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.