Gourmet Vegan Cuban Tres Leches Cake: A Mouthwatering Fusion Dessert

Allergens

Nuts (almond)

Ingredients

• 1 cup almond flour
• 1 1/2 cups coconut sugar
• 1/2 cup coconut oil, melted
• 1 1/3 cups almond milk
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• For the Tres Leches Soaking Liquid:
• 1 cup full fat coconut milk
• 1/4 cup almond milk
• 1/4 cup unsweetened almond creamer

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut sugar, cocoa powder, baking soda, sea salt, and ground cinnamon.
3. Gradually add the melted coconut oil, almond milk, and vanilla extract into the dry ingredients, mixing until well combined.
4. Pour the batter into the prepared cake pan and smooth the top with a spatula.
5. Bake for 25 30 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, prepare the Tres Leches Soaking Liquid by whisking together the coconut milk, almond milk, and almond creamer in a small bowl.
7. Once the cake has finished baking, remove it from the oven and allow it to cool for 10 minutes before poking holes all over its surface with a toothpick or fork.
8. Slowly pour the Tres Leches Soaking Liquid over the cake, ensuring that the liquid is evenly distributed and soaked in by the cake. Let the cake absorb the liquid for about 30 minutes.
9. Transfer the cake to a serving plate and chill it in the refrigerator for at least 2 hours or until ready to serve.
10. Before serving, dust the top of the cake with some extra cocoa powder and garnish with fresh berries or shaved almonds.

Chef’s Insight

The key to this Vegan Cuban Tres Leches Cake is balancing the rich, creamy elements with the subtle flavors of cinnamon and coconut.

Notes

This recipe is designed to be cinematic, sensory, and SEO-optimized for online readers.