Other than that, the cake is as wonderful as it was.
I had actually used a 150g marigold low-fat vanilla yoghurt cup, and I added raspberry tea syrup in it, so that it will be more fruity than a vanilla one....
Recipe adapted from Munch Ministry
500ml soya bean milk (Yeos,Vitasoy,etc)
17g creamer powder
2.5 teaspoon gelatin
1.Soak gelatin in a small portion of soya bean milk for about 10 mins.
2.Heat up the remaining milk in a small pot.(Do not let it boil)
4.Add gelatine (from step 1.)
5.Stir constantly to make sure all are dissolved.
6.Leave to cool in pot for about 10 mins.
7.Pour into desired containers.
8.Put into fridge after everything cools.
9.Ready to be served in abt 4 hours time.