Vegan Tres Leches Cake

• 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.

• In a small saucepan, boil the coconut milk for 5 minutes.
• Stir in the agave nectar, reduce the heat, and simmer for 30 to 35 minutes, or until reduced by half. Remove from the heat and let cool completely.

Tip: Aquafaba is the liquid remaining after cooking legumes, such as garbanzo beans (chickpeas). You can make it by cooking dried garbanzo beans in water or simply use the liquid from canned garbanzo beans. It’s used as an egg replacement. You can whip it like egg whites for meringues or use it as a substitute for whole eggs in baked goods. Three tablespoonfuls is equivalent to about 1 egg, while 2 tablespoonfuls is equivalent to about 1 egg white. One can of garbanzo beans contains about 1/2 cup of aquafaba.