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Tuesday, June 8, 2010

Vegan Tres Leches


















I sometimes spend a while thinking about what approach to take in introducing a new post with a recipe or idea in it that I obviously think is worthy of people's time. I can't afford to do that today, as getting to the point is imperative in respect to this creation. So I will just say it:

This is the best Tres Leches cake I have ever tasted or eaten and it's vegan. Yes, it's vegan.

That is coming from someone who has eaten this cake made by one of the arguably best female Latin chefs in the U.S. at present, along with other authentic homemade versions. Since we are still not at the point of scratch and sniff/taste screen technology, I can only hope that you will take my directness as sincerity. That's certainly what it is, my lovelies!



*Note: This cake requires a bit of planning only in that one needs to place a can of full fat coconut milk in the fridge the night before making this cake and allow it to cool over night. Otherwise, this is an extremely easy cake to make!




For the Cake:

1 1/2 Cups A.P. Flour
3/4 Cup Sugar
1 Tsp. Baking Soda
1/8 Tsp. Salt
1 Cup Almond Milk (unsweetened)
1/3 Cup Vegetable Oil
1 1/4 Tsp. Vanilla Extract
3/4 Tbsp. Red Wine Vinegar

Preheat oven to 350 and spray a 8 by 8 by 2 inch square baking dish with Pam.

Thoroughly mix dry ingredients in a bowl. Create a well and place the almond milk, oil, extract, and vinegar in the center. Gently mix till homogeneous (do not over mix). Pour the batter into the pan a bake for 30-35 min. Allow to cool for an hour.

After cooling, use the end of a spoon or something with a bit of girth and stab the cake to create holes or wells for the milk to soak into later.


For the Milk:

Gently retrieve and open the can of coconut milk. With a spoon, gently remove the heavy fat/cream from the can being careful not to include the non fatty and more watery coconut milk. Place the fatty cream in a bowl in which you can whip it. Once done, set the bowl of cream in the fridge to whip later. Then, measure out 1 cup of the coconut milk (It's okay if it has fat in it-yum) Mix it with 1/2 Cup Vanilla Soy Milk and 1 1/2 Tsp. sugar. Pour this into the cooled cake that has been prepped with wells to soak up the milk. Be sure to turn the pan or use your spoon to ensure that enough milk falls into all of the wells. This will ensure a true tres leches moistness.


For the Cream:

Remove the coconut fat from the fridge. Whip it with a whisk to your desired consistency. Pour over the top of the cake once most of the milk has absorbed.


71 comments:

  1. I love this idea of using coconut milk for in place of heavy cream, it adds so much rich flavor, and is so good for you!

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  2. Stella - thank you SO MUCH for this recipe! I can't wait to try it.

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  3. That looks delicious Stella. coconut milk is such a wonder ingredient isn't it? we are all obviously on the dessert bandwagon lately!

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  4. I don't mind if once and a while a dessert takes a little longer than most...as long as the end result is memorable;o)
    I find your efforts to make this cake vegan is very appreciated. Now, all I need to do is get just a few things that I would need to give this a go.
    Funny, how today you posted a sweet with coconut...I too added coconut to a Lemon Ginger ice cream ;o) Also started a 45 day 'Limoncello' process...very experimental;)
    Thanks for sharing all your wisdom and experiences.
    Flavourful wishes, Claudia

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  5. Oh my! I love this recipe. The coconut milk puts it over the top for me! Yummy!

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  6. This sounds terrific, I love the almond milk in the cake and the coconut milk for the cream. Just the kind of light and delicious dessert I like!

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  7. Hi Stella!
    There's some major coconut explosion going on in this work of art! I love that you actually make wells for the coconut and vanilla soy milk to soak in. Sounds like this cake is worth all the steps and time to make. That coconut cream on top is the perfect finishing touch. It makes the cake look extra fluffy and scrumptious. Another lovely recipe you've brewed up Stella. Thank you for sharing. Hope you're having a great week!

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  8. This looks yum! I've never used coconut milk for whipping cream before, sounds very noice :)

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  9. I'm still hoping/dreaming for the day when scratch'n'sniff technology arrives. In the meantime, I'll just drool at the creamy lusciousness of your cake (*thanks!*)

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  10. This looks absolutely amazing! I'll be giving this a try tomorrow. I haven't had Tres Leches cake since I went vegan. And boy do I miss it! Thanks for sharing!

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  11. I love Tres Leches and this looks like an amazing interpretation. I have to agree it really looks amazing. You should be proud of this creation. The photo and presentation are top notch!

    The only thing left would be to have a piece!

    Cheers!

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  12. I used almond milk all the time in place of milk! I think it actually tastes creamier, as creamy as whole milk, with WAY fewer calories. It makes for really great alfredo sauces as well.

    This tres leches cake looks delicious. Best ever you say? I'll buy that.

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  13. Witchy Women, This is a terrific idea! I actually have all the ingredients. It's the best you've ever tasted? Now that's an endorsement!
    Lovely snaps too!
    Gypsy

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  14. Looks like a super recipe, Stella. Using coconut milk is a great idea. I use it as a replacement for milk and cream in a lot of recipes. So much flavor there!

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  15. Ou Yuhhhm! Such simple recipe shud definitely worth my time to try. Especially if you say it's the best Stella.

    You can have that cake on the plate, I just have the whole baking bowl Thank you. :)

    (Just need to find some almond milk somewhere...)

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  16. Sounds awesome Stella! I like it that you use coconut and soy milk. I have not used almond milk too much. Time to give it a try, right?

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  17. oh my! This sounds so good. It would be amazing with the coffee I'm sipping right now. I've got to get on the whole vegan baking bandwagon. I love the ingenuity of it!

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  18. Where, oh, where is my scratch n sniff screen? I signed on to be a beta tester ages ago! This cake looks perfect, especially with the cherry on top!

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  19. This looks fabulous! And what a change in nutritional profile from the original... gotta love it when a revamp gets you worlds ahead of the original!

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  20. This is my kind of dessert!! ;D

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  21. Stella, this looks so great! And I love that you whipped the coconut cream! That reminds me of a trick where you put an unopened can of fat-free evaporated milk in the freezer for a bit with a bowl and your beaters, then you beat it into a fluff. I've never tried it but I really should one of these days...

    Brilliant, and very creative. Love it. :)

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  22. Stella - Thank you SO MUCH for this recipe - I love coconut milk and I have been seeking a good tres leches recipe and thanks to you, I have it!

    You always are a joy to visit with your endless creativity :)

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  23. Hi Stella
    Great work. Awesome recipe. Lovely photos.
    Thanks for your visit ♥

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  24. I can't believe this is vegan. Why didn't someone make this for me when I was a vegan? Hmph! It looks divine!

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  25. Oh my goodness...this looks and sounds so good! I would have never thought to have made this classic cake vegan! I love that you included coconut milk...yummy!

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  26. Stella, this looks amazing, a recipe I would like to try, thanks for sharing!

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  27. Well, if it is the very best you have ever eaten, I had better make it! I love coconut anything - so, will do!
    :)
    Valerie

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  28. AweSOME! I love coconut milk, its the secret ingredient for good! Thanks for the great post!

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  29. Hi Stella! It doesn't stay that shiny. I took the photo right after dipping them when the glaze was still really wet. it dulls out a bit as it dries out.

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  30. I may never be the same again. I have searched far and wide for the perfect summer cake and I think you have introduced her to me. I will run out today and buy some coconut milk. Ahh,I'm imagining the happy smiles on the faces of my family as take their first bite. I will look like a super mom/wife and it's all thanks to you! What would I do without you!!!!

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  31. This looks wonderfully delicious.... I can't say that I've had it before, so it will be really something new to try...thanks. Great images too!
    Ronelle

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  32. This looks incredible! Sounds really wonderful to use almond milk in baking a cake.

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  33. Great to use almond milk n cake...a healthier version. Love the coconut milk topping. The flavour must be awesome.

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  34. Thanks for introducing me to this cake! It is new to me but I can already sense the goodness of the cake.

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  35. Hi Stella

    What a great job with the tres leches...and vegan, just incredible....the coconut cream is such a great touch, I would never have thought of doing that!! Your images are just incredible...
    I could probaly be a vegan if you were cooking...
    Dennis

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  36. Stella, this tres leche cake looks fantastic...love your version...almond milk and coconut milk...yummie!

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  37. Oh wow oh wow. I can't believe you made a vegan version of this fabulous cake. It really looks and sounds amazing!

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  38. Oh Stella, coconut milk on a cake!?!? my goodness it melts my mind. I just want to have a piece now.

    It looks fantastic!

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  39. Oh stella I love tres leches cake, but wow lovely lady yours looks incredible, almond milk, coconut milk, I would surely take the little extra steps to savor this..great recipe

    sweetlife

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  40. I had tres leche cake in a French restaurant a while ago and I loved it. Even though I am not a sweet tooth kind of a person, I loved that cake! So you vegan version with almond milk must be really amazing, you can tell how soft and moist the cake is...that is a GREAT recipe and will definitely try it out!

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  41. I think I'm going to have to give this a go and make my Bob try it out. Lately I've been feeding him vegan things and he's come out surprised. I've always wanted to try making Tres Leches, why not a vegan version?
    A++!!!

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  42. Oh Stella! How you woo me with your vegan sweetness! Never knew tres leches could be vegan. Standing ovation!

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  43. That is such a beautiful plate Stella. And I was admiring the matching bowl in the previous post.

