Vegan version of the popular tres leche Cake. This vegan version uses soy milk (in the cake itself), almond milk and coconut milk. The best thing about that is each milk lends its flavor to the cake making it taste absolutely heavenly.
cream coconut cream sugarWhipped or white coconut lightly sweetened with some
Strawberries blackberries mango pineappleor or chunks of or — for garnish
To make the Cake: Preheat the oven to 350°F. Grease a 8″ square baking pan with cooking spray.
Sieve flour, corn starch, baking powder, baking soda and salt.
In a mixing bowl, combine soy milk and lemon juice and set aside for 5~10 minutes.
Add sugar, oil, vanilla and coconut/ lemon/ orange extract and whisk until smooth.
Slowly add the dry ingredients into the wet ingredients and gently fold until everything is just mixed — do not overmix, a few small lumps are OK.
Pour into the prepared baking pan , spread it evenly with a plastic spatula and bake for 30~32 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven, let cool for a minute or two, then use a toothpick to poke holes into the cake at about ½” intervals.
Make the Soaking Syrup: Combine all the ingredients for the syrup in a sauce pan. Bring the mixture to a boil over medium-high heat. Lower the heat and simmer the mixture for about 20 minutes or until syrup thickens and coats the back of the spoon. Cool for 10 minutes.
Pour the syrup over the still warm cake. It is important that the cake is warm, so the syrup can be absorbed easily. Cool the cake, cover with a plastic wrap and chill it for at least 4 hours or overnight (which is much better).
Before serving, whip either heavy whipping cream or thick coconut cream and frost the cake. Decorate with berries or other fruit, if desired and serve. Enjoy this rich and decadent dessert!!