Vegan Tres Leches Cake recipe
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Ingredients
- 4 tablespoons dry egg replacer (such as Bob's Red Mill®) ¾ cup water, divided ¾ cup white sugar ½ teaspoon vanilla extract ½ teaspoon coconut extract 1 cup all-purpose flour 1 teaspoon baking powder ¼ teaspoon salt 1 (11.5 fl oz) can sweetened condensed coconut milk (such as A Taste of Thai® Sweetened Condensed Coconut Milk) 1 cup dairy-free heavy whipping cream (such as Silk®) ½ cup cream of coconut (such as Coco Lopez®) ½ tablespoon vanilla extract ½ tablespoon coconut extract
Nutrition Info
- 270 caloriescarbohydrate: 51 gcholesterol: : -fat: 7 gfiber: 0.3 gprotein: 1.1 gsaturatedFat: 6.2 gservingSize: -sodium: 120.1 mgsugar: 20 gtransFat: : -unsaturatedFat: : -
Directions Vegan Tres Leches Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.
Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.
Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.