Vegan Tres Leches Recipe
This vegan tres leches cake is a healthy and delicious take on the classic Mexican dessert. This plant based recipe is sure to be a crowd pleaser! Take your healthy baking to the next level with this cake. This vegan tres leches recipe is vegan, gluten free, oil free, refined sugar free, dairy free, and super simple!
Equipment
Ingredients
- 1 cup sorghum flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup applesauce
- 1 flax egg 1 tablespoon flax with 3 tablespoon water (let sit for about 5 minutes) = one "egg"
- ½ cup unsweetened plant based milk soy
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoon apple cider vinegar
For the creamy milk:
- ⅔ cup unsweetened soy milk
- 2 tablespoon date syrup
For the cream frosting:
- 1 can coconut cream chilled in the fridge overnight
- date syrup optional (will change the color)
Instructions
- Begin by preheating your oven to 350.
- In a medium bowl add soy milk and apple cider vinegar, and mix(it will curdle a little bit), add the almond and vanilla extracts. If you have not make your flax egg now as well.
- In a separate bowl combine all dry ingredients. Add the applesauce, flax egg, date syrup, and soy milk mixture. Mix until well combined. Spray a brownie pan, and spread batter. Place in oven and cook for 25-30 minutes, until you can stick a knife in and it comes out clean.
- While the cake is in the oven make the milk mixture. Combine soy milk and date syrup together and whisk until combined.
- Remove cake from oven and poke holes in it. I used chopsticks for this. Once you have evenly covered it in holes, pour the milk mixture over, ensuring every corner is covered. Set in the fridge for 3 Hours.
- Once the cake is chilled and absorbed the milk, make the whipped coconut cream simply by whisking it with a hand held mixer. spread evenly over the cake and enjoy with fresh fruit!
Tried this recipe?Let us know how it was!