tres Leches

Okay, we’ve all been there looking up things like How to roast Asparagus or Healthy Desserts and the stories that come with something so simple turns out to be so tedious and full of lies. Nobody cares that you lived on a farm and your son is a fussy eater or the fact that you were backpacking through Europe and this beautiful Italian woman looked at you with all sensual lust in her eyes that eating chocolate may have been the only way to get her attention and now surprisingly have been married for thirty-five years. Come on, I am trying to learn a new recipe and not be fed your thrown of lies and empty calories.

Now without further ado I will present to you my recipe on a genuinely nice staple in my lovely yet dysfunctional family’s home. It is called:

Vegan Tres Leches Cake

Prep time: 15 minutes

Cook time: 35 minutes

Total time: 50 minutes

(Dairy-free & vegan)

Ingredients:

1 cup plain unsweetened soy milk

2 tsp apple cider vinegar

170 grams all-purpose flour (1 and ½ cups)

1 tsp baking soda

½ tsp baking powder

½ kosher salt

Small splash of cooking dessert brandy (El Presidnete)

1/3 cup vegetable oil (do not use coconut oil)

2/3 cup can sugar (for a darker colored cake use coconut sugar)

1tbsp vanilla extract

½ tsp almond extract

For soaking syrup:

1 cup of vegan sweetened condensed milk

1 14-ounce can full-fat coconut condensed milk (refrigerate 24 hours before using)

2 tsp cinnamon

Instructions:

In a large mixing bowl, stir together and apple cider vinegar

Preheat oven to 350 degrees Fahrenheit/ 176 Celsius and lightly grease an 8 by 8 or 7 by 11 in pan for baking cake.

In a separate bowl, combine or whisk together flour, baking soda, baking powder, and salt. (If using electric mixer, please mix at low speed.)

In the bowl that has the soy milk the oil, sugar, vanilla extract, and almond extract. Please combine or whisk well. Stir in in dry ingredients a little at a time. Mix until smooth and no lumps remain in batter.

Place in pan and then in oven. Bake until inserted toothpick is clean with no batter on it. About 20-35 minutes. If using a 7 by11 inch cake pan time will take around 30 minutes to complete and an 8 by 8 will take 35 minutes.

Take cake out of oven place on cooling rack, cover with a clean kitchen towel so top of cake does not get dry. After cake has cooled poke holes in cake using a toothpick or skewer. Holes must be ½ apart.

Using the vegan condensed milk, full -fat coconut milk, and cinnamon. You can mix these ingredients together and layer on cake in stages or you can make a whip and spread on the cake. Depending on your sweet tooth you can use as much or little of it as you wish.

Place in fridge for an hour and then add fresh strawberries, blueberries, and almonds on top of the cake and enjoy! This cake will stay fresh for up to three to four days depending on fridge temperatures.

Any who, I got the inspiration for this recipe because my grandfather was a diabetic for many years and the man loved his sweets. So, I figured learning how to cook vegan and with the right type of sugars would do him well. This was on his top five desserts that I would make for him on his birthday or for Thanksgiving every year. Next time I will share my vegan Pumpkin pie swirl Cheesecake.