Recipes Cuisine Latin American Mexican Vegan Tres Leches Cake Be the first to rate & review! 1 Photo 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. Recipe by Yoly Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 20 mins Cook Time: 30 mins Additional Time: 5 hrs Total Time: 5 hrs 50 mins Servings: 12 Yield: 1 11x7-inch cake Jump to Nutrition Facts Ingredients Cake: 4 tablespoons dry egg replacer (such as Bob's Red Mill®) ¾ cup water, divided ¾ cup white sugar ½ teaspoon vanilla extract ½ teaspoon coconut extract 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt Tres Leches Sauce: 1 (11.5 fl oz) can sweetened condensed coconut milk (such as A Taste of Thai® Sweetened Condensed Coconut Milk) 1 cup dairy-free heavy whipping cream (such as Silk®) ½ cup cream of coconut (such as Coco Lopez®) ½ tablespoon vanilla extract ½ tablespoon coconut extract Directions 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. Editor's Note: The directions for making the egg replacer are based on the particular brand mentioned. Follow instructions on the package if using a different brand. I Made It Print Nutrition Facts (per serving) 270 Calories 7g Fat 51g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 270 % Daily Value * Total Fat 7g 9% Saturated Fat 6g 31% Sodium 120mg 5% Total Carbohydrate 51g 19% Dietary Fiber 0g 1% Total Sugars 20g Protein 1g Calcium 25mg 2% Iron 1mg 3% Potassium 13mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved