Vegan Tres Leches Cake
Total time
- 1 Recipe Yellow Cake
- 1 Recipe Your Favorite Vegan Whipped Cream OR store bought variety for a total of 4 cups whipped
- For the Milk Mixture:
- 1 can full fat coconut milk 14oz (414ml)
- 1 can vegan sweetened condensed milk 11.25oz (320g)
- OR see recipe below
- 1 cup plant milk of your choice (237ml)
- Nutmeg ½ teaspoon
- Prepare the yellow cake recipe as per the instructions on that page
- Prepare the milk soak by combining all 3 milks together in a small sauce pot with the nutmeg and bring to a boil
- Once it is boiled remove from the heat and let cool to warm
- Once the cake is baked~ cool it slightly in the pan then poke holes all over the top with a skewer
- Pour the warm Tres Leches over the warm cake still in the pan and then refrigerate at least 3 hours or overnight
- Preferably overnight to allow all the flavors to meld
- Once the cake is cold prepare the vegan whipped cream and spread over the top of the cake then sprinkle with cinnamon
- Serve Cold or at room temperature if preferred
Tres Leches cake must be kept refrigerated and I prefer to serve it cold.
It will stay fresh for up to 1 week in the refrigerator wrapped loosely
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-tres-leches-cake/
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