Vegan Tres Leches Cake
Description
Anyone who loves tres leches cake and coconut flavors should try this light and airy vegan variation.
Ingredients
•
4 tablespoons dry egg replacer (such as Bob's Red Mill®)
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3/4 cup water, divided
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3/4 cup white sugar
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1/2 teaspoon vanilla extract
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1/2 teaspoon coconut extract
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon salt
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1 (11 1/2 fl oz) can sweetened condensed coconut milk (such as A Taste of Thai® Sweetened Condensed Coconut Milk)
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1 cup dairy-free heavy whipping cream (such as Silk®)
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1/2 cup cream of coconut (such as Coco Lopez®)
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1/2 tablespoon vanilla extract
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1/2 tablespoon coconut extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
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.
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.
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.
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.