Vegan Tres Leche Cake
Vegan tres leche Cake - this version uses soy milk (in the cake itself), almond milk and coconut milk. It tastes nutty, sweet and absolutely delicious.
8" Square Baking Pan
Food Processor/ Blender
For the Cake Layer:
- 1 cup Soy Milk
- 1 tbsp Lemon juice
- ¾ cup Sugar
- 1/3 cup Canola Oil
- 2 tsp Vanilla extract
- ½ tsp Orange or Lemon extract
- 1¼ cups All purpose flour
- 3 tbsp Cornstarch
- 1 tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
For the Soaking Liquid:
- 1 cup Coconut Milk, regular ot lite
- 2/3 cup Almond milk
- 1/3 cup Granulated Sugar
- 1/3 cup Light Brown Sugar
- A big pinch Ground Cinnamon
- 6 oz. Soft Silken Tofu (½ of an aseptic water-packed tofu block)
- 3 tbsp Coconut Cream
- 1/3 cup Water
- ¼ tsp Agar powder (or ½tsp Agar flakes)
- ½ cup Granulated Sugar
- ¼ cup Almond milk
- 2 tbsp Arrowroot or Tapioca flour
- ½ tsp Vanilla or Orange Extract
- As needed Grated Coconut
- As needed Fresh Strawberries or Raspberries or Mango or Pineapple chunks
Make the Cake:
Preheat the oven to 350°F. Lightly grease a 8" square baking pan.
In a mixing bowl, combine soy milk, lemon juice and set aside for 5 minutes to curdle. Stir in the oil, sugar, vanilla and orange/ lemon extract. Whisk until smooth.
Sift in the flour, cornstarch, baking powder, baking soda and salt. Gently mix to just combine all the ingredients. Make sure not to overmix, small lumps are OK.
Pour the batter into the prepared baking pan. Bake for 30~32 minutes or until a cake tester inserted into the center comes out clean.
Remove the cake from the oven and let cool for 1~2 minutes, then poke holes using a toothpick at about ½" intervals.
Make the Soaking Syrup:
While the cake is baking, make the soaking liquid. Mix all the ingredients in a small saucepan and bring to a slow boil over medium-high heat, stirring constantly with a wire whisk.
Boil the mixture for a minute, lower the heat and simmer the syrup for 20~25 minutes; until the mixture thickens and coats the back of a spoon.
Remove from the oven and cool for 10 minutes.
Drizzle the syrup over the warm cake. Cake needs to be WARM, so that the syrup can be absorbed better.
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.
Make the Topping:
Blend the silken tofu with the coconut cream in a blender/ food processor until smooth.
In a small saucepan, combine the water, agar powder/ flakes and bring to a boil over medium-high heat, stirring constantly. Lower the heat and simmer for 4~5 minutes to dissolve agar. Add the sugar and stir to dissolve.
In a mixing bowl, combine almond milk with tapioca flour. Whisk until combined. Pour this into the agar mixture and cook, stirring constantly, until thickened, about 3~5 minutes. Taste a little bit of the topping - it should taste smooth and not chalky.
Scrape this mixture into the blender/ food processor along with the silken tofu and process until very smooth. Add the vanilla and pulse to combine.
Assemble the Vegan Tres Leche Cake:
Once the cake is nicely chilled, remove the plastic wrap and spread the tofu mixture evenly over the top. Sprinkle with the grated coconut (if using), cover the cake and refrigerate for about 1½~2 hours for the topping to firm up. Top with fresh fruit, cut into slices and ENJOY chilled!!
- Make sure that the cake batter is not overmixed. Over mixing results in dense cake, but we need a airy, fluffy cake for this recipe. So a few lumps are OK.
- Make sure that the cake is still warm when pouring the soaking liquid. Warm cake helps in absorbing the syrup better.
- All of the soaking liquid may not be absorbed by the cake, but don't fret it will still still taste amazing.
- If you don't have the time to make the tofu topping, then simply whip some coconut cream and use that as topping. It is enhance the coconut flavor and will be super delicious.