Vegan Tres Leches Cake
Try this Vegan Tres Leches Cake recipe.
Try this Vegan Tres Leches Cake recipe.
- 1 teaspoon vanilla extract
- for the cake:
- 1/4 cup confectioners sugar
- 1 can full fat coconut milk refrigerated overnight
- all purpose flour 1 cup (125g)
- coconut whipped cream:
- granulated sugar 1/2 cup (100g)
- aquafaba 1 cup (237ml)
- confectioner’s sugar 12 tablespoons (90g)
- cream of tartar 1 teaspoon
- cake flour 1 1/4 cup (150g)
- sodium free baking powder 4 teaspoons (20g)
- vanilla extract 4 teaspoons (20ml)
- coconut oil or vegan butter melted 6 tablespoons (
- cornstarch 2 tbs + 1/4 cup water + sodium free bak
- for the milk mixture:
- canned coconut milk (i used full fat but you can u
- unsweetened almond milk 1 cup
- granulated sugar 1/2 cup + 2 tablespoons
- preferably fresh grated nutmeg 1/4 teaspoons
- Carbohydrate 6.25636667190559 g
- Cholesterol 0 mg
- Fat 0.00650222222748218 g
- Fiber 0 g
- Protein 0.00028 g
- Saturated Fat 0.0012911111121631 g
- Serving Size 1 1 -12 serving (7g)
- Sodium 0.104222222274822 mg
- Sugar 6.25636667190559 g
- Trans Fat 4.3555555450357E-05 g
- Calories 26 calories
Step-by-step
- Combine the aquafaba with the granulated sugar and heat it gently to dissolve the sugar (no need to boil, just enough to dissolve) then refrigerate it to cool quickly while you gather your other ingredients.
- Sift both flours with the baking powder.
- Combine the cream of tartar with 2 Tbs of the sifted confectioners’ sugar and then start whipping the cold aquafaba on high speed preferably with a balloon whip attachment on your stand mixer. (Hand help beaters with a whip attachment can be used but will take considerably longer to whip to firm glossy peaks)
- Once the AF is to stiff, white peaks, add the cream of tartar confectioners’ sugar mixture and continue whipping on high speed, you can now gradually add the remaining confectioners’ sugar a spoonful at a time until it is all incorporated and you have a stiff peaked glossy meringue.
- In a large mixing bowl combine the cornstarch mixture (which is the homemade egg replacer made of cornstarch, water and baking powder listed above) with the melted coconut oil (or melted vegan butter) and vanilla extract, whisk smooth, reserve.
- Fold in half of the whipped aquafaba and whisk smooth, then fold in the remaining aquafaba and fold gently.
- Fold in the sifted flour gently.
- Pour batter into a well greased (NO PARCHMENT!) 8" square pan and bake immediately in a preheated 375°F (190°c) oven for approximately 20 minutes or springy to the touch when you gently press the center or when a toothpick inserted comes out clean.
- Cool for about 15 minutes then poke holes into the cake and pour the milk mixture over the entire cake to soak in.
- For the Milk Mixture: Combine the can of coconut milk with the almond milk, nutmeg and sugar and bring to a boil.
- Once it boils reduce the heat and let it simmer stirring often for about 20 minutes or until it is thicker and makes a slight glaze covering the back of your spoon.
- Remove from the heat and cool to warm, them pour over the warm cake.
- Refrigerate the cake for at least 2 hours or overnight (I prefer overnight) then ice with coconut whipped cream.
- For the Coconut Whipped Cream: Open the refrigerated can of coconut milk and skim the fat off the top (reserve the coconut water for another recipe or a smoothie) and place the fat in a mixer bowl with the sifted confectioners sugar.
- Whip on high speed to soft peaks then add the vanilla extract.
- Spread over the cold cake (still in the pan) and then sprinkle with cinnamon *optional
A Baker's Journey: My Vegan Tres Leches Triumph
Baking has always been my happy place. It started in my grandmother's kitchen, surrounded by the warm aroma of cinnamon and the comforting sounds of her humming as she kneaded dough. Those memories are so vivid, the flour dusting the air like a gentle snowfall, the sweet taste of success in every perfectly risen loaf. Now, years later, my kitchen is my sanctuary, a space where creativity flourishes and the scent of baking fills every corner, a testament to those cherished memories and my love for creating delicious treats.
Recently, I embarked on a new culinary adventure: crafting a vegan Tres Leches cake. The traditional version is a decadent masterpiece, a symphony of textures and flavors. But the thought of adapting this classic recipe to a vegan-friendly version was initially daunting. Could I achieve that same level of moistness, that same balance of sweetness and subtle spice? My journey started with countless online searches, carefully studying recipes, and learning about the unique challenges of vegan baking. I spent hours perfecting techniques, experimenting with ingredients, and refining each step to ensure a perfectly balanced flavor profile.
The ingredients themselves presented an interesting challenge. Aquafaba, the liquid from canned chickpeas, became my unlikely egg replacement. I learned to whip it into a fluffy meringue, a critical component for achieving the cake's light and airy texture. Coconut milk, a staple in vegan baking, provided the richness and creaminess that Tres Leches is known for. I experimented with different types of plant-based milks, ultimately settling on almond milk for its delicate nutty flavor. And of course, the perfect balance of sweetness and spice was achieved with carefully measured quantities of sugar and a hint of nutmeg.
Baking this cake was more than just following a recipe; it was a process of discovery, adaptation, and meticulous attention to detail. Each step held a sense of anticipation, as I carefully folded in the ingredients, ensuring the delicate balance of textures wasn't disturbed. The aroma of baking coconut and the subtle hint of cinnamon filled my kitchen, creating an atmosphere of pure joy. Watching the cake rise in the oven, golden brown and perfectly textured, brought a sense of accomplishment that is hard to describe.
The moment of truth came when I carefully poked holes into the warm cake and poured the creamy coconut-almond milk mixture over it. It was magical, watching the liquid disappear into the cake, transforming it into a marvelously moist and tender dessert. The final touch, a layer of homemade coconut whipped cream, completed the transformation, adding a touch of elegance and richness to the creation. After chilling overnight, the cake was ready to be savored. Each bite was a blissful combination of delicate sponge cake, subtly sweet milk, and creamy coconut. The success of this vegan Tres Leches cake is a testament to the endless possibilities within vegan baking.
This journey taught me more than just a new recipe. It reignited my passion for baking and challenged me to approach challenges with creativity and resilience. It was a reminder that even the most complicated recipes can be adapted, that deliciousness knows no boundaries, and that the heart of baking lies in the passion and love put into each creation. So, go forth and create your own baking adventures, embracing the unknown and savoring every moment of the journey. And who knows? Your own culinary triumphs might even inspire a blog post of your own!
