Heavenly Vegan Chocolate Tres Leches Cake

Allergens

None

Ingredients

• 1 cup almond flour
• 1 cup coconut sugar
• 3/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsweetened almond milk
• 1/3 cup coconut oil, melted
• 1 tbsp apple cider vinegar
• 2 cups coconut cream, divided
• 1/4 cup maple syrup
• 2 tsp pure vanilla extract
• 1/4 cup dairy
• free chocolate chips
• Fresh berries and mint leaves, for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch round cake pan and line with parchment paper.
2. In a large bowl, whisk together almond flour, coconut sugar, cocoa powder, baking soda, and salt.
3. Gradually add almond milk, melted coconut oil, apple cider vinegar, 1 cup of coconut cream, and vanilla extract. Mix until smooth.
4. Pour batter into prepared cake pan and bake for 25 30 minutes or until a toothpick inserted in the center comes out clean.
5. In a separate bowl, whisk together remaining coconut cream, maple syrup, and 1 tsp of vanilla extract.
6. Allow the cake to cool for 10 minutes before pouring the tres leches mixture evenly over it. Let it soak for another 10 minutes.
7. Sprinkle dairy free chocolate chips on top and place in the fridge for at least 2 hours or until chilled.
8. Garnish with fresh berries and mint leaves before serving.

Chef’s Insight

This recipe is a perfect balance of moist and creamy, showcasing the best of vegan desserts.

Notes

Adjust the soaking time according to your preference for cake moistness.