Vegan Tres Leches Cake Recipes

VEGAN TRES LECHES CAKE

Steps:

• For the Cake, preheat oven to 350°F (180°C). Line an 8-inch (20-cm) square baking pan with parchment paper. Sift flour, sugar, 1 1/2 teaspoons (7 ml) of the baking soda, baking powder and salt into a large bowl or onto a large sheet of parchment paper. Set aside.
• In a separate large bowl, mix coconut milk, vegetable oil, 1 tablespoon (15 ml) of the vanilla and applesauce with a wire whisk until well blended. Set aside.
• Place aquafaba and cream of tartar in bowl of electric stand mixer fitted with whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes. 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 pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cake from pan and place on large, shallow-sided serving platter. Poke holes in warm cake with kitchen fork at 1-inch (2.5 cm) intervals, moving fork side to side to enlarge holes slightly.
• Meanwhile, mix almond milk, cashew milk, sweetened condensed coconut milk, icing sugar, cinnamon, remaining 1/4 teaspoon (1 ml) baking soda and 2 teaspoons (10 ml) vanilla in large bowl with wire whisk. Slowly pour milk mixture over cake, reserving about 1/2 cup (125 ml) liquid for serving, if desired. Cool completely. Cover.
• 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.
• To make Sweetened Condensed Coconut Milk, bring 1 can (400 ml) Thai Kitchen® Coconut Milk to boil in a small saucepan; boil 5 minutes. Stir in 1/4 cup (60 ml) agave nectar; reduce heat and simmer 30 to 35 minutes or until the mixture has reduced by half. Set aside and allow to cool completely.
• 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 (45 ml) of aquafaba is equivalent to about one egg, while 2 tablespoons (30 ml) of aquafaba is equivalent to about one egg white. One can of garbanzo beans contains about 1/2 cup (125 ml) of aquafaba.

VEGAN TRES LECHES CAKE ( THREE MILKS CAKE)

Steps:

• Preheat oven to 350'F.
• Grease and flour an 8 inch cake pan. Line the pan with parchment.
• In a medium bowl, sift together the flour, baking powder and baking soda.
• In a separate smaller bowl whisk salt, margarine, sugar, water, vanilla and vinegar until blended.
• Pour the wet mixture into the dry mixture, whisking till smooth. Pour the batter into the cake pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake in the pan for 5-10 minutes. Remove the cake and allow it to cool. Cut the cooled cake in half horizontally so that it forms two thin layers and put the bottom half of the cake back into the cake pan.
• In a small bowl, mix the cream of coconut and coconut milk together until they form the consistency of condensed milk. Add more of each if necessary.
• In a medium saucepan, whisk together the coconut mixture, soy milk, and non dairy whipping cream until smooth.
• Add the lime juice if desired. Stirring occasionally, bring the milk mixture to a boil.
• (The milk mixture has to reach a full boil prior to pouring it over the cake; otherwise it won't soak into the cake layer).
• Using a small cup or pitcher, pour the hot milk mixture over the bottom half layer of the cake, press with a spatula until all the milk has been absorbed.
• Add a little more milk. Replace the top layer of the cake and pour more milk mixture over the top layer of the cake, press with a spatuala until all the milk is absorbed.
• Let the milk mixture soak into the cake for at least 30 minutes. After the cake has cooked, refrigerate until ready to serve.
• At this point you can add a non-vegan whipped topping and berries if you wish.
• Bon Appetit!

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.

VEGAN TRES LECHES CAKE

Steps:

• For the Cake, preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. Sift flour, sugar, 1 1/2 teaspoons of the baking soda, baking powder and salt into a large bowl or onto a large sheet of parchment paper. Set aside.
• In a separate large bowl, mix coconut milk, vegetable oil, 1 tablespoon of the vanilla and applesauce with a wire whisk until well blended. Set aside.
• Place aquafaba and cream of tartar in bowl of electric stand mixer fitted with whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes. 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 pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cake from pan 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.
• Meanwhile, mix almond milk, cashew milk, sweetened condensed coconut milk, confectioners' sugar, cinnamon, remaining 1/4 teaspoon baking soda and 2 teaspoons vanilla in large bowl with wire whisk. Slowly pour milk mixture over cake, reserving about 1/2 cup liquid for serving, if desired. Cool completely. Cover.
• 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.
• To make Sweetened Condensed Coconut Milk, bring 1 can (13.66 ounces) Thai Kitchen® Coconut Milk to boil in a small saucepan; boil 5 minutes. Stir in 1/4 cup agave nectar; reduce heat and simmer 30 to 35 minutes or until the mixture has reduced by half. Set aside and allow to cool completely.
• 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 1/2 cup of aquafaba.

VEGAN TRES LECHES CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
• Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.
• Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.
• Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.