Vegan Tres Leches Cake
Vegan Tres Leches Cake
Course: DessertCuisine: MexicanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesThis vegan tres leches cake recipe was adapted and published with permission from McCormick.
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Ingredients
- For the cake:
2 cups flour
1/2 cup sugar
1 1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
6 Tbsp. non-Thai coconut milk
1/4 cup vegetable oil
1 Tbsp. McCormick Pure Vanilla Extract
1/4 cup unsweetened applesauce
1 cup aquafaba (canned chickpea liquid)
1 tsp. McCormick Cream of Tartar
- For the icing:
1 cup unsweetened almond milk
1 cup unsweetened cashew milk
2/3 cup Sweetened Condensed Coconut Milk (see recipe below)
2 Tbsps. confectioners’ sugar
1/2 tsp. McCormick Ground Cinnamon
1/4 tsp. baking soda
2 tsp. McCormick Pure Vanilla Extract
Directions
- To make the cake, preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Sift the flour, sugar, baking soda, baking powder, and salt into a large bowl.
- In a separate large bowl, whisk together the coconut milk, vegetable oil, vanilla, and applesauce until well blended.
- Using an electric stand mixer, whisk together the aquafaba and cream of tartar on high speed until stiff peaks form, about 10 minutes. Gently fold into the coconut milk mixture. Gradually add the dry mixture, stirring gently until just mixed. Pour into the prepared pan.
- Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, then remove from the pan and place on a serving platter. Poke with a fork, wiggling the prongs side to side to enlarge the holes slightly, at 1-inch intervals.
- In a large bowl, whisk together the ingredients for the icing.
- Slowly pour over the cake. If desired, reserve 1/2 cup of the icing for serving. Let the cake cool completely and cover.
- Refrigerate for at least 3 hours. Slice and serve with the reserved icing drizzled over top, if desired.
