Vegan Tres Leches Cake

Name: Vegan Tres Leches Cake
Prep time: 20 min
Cook time: 35 min
Yield: 12
Cuisine: Mexican,
Ingredients: 2 cups (500 ml) flour; 1/2 cup (125 ml) sugar; 1 3/4 tsps (8 ml) baking soda divided; 1 tsp (5 ml) baking powder; 1/2 tsp (2 ml) salt; 6 tbsps (90 ml) Coconut Milk (thai kitch); 1/4 cup (60 ml) vegetable oil; 1 tbsp (15 ml) plus 2 teaspoons (10 ml) pure vanilla extract (club house); 1/4 cup (60 ml) unsweetened applesauce; 1 cup (250 ml) aquafaba (canned garbanzo bean liquid); 1 tsp (5 ml) cream of tartar (club house); 1 cup (250 ml) unsweetened almond milk; 1 cup (250 ml) unsweetened cashew milk; 2/3 cup (150 ml) sweetened condensed coconut milk (see recipe below); 2 tbsps (30 ml) icing sugar; 1/2 tsp (2 ml) cinnamon ground (club house)

Have your vegan tres leches cake, and eat it too, thanks to coconut, almond and cashew milks. Soaked in all three, this light, airy, non-dairy and vegan cake lives up to its Latin American roots.

20 min

PREP TIME

35 min

COOK TIME

226

CALORIES

INGREDIENTS