Vegan Chocolate Tres Leches Cake
Discover a rich, indulgent vegan chocolate tres leches cake recipe that captures the essence of Mexican desserts. This dairy-free delight uses almond flour and coconut cream for a luxurious, moist texture.
Allergens
None
Ingredients
- 1 1/2 cups almond flour 1/2 cup cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup granulated sugar 1/4 cup vegetable oil 1 cup unsweetened almond milk 1 teaspoon vanilla extract 3/4 cup full
- fat coconut cream 1/4 cup agave nectar Vegan whipped topping (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8 inch round cake pan with parchment paper.
- In a large bowl, whisk together the almond flour, cocoa powder, baking soda, salt, and sugar. Add in the vegetable oil, almond milk, and vanilla extract, and mix until well combined.
- Pour the batter into the prepared cake pan and bake for 25 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
- In a separate bowl, whisk together the coconut cream and agave nectar. Once the cake has cooled, pierce it all over with a fork to create holes and pour the coconut mixture evenly over the top of the cake. Cover and refrigerate for at least 4 hours or overnight.
- Before serving, optionally top with vegan whipped topping.
Chef’s Insight
The secret to this cake is the delicate balance between the rich, velvety layers and the light, cooling touch of the tres leches. Allow each bite to linger on your tongue before swallowing, experiencing the perfect harmony of flavors and textures.
Notes
The cake will be very moist, so handle it gently when transferring to and from the pan.