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My review
Vegan Tres Leches Cake
10 made it |
0 reviews
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510
Yoly
"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."
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Ingredients
5 h 50 m servings 270Original recipe yields 12 servings (1 11x7-inch cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.