Vegan Tres Leches Cake Three Milks Cake Recipes

VEGAN TRES LECHES CAKE

Steps:

• Preheat the oven to 350 F and grease an 8 by 8 baking pan.
• First make the cake. In a large mixing bowl, whisk together the soy milk and lemon juice. Let sit for a few minutes until the mixture begins to curdle. Stir in the oil, sugar, and vanilla and whisk until smooth. Sift in the flour, cornstarch, baking powder, baking soda, and salt. Using a rubber spatula, gently fold in the dry ingredients just until everything is mixed. Pour into the prepared baking pan, spreading that batter evenly with the rubber spatula. Bake 30-32 minutes, until a tester comes out clean. Remove the cake from the oven and let cool for a few minutes and then use a fork or toothpick to poke holes all the way through the cake.
• While the cake is baking, make the syrup. Mix all the syrup ingredients in a small saucepan. Bring to a low simmer over medium high heat, stirring with a wire whisk. Let the mixture boil for 1 minute then reduce heat to low. Cook until the syrup has reduced, stirring occasionally. Cook until the mixture has a syrup consistency and coats the back of a spoon, about 25-30 minutes. Remove from the burner and let cool until ready to pour on the cake.
• When the cake is done and has cooled for a few minutes, pour the syrup over the cake. You want the cake to be warm when you pour the syrup over it. Cover and refrigerate for 4 to 6 hours or overnight.
• Chill your coconut cream overnight. Remove the coconut cream and scoop the cream into a large mixing bowl. Add the powdered sugar and vanilla. Using an electric mixer, beat until creamy and smooth, about 1 minute. Taste and adjust sweetness as needed.
• Use a rubber spatula to spread the whipped cream over the top of the chilled cake. I like to to refrigerate the cake for another 1 or 2 before serving.

VEGAN TRES LECHES CAKE

Steps:

• 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.

VEGAN TRES LECHES CAKE

Steps:

• Preheat oven to 350F and line an 8 x 13 " baking pan with parchment paper, and spray lightly with oil.
• In a small bowl, combine the soy milk and apple cider vinegar. Mix to combine.
• In a medium bowl, combine the all-purpose flour, sugar, baking powder, and baking soda. Mix well.
• Add the milk-vinegar mixture to the bowl with the flour mixture, add the oil, and vanilla, and whisk to combine. Set aside.
• In a large bowl, pour in the aquafaba and using a stand mixer with the whiks attachementor a hand-held mixer whip at medium-high speed until soft peaks form, about 4 minutes.
• Pour the whipped aquafaba into the bowl with the cake batter, and fold it in with a spatula until it has completely incorporated into the cake batter.
• Pour the batter into the baking dish and bake in the middle rack of the oven, for 25-30 minutes or until an inserted toothpick comes out clean.
• Remove from oven. Let cake cool for 10 min, and remove from baking dish. Remove parchment paper and let cake cool completely on a rack.
• In a bowl, combine the oatmilk, condensed milk, and evaporated milk. Whisk and set aside.
• Using a serrated knife, gently cut off the top of your cake. Place your cake inside of the baking dish and poke the surface of the cake with a fork. Be sure to press the fork all the way down through the cake.
• Start pouring the milk over the cake starting from the center. Contine pouring until the cake is soaked all over. There might be some liquid that hasn't been absorbed on the sides of the cake, but that's ok. Place in your fridge and let the cake soak overnight.
• When you're ready to serve, top the cake with the coconut whipped topping and spread with a spatula. (Don't add the whipped topping to the cake unless you're ready to serve it.)
• Arrange the sliced strawberries on top of the whipped topping and serve.

VEGAN TRES LECHES CAKE

Steps:

• In a mixing bowl, stir together the soy milk and apple cider vinegar.
• Preheat the oven to 350 degrees Fahrenheit, and lightly grease an 8-by-8 or 7-by-11 inch baking dish.
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
• To the bowl with the soy milk, add the oil, sugar, vanilla extract, and almond extract. Whisk well to combine. Stir in the dry mixture and mix until no lumps remain.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean. (Wait until at least 20 minutes have passed before opening the oven door at all). The 7-by-11 cake size takes around 30 minutes to bake, and the 8-by-8 size takes around 35 minutes.
• Let the cake cool for at least an hour. (You could potentially prepare the sweetened condensed milk while the cake bakes and cools). Using a chopstick, skewer, or a toothpick in a pinch, poke holes throughout the cake, spaced about 1/2 inch apart. The distance isn't very important, just make to poke lots of holes all over.
• Retrieve the coconut milk from the refrigerator and gently scoop out the cream on top. Either turn this into coconut whip to top the cake if you like, or reserve it for another use (curry, etc.). Take the rest of the liquid from the can and mix it together with the sweetened condensed milk. Pour this milk mixture over the top of the cake. You'll need to do it in several stages, waiting in between for the cake to soak up the milk. When the cake is pretty much saturated with the milk, you're done - you may or may not need all of it.
• This cake is best served cold, so if you have time, refrigerate it. However, it still tastes pretty darn good if you eat it right away :) leftovers will keep for up to 3 days in the fridge.

VEGAN TRES LECHES CAKE

Steps:

• For the Cake, preheat oven to 350°F (180°C). Line an 8-inch (20-cm) square baking pan with parchment paper. Sift flour, sugar, 1 1/2 teaspoons (7 ml) of the baking soda, baking powder and salt into a large bowl or onto a large sheet of parchment paper. Set aside.
• In a separate large bowl, mix coconut milk, vegetable oil, 1 tablespoon (15 ml) of the vanilla and applesauce with a wire whisk until well blended. Set aside.
• Place aquafaba and cream of tartar in bowl of electric stand mixer fitted with whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes. Gently stir or fold whipped aquafaba mixture into bowl with coconut milk mixture until well blended. Gradually add dry ingredient mixture to batter, stirring gently after each addition just until mixed. Pour batter into prepared pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cake from pan and place on large, shallow-sided serving platter. Poke holes in warm cake with kitchen fork at 1-inch (2.5 cm) intervals, moving fork side to side to enlarge holes slightly.
• Meanwhile, mix almond milk, cashew milk, sweetened condensed coconut milk, icing sugar, cinnamon, remaining 1/4 teaspoon (1 ml) baking soda and 2 teaspoons (10 ml) vanilla in large bowl with wire whisk. Slowly pour milk mixture over cake, reserving about 1/2 cup (125 ml) liquid for serving, if desired. Cool completely. Cover.
• Refrigerate at least 3 hours or overnight to allow milk mixture to absorb into cake. Slice and serve with reserved milk mixture drizzled over cake.
• To make Sweetened Condensed Coconut Milk, bring 1 can (400 ml) Thai Kitchen® Coconut Milk to boil in a small saucepan; boil 5 minutes. Stir in 1/4 cup (60 ml) agave nectar; reduce heat and simmer 30 to 35 minutes or until the mixture has reduced by half. Set aside and allow to cool completely.
• Test Kitchen Tip: Aquafaba is the cooking liquid remaining after cooking legumes, such as garbanzo beans (chickpeas). You can make fresh aquafaba by cooking dried garbanzo beans in water, or simply use the liquid from canned garbanzo beans. Aquafaba is used as an egg replacement. You can whip it like egg whites for meringues or use it as a substitute for whole eggs in baked goods. 3 tablespoons (45 ml) of aquafaba is equivalent to about one egg, while 2 tablespoons (30 ml) of aquafaba is equivalent to about one egg white. One can of garbanzo beans contains about 1/2 cup (125 ml) of aquafaba.

VEGAN TRES LECHES CAKE ( THREE MILKS CAKE)

Steps:

• Preheat oven to 350'F.
• Grease and flour an 8 inch cake pan. Line the pan with parchment.
• In a medium bowl, sift together the flour, baking powder and baking soda.
• In a separate smaller bowl whisk salt, margarine, sugar, water, vanilla and vinegar until blended.
• Pour the wet mixture into the dry mixture, whisking till smooth. Pour the batter into the cake pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake in the pan for 5-10 minutes. Remove the cake and allow it to cool. Cut the cooled cake in half horizontally so that it forms two thin layers and put the bottom half of the cake back into the cake pan.
• In a small bowl, mix the cream of coconut and coconut milk together until they form the consistency of condensed milk. Add more of each if necessary.
• In a medium saucepan, whisk together the coconut mixture, soy milk, and non dairy whipping cream until smooth.
• Add the lime juice if desired. Stirring occasionally, bring the milk mixture to a boil.
• (The milk mixture has to reach a full boil prior to pouring it over the cake; otherwise it won't soak into the cake layer).
• Using a small cup or pitcher, pour the hot milk mixture over the bottom half layer of the cake, press with a spatula until all the milk has been absorbed.
• Add a little more milk. Replace the top layer of the cake and pour more milk mixture over the top layer of the cake, press with a spatuala until all the milk is absorbed.
• Let the milk mixture soak into the cake for at least 30 minutes. After the cake has cooked, refrigerate until ready to serve.
• At this point you can add a non-vegan whipped topping and berries if you wish.
• Bon Appetit!

PASTEL DE TRES LECHES (THREE MILK CAKE) RECIPE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease a 10x15-inch baking dish.
• Beat egg whites in a large mixing bowl with an electric mixer on high until stiff peaks form; gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, combining each yolk before adding the next. Reduce mixer speed to medium and add flour, about 1 tablespoon at a time, to the mixture, beating continuously; beat in baking powder, milk, and vanilla extract. Pour batter into prepared baking dish.
• Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the middle comes out clean, about 25 minutes. Let cake cool for 15 minutes.
• Pour 1 cup cream, sweetened condensed milk, and evaporated milk in a blender and pulse several times until well blended. Pour three-milk mixture evenly over the cake. Refrigerate cake until cold and the milk mixture has soaked in, at least 1 hour.
• Cut in squares and top each serving with a dollop of whipped cream and a few sliced strawberries. Refrigerate leftovers.

DAIRY FREE TRES LECHES CAKE NON DAIRY

Steps:

• NOTE: This cake requires chilling overnight. Plan ahead.
• Preheat oven to 350℉.
• Separate eggs into two bowls; whites in one bowl and yolks in the other. Place the bowl of egg whites in the refrigerator.
• In a medium mixing bowl, combine flour, baking powder and salt. Stir well. Set aside.
• Place egg yolks in a large mixing bowl. Add sugar, butter and ONE TEASPOON vanilla extract. Mix until fluffy and creamy.
• Add 1/2 the can of coconut milk (not sweetened condensed milk or coconut cream) and mix well.
• Add half the flour mixture and mix well.
• Add 1/2 cup of oat milk and mix well
• Add the remaining flour mixture and mix well. Set aside.
• In a separate large mixing bowl, whip egg whites until stiff peaks form (tips stand straight when a spoon is dipped into it and removed), about 4-5 minutes.
• Pour whipped egg whites into other bowl (the one with the batter mixture) and fold gently until combined. Don't be too rough or you'll remove the air from the eggs.
• Spray baking pan and pour batter into pan. Bake for 25-35 minutes or until golden and a toothpick comes out clean.
• Mix together remaining coconut milk, remaining oat milk and full can of coconut sweetened condensed milk.
• While cake is still hot, poke holes all over the top with a fork, end of wooden spoon or meat shredding claws. Slowly pour milk mixture all over the cake. Where it pools on the edges, scoop it up gently with a spoon and pour into the center.
• Allow cake to cool completely (about 1 1/2 hours) then cover with foil and refrigerate 4 hours or overnight.
• If making the coconut cream whipped topping, you'll need to chill the can overnight, along with the cake. Other ingredients include powdered sugar and vanilla extract.
• Whipped topping: See below for notes on where to find the recipe for the non dairy whipped topping.

VEGAN TRES LECHES CAKE

Steps:

• For the Cake, preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. Sift flour, sugar, 1 1/2 teaspoons of the baking soda, baking powder and salt into a large bowl or onto a large sheet of parchment paper. Set aside.
• In a separate large bowl, mix coconut milk, vegetable oil, 1 tablespoon of the vanilla and applesauce with a wire whisk until well blended. Set aside.
• Place aquafaba and cream of tartar in bowl of electric stand mixer fitted with whisk attachment. Beat on high speed until stiff peaks form, about 10 minutes. Gently stir or fold whipped aquafaba mixture into bowl with coconut milk mixture until well blended. Gradually add dry ingredient mixture to batter, stirring gently after each addition just until mixed. Pour batter into prepared pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove cake from pan and place on large, shallow-sided serving platter. Poke holes in warm cake with kitchen fork at 1-inch intervals, moving fork side to side to enlarge holes slightly.
• Meanwhile, mix almond milk, cashew milk, sweetened condensed coconut milk, confectioners' sugar, cinnamon, remaining 1/4 teaspoon baking soda and 2 teaspoons vanilla in large bowl with wire whisk. Slowly pour milk mixture over cake, reserving about 1/2 cup liquid for serving, if desired. Cool completely. Cover.
• Refrigerate at least 3 hours or overnight to allow milk mixture to absorb into cake. Slice and serve with reserved milk mixture drizzled over cake.
• To make Sweetened Condensed Coconut Milk, bring 1 can (13.66 ounces) Thai Kitchen® Coconut Milk to boil in a small saucepan; boil 5 minutes. Stir in 1/4 cup agave nectar; reduce heat and simmer 30 to 35 minutes or until the mixture has reduced by half. Set aside and allow to cool completely.
• Test Kitchen Tip: Aquafaba is the cooking liquid remaining after cooking legumes, such as garbanzo beans (chickpeas). You can make fresh aquafaba by cooking dried garbanzo beans in water, or simply use the liquid from canned garbanzo beans. Aquafaba is used as an egg replacement. You can whip it like egg whites for meringues or use it as a substitute for whole eggs in baked goods. 3 tablespoons of aquafaba is equivalent to about one egg, while 2 tablespoons of aquafaba is equivalent to about one egg white. One can of garbanzo beans contains about 1/2 cup of aquafaba.