Vegan Tres Leches Cake 🌱🍰
This delightful vegan version of the classic tres leches cake features a light sponge soaked in a sweet milk mixture, topped with coconut whipped cream and fresh berries. It's eggless, dairy-free, and simply irresistible!
Ingredients:
For the Cake:
200 ml (⅘ cup) oat milk or soy milk 🥛
1 tablespoon apple cider vinegar 🍏
80 ml (⅓ cup) aquafaba (chickpea brine) 🌱
150 g (¾ cup) granulated sugar (or superfine sugar) 🍬
80 ml sunflower oil 🌻
2 teaspoons vanilla extract 🍦
200 g (1 ⅗ cups) all-purpose flour 🌾
20 g (2 ½ tbsp) cornstarch (cornflour) 🌽
2 teaspoons baking powder 🍞
½ teaspoon baking soda 🥤
¼ teaspoon sea salt 🧂
For the Syrup:
200 ml (⅘ cup) evaporated oat milk (e.g., Nature's Charm) 🥛
150 g (⅔ cup) sweetened condensed oat milk (e.g., Nature's Charm) 🍬
50 g (¼ cup) coconut whipping cream (e.g., Nature's Charm) 🥥
For the Frosting:
750 g (3 ⅕ cups) coconut whipping cream (e.g., Nature's Charm) 🥥
2 tablespoons powdered sugar (optional) 🍬
Optional Garnish:
1 tablespoon ground cinnamon 🌿
180 g (1 cup) fresh strawberries 🍓
120 g (1 cup) fresh raspberries 🍇
100 g (⅔ cup) fresh blueberries 🫐
Instructions:
1️⃣ Prepare the Cake:
Preheat the oven to 175°C (347°F). Lightly grease and line an 8x10.5-inch rectangular cake tin with parchment paper.
In a jug, combine the oat/soy milk and apple cider vinegar. Set aside for 10 minutes to curdle (this creates a vegan buttermilk).
In a medium bowl, whisk the aquafaba with an electric mixer for 1 minute until foamy.
In another bowl, whisk together the sugar and sunflower oil for 1 minute. Add the vanilla and whisk again, then mix in the aquafaba and the vegan buttermilk until combined.
In a large bowl, sift the flour, cornstarch, baking powder, baking soda, and sea salt. Gently fold the wet ingredients into the dry ingredients using a spatula. Do not overmix!
Pour the batter into the prepared cake pan and bake for 30 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 20 minutes, then transfer to a cooling rack for another 10-15 minutes.
Once cooled, return the cake to the tin and pierce several holes in the top with a fork.
2️⃣ Prepare the Syrup:
In a large jug, combine the evaporated oat milk, sweetened condensed oat milk, and coconut whipping cream. Whisk until smooth.
Slowly pour the syrup over the top and sides of the cooled cake. Cover with plastic wrap and refrigerate for 2-3 hours or overnight.
3️⃣ Prepare the Frosting:
In a large bowl, whisk the coconut whipping cream and powdered sugar until light and fluffy (about 2 minutes).
Spread the coconut frosting on top of the cake using an offset spatula. Sprinkle with ground cinnamon and top with fresh berries.
Storage Instructions:
Store the tres leches cake in the refrigerator for up to 5 days, covered with plastic wrap or in an airtight container.
Enjoy this creamy, dreamy vegan treat! 🎉