Vegan Tres Leches Cake ( Three Milks Cake)

Name: Vegan Tres Leches Cake ( Three Milks Cake)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1 3/4 cups pastry flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1/3 cup Earth Balance whipped spread; 1 cup vegan sugar; 2/3 cup filtered water; 2 teaspoons real vanilla extract; 1 tablespoon cider vinegar (unfiltered); 2 tablespoons cream of coconut; 2 tablespoons coconut milk; 2 cups plain soymilk; 2 cups vegan non-dairy whipped topping; 2 teaspoons lime juice (optional)

Submitted by Chef Joey Z.

"I first tasted a Three Milk Cake when I purchased a piece from my local Co-operative. It was delicious, but because it had so much dairy in it I don't eat it now. However, I did come across a vegan recipe from http://www.vegcooking.com/recipeshow.asp?RequestID=987 and I may just give this one a try. If you can't find the non-dairy whipping cream you can make your own by using coconut whipping cream which is recipe #219030 or soy whipped topping which is recipe #236911 You can also top this cake with Vegan Whipped Cream, fruit and/or berries."

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Ready In:: 1hr
Ingredients:: 14
Serves:: 8

ingredients

For the cake
1 ³⁄₄ cups pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
¹⁄₂ teaspoon sea salt
¹⁄₃ cup Earth Balance whipped spread
1 cup vegan sugar
²⁄₃ cup filtered water
2 teaspoons real vanilla extract
1 tablespoon cider vinegar (unfiltered)
For the milk mixture
2 tablespoons cream of coconut
2 tablespoons coconut milk
2 cups plain soymilk
2 cups vegan non-dairy whipped topping
2 teaspoons lime juice (optional)

directions

Preheat oven to 350'F.
Grease and flour an 8 inch cake pan. Line the pan with parchment.
In a medium bowl, sift together the flour, baking powder and baking soda.
In a separate smaller bowl whisk salt, margarine, sugar, water, vanilla and vinegar until blended.
Pour the wet mixture into the dry mixture, whisking till smooth. Pour the batter into the cake pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 5-10 minutes. Remove the cake and allow it to cool. Cut the cooled cake in half horizontally so that it forms two thin layers and put the bottom half of the cake back into the cake pan.
In a small bowl, mix the cream of coconut and coconut milk together until they form the consistency of condensed milk. Add more of each if necessary.
In a medium saucepan, whisk together the coconut mixture, soy milk, and non dairy whipping cream until smooth.
Add the lime juice if desired. Stirring occasionally, bring the milk mixture to a boil.
(The milk mixture has to reach a full boil prior to pouring it over the cake; otherwise it won't soak into the cake layer).
Using a small cup or pitcher, pour the hot milk mixture over the bottom half layer of the cake, press with a spatula until all the milk has been absorbed.
Add a little more milk. Replace the top layer of the cake and pour more milk mixture over the top layer of the cake, press with a spatuala until all the milk is absorbed.
Let the milk mixture soak into the cake for at least 30 minutes. After the cake has cooked, refrigerate until ready to serve.
At this point you can add a non-vegan whipped topping and berries if you wish.
Bon Appetit!

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Reviews

In the ingredient list there is no mention of non dairy whipping cream, yet it's in the instructions, so while I was making the cake I noticed I didnt have everything I needed. It is in the oven now, so we will see how it turns out........ I bought a can of coconut milk in the international isle of the store, which isnt the same as cream of coconut, but is still somewhat creamy, just not as sweet (I added a tad of vegan sugar). Since I didnt have the non dairy whipping cream that the instructions call for, I just used that whole can (13.5 oz). It turned out pretty good.

ingmire71

RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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