vegan tres leches

This Vegan Ras Malai Tres Leches Cake is the ultimate make-ahead dessert! A light  sponge soaked in cardamom and saffron-scented nut milk. Dairyfree Eggless. It only gets better with time, so perfect for holidays, and Indian festive season!

Vegan Rasmalai Tres Leches Cake

milk

nondairy yogurt or apple sauce

apple cider vinegar vinegar

vanilla extract

almond extract

flour (I use all-purpose)

almond flour

sugar

baking powder

baking soda

salt

pistachios

cashew

oat milk (or use soy milk)

water

saffron

green cardamom pod

coconut cream

powdered sugar

Make the cake: In a bowl, add all the wet ingredients and mix well.

In another bowl, mix the dry ingredients. Then combine the two until you get a cake batter. You don&#39;t want the cake batter to be too liquid but also don&#39;t want it to be too muffin-like. If it&#39;s too thick, add in 1 tablespoon or so more of non-dairy milk. If it&#39;s too thin, then add in 1 or 2 tablespoons more flour.

Grease an 8x8 inch or 9x9 inch pan, then transfer the batter to the pan. I used a glass pan for this cake so that it doesn&#39;t brown too much.

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and then bake the cake for 30 minutes. Check the 25-minute mark if the cake is done and continue to bake for another 5 if needed.

Make the milk mixture:  For the coconut milk, refrigerate a can of full-fat coconut milk for half an hour. You can do this before you start making the cake for it to chill by the time you need it.

Then scoop the coconut cream part out of that coconut can and put that back in the fridge to make the whipped cream later.

Out of the thin part of the coconut milk, use half a cup. Add coconut milk to a blender. Add the rest of the ingredients for the milk mixture to a blender and blend it for a minute then let this mixture sit for 5 minutes for the nuts to soak so that they can blend smoothly then blend again. Repeat once or twice until the texture is really smooth. Taste and adjust sweetness if needed.

Once the cake has baked, remove the cake from the oven.

Let it sit for 5 minutes to cool then use a toothpick or a skewer to make holes all throughout the cake. Then pour a third of the milk mixture all over.

You will need to pour the liquid over the cake in batches. So pour a third the milk mixture then let it soak for 15 mins, and then pour another portion of the remaining mixture and let it soak.

If the cake doesn&#39;t soak up any more, you can reserve the remaining third/quarter of the mixture to serve on the side.

For the whipped coconut cream topping: 

Take the coconut cream out from the fridge and use a whipping attachment in your hand mixer or a stand mixer to whip it until getting light.

Add the sugar, and continue to whip until it&#39;s light and fluffy. You can also add in a bit of vanilla to the whipped coconut cream or some cinnamon.

Once whipped, spread this coconut cream over the cake which is by now soaked with milk. Then top it with crushed or chopped raw pistachios and serve.

You can keep this cake chilled in the fridge for up to 5 days.

Rasmalai tres leche cake is the best fusion dessert made with a cardamom infused saffron milk, fresh whipped cream, and sprinkled with pistachio nuts. This Indian cake recipe is a fun twist on traditional Mexican tres leches cake, and will totally satisfy your sweet tooth! It also happens to be naturally vegan and can easily be made gluten free. You won&#039;t be able to resist this creamy, delicious three milk cake!

Rasmalai Tres Leches Cake

coconut yogurt

tsp baking soda

all purpose flour

tsp baking powder

cardamom powder

tsp vanilla extract

almond milk

coconut milk

coconut condensed milk

¼ tsp ground cardamom

saffron strands

coconut cream (chilled)

pistachio nuts

Preheat the oven to 350 degrees F / 180 C. Line an 8x8 inch square baking dish with parchment paper, set aside.

Mix together the coconut yogurt and baking soda, stir and set aside.

In a large mixing bowl whisk together the flour, baking powder and cardamom until well incorporated.

In a separate bowl whisk together the sugar and oil.

Pour the oil mixture into the flour, along with the yogurt mixture, vanilla extract and almond milk.

Gently fold until incorporated, making sure not to over mix.

Pour the cake batter into the prepared tin and bake in the oven for 20 -30 mins or until an inserted skewer comes out clean.

While the cake is cooking prepare the milk mixture by heating all of the milk ingredients over a low heat, stirring continuously for 10 minutes. Remove from heat and allow to cool.

When the cake has finished cooking, allow it to cool in the cake pan for 5 minutes before moving to a cooling rack to cool completely.

Transfer the cake to a slightly bigger dish, and using a skewer poke holes all over the cake.

Pour 1/2 of the prepared milk over the cake, reserving the other half for serving.

Allow the cake to absorb the milk for 15 minutes. If the cake has absorbed all of the milk and still looks a little dry, add 1/2 of the milk that has been reserved for serving (so the total added to the cake would be 3/4 of the milk, reserving at least 1/4 for serving).

Cover and refrigerate for 4 hours or overnight.

To prepare the topping, place the chilled coconut cream into the bowl of a stand mixer.

Whisk until soft peaks form.

Add the powdered sugar, 2 tbsp at a time, and whisk until well incorporated and fluffy.

Top the cake with whipped coconut cream and crushed pistachio nuts.

Return to the fridge for an hour before cutting and serving.

To serve, place a serving of cake on a plate and pour some of the remaining milk around the base.

Cake can be stored, covered, in the fridge for up to 5 days.

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Vegan Rasmalai Tres Leches Cake

Rasmalai Tres Leches Cake

Top 2 vegan tres leches recipes from across the web

The most viewed vegan tres leches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Rasmalai Tres Leches Cake

Rasmalai Tres Leches Cake

The most viewed vegan tres leches recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine