Macadamia Nut and Coconut Milk Tres Leches (Vegan)

Vanilla Cake Soaked in Sweetened Condensed Coconut Milk and Macadamia Nut Milk Topped with Coconut Cream Whip

This cake is a sweet and decedent spin off of traditional Tres Leches Cake. Tres Leches, meaning three milks, is traditionally a vanilla sponge cake soaked overnight in sweetened condensed milk and evaporated milk and topped with heavy whipped cream. For this vegan version, I decided to use Macadamia Nut Milk and Sweetened Condensed milk to soak the cake and whipped coconut cream for topping. The different flavors of the nut milks pair perfectly with the vanilla cake. I hope you try out this recipe and let me know in the comments below if you did.

Ingredients

Cake:

1 cup soy milk

1 Tbsp apple cider vinegar or white vinegar

1/3 cup coconut oil, melted

3/4 cup sugar

2 tsp vanilla extract

1 1/4 cups all purpose flour

3 tbsp corn starch

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

Milk Soak:

11.25 ounce can of sweetened condensed coconut milk

1 cup macadamia milk unsweetened

Coconut Cream:

1 can of full fat coconut milk

1/2 cup powdered sugar

1/2 tsp vanilla

Procedures:

Procedures:

Preheat the oven to 350 degree Fahrenheit. Grease and line an 8x8 inch cake pan or a 9 inch diameter round cake pan with neutral oil (like canola or vegetable) and line the bottom with parchment paper.

In a large mixing bowl, whisk together the soy milk, apple cider vinegar, coconut oil, sugar and vanilla extract. In a separate mixing bowl, sift the flour, cornstarch, baking powder, baking soda and salt. One third at a time, add the dry ingredients into the sugar and milk mixture and gently fold in. Once all the dry ingredients are folded in, pour the batter out into the greased and lined cake pan.

Place the cake into the oven and bake for 25 to 30 minutes or until slightly golden around the edges and a cake tester comes out clean. While the cake is baking, make the milk soak. In a small mixing bowl, combine the condensed milk and macadamia nut milk together. Whisk together until well combined and set aside.

When the cake is finished baking, remove it from the oven and let cool for about 5 minutes. After the time has elapsed, use a soft spatula to separate the edges of the cake from the cake pan. Place a clean plate over the cake and flip the pan so the cake falls out onto the plate. Clean the cake pan and line it with 2 pieces of plastic wrap long enough to overhang the pan and making an “X”. Put the cake pan back over the cake with the plastic wrap and flip so the cake sits in the plastic wrap in the cake pan.

Take a fork and poke holes all the way down to the bottom of the cake throughout the cake. The more holes you make, more of the milk soak the cake will absorb. Pour the milk soak evenly over the cake. Wrap the cake up with the excess plastic wrap and place in the fridge overnight or for at least 8 hours. When you put the cake in the fridge, it is also a perfect time to put the coconut milk in the fridge as well.

The next morning, or after the eight hours has elapsed, remove the canned coconut cream from the fridge. If you are using full fat coconut milk, make sure to only scoop out the solid white part of the coconut milk. Place the cream into a medium mixing bowl with the powdered sugar and vanilla extract. Using an electric mixer or a whisk, beat the coconut cream into soft peaks. Wrap with plastic wrap and place into the fridge until needed.

To assemble the cake, take a clean plate or cake platter and flip the cake out onto it. Gently remove the plastic wrap from the cake. Take the coconut cream and evenly coat the cake with the cream. Garnish with fruits and serve. Best enjoyed within a day or two. Store the cake in the fridge.