Vegan Tres Leches Cake

Vegan Tres Leches Cake

Vegan Tres Leches Cake

Prep Time
20 Minutes
Cook Time
35 Minutes
Ingredients
16
Servings
12
Have your vegan tres leches cake, and eat it too, thanks to coconut, almond and cashew milks. Soaked in all three, this light, airy, non-dairy and vegan cake lives up to its Latin American roots.
Ingredients
  • 250 grams (9 ounces) plain flour

  • 75 grams (3 ounces) sugar

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon sea salt

  • 6 tablespoons coconut milk

  • 4 tablespoons vegetable oil

  • 1 tablespoon plus 2 tsp vanilla extract, divided

  • 4 tablespoons unsweetened apple sauce

  • 400 grams tin aquafaba (chickpea liquid)

  • 1 teaspoon cream of tartar

  • 175 millilitres (6 fluid ounce) unsweetened almond milk

  • 175 millilitres (6 fluid ounce) unsweetened cashew milk

  • 125 millilitres (4 fluid ounce) sweetened condensed coconut milk (see recipe below)

  • 2 tablespoons icing sugar

  • 1/2 teaspoon Cinnamon Ground

  • 1/4 teaspoon baking soda

Key Products
Cinnamon Ground

Product Information

£ 1.70/unit,32g

Instructions

  • 1 For the Cake, pre-heat oven to 180°C, 350°F, Gas Mark 4. Line an 8-inch square baking tin with parchment paper. Sift flour, sugar, baking soda, baking powder and Salt into a large bowl. Set aside.
  • 2 In a separate large bowl, mix the coconut milk, vegetable oil, 1 tablespoon of the vanilla and apple sauce with a wire whisk until well blended. Set aside.
  • 3 Place aquafaba and cream of tartar in a bowl and using an electric whisk, beat on high speed until stiff peaks form. Gently stir or fold whipped aquafaba mixture into bowl with coconut milk mixture until well blended. Gradually add dry ingredient mixture to batter, stirring gently after each addition just until mixed. Pour batter into prepared tin.
  • 4 Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool in tin on wire rack for10 minutes. Remove cake from tin and place on large, shallow-sided serving platter. Poke holes in warm cake with kitchen fork at 1-inch intervals, moving fork side to side to enlarge holes slightly.
  • 5 Meanwhile, mix almond milk, cashew milk, sweetened condensed coconut milk, icing sugar, Cinnamon, baking soda and remaining 2 teaspoons vanilla in a large bowl with wire whisk. Slowly pour milk mixture over cake, reserving about 125ml (4fl oz) liquid for serving, if desired. Cool completely. Cover.
  • 6 Refrigerate at least 3 hours or overnight to allow milk mixture to absorb into cake. Slice and serve with reserved milk mixture drizzled over cake.
  • 7 To make Sweetened Condensed Coconut Milk, bring 1 x 400ml can Coconut Milk to boil in a small saucepan; boil 5 minutes. Stir in 50ml (2fl oz) agave nectar; reduce heat and simmer 30-35 minutes or until the mixture has reduced by half. Set aside and allow to cool completely.
  • 8 Test Kitchen Tip: Aquafaba is the cooking liquid remaining after cooking legumes, such as garbanzo beans (chickpeas). You can make fresh aquafaba by cooking dried garbanzo beans in water, or simply use the liquid from canned garbanzo beans. Aquafaba is used as an egg replacement. You can whip it like egg whites for meringues or use it as a substitute for whole eggs in baked goods. 3 tablespoons of aquafaba is equivalent to about one egg, while 2 tablespoons of aquafaba is equivalent to about one egg white. One can of garbanzo beans contains about 125ml of aquafaba.
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