When I went in search of a traditional tres leches cake recipe, I found a cake that seems sponge-like in its description. The cake contained a lots of eggs and dry ingredients. They did not call for fats or liquids of any kind. I thought this was the perfect opportunity to try my first attempt at making vegan chickpea egg whites!
The whipped cream topping was a simple fix: coconut whipped cream! Coconut whipped cream is the stuff dreams are made of. I love eating it in the summer. It’s basically the most delicious and simple dessert to make if you have nothing else on hand. I always try to keep my pantry stocked with cans of coconut milk for last minute dessert ideas.
In the end, I made the cake successfully. I soaked the cake in my milk and cinnamon mixture. Then, I topped the entire thing with mounds of delicious coconut cream that I made in my Vitamix (no need for a mixer if you have this handy). To top the cake off and add some acidity, I dropped some frozen raspberries into the cream. I’m a changed vegan. I do like tres leches cake and I’m going to eat it all. ^_^
Vegan Tres Leches Cake
Cake recipe adapted from Latina Magazine
Yields: 6-8 servings
Gluten-free, Dairy-Free, Egg-free, Oil-free
- 1 c Gluten-free AP flour (I use Bob’s Red Mill)
- 1/2 c tapioca flour
- 1/2 c brown rice flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp xanthan gum
- pinch salt
- 1 recipe chickpea egg whites
Chickpea Egg Whites:
- 1 can of chickpea’s liquid (save the chickpeas for hummus or another recipe!) ^_^
- 1 c vegan sugar (I used Florida Crystals)
- 1 tsp cream of tartar
- 1 tsp Ener-G egg replacement powder
- 1 tsp vanilla/almond extract
- 1/2 c unsweetened almond milk*
- 1/2 c unsweetened rice milk*
- 1/4 tsp ground cinnamon, opt.
* If you have dietary restrictions/allergies regarding these types of milk, feel free to use your preferred non-dairy milk! It also does not have to be two types. If you have only one, the cake will still come out fine. =)
Coconut Whipped Cream
- solid cream from 1 can of coconut milk (place it in the fridge for a few hours so the cream separates to the top of the can; save the water on the bottom for smoothies/drinking!)
- sweetener of choice, to taste (I used some vegan honey)
- 1/2 tsp vanilla/almond extract, opt.
For the cake:
Mix all dry ingredients in a large mixing bowl together with a wooden spoon/whisk.
Place chickpea brine in a large food processor/mixing bowl fitted with a whip. Whip chickpea brine and slowly add in the sugar. Add cream of tartar and Ener-G powder slowly as well. Continue to whip brine mixture until it turns into a meringue-type consistency, about 12 minutes. Check periodically for firmness. Different machines will take longer or shorter. In my food processor it took approximately 12-14 minutes.
After the meringue is ready, add half of it to the bowl of dry ingredients and fold in gently. Fold in the second half of the meringue gently, making sure not to over-work the batter.
Pour the batter into a greased 8×8 square cake pan. Bake on 360 F for about 20 minutes or until a tester comes out clean.
Chill the cake in the fridge until completely cooled, about 1 hour.
For the soaking liquid:
Combine both non-dairy milks (or just 1 if using) with cinnamon in a blender. Once the cinnamon is dissolved, set the milk aside and grab the cake from the fridge. Poke some holes in the cake that should be completely cooled by now. Pour the milk mixture over the cake, making sure to soak the entire cake. Place the cake back in the fridge to soak while you make the coconut whipped cream.
For the coconut whipped cream:
Open the can of coconut cream that has been chilling in the fridge. Scrape the cream from the top of the can with a spoon and place in a blender/mixer bowl, being careful not to get much liquid in the process. Set the liquid aside for another use. Add some sweetener to the coconut cream and extract, if using. Blend the coconut cream until it is thick and spreadable, about 2 minutes. If using a mixer, beat the coconut cream (preferably with a whip) mixture until desired whipped consistency is achieved. When you are ready to serve the cake, remove it from the fridge and top it with the coconut cream. Cut the cake into individual squares for serving and top with some fresh/frozen fruit for a deliciously refreshing dessert! Enjoy!