The traditional tres leches cake (translated “three-milk cake”) is usually off-limits for vegans, but a few easy ingredient substitutions transform this scrumptiously moist Mexican-inspired dessert into a dairy-free must-eat.
- 1-1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vanilla almond milk
- 1/3 cup warm coconut oil
- 1 tablespoon pure vanilla extract
- 1 tablespoon red wine vinegar
- 1 (15 ounce) can coconut milk (do not shake can before opening)
- Vanilla soy creamer
- Ground cinnamon and cocoa powder for dusting
- Preheat the oven to 350 degrees F and grease a 9-inch square baking pan.
- In a medium bowl, whisk together flour, sugar, baking soda and salt.
- In the bowl of stand mixer fitted with the paddle attachment, combine almond milk, coconut oil, vanilla extract and vinegar. Blend on medium until smooth.
- Add flour mixture and blend on medium until ingredients are well combined.
- Pour batter into a prepared baking pan. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Do not over bake. Set aside to cool.
- Meanwhile, carefully open the can of coconut milk and spoon the thick cream into a medium bowl. Place this cream in the refrigerator.
- Pour the remaining thin, watery coconut milk into a 2-cup measuring cup and add enough vanilla creamer to make 1-1/2 cups total liquid.
- Invert the cake onto a rimmed platter and poke holes on the top of the cake using a dowel.
- Pour the creamer mixture all over the cake, using a spoon to evenly distribute the liquid and fill the holes in the cake. Set aside for 30 minutes for the liquid to soak in.
- Use an electric hand mixer to whip the chilled coconut cream until fluffy.
- Spread whipped coconut cream over the cake and dust with cinnamon and cocoa. Slice and serve.