Tres Leches Milk Cake Recipe

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

Granulated sugar: Adds sweetness to the cake.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the baking powder to leaven the cake.

Salt: Enhances the flavors of the other ingredients.

Almond milk: A dairy-free alternative that adds moisture to the cake.

Vegetable oil: Keeps the cake moist and tender.

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

Vanilla extract: Adds a rich, aromatic flavor to the cake.

Coconut milk: One of the three milks used to soak the cake, adding a tropical flavor.

Evaporated coconut milk: Adds creaminess and richness to the milk mixture.

Sweetened condensed coconut milk: Provides sweetness and a thick, luscious texture to the milk mixture.

When mixing the batter, ensure that the almond milk and apple cider vinegar are well combined before adding them to the dry ingredients. This will help activate the baking soda and create a lighter, fluffier cake. Additionally, when pouring the milk mixture over the cake, do it slowly and evenly to ensure that the cake absorbs the liquid uniformly, resulting in a moist and flavorful tres leches cake.

• All-purpose flour - Substitute with gluten-free flour blend: This ensures the cake remains suitable for those with gluten sensitivities while maintaining a similar texture.

• Granulated sugar - Substitute with coconut sugar: Coconut sugar is a less refined sweetener with a lower glycemic index and adds a slight caramel flavor.

• Baking powder - Substitute with baking powder: No substitution needed as it is already vegan.

• Baking soda - Substitute with baking soda: No substitution needed as it is already vegan.

• Salt - Substitute with sea salt: Sea salt is less processed and contains more minerals.

• Almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a good alternative.

• Vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• Apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity to react with the baking soda for leavening.

• Vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste has a more intense flavor and includes the seeds for added visual appeal.

• Coconut milk - Substitute with cashew milk: Cashew milk is creamy and rich, providing a similar texture and flavor.

• Evaporated coconut milk - Substitute with evaporated almond milk: Evaporated almond milk has a similar consistency and mild flavor.

• Sweetened condensed coconut milk - Substitute with sweetened condensed oat milk: Sweetened condensed oat milk offers a similar sweetness and creamy texture.

• To keep your tres leches milk cake fresh and delightful, store it in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container to prevent it from drying out and absorbing any unwanted fridge odors. This will keep the cake moist and flavorful for up to 4-5 days.

• If you want to enjoy your tres leches milk cake at a later date, freezing is a great option. First, allow the cake to cool completely after baking and soaking in the milk mixture. Once cooled, cut the cake into individual servings. Wrap each piece tightly in plastic wrap, ensuring no part of the cake is exposed to air.

• After wrapping each piece in plastic wrap, place the wrapped pieces in a large, resealable freezer bag or an airtight container. This extra layer of protection helps prevent freezer burn and keeps your tres leches milk cake tasting fresh.

• When you're ready to enjoy a piece of your frozen tres leches milk cake, simply remove the desired number of servings from the freezer. Unwrap the plastic wrap and place the cake pieces on a plate. Allow them to thaw in the refrigerator for several hours or overnight. For a quicker option, you can let them sit at room temperature for about 30-60 minutes.

• Once thawed, you can enhance the flavor and texture by adding a fresh drizzle of sweetened condensed coconut milk or a dollop of coconut whipped cream on top. This will bring back the luscious, creamy goodness that makes tres leches milk cake so irresistible.

• Remember, once thawed, the cake should be consumed within 2-3 days for the best taste and texture. Avoid refreezing the cake, as this can affect its quality and moisture content.

• Preheat your oven to 300°F (150°C). Place the Tres Leches Milk Cake in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Warm it for about 10-15 minutes or until heated through.

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

• For a more traditional approach, use a steamer. Place the cake slice on a heatproof plate and set it in the steamer. Steam for about 5-7 minutes, ensuring the cake remains moist and soft.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake slice in the air fryer basket, ensuring it doesn't touch the sides. Heat for 3-5 minutes, checking frequently to avoid overcooking.

• For a stovetop method, use a double boiler. Place the cake slice in a heatproof bowl and set it over a pot of simmering water. Cover the bowl and steam for about 5-7 minutes, ensuring the cake stays moist and warm.

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

• 9x13 inch baking pan: The container in which the cake batter is poured and baked.

• Mixing bowl: A large bowl used to combine the dry and wet ingredients for the cake batter.

• Measuring cups: Used to measure out the flour, sugar, and almond milk accurately.

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

• Whisk: Used to mix the dry and wet ingredients together until smooth.

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

• Can opener: Used to open the cans of coconut milk, evaporated coconut milk, and sweetened condensed coconut milk.

• Spatula: Used to scrape the batter into the baking pan and to spread it evenly.

• Refrigerator: Used to chill the cake for at least 4 hours or overnight to allow the milk mixture to soak in fully.

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 blending your batter to a smooth consistency.

Chill the cake quickly: Place the cake in the freezer for 30 minutes before refrigerating to speed up the chilling process.

Combine milks in advance: Mix the coconut milk, evaporated coconut milk, and sweetened condensed coconut milk while the cake is baking to save time later.