Today I am celebrating my 29th birthday and I made you a Vegan Tres Leches Cake!
I can’t believe that I am 29. Next year I’ll be 30! Time is definitely going by way too fast. I don’t have any to exiting planned for today. Yesterday I went out to The Knickerbocker for drinks and dinner with my friend Angie. Tonight I think we are just going out for dinner and drinks to celebrate. Tomorrow I’ll be heading up to Traverse City for a press trip. I am really excited and I’ll be sharing highlights of my trip over on Instagram.
To celebrate my birthday, I wanted to make you a Vegan Tres Leches Cake. This recipe is adapted from Vegan Tres Leche Cake in Viva Vegan, one of my favorite cookbooks. In traditional tres leches cake recipes, three different milks are used. In this vegan version, we use a combination of coconut, almond and soy milk. While the cake is baking, a simple sugar and milk mixture is cooked down until it has thickened and coats the back of a spoon. The syrup glazes gets poured onto the cakes right after it comes out of the oven. When I first made the cake I didn’t poke the cake all the way to the bottom. I think I was afraid that the bottom would get too soggy. I learned that you definitely want to poke the fork all the way through the cake; this allows for the syrup to soak the whole cake.
After the syrup is poured, cover the cake pan and refrigerate for 4-6 hours, preferably overnight.
After the cake has chilled, a simple coconut whipped cream tops the cake. This cake is best served chilled. I am thinking that this cake would be the perfect summer cake. It’s light, cool and tropical.
This Vegan Tres Leches Cake is:
Perfect for Cinco de Mayo
Great make-ahead dessert
Great for summer entertaining
or your next fiesta!
- 1 Cup Soy Milk
- 1 Tablespoon Lemon Juice
- ⅓ Cup Coconut Oil, melted and cooled
- ¾ Cup Cane Sugar
- 2 Tsp Vanilla Extract
- 1¼ Cups All Purpose Flour
- 3 Tablespoons Cornstarch
- 1 Tsp Baking Powder
- ¼ Tsp Baking Soda
- ¼ Tsp Salt
- 1 Cup Coconut Milk, I used canned coconut milk
- ⅔ Cup Almond Milk
- ⅓ Cup Cane Sugar
- ⅓ Cup Light Brown Sugar
- Pinch of Cinnamon
- 1 14 ounce Can Coconut Cream, refrigerated overnight
- ¼-1/2 Cup Powdered Sugar
- ½ Tsp Vanilla Extract
- 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, 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.
The cook time is most inactive since it includes the cooling time.
Recipe adapted from Viva Vegan.