There isn’t a huge void on the internet for many things . . .
In fact, there seems to be an abundance of just about everything!
However – I have yet to find more than a handful of gluten free or vegan tres leches cakes, so this year for Cinco De Mayo I was determined to create an EPIC version that is both Vegan, Gluten Free, and less heavy on refined sugar!
I made it happen on the first try! Mostly thanks to Bob’s Red Mill GF 1:1 Baking Flour and the miraculous nature of flax to bind like eggs! Also, the fun and delicious varieties of non-dairy milks and creamers makes the “3 milks” component of the cake easy, and the options endless! Feel free to substitute your favorite non-dairy milk for 1 or 2 of the ones listed below 😉
As for the topping, whipped cream is traditional – and just as easy to do with coconut cream. I will also suggest this vanilla mousse for a similar light and airy cream. Traditionally this cake stops there, but for the sake of photos and my love for creativity garnishes are a must for me! I chose some toasted coconut flakes to compliment the coconut in the milk and whipped cream, beet powder for a pastel pink hue & crushed freeze dried blueberries that imitate sprinkles (the texture is a bit like Pop Rocks!)
GF Vegan Tres Leches Cake
2 1/2 c GF Flour
1/4 c cane sugar
1 tsp baking soda
1.5 tsp baking powder
3/4 tsp fine sea salt
1 c almond milk (room temp)
1 tsp apple cider vinegar
1/4 c avocado oil
1/4 c maple
3 flax eggs (3 tbsp ground flax mixed with 6 tbsp water)
1 tsp vanilla
1/2 tsp cinnamon
1/2 c Vanilla Ripple Milk
1/2 c Coconut milk creamer (I used unsweetened So Delicious)
1/2 c coconut milk liquid leftover from Whipped Cream
2-3 tbsp melted coconut butter
Vanilla Stevia, optional
Topping: Coconut whipped cream (cream from a can of chilled coconut milk beaten with a hand mixer til smooth and creamy) or vanilla mousse
Garnishes: toasted coconut flakes, beet powder for swirling into whipped cream, pulverized dried blueberries for “sprinkles”
Whisk the first 5 ingredients together in a large bowl.
Mix the remaining ingredients in a separate bowl or measuring cup and let stand for 5 minutes.
Pour the wet into the bowl with the dry and mix until a thick batter forms.
Transfer to an 8 or 9 inch square pan.
Bake at 350 degrees for 20 to 25 minutes or until the center is puffed and springs back when touched.
Use a fork to poke wholes into the entire cake.
Bring milks to room temperature then whisk together along with the coconut butter.
Pour the milk mixture over the cake (I poured about 2/3 of it, let it settle in the fridge for a few hours and then poured the rest)
Top the chilled cake with coconut whipped cream and add all the pretty garnishes!
Store refrigerated. FYI: This one is messy to cut but that’s part of it’s beauty!