Vegan Tres Leches Cake

The Tres Leches Cake is a Latin American Classic, one of those where every country thinks they invented it. A full on butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream its very difficult to imagine a vegan version. But the team at Miranda Cafe, one of London's only Vegan restaurants run by Latinos, are used to producing miracles and here they've given us their recipe for egg free dairy free a Tres Leches.
by Francis and Gabriel, Miranda Cafe
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Ingredients

For the Cake:
1 cup whole wheat pastry flour
1/2 cup all-purpose white flour
1/2 cup sugar
1 teaspoon baking soda
1/8 teaspoon salt
1 cup soy milk
1/3 cup vegetable oil
1 1/2 teaspoon pure vanilla extract
3/4 tablespoon apple cider vinegar

For the Tres Leches Milk Mixture:
1/2 cup coconut milk, separated from a can of full-fat coconut milk
1 cup soy milk
1/2 teaspoon pure almond mixture

For the Coconut Cream Frosting:
1 cup coconut cream separated from a can of full-fat coconut milk
2 tablespoons pure maple syrup

For the Topping:
Juice of 1 lime
1 teaspoon lime zest

Preparation
Place a can of full-fat coconut milk in the refrigerator for a few hours or overnight. Gently open and scoop out coconut cream, place in a small bowl. Save the milk for recipe.

To Make the Cake:
Preheat oven to 350°F.
Lightly oil an 8x8-inch cake pan and set aside.
In a large bowl, mix together whole wheat pastry flour, all-purpose flour, sugar, baking soda, and salt. Make a well and pour in the soy milk, oil, vanilla, and vinegar. Stir until just combined, do not over mix.
Pour batter in pan and bake for 30 minutes, or until a toothpick inserted comes out clean. Allow to cool. Use a fork and poke cake to create holes for milk mixture to soak into.

For the Milk Mixture:
Combine the coconut milk, soy milk, and almond extract. Pour onto cake and let soak for at least 2 hours.

To Make the Coconut Cream:
In a small bowl, use an electric hand mixer set on high to mix coconut cream.
Mix in 1 tablespoon of maple syrup at a time. Taste and adjust sweetness as needed. Evenly spread on top of cake soaked in milk.
Mix  lime and zest in a small bowl. Garnish cake right before serving with fruits if possible
 
 

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