Vegan Tres Leches Cake

Moist and decadent, this vegan Tres Leches Cake is a game-changer! Made with coconut cream, soy whipping cream, and almond milk, this towering beauty is infused with the perfect balance of creaminess and sweetness. Get ready to soak up the delightful flavors and textures in every bite of this heavenly dessert.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsweetened almond milk
• 1/4 cup canola oil
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup unsweetened shredded coconut
• 3 flax eggs*
• 250ml coconut cream
• 250ml soy whipping cream
• 250ml almond milk
• 1 teaspoon vanilla extract

Instructions

Preheat your oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside. In a large bowl, whisk together the almond milk, oil, and vanilla extract.

Add the flax eggs and whisk until smooth.

Gradually add the dry ingredients to the wet ingredients, whisking until well combined. Fold in the unsweetened shredded coconut.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Once the cakes are completely cool, use a skewer to poke holes all over the top of each cake.

In a large bowl, whisk together the coconut cream, soy whipping cream, and almond milk. Add the vanilla extract and whisk until combined.

Place one of the cakes on a serving plate and pour one-third of the cream mixture evenly over the top.

Repeat with the second cake and the remaining cream mixture. Refrigerate the cake for at least 2 hours or overnight before slicing and serving.

Cake will keep for up to 3 days refrigerated.

*To make flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let sit for 5 minutes until thickened and gel-like before using in place of eggs in the recipe.

Notes

Here are the recipe notes for Vegan Tres Leches Cake: Make sure to prepare your flax eggs in advance, as they need to sit for 5 minutes to thicken.

To make the flax eggs, mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl.

Let sit for 5 minutes until thickened and gel-like before using in place of eggs in the recipe.

For the cream mixture, you can adjust the amount of vanilla extract to your taste.

You can also refrigerate the cake for up to 3 days, or freeze it for up to a month.

If freezing, thaw overnight in the refrigerator before serving.

When serving, you can garnish the cake with additional unsweetened shredded coconut and a sprinkle of cinnamon, if desired.

This cake is perfect for special occasions, like birthdays or weddings, and is sure to impress your guests.

Nutrional Value

• Calories: 420
• Total Fat: 24g
• Saturated Fat: 16g
• Cholesterol: 0mg
• Sodium: 200mg
• Total Carbohydrates: 44g
• Dietary Fiber: 4g
• Sugars: 28g
• Protein: 4g