All recipes / Tres Leches Cake
Tres Leches Cake
This wonderful dairy-free version of the classic tres leches cake perfectly balances texture, flavor, and sweetness.
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 9
Ingredients
For the cake:
1 ¾ cup flour
¼ cup cornstarch
1 ½ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon kosher salt
½ cup granulated sugar
2 tablespoon melted coconut oil
1 cup Califia Farms Vanilla Oatmilk
2 tsp lemon juice or apple cider vinegar
For the Soaking Liquid:
½ cup Unsweetened Almondmilk Creamer
½ cup Califia Farms Vanilla Oatmilk
⅓ cup sweetened condensed coconut milk
For the Coconut Whipped Cream:
1, 13.5 fl oz can coconut cream, chilled overnight
3-4 teaspoon powdered sugar, or more to taste
Directions
01
:Heat oven to 350°F. Lightly grease an 8x8” pan and set aside.
02
To a medium bowl, add the flour, cornstarch, baking powder, baking soda, and salt. Whisk well to combine and set aside.
03
To a large bowl add the sugar, coconut oil, lemon juice, and vanilla oat milk, and whisk to combine. Sift the flour mixture into the oat milk mixture and gently whisk until just combined.
04
Pour the batter into the prepared pan, place into the oven, and bake for 25 minutes, or until golden brown and cooked through. Set the cake aside to cool.
05
Meanwhile, add the almond creamer, vanilla oat milk, and condensed coconut milk to a small bowl and whisk together until combined.
06
Once the cake has completely cooled, use a skewer, (or chopstick) and puncture the cake multiple times, piercing all the way through. Very slowly, pour the soaking mixture over the cake.
07
Cover the cake with plastic wrap and place in the refrigerator for at least 3 hours, (preferably overnight) or until all liquid has been absorbed.
08
For the frosting, open the can of coconut cream (do not tip the can) and scoop out the solidified cream at the top. Reserve the remaining liquid at the bottom of the can for another use.
09
Add the hardened cream and 3 tablespoons of powdered sugar to a medium bowl and beat together with a hand mixer until fluffy and smooth.
10
Taste and add any additional powdered sugar as needed.
11
Frost the cake with the coconut whipped cream and cut into 9 squares.
12
Garnish with some fresh strawberries if desired and enjoy!
