Vegan Tres Leches

sounds like an oxymoron doesn't it? well believe it. this cake was absolutely scrumptious and perfectly fitting for a rather gray wintery day. there's really nothing quite like a big piece of warm, milky cake....

..topped with a fluff of coconut cream

here's the recipe:

for the cake
1 1/2 C flour
3/4 C sugar
1 tsp baking soda
1/8 tsp salt
1 C almond milk
1/3 C vegetable oil
1 1/4 tsp vanilla extract
3/4 tbsp rice vinegar


preheat the oven to 350 and spray a 8 by 8 by 2 inch square baking dish with pam.
thoroughly mix all dry ingredients in a bowl. create a well in the center and add in the wet ingredients. mix it gently until homogeneous, but don't overmix. pour the batter into the pan and bake for 30-35 minutes. allow it to cool for an hour or so.
after cooling, use a chopstick or fork and stab the cake to create holes or wells for the milk to soak into later.

for the milk
place a can of coconut milk in the fridge overnight or alternately, you can just throw it in the freezer for an hour or two till the water and the fat separate. with a spoon, gently remove the fat from the can, being careful not to include and of the water. place the cream in a bowl so that you can whip it. set it in the fridge to whip later. then, measure out 1 cup of the coconut milk. its ok if some of the fat gets into this, it'll just add more deliciousness. mix that with 1/2 cup vanilla soy or rice milk and 1 1/2 tsp sugar. pour this onto the cooled cake that has been prepped with holes to soak up all the milk.

for the cream
remove the coconut fat from the fridge. whisk or blend using a handheld blender till you achieve something of a fluffy consistency. pour it over the top of the cake once most of the milk has been absorbed.

enjoy!~