Dairy Free Tres Leches Cake Non Dairy Recipes

VEGAN TRES LECHES CAKE

Steps:

• In a mixing bowl, stir together the soy milk and apple cider vinegar.
• Preheat the oven to 350 degrees Fahrenheit, and lightly grease an 8-by-8 or 7-by-11 inch baking dish.
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
• To the bowl with the soy milk, add the oil, sugar, vanilla extract, and almond extract. Whisk well to combine. Stir in the dry mixture and mix until no lumps remain.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean. (Wait until at least 20 minutes have passed before opening the oven door at all). The 7-by-11 cake size takes around 30 minutes to bake, and the 8-by-8 size takes around 35 minutes.
• Let the cake cool for at least an hour. (You could potentially prepare the sweetened condensed milk while the cake bakes and cools). Using a chopstick, skewer, or a toothpick in a pinch, poke holes throughout the cake, spaced about 1/2 inch apart. The distance isn't very important, just make to poke lots of holes all over.
• Retrieve the coconut milk from the refrigerator and gently scoop out the cream on top. Either turn this into coconut whip to top the cake if you like, or reserve it for another use (curry, etc.). Take the rest of the liquid from the can and mix it together with the sweetened condensed milk. Pour this milk mixture over the top of the cake. You'll need to do it in several stages, waiting in between for the cake to soak up the milk. When the cake is pretty much saturated with the milk, you're done - you may or may not need all of it.
• This cake is best served cold, so if you have time, refrigerate it. However, it still tastes pretty darn good if you eat it right away :) leftovers will keep for up to 3 days in the fridge.

COCONUT TRES LECHES CAKE

Steps:

• Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes.
• In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla.
• Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn't overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.)
• Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature.

DAIRY FREE TRES LECHES CAKE NON DAIRY

Steps:

• NOTE: This cake requires chilling overnight. Plan ahead.
• Preheat oven to 350℉.
• Separate eggs into two bowls; whites in one bowl and yolks in the other. Place the bowl of egg whites in the refrigerator.
• In a medium mixing bowl, combine flour, baking powder and salt. Stir well. Set aside.
• Place egg yolks in a large mixing bowl. Add sugar, butter and ONE TEASPOON vanilla extract. Mix until fluffy and creamy.
• Add 1/2 the can of coconut milk (not sweetened condensed milk or coconut cream) and mix well.
• Add half the flour mixture and mix well.
• Add 1/2 cup of oat milk and mix well
• Add the remaining flour mixture and mix well. Set aside.
• In a separate large mixing bowl, whip egg whites until stiff peaks form (tips stand straight when a spoon is dipped into it and removed), about 4-5 minutes.
• Pour whipped egg whites into other bowl (the one with the batter mixture) and fold gently until combined. Don't be too rough or you'll remove the air from the eggs.
• Spray baking pan and pour batter into pan. Bake for 25-35 minutes or until golden and a toothpick comes out clean.
• Mix together remaining coconut milk, remaining oat milk and full can of coconut sweetened condensed milk.
• While cake is still hot, poke holes all over the top with a fork, end of wooden spoon or meat shredding claws. Slowly pour milk mixture all over the cake. Where it pools on the edges, scoop it up gently with a spoon and pour into the center.
• Allow cake to cool completely (about 1 1/2 hours) then cover with foil and refrigerate 4 hours or overnight.
• If making the coconut cream whipped topping, you'll need to chill the can overnight, along with the cake. Other ingredients include powdered sugar and vanilla extract.
• Whipped topping: See below for notes on where to find the recipe for the non dairy whipped topping.