Exquisite Vegan Venezuelan Tres Leches Cake: A Heavenly Dessert Experience

Allergens

Milk (Vegan alternatives used)

Ingredients

• 1 1/2 cups almond milk
• 3/4 cup soy milk
• 1/2 cup canned coconut milk
• 2 cups all
• purpose flour
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/3 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 3 cups vegan whipped cream (store
• bought or homemade)

Instructions

1. Preheat oven to 350°F (180°C). Grease a 9x13 inch baking dish and line with parchment paper, allowing the edges to overhang for easy removal.
2. In a medium bowl, whisk together almond milk, soy milk, and coconut milk. Set aside.
3. In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Stir in melted coconut oil and vanilla extract until well mixed. Gradually add the milk mixture to the dry ingredients, stirring until smooth.
4. Pour the batter into the prepared baking dish and spread evenly. Bake for 30 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely.
5. Once cooled, pierce the cake with a fork in several places to create small holes. Evenly pour the almond, soy, and coconut milk mixture over the cake, allowing it to be absorbed.
6. Cover and refrigerate for at least 4 hours or overnight to allow the cake to soak up the milks.
7. Before serving, top with a generous layer of vegan whipped cream and garnish with fresh fruit if desired.

Chef’s Insight

The combination of almond milk, soy milk, and coconut milk creates a rich and creamy texture that closely mimics traditional tres leches cake.

Notes

For an added touch, serve the cake with a side of fresh fruit or a dollop of vegan caramel sauce.