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Cherry Vanilla Eclair Cakes
This is as close as I have ever seen to a gooey eclair yum-fest. Total time commitment is under an hour.
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Course Dessert
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Course Dessert
Cuisine Gluten-Free, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
pieces
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Over a low stove, in a small pan, melt the vegan butter.
  2. Take off heat and add coconut milk & vanilla extract. Stir together.
  3. In a mixing bowl, combine wet ingredients with package contents.
  4. Place in greased mini-loaf baking pan. (A bread pan with 8 mini-loaves or more is ideal)
  5. Bake in 350˚ oven (preheated) for 20-25 minutes. You want them still gooey inside (no eggs so totally safe 🙂 They should still be a bit soft on top when you take them out (the texture of pudding)
  6. Remove from oven & let cool completely. Refrigerate for a half hour or so.
  7. Slice mini-loaves in half horizontally, flip the top over so cut side is up.
  8. Put a generous amount of Coconut Cream Filling on top of each halved loaf. Serve immediately for gooey goodness.
Recipe Notes

TOP WITH COCONUT CREAM FILLING, EAT, ENJOY & FEEL 8 YEARS OLD AGAIN!
You can refrigerate these and eat later. They are delicious that way but always a bit firmer - they are never as creamy as when you first put them together.