Vegan Tres Leches Cake Three Milks Cake 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.

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!