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.
Servings Prep Time
16pieces 10minutes
Cook Time Passive Time
15minutes 30minutes
Servings Prep Time
16pieces 10minutes
Cook Time Passive Time
15minutes 30minutes
Ingredients
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.