Tres Leches Cake

AuthorVeggie Fest Team

Tres-Leche-Cake

CategoryCuisineDiets, Yield8 Servings

This tasty recipe is a vegan version of a traditional Mexican cake that means "Three Milk" Cake. To replace the dairy, we've used nondairy substitutes without sacrificing the flavor!

Ingredients

 ½ cup unsweetened soy milk
 1 tablespoon white vinegar
 2 teaspoons pure vanilla extract use non-alcoholic if you prefer
 1 ¼ cups gluten-free all-purpose flour
 ½ cup coconut sugar or raw cane sugar
 1 teaspoon baking powder
 ½ teaspoon baking soda
 ½ teaspoon salt
Soaking Milk Syrup
 1 cup coconut condensed milk
 1 cup almond milk
 Coconut Whipped Cream
 1 can full fat coconut milk (12 to 24 hours in fridge)
 1 tablespoon coconut sugar or raw cane sugar

Instructions

1

Preheat oven to 350 degrees F. Lightly grease 8×10-inch baking pan.

2

In a medium bowl combine soy milk, vinegar, and vanilla. Mix well and let rest 5 minutes.

3

In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well.

4

Add wet ingredients to dry. Whisk to a smooth batter. Pour batter into greased baking pan. Bake on middle oven rack for 30 to 35 minutes, until toothpick comes out dry. Remove from oven. Cool overnight.

5

While cake is baking, prepare soaking milk syrup. Combine condensed coconut milk and almond milk in a medium sauce pot. Simmer for 10 to 15 minutes, stirring occasionally. Remove from heat, cool. Refrigerate overnight.

6

To prepare cake to serve the following day, poke the surface with a fork or toothpick several times. Pour the prepared milk syrup over cake as evenly as possible. Place in fridge for a minimum of 30 minutes before serving.

7

Prepare coconut whipped cream by beating solid cold coconut milk (discard any liquid water from can) with sugar until it resembles thick whip cream. Spread cream over top of cake.

Serve immediately. Top with fresh strawberries if desired.

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Ingredients

 ½ cup unsweetened soy milk
 1 tablespoon white vinegar
 2 teaspoons pure vanilla extract use non-alcoholic if you prefer
 1 ¼ cups gluten-free all-purpose flour
 ½ cup coconut sugar or raw cane sugar
 1 teaspoon baking powder
 ½ teaspoon baking soda
 ½ teaspoon salt
Soaking Milk Syrup
 1 cup coconut condensed milk
 1 cup almond milk
 Coconut Whipped Cream
 1 can full fat coconut milk (12 to 24 hours in fridge)
 1 tablespoon coconut sugar or raw cane sugar

Directions

1

Preheat oven to 350 degrees F. Lightly grease 8x10-inch baking pan.

2

In a medium bowl combine soy milk, vinegar, and vanilla. Mix well and let rest 5 minutes.

3

In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt. Mix well.

4

Add wet ingredients to dry. Whisk to a smooth batter. Pour batter into greased baking pan. Bake on middle oven rack for 30 to 35 minutes, until toothpick comes out dry. Remove from oven. Cool overnight.

5

While cake is baking, prepare soaking milk syrup. Combine condensed coconut milk and almond milk in a medium sauce pot. Simmer for 10 to 15 minutes, stirring occasionally. Remove from heat, cool. Refrigerate overnight.

6

To prepare cake to serve the following day, poke the surface with a fork or toothpick several times. Pour the prepared milk syrup over cake as evenly as possible. Place in fridge for a minimum of 30 minutes before serving.

7

Prepare coconut whipped cream by beating solid cold coconut milk (discard any liquid water from can) with sugar until it resembles thick whip cream. Spread cream over top of cake.

Serve immediately. Top with fresh strawberries if desired.

Tres Leches Cake