Vegan Tres Leches Mylk Cake

MOIST + INDULGENT + MYLKY

IMG_0141.jpg

I've been wanting to create this Tres Leches recipe for some time now. And I FINALLY got a chance to make this happen during a mini school break. And I love the way it came out! It's actually much simpler than I thought!

Tres Leches is traditionally composed of 3 (dairy) milks: condensed, evaporated and cows milk. I found it a bit daunting to recreate this recipe, in a veganized way, because I have never personally found a vegan condensed or vegan evaporated milk. So, alternatives didn't stick out until I started experimenting with full fat coconut cream for another recipe. So glad I found a way, it definitely took a little creativity to use alternative ingredients to make it possible - full fat coconut milk and a thick syrup sweetener (agave). 

I'm just so stinking thankful that vegans can actually recreate and enjoy non-vegan classic dishes! We ain't missing out on anything! This recipe affirms that truth.

Now that I've said what I've said, let's get to the most important part, the cake making! 

 

Moist + INDULGENT + MYLKY

12 simple INGREDIENTS

TOTAL TIME: < 1 hour

 8 SERVINGS 

 

IMG_0120.jpg

What You'll Need...

Sponge Cake:

  • 1 cup of unsweetened coconut milk.
  • 2 tsp apple cider vinegar
  • 1 1/2 cups of all-purpose flour 
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/3 cup vegetable oil (coconut oil is recommended)
  • 2/3 cup organic coconut sugar (This makes the cake a little darker in tent, but you can always use your choice of sugar)
  • 1 tbsp vanilla extract 
  • 1/2 tsp almond extract

 

Tres Leche "MYLK" Syrup:

  • 1 cup of vegan sweetened condensed milk. (If you can't find canned vegan condensed milk, check below on how to make an easy alternative).
    • how to:  1 cup of canned  coconut cream + 1/4 cup of agave nectar. Mix very well & chill for at least 30 minutes. The longer you chill, the thicker the milk becomes. I chose to chill it overnight.
    • OR, there is another method..
      • Pour the coconut milk into a small saucepan, and heat over medium-high heat until boiling, about 5 minutes. ...
      • Reduce the heat, bringing the coconut milk to a simmer, then add the sweetener, whisking until it's completely dissolved.
      • Allow to simmer for 30-45 minutes, or until the liquid is reduced by half.
  • 1 can full-fat coconut milk , refrigerated overnight!

 

What To Do:

  1. In a mixing bowl, stir together the coconut milk + apple cider vinegar.

  2. Preheat the oven to 350 degrees Fahrenheit, and lightly grease an 8-by-8 or 7-by-11 inch baking dish.

  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

  4. To the bowl with the coconut 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.

  5. 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.

  6. 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.

  7. Retrieve the coconut milk from the refrigerator and gently scoop out the cream on top. 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.

Notes:

  1. This cake is best served cold, so if you have time, refrigerate it. However, it still tastes pretty good if you eat it right away leftovers will keep for up to 3 days in the fridge.

  2. You can also spruce up this recipe with fruit! I have made it once with pineapples, simply add fresh pineapple chunks it to the cake mix and throw in the oven to bake. And if you're not into pineapples, try topping the sponge mylk cake with freshly sliced berries and some whipped cream! You've got options - be creative! 

IMG_0131.jpg

Enjoy with:

  • A dollop of vegan whipped cream & fresh berries.

 

MAKE SURE YOU TAG ON INSTAGRAM @GRDNOFYSMN AND HASHTAG #GRDNOFYSMN IF YOU RECREATE ANY OF THE RECIPES,

I WOULD LOVE TO SEE YOUR PHOTOS!

¡BUEN PROVECHO!

Snacks, DessertsYasmin Wells