Vegan Tres Leches Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
**Cake**1 1/2 c. flour3/4 c. sugar1 tsp baking soda1/8 tsp salt3/4 tbsp (2 1/4 tsp) red wine vinegar1 1/4 tsp vanilla1/3 c. vegetable oil1 c. almond milk**Milks**1 c. coconut milk1/2 c. soy milk1 1/2 tsp sugar
Chill 1 can full-fat coconut milk in the fridge over night. Do not shake, allowing the cream to settle on the top.
Mix dry ingredients, then create a well and add wet ingredients. Whisk together until homogenous, but do not over mix. Pour into an 8 x 8 x 2 pan. Bake at 350 F for 30-35 minutes.
Let cake cool for 1 hour, then use the back of a spoon to create wells in the cake.
Mix milks together and pour over the cake, letting mixture soak into wells.
Use the fat cream from the top of can of coconut milk to make a whipped topping by just whisking it until it is the proper texture. Spread over the cake.
Mix dry ingredients, then create a well and add wet ingredients. Whisk together until homogenous, but do not over mix. Pour into an 8 x 8 x 2 pan. Bake at 350 F for 30-35 minutes.
Let cake cool for 1 hour, then use the back of a spoon to create wells in the cake.
Mix milks together and pour over the cake, letting mixture soak into wells.
Use the fat cream from the top of can of coconut milk to make a whipped topping by just whisking it until it is the proper texture. Spread over the cake.
Nutritional Info Amount Per Serving
- Calories: 233.3
- Total Fat: 9.3 g
- Cholesterol: 0.0 mg
- Sodium: 215.0 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 0.9 g
- Protein: 3.4 g
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