vacation to Kentucky Lake with Father and Jon. But fear not! We are queuing up some delicious recipes for future blog posts, so stay tuned for that.


--- Nathaniel









Strawberry Buckwheat Hot Milk Cake (Vegan & Diary-free)




       For the cake

1 cup coconut milk

½ cups vegan butter

¾ cup aquafaba (strained from one 14oz. can of chickpeas)

2 cups organic sugar

1 teaspoon vanilla extract

1 ¼ cups all-purpose flour

¾ cup buckwheat flour

2 teaspoons baking powder

½ teaspoon salt

1 cup strawberries, sliced and chopped


      For the glaze

1 ½ cups confectioners’ sugar

3-4 tablespoons coconut milk

2 tablespoons strawberry powder* (optional)

1 teaspoon vanilla extract





For the cake. Preheat the oven to 350 degrees. Grease and flour and tube pan. In a medium saucepan, heat the coconut milk and butter over medium heat, stirring occasionally, until the butter is completely melted. Remove from heat and set aside.


In a medium mixing bowl, whisk together the aquafaba, vanilla, and sugar and set aside. In another mixing bowl, whisk together the flours, baking powder and salt. Add the aquafaba-sugar mixture into the flour mixture and beat well until combined. Add the milk and butter mixture and the vanilla and stir until everything is evenly combined. Fold in the strawberries. 


Transfer batter into the prepared pan and bake for 50 to 55 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan on a wire rack for 20 minutes before removing it and allowing it to cool completely on the wire rack. Once cake is completely cool, generously drizzle with glaze.


For the glaze. In a medium mixing bowl, whisk together the confectioners’ sugar, coconut milk, strawberry powder (if adding), and vanilla until smooth glaze forms. Use immediately.



*Strawberry powder. Strawberry powder is simply freeze-dried strawberries that are ground up into a fine powder. The powder can be stored in an airtight container. You can use it in a variety of baking from icings and glazes to homemade strawberry sugar (which I am doing a recipe on in the coming weeks!)








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