Vegan Tres Leches Cake
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Vegan Tres Leches Cake calories by ingredient
Introduction
A vegan variation on a traditional latino cake! A vegan variation on a traditional latino cake!Number of Servings: 9
Ingredients
-
**Cake**
1 1/2 c. flour
3/4 c. sugar
1 tsp baking soda
1/8 tsp salt
3/4 tbsp (2 1/4 tsp) red wine vinegar
1 1/4 tsp vanilla
1/3 c. vegetable oil
1 c. almond milk
**Milks**
1 c. coconut milk
1/2 c. soy milk
1 1/2 tsp sugar
Tips
Top cake with berries or other fruit as desired.
Directions
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.