VEGAN TRES LECHES CAKE
I love coconut and I love tres leches cake. So I combined both and this is the delicious results. Plus it's vegan! Top with dairy-free whipped cream if desired.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 5h50m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 270 calories, Carbohydrate 51 g, Fat 7 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 6.2 g, Sodium 120.1 mg, Sugar 20 g
VEGAN TRES LECHES CAKE ( THREE MILKS CAKE)
I first tasted a Three Milk Cake when I purchased a piece from my local Co-operative. It was delicious, but because it had so much dairy in it I don't eat it now. However, I did come across a vegan recipe from http://www.vegcooking.com/recipeshow.asp?RequestID=987 and I may just give this one a try. If you can't find the non-dairy whipping cream you can make your own by using coconut whipping cream which is recipe #219030 or soy whipped topping which is recipe #236911 You can also top this cake with Vegan Whipped Cream, fruit and/or berries.
Provided by Chef Joey Z.
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 325.7, Fat 7.6, SaturatedFat 5.7, Sodium 387.5, Carbohydrate 59.4, Fiber 0.9, Sugar 34.4, Protein 4.8
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