Vegan Mango Tres Leches Cake recipe, How to make Tres Leches Cake, Vegan Tres Leches Cake

Tres leches cake means three milk cake, a popular Mexican dessert. It has a soft and light sponge cake soaked in a sweet milk mixture and topped with whipped cream. I am making a vegan version of Mango Tres leches cake inspired by Thailand’s popular dessert, mango sticky rice. Mango Sponge Cake Dry ingredients: 1.5 cups of all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt Wet ingredients: 1/2 cup non-dairy milk (I used oat milk), 1/2 cup mango puree (if frozen, thaw to room temp and grind), 2 tsp apple cider vinegar, 1/3 cup vegetable oil, 2/3 cup of caster sugar (can use coconut sugar, will result in darker coloured cake), 1 tbsp vanilla extract Method: Whisk the apple cider vinegar with milk and set it aside for a few minutes. Sift the dry ingredients and mix them together Add the rest of the wet ingredients to the milk and vinegar mixture and combine well into a homogeneous mixture. Fold in the dry ingredients and mix until there are no lumps. Prep the cake pan by spraying it with oil and placing parchment paper. Pour the cake mixture and bake it for 20-25 minutes, or the toothpick inserted comes out clean in a 180 degree Celsius heated oven. 3 non-dairy milk syrup Ingredients: 3/4 cup of coconut sweet condensed milk, 6 tbsp of coconut evaporated milk, 6 tbsp of coconut milk Method: Whisk the sweet condensed milk really well to make sure there are no lumps, and then mix in the other two liquids. Mix well Once the cake is completely cool, take the cake out of parchment paper and make holes in the cake using a toothpick Slowly drizzle the mixed liquid on the cake. Keep it at room temperature for 1 or 2 hours or until all the liquid is soaked in by the cake. Once the liquid is absorbed in, place the cake in the refrigerator until we wait for the coconut whipped cream to be set for frosting Whipped cream for frosting Ingredients: Sugar - 1/8th to 1/4th cup. I have used 1/8th cup because I wanted a less sweet frosting Vanilla essence - 1 tbsp 400 ml can of Coconut whipping cream Method: Keep the can of coconut whipping cream in the refrigerator for 8 hours. Whisk it to whipped cream consistency and keep it in the refrigerator to set overnight/ 8 hours. As coconut whipped cream will not whip stiff like regular dairy whipping cream, we need to whip it and let it sit overnight/ 8 hours This way, we are ready for frosting when the cake is ready. Frosting the cake Once the coconut whipped cream is set in the refrigerator, and the cake has absorbed the liquid, frost the cake. Use an offset spatula to even out the frosting. You need not use the entire frosting. You can use it as toppings for waffles or eat it with fruit compote as a quick dessert. Put dollops of the mango puree of the frosted cake and let your creativity flow to make any designs you want with the puree. Note: 1. Keep the frosted cake in the refrigerator for an hour to set, and it is ready to be served. 2. The cake can stay in the refrigerator for a week. But make sure to place it in an airtight container as the liquid can dry out over time. 3. If you feel the cake has not absorbed the liquid after 8 hours before frosting, take out the excess liquid carefully for easier and smoother frosting 4. Homemade sweetened coconut condensed milk    • How to Make Dairy-Free Condensed Milk - Ge...