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