Vegan Coconut Tres Leches Cake with Coconut Whipped Cream
Extra sweet, coconut-y, and easy to make! This Vegan Coconut Tres Leches with Coconut Whipped Cream is the perfect summertime bake.
Servings: 12 slices
Calories: 445kcal
Ingredients
Cake
- 1½ cups cake flour sifted
- 1⅓ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup aquafaba
- 1 cup granulated sugar
- ½ cup coconut milk
- 3 Tablespoons coconut oil
- 1 teaspoon vanilla extract
Syrup
- 1 cup cream of coconut
- ¾ cup oat milk
- ½ cup vegan heavy whipping cream
- ½ teaspoon vanilla extract
Topping
- 1¾ cup unsweetened coconut cream cold
- ¼ cup powdered sugar sifted
- ½ teaspoon vanilla extract
Instructions
Cake
- Heat oven to 350℉/177℃.
- Spray an 8-inch square pan with baking spray. Set aside.
- In a small bowl, combine cake flour, baking powder, and salt. Set aside.
- With an electric mixer, beat aquafaba until stiff peaks form.
- Add sugar 1 Tablespoon at a time, beating continuously. Set aside.
- Heat coconut milk and coconut oil until heated through and melted.
- Fold flour mixture into aquafaba mixture.
- Gently stir in coconut milk mixture in 3 parts.
- Fold in vanilla.
- Pour into prepared pan.
- Bake for 25-30 minutes, or until cake tests done.
Syrup
- Combine cream of coconut and oat milk in a small saucepan.
- Bring to a boil.
- Reduce heat to low.
- Continue to cook until reduced by half.
- Remove from heat.
- Stir in cream and vanilla.
- Pour over cake.
