Vegan Cookies and Creme Tres Leches Cake
Try this vegan cookies and creme tres leches cake recipe.
Try this vegan cookies and creme tres leches cake recipe.
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tbsp vanilla extract
- 1 1/2 cup all-purpose flour
- 2 tbsp powdered sugar
- 2 tbsp ground flaxseed + 6 tbsp water
- 1 cup full-fat coconut milk
- 1/4 cup soy-free vegan butter at room temperature
- 1/3 cup nondairy yogurt {i used silk almond}
- *for the cake*
- 10 chocolate sandwich cookies blended into a fine powder
- 2/3 cup unsweetened nondairy milk
- *for the soaking liquid*
- 1 cup evaporated soy milk
- 1 cup sweetened condensed soy milk
- 5-6 chocolate sandwich cookies
- *for topping*
- 1 can full-fat coconut cream
- chocolate sandwich cookies
- Carbohydrate 269.326664401814 g
- Cholesterol 48.5541666658382 mg
- Fat 93.571905749302 g
- Fiber 10.5784177643287 g
- Protein 22.6905910429514 g
- Saturated Fat 34.8249446656411 g
- Serving Size 1 1 Serving (427g)
- Sodium 2154.16475086261 mg
- Sugar 258.748246637485 g
- Trans Fat 6.39271460301202 g
- Calories 1959 calories
Step-by-step
- Place the can of coconut cream in the fridge to chill for at least 6 hours (preferably overnight).
- Preheat oven to 350F and spray an 8x8 square baking dish with nonstick spray.
- Whisk together ground flaxseed and water in a small bowl and set aside.
- In a stand mixer, combine flour, baking powder, baking soda, salt, sugar, and crushed chocolate sandwich cookies.
- Add vegan butter and beat on low until sandy.
- In a small bowl, whisk together oil, flaxseed mixture, nondairy yogurt, and vanilla extract. Add to dry ingredients and mix.
- Pour in nondairy milk and beat on medium-low until smooth.
- Pour batter into prepared pan and bake for 45 minutes, or until golden brown and a toothpick inserted comes out with a few moist crumbs. If needed, cover with foil and bake for 5-10 more minutes.
- Let the cake cool.
- Combine coconut milk, sweetened condensed milk, and evaporated milk in a bowl. Crush 5-6 chocolate sandwich cookies and add them to the mixture.
- Poke holes in the cooled cake and gently pour the soaking liquid over it, repeating until thoroughly soaked. Let it sit for 30 minutes.
- For the whipped cream: Spoon the solid coconut cream from a chilled can into a bowl, leaving the liquid behind. Beat with a hand mixer until light and fluffy. Add powdered sugar and vanilla.
- Spread whipped cream on the cake and top with crushed chocolate sandwich cookies.
Vegan Cookies and Creme Tres Leches Cake: A Delightful Dairy-Free Indulgence
As a busy working mom, finding time to bake is a luxury. But when I do, it has to be something special, something that's both impressive and relatively easy to pull off. This Vegan Cookies and Creme Tres Leches Cake fits the bill perfectly. It's decadent, delicious, and surprisingly simple to make, even with a demanding schedule. The rich, creamy texture and the irresistible combination of cookies and cream make it a true crowd-pleaser, perfect for birthdays, holidays, or just a spontaneous treat for the family. The best part? It's entirely vegan, so everyone can enjoy a slice!
I love the versatility of this recipe. It's easily adaptable to suit different dietary needs and preferences. For example, you can easily swap out the almond milk for another plant-based milk, depending on your allergies or what you have on hand. The same goes for the yogurt; I’ve used various non-dairy yogurts without issue, and they all result in a lovely, moist cake. The beauty of baking is that it allows for experimentation and creative expression; this recipe is no exception.
The process itself is quite straightforward, though there are a few things to keep in mind. Chilling the coconut cream overnight is crucial for creating that luscious, fluffy whipped topping. Don't skip this step; the texture of the finished product truly relies on it. The soaking process also takes a bit of time, but trust me, it's worth the wait. The cake soaks up the creamy mixture beautifully, achieving that signature Tres Leches moistness and making each bite incredibly flavorful. I always find this stage immensely satisfying, seeing the cake slowly transform into a delightful confection.
This cake is more than just a dessert; it's a testament to the power of plant-based baking. It shows that delicious, decadent desserts can be created without compromising on taste, texture, or ethical values. It’s a recipe that I’ve shared countless times with friends and family, always met with rave reviews. And the leftovers? They’re just as amazing the next day, or even the day after that (though they rarely last that long!).
Beyond the Recipe: A Reflection on Baking and Balance
For me, baking isn’t just about following instructions; it’s a form of self-care. It's a chance to slow down, focus on a task, and disconnect from the daily grind. The rhythmic stirring, the satisfying smell of baking goods filling the kitchen – these moments bring a sense of calm and purpose to my otherwise hectic life. And of course, the shared joy of enjoying the finished product with loved ones is an invaluable reward.
This vegan cookies and cream tres leches cake recipe is a beautiful example of this. The process itself is therapeutic, requiring patience and precision. The end result, however, is a celebration of flavor and texture, something to be savored and shared. It’s a reminder that even amidst the chaos of everyday life, there’s always time for small joys, simple pleasures, and delicious moments of sweet indulgence.
Baking this cake is like creating a little piece of happiness in my kitchen, and sharing it with others amplifies that happiness tenfold. It’s a reminder that even the simplest acts of kindness, like offering a homemade treat, can brighten someone’s day and strengthen our connections. So go ahead, give this recipe a try. You might just surprise yourself with how much joy it brings.
Tips for Success:
- Chill the coconut cream: This is essential for achieving a light and fluffy whipped topping.
- Don't overbake the cake: Overbaking will result in a dry cake. Start checking for doneness at around 45 minutes.
- Be patient with the soaking process: Allow ample time for the cake to absorb the soaking liquid. It’s worth the wait!
- Get creative with toppings: Feel free to experiment with different toppings, such as fresh berries, chocolate shavings, or more crushed cookies.
Enjoy this delightful vegan treat and let the sweet moments fill your day!