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  44. Stella,

    I made your tres leches yesteday. Now I can speak from expereince...it was great!

    The wifey was quite happy!

    Cheers!

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  45. Hey, Stella, just wondering if you got my email? Sometimes it doesn't like to cooperate with me haha.

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  46. It doesn't look like it's vegan at all. Really.

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  47. I love tres leches! and this recipe look wonderful, I love it!, xx gloria

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  48. My sister in law is vegan, and I always want to bake something impressive for her, but haven't found the perfect recipe...this might just be it!

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  49. this looks delicious! i'm always intrigued by vegan baking (baking without butter?!) but this looks so delicious i just may have to venture to the dark side. don't tell anyone! looks divine!

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  50. this is a really, really delicious and moist cake!!!!!!!!!!! PM

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  51. This is brand new to me... but worth the risk. I'm so curious about how everything will taste together. I'll will make this when I get back from my vacation :)

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  52. You never fail to amaze me with your vegan beauties and this one is outstanding!! I LOVE the whipped coconut cream topping :)

    Funny thing is that here in Asia, because of some blinkered research done in the US, way back in the 70s, that targeted the ill effects of hydrogenated tropical oils, health conscious people continue to avoid coconut milk like the plague!

    Such a pity as coconut is actually so beneficial to health and yummy to boot :( People here eat hydrogenated margarine like it's manna and shun fresh coconut milk *sigh*

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  53. Looks fantastic! Great idea using coconut milk!

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  54. Many Tres Leche cakes use evaporated and/or condensed milk. This is an inspirational recipe for using other milks that are natural and have flavor. The addition of coconut milk and almond milk is pure genius.

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  55. thought this was an oxymoron at first :) i bet the coconut milk gives it a great flavor.

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  56. I made this cake last night and it was wonderful. Too, I read some of these comments about time and "worth it" regarding cake-making. This cake is easier than regular cakes - the only thing you need to do is to have remembered to put the can of coconut milk in the fridge the eve before. Other than that, actually it is EASIER than most. I loved the cake and I didn't feel bad about eating it since it has so many good things in it!!

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  57. I made this up as cupcakes today, and they turned out lovely! Well, I only got to try a mini-cupcake version, since I am assembling the full size cupcakes to bring to work. My husband even loved it, and he is not a coconut fan and is very wary of milk substitutes. I'm going to garnish the tops with a sprinkle of cinnamon. Thanks so much for this recipe!

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  58. Hey Stella :) I finally made this for a co-workers birthday, and everyone loved it! Thanks again for sharing this tasty treat. (I'm still surprised with how easy it was to make too!)

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  59. I found your blog searching for a vegan tres leches cake, and I love it (both the blog and the recipe)! It is really wonderful. I made this cake for my mom's birthday (the original is one of her favorite sweets of all time) and she loved it! It was not hard to make at all and was a big hit with everyone who tried it. I loved the coconut milk cream on top. Thanks so much for the great recipe!

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  60. Do you think this would work as a bundt cake?

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  61. Hi Stelle,

    This recipe is amazing - I made it last night for a cinco de mayo party today! For some reason though, the cake didn't rise as much as I hoped to look as fluffy as yours. Any ideas as to what I may have done to cause that? It still smells and tastes good (most importantly!) but I am just curious what I may have done wrong.

    Thanks!
    Lavina

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  62. Does anyone have a suggested for replacing the soy milk? We are soy free. Maybe Hemp???

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    1. coconut milk, almond? vanilla flavored i would assume, since that's what the recipe calls for.

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  63. Hi Lbuffo, I've never tried hemp milk, so I could not say for sure if it would work. I would imagine it would if it has a mild flavor and about the same consistency as most soy milk...me thinks:-).

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  64. Anonymous from May 5th-sorry for the late reply, Dearie. This witch has been out of commission for the last few months...
    I would have to say that I really don't think it would work as a bundt due to the fact that holes are poked into the cake for milk absorption. You could always try it though...:-)

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  65. I made this last night, it was delicious!

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  66. made this today - the cake itself reminded me of an apple cider donut, very tasty. whipping the coconut cream helps make it homogeneous, but not stiff like with a meringue (at least not in my experience), fyi. thanks for the recipe!

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  67. I wish there were a picture of the wells before pouring the "milk" over. Mine didn't seem to absorb so well. The edges were soggy and it didn't really absorb in the middle at all, no matter how much I tried. It kind of turned into a normal cake with a moist top.

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  68. What do you think would be a good replacement for the almond milk? I'm allergic. Maybe hazelnut milk?

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  69. I made my own version of this recipe, by making Vegan Gluten-Free Tres Leches Cupcakes, swapping out some ingredients and they turned out great!

    http://2gurly4u.com/vegan-gluten-free-tres-leches-cupcakes/

    Thanks for the inspiration Stella! :)

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Please do comment, Dearies!