Vegan version of the popular tres leche Cake. This vegan version uses soy milk (in the cake itself), almond milk and coconut milk.
I have a rich, decadent and indulgent dessert today, Tres Leche cake or 3 milk cake. I made as a part of Mexican lunch I had with some of my blog buddies last weekend.
My husband is not a big fan of desserts like these, but I love them a lot. Since I can’t make them for myself, I’m always looking for opportunities to make them. So when I decided on the Mexican theme for our blogger’s lunch, I knew this Latin American dessert would be a great addition.I already have a Chocolate version of this cake on the blog, but I think I like this original version better 🙂 Instead of the traditional heavy cream, condensed milk and evaporated milk (which is just 1 milk in 3 forms), 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.I put some whipped cream topping on top but if you want to keep it completely vegan, then whip some coconut cream (the thick layer that forms on the top of the coconut milk can) and use it.
Linking this to Valli’s ‘Cooking from Cookbook Challenge: May — Week 2’.