Vegan Tres Leches Cake

I love coconut and I love tres leches cake. So I combined both and this is the delicious results. Plus it's vegan! Top with dairy-free whipped cream if desired.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 270 Calories

Ingredients

• ½ tablespoon vanilla extract
• 1 teaspoon baking powder
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ¾ cup white sugar
• ½ teaspoon vanilla extract
• ½ teaspoon coconut extract
• ¾ cup water, divided
• ½ cup cream of coconut (such as Coco Lopez®)
• 4 tablespoons dry egg replacer (such as Bob's Red Mill®)
• 1 cup dairy-free heavy whipping cream (such as Silk®)
• ½ tablespoon coconut extract

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.

Step 2

Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.

Step 4

Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.

Step 5

Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.