The traditional tres leches cake (translated “three milk cake”) is off-limits for vegans but a few easy ingredient substitutions transform this scrumptiously moist Mexican-inspired dessert into a dairy-free must-eat.

Vegan Tres Leches Cake

Serves 8

Ingredients:

• 1-1/2 cups all purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vanilla almond milk
• 1/3 cup warm coconut oil
• 1 tablespoon pure vanilla extract
• 1 tablespoon red wine vinegar
• 1 (15-ounce) can coconut milk (do not shake can before opening)
• Vanilla soy creamer
• Ground cinnamon and cocoa powder for dusting

Directions:

1. Preheat oven to 350 degrees F. and grease a 9-inch square baking pan.
2. In a medium bowl, whisk together flour, sugar, baking soda, and salt.
3. In the bowl of standup mixer fitted with the paddle attachment, combine almond milk, coconut oil, vanilla extract, and vinegar. Blend on medium until smooth.
4. Add flour mixture and blend on medium until ingredients are well-combined.
5. Pour batter into prepared baking pan. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Do not overbake. Set aside to cool.
6. Meanwhile, carefully open the can of coconut milk and spoon the thick cream into a medium bowl. Place this cream in the refrigerator.
7. Pour the remaining thin, watery coconut milk into a 2-cup measuring cup and add enough vanilla creamer to make 1-1/2 cups total liquid.
8. Invert cake onto a rimmed platter and poke holes on the top of the cake using a dowel.
9. Pour creamer mixture all over cake, using a spoon to evenly distribute liquid and fill the holes in the cake. Set aside for 30 minutes for liquid to soak in.
10. Use an electric handmixer to whip the chilled coconut cream until fluffy.
11. Spread whipped coconut cream over cake and dust with cinnamon and cocoa. Slice and serve.

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