If you've never tried a tres leches cake you will be pleasantly surprised when you try this one. This is a sponge cake that is soaked in 3 kinds of milk, which makes it super moist. The cake has a lot of air bubbles which help to absorb the milks, and help it not to be soggy.
This is a traditional Spanish cake and it is delicious. Just give it a try and you'll see for yourself.
Cake Recipe: 2 cups all purpose flour
3/4 cup cane sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup dairy-free milk, unsweetened
1 1/2 tablespoons lemon juice
1/2 cup applesauce, unsweetened
1 tablespoon vanilla extract
1 teaspoon almond extract
Milk mixture: 1/4 cup canned coconut milk
1/2 cup dairy-free milk, unsweetened
1 cup vegan condensed milk
Topping:
11 oz. vegan whipped cream (video below on how to make vegan whipped cream from scratch).
Grind some vegan chocolate and sprinkle on top, or sprinkle with cinnamon.
Directions:
Add the lemon juice and dairy-free milk into a cup or bowl and let it sit. This takes the place of using buttermilk.
Set the oven to 350 degrees Fahrenheit, or 180 Celsius
Use parchment paper or baking spray in the bottom of a 8 X 8 pan, or 8" round pan.
In a large bowl add the dry ingredients together until it is well combined.
In a separate bowl add the wet ingredients, including the milk and lemon juice mixture. Whisk together.
Add the wet ingredients with the dry ingredients, mixing just until it all comes together.
Pour the mixture into your prepared baking pan.
Bake for 30-35 minutes, or until a ptoothpick comes out clean.
To make the milk mixture, add the ingredient into a measuring cup and mix all together with a whisk. Make sure to get all the lumps out.
Once the cake is out of the oven, let it cool for about 20 minutes.
Make some holes in the cake by using a small skewer stick, about 1/4 in in diameter, and make plenty of holes in the cake.
Pour the milk mixtures onto the cake, especially in the holes you've created.
Let the milk absorb into the cake for about 30 minutes.
Place the cake in the refrigerator and let it cool completely.
Once you are ready to serve, add the whipped cream to the top of the cake, and end by sprinkling the chocolate, or cinnamon, on top.
Serve chilled.
Are you a dessert person?
Occasionally.
Yes! Give me all the desserts.
It’s so moist. Better than I expected for it being vegan.
I've had this cake before, but now I'm so glad to have a non-dairy version. Dairy doesn't agree with me, so this is helpful.
I ate 3 pieces of this at church, thanks for bringing it. Now I can make it at home.