Tres leches cake
Tres leches cake gets its name from the triple mix of condensed milk, rich evaporated milk, and heavy cream that is poured over just-baked cake. The soaked sponge, topped with whipped cream.
Ingredients
SPONGE CAKE
- 1 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp xanthan gum
- 1/2 cup cane sugar
- 3/4 cup plant milk
- 1/2 cup canola oil
- 2 tbsp vinegar
- 1 tsp vanilla extract
- 1 pinch salt
MILK SOAK
- 1/2 cup plant milk
- 1/2 can vegan condensed milk
- 1/4 cup vegan cream (or full-fat coconut milk)
TOPPING
- 1 cup vegan cream
- 3 passion fruit
Instructions
SPONGE CAKE
- Sift and whisk together the flour, sugar, xanthan gum baking soda, baking powder and salt.In a separate bowl place the plant milk, vanilla and vinegar whisking to blend completely. Pour the wet mixture into the dry and mix until batter is smooth. Pour the mixture into a mold and bake 365F 25-30 minutes until the top of the cake is ready and set.
MILK SOAK
- Pour plant milk into a small saucepan and warm slightly. Remove from the heat, add vegan condensed milk and vegan cream. Combine everything. Set aside to cool for 15-20 minutes.
TOPPING
- Use a skewer poke holes over the tops of the cake and using a pastry brush brush the milk soak over the top twice. Wait for 5 minutes and repeat the process three times.
- Cover the cake and refrigerate for 2-3 hours.
- For the topping, whip vegan cream. Spread the cream, over the chilled cake. Garnish with passion fruit before serving.
Nutrition
Calories: 320kcalCarbohydrates: 34gProtein: 4gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 204mgPotassium: 111mgFiber: 5gSugar: 14gVitamin A: 324IUVitamin C: 8mgCalcium: 33mgIron: 2mg
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !