Vegan Tres Leches Cake Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Vegan Tres Leches Cake Recipe). I love coconut and I love tres leches cake. So I combined both and this is the delicious results. Plus it's vegan! Top with dairy-free whipped cream if desired.

Brief

Prep 20 mins

Cook: 30 mins

Additional: 5hrs

Total: 5hrs50 mins

Servings: 12

Yield: 1 11x7-inch cake

Vegan Tres Leches Cake Recipe

Ingredients

4 tablespoons dry egg replacer (such as Bob's Red Mill®)

¾ cup water

divided

¾ cup white sugar

½ teaspoon vanilla extract

½ teaspoon coconut extract

1 cup all-purpose flour

1 teaspoon baking powder

¼ teaspoon salt

1 (11.5 fl oz) can sweetened condensed coconut milk (such as A Taste of Thai® Sweetened Condensed Coconut Milk)

1 cup dairy-free heavy whipping cream (such as Silk®)

½ cup cream of coconut (such as Coco Lopez®)

½ tablespoon vanilla extract

½ tablespoon coconut extract

Campbell's Cheesy Chicken and Rice Casserole

World Cuisine

Directions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.

Step 2

Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water vanilla extract and coconut extract. Add flour baking powder and salt beating until batter is smooth. Pour into the baking pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean 28 to 33 minutes. Cool for 1 hour on a wire rack.

Step 4

Combine sweetened condensed coconut milk dairy-free heavy whipping cream cream of coconut vanilla and coconut extract in a bowl for the tres leches sauce.

Step 5

Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed at least 4 hours.

Nutritional Information

Vegan Tres Leches Cake Recipe

Servings Per Recipe:12

Calories: 270

% Daily Value *

Protein: 1.1g 2%

Carbohydrates: 51g 17%

Dietary Fiber: 0.3g 1%

Sugars: 20g

Fat: 7g 11%

Saturated Fat: 6.2g 31%

Niacin Equivalents: 0.8mg 7%

Folate: 19.1mcg 5%

Calcium: 24.8mg 3%

Iron: 0.5mg 3%

Magnesium: 2.7mg 1%

Potassium: 13.4mg

Sodium: 120.1mg 5%

Thiamin: 0.1mg 8%

Calories From Fat: 63.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.