Vegan Tres Leches Cake
This classic Mexican dessert has never been so delicious and healthy before! This recipe is vegan, gluten free, oil free, refined sugar free, dairy free, and super simple!
Happy Cinco De Mayo! I am so so so excited to share today's recipe for you all! I have been eating tons of salads recently, which I love, but thought it was time to switch it up and make a dessert for you all on this special day. I have never made a tres leches cake before, even before I was vegan, but have always loved them, because they're basically cake on steroids. Another reason I love them is because they're not just butter and sugar like other cakes, which makes me feel super gross afterwards (even if it's vegan butter). The good thing about this recipe specifically, is not only is it vegan, but like the intro says, it is filled with the healthiest ingredients out there!
The way I look at dessert is that they should not be something you should ever feel guilty about. With that being said, unfortunately most of the desserts out there are made with such horrible ingredients that it's hard not to feel that way. The good news is that I am here to provide you with all the rewarding treats you could ever want, while never having to feel guilty, or sluggish afterwards. I also want to focus on desserts being a reward, or treat. I grew up with the mindset that dessert was an every night thing, and struggled with weight and other issues, because I had a sugar addiction. After going vegan, and developing this all natural lifestyle, I have realized that if your meals are satisfying enough you don't need dessert every night, but every once and awhile!
Calling all my gluten-free people! Disclaimer, I do not eat gluten-free, but I have tons of fun making gluten-free baked goods(or anything really). I think I have found the best gluten-free flour substitute; Sorghum flour! This stuff works almost exactly the same as regular whole wheat flour, and it tastes like white flour, even better. It is also super affordable, which I find is a common issue with a lot of gluten-free flours. I bought mine at Whole Foods, but I'll share the link to the official site for you: https://www.bobsredmill.com/shop/gluten-free/sorghum-flour.html
I wanna share a few alterations that I thought of, but have yet to try. I'll be sure to add updates if I try any of these the next time I make this, because there will most definitely be a next time. The first is if you are trying to make this low fat, you could try whipping some aquafaba up, and then folding it in with the coconut cream. This would cut the fat content way down. I don't think it would effect the taste too much, and would add to the fluffiness of the cream layer. To be completely honest this was what I initially planned, but I guess unsalted chickpea water does not foam, so if you try this please buy salted!( I know low sodium works, so I would also recommend picking this).
If you are avoiding dates for any reason(I'm talking to you weirdos), You could sub out the date syrup for any other syrup, I would recommend Yacon, because it has a low sugar content, high fiber, and won't spike your blood sugar. Date syrup also has fiber, and doesn't spike your blood sugar as much, which I love, and is more affordable than yacon, or even pure maple. Date is always my go to. I always buy Dvash, I've tried a couple different brands, and theirs is by far my favorite: https://www.dvashorganics.com/products/date-syrup-squeeze-bottle You can also buy it at WalMart for under $5! Alright, recipe time!
Total Time: 30 Minutes + 2 Hour chill time
For the Cake:
- 1 Cup sorghum flour
- 1 Teaspoon baking soda
- 1/2 Teaspoon baking powder
- 1/2 Cup applesauce
- 2 Tablespoons date syrup
- 1 Tablespoon flaxseed mixed with 3 tablespoons water
- 1/2 Cup unsweetened soy milk
- 1 Teaspoon apple cider vinegar
- 2 Teaspoons vanilla
- 1 Teaspoon almond extract
For the Milk:
- 1 Can light coconut milk (chilled in fridge for at least an hour)
- 1 Tablespoon date syrup
For the Cream Top:
- Coconut cream (chilled in fridge for at least an hour)
- Drop of vanilla
- Optional sweetener (could add monk fruit or stevia to not affect the color, or a drop of date syrup, will cause it to turn brown)
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 soymilk 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. When opening the light milk it should somewhat separate, not as much as full fat would, but you should still be able to seperate the white from the clear. Save the white, discard the clear. Add the syrup to the milk and set aside.
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 2 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!