Mexican Tres Leches
|240 ml||soya milk unsweetened|
|2 tsp.||apple cider vinegar|
|170 g||all-purpose flour|
|1 tsp.||baking soda|
|0.5 tsp.||baking powder|
|80 ml||vegetable oil|
|90 g||cane sugar|
|1 tbsp.||vanilla extract|
|0.5 tsp.||almond extract|
Soaking syrup ingredients
|240 ml||vegan condensed milk sweetened|
|400 ml||coconut milk full fat, cooled|
Mix the soya milk and apple cider vinegar together in a bowl.
Preheat the oven to 170 degrees. Lightly grease a baking tin.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the soya milk, oil, sugar, vanilla extract and almond extract to the bowl and mix well until the mixture is smooth without any lumps.
Bake for 30-35 minutes until a toothpick can be pulled out without the dough sticking.
When the cake is ready, let it stand in the switched off oven for at least 20 minutes and then let it cool down for 1 hour.
Use a toothpick to prick small holes over the entire cake.
Take the coconut milk out of the fridge and spread the thicker, creamier part over the cake. Mix the remaining coconut liquid with the condensed milk and drizzle over the cake. Pour carefully, only adding small amounts at a time.
The cake can be enjoyed at room temperature and will last in the fridge for 3 days.
|Ingredients||all-purpose flour, almond extract, apple cider vinegar, baking powder, baking soda, cane sugar, coconut milk, salt, soya milk, vanilla extract, vegan condensed milk, vegetable oil|
|Cooking time||> 1 hour|
|Season||autumn, spring, summer, winter|
|Number ingredients||10-15 ingredients|
|Type of dish||cake|
|Campaign||World Vegan Bake Sale|