Description
An easy and sweet vegan tres leches cake, using almond, cashew, and coconut milk. Make sure your coconut milk is cold for the whipped cream, or it won’t whip properly! Also, if you don’t have enough of one milk, feel free to sub in a favorite or more of another.
Ingredients
Scale
- For the cake:
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 cups cane sugar
- 2 cups non-dairy milk
- 2 tablespoons apple cider vinegar
- 1 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1/3 cup coconut milk
- 1/3 cup cashew milk
- 1/3 cup almond milk
- 1/3 cup powdered sugar
- For the rum coconut whipped cream:
- 1 12 ounce can full fat coconut milk, refrigerated overnight and liquid drained
- 2 ounces rum
- 1/2 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9 x 13 inch pan and set aside
- In a large bowl, whisk together the non dairy milk, sugar, vinegar, coconut oil and vanilla extract. In a small bowl, whisk together the flour, baking powder, soda, salt and cornstarch.
- With a hand mixer on low, mix the dry ingredient mixture in with the wet ingredients, only mixing until combined. Make sure not to over mix!
- Pour the batter into the greased pan, spreading evenly. Bake for 40- 45 minutes, until the cake springs back lightly when touched. Allow to cool on a cooling rack for at least 30 minutes.
- After the cake has cooled, whisk together the coconut milk, cashew milk, almond milk and powdered sugar in a small bowl. Poke the cake all over with a fork and pour the mixture over the cake. Let sit for 30 minutes before cutting. Top with homemade rum coconut whipped cream. Refrigerate cake to store.
- To make the rum spiked whipped cream: In a medium bowl, whip together the coconut milk, rum and powdered sugar with a hand mixer on medium. Increase to high until mixture is combined and fluffy.