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 calories
carbohydrate: 51 g
cholesterol: : -
fat: 7 g
fiber: 0.3 g
protein: 1.1 g
saturatedFat: 6.2 g
servingSize: -
sodium: 120.1 mg
sugar: 20 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

1 11x7-inch cake

Recipe Note

I love coconut and I love tres leches cake. So I combined both and this is the delicious results. Plus it's vegan! Top with dairy-free whipped cream if desired.

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