Vegan Tres Leches Cake
Vegan Tres Leches cake is an adaptation of a traditional Mexican dessert that means "three milks". Get the recipe.
Servings: 12 people
Calories: 341.37kcal
Equipment
- 1 10 inch x 7 inch cake pan or similar sized pan
Ingredients
For the cake
- 350 ml soy milk
- 2 tsp apple cider vinegar or lemon juice
- 400 g self raising flour
- 100 g caster sugar
- 125 ml vegetable oil or other unflavoured oil
- 0.5 tsp vanilla paste
For the soaking liquid
- 200 ml vegan double cream
- 370 g vegan condensed milk
- 100 ml soy milk
For the whipped cream topping
- 250 ml vegan whipping cream
- 1 tbsp icing sugar
- strawberries optional
- cinnamon optional
Instructions
- Mix together the apple cider vinegar and soy milk and leave to curdle.
- Add the flour and sugar to a large bowl then pour over the milk/ vinegar mix, oil and vanilla paste.
- Mix well until a batter has formed.
- Pour the batter into your lined tin then place into the oven at 180 C / 35 F / gas mark 4 for 25 minutes.
- Remove the cake from the oven once a skewer comes out clean.
- While the cake is cooling mix together the milk, cream and condensed milk for the soaking liquid.
- Poke holes into the cake then pour over a third of the soaking liquid. Let this soak into the cake for 5 - 10 minutes before repeating with the next third, leaving that to soak, then finally pouring over the rest.
- Leave the cake to soak up all of the liquid by wrapping it in clingfilm and placing it in the fridge overnight.
- The next day, whip your cream with a little icing sugar and vanilla paste until it is stiff but spreadable.
- Spread over the whipped cream.
- Serve as it is, with a sprinkling of cinnamon or with fresh fruit.
Nutrition
Calories: 341.37kcal | Carbohydrates: 53.93g | Protein: 8.35g | Fat: 10.25g | Saturated Fat: 5.71g | Polyunsaturated Fat: 1.05g | Monounsaturated Fat: 2.48g | Cholesterol: 29.43mg | Sodium: 73.09mg | Potassium: 227.43mg | Fiber: 1.12g | Sugar: 29.07g | Vitamin A: 519.8IU | Vitamin C: 3.6mg | Calcium: 186.44mg | Iron: 0.72mg