Vegan Tres Leches Cake Recipe

All-purpose flour: The base for the cake, providing structure and texture.

Sugar: Adds sweetness to the cake.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the vinegar to leaven the cake.

Salt: Enhances the flavors of the other ingredients.

Almond milk: Used in both the cake batter and the soaking mixture for a creamy texture.

Vegetable oil: Adds moisture and richness to the cake.

Apple cider vinegar: Reacts with the baking soda to help the cake rise.

Vanilla extract: Adds a warm, sweet flavor to the cake.

Coconut milk: Part of the soaking mixture, adding a rich, tropical flavor.

Sweetened condensed coconut milk: Provides sweetness and a creamy texture to the soaking mixture.

When mixing the batter, ensure that the almond milk and vegetable oil are at room temperature. This helps the baking powder and baking soda to activate properly, resulting in a lighter and fluffier cake.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon baking powder.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate is a sodium-free alternative that works similarly to baking soda.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals.

• almond milk - Substitute with soy milk: Soy milk has a similar consistency and protein content, making it a good alternative.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is solid at room temperature, which can affect texture.

• apple cider vinegar - Substitute with white vinegar: White vinegar has a similar acidity level and can be used in the same quantity.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• coconut milk - Substitute with cashew milk: Cashew milk is creamy and has a mild flavor, making it a good substitute.

• almond milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor, making it a versatile substitute.

• sweetened condensed coconut milk - Substitute with sweetened condensed soy milk: Sweetened condensed soy milk has a similar sweetness and consistency, making it a suitable alternative.

• To keep your vegan tres leches cake fresh and delicious, store it in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out or absorbing other odors from the fridge.

• If you plan to enjoy the cake over several days, it's best to consume it within 3-4 days for optimal taste and texture. The milk mixture will continue to soak into the cake, making it even more moist and flavorful.

• For longer storage, you can freeze the cake. First, allow the cake to cool completely and soak in the milk mixture. Then, wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.

• When you're ready to enjoy your frozen vegan tres leches cake, transfer it to the refrigerator and let it thaw overnight. This slow thawing process helps maintain the cake's texture and flavor.

• If you're in a hurry, you can thaw individual slices at room temperature for a few hours. However, avoid using the microwave to thaw the cake, as it can cause uneven heating and compromise the cake's delicate texture.

• For an extra touch of freshness, consider adding a dollop of coconut whipped cream or a sprinkle of fresh berries just before serving. This not only enhances the presentation but also adds a delightful contrast to the rich, creamy cake.

• Preheat your oven to 300°F (150°C). Place the leftover vegan tres leches cake in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• If you prefer using a microwave, place a slice of the cake on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 30-45 seconds, checking to ensure it doesn't overheat.

• For a quick stovetop method, use a double boiler. Place the cake in a heatproof dish and set it over a pot of simmering water. Cover the dish and let it steam gently for about 5-7 minutes, or until warmed through.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake in the basket, ensuring it’s not overcrowded. Heat for 3-5 minutes, checking frequently to avoid overcooking.

• For a more unconventional method, you can use a steamer. Place the cake on a heatproof plate and set it in the steamer basket. Steam for about 5-7 minutes, ensuring the cake stays moist and warm.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• Baking pan: Greased to prevent the cake from sticking and to shape the cake while baking.

• Mixing bowl: Used to combine and whisk together the dry and wet ingredients for the cake batter.

• Whisk: Helps in mixing the dry ingredients and later the wet ingredients to achieve a smooth batter.

• Measuring cups: Essential for accurately measuring the flour, sugar, almond milk, vegetable oil, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking powder, baking soda, salt, apple cider vinegar, and vanilla extract.

• Toothpick: Used to check if the cake is done by inserting it into the center of the cake; it should come out clean.

• Fork: Used to poke holes all over the cake to allow the milk mixture to soak in.

• Refrigerator: Necessary for chilling the cake for at least 2 hours after pouring the milk mixture over it.

• Mixing bowl: Another bowl to mix together the coconut milk, almond milk, and sweetened condensed coconut milk.

• Spatula: Useful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can save time by quickly mixing the batter to a smooth consistency.

Prepare the milk mixture early: Mix the coconut milk, almond milk, and sweetened condensed coconut milk while the cake is baking to save time later.

Cool the cake efficiently: Place the cake on a wire rack to cool faster before adding the milk mixture.

Refrigerate overnight: Prepare the cake the night before and let it soak in the milk mixture overnight for a more flavorful result.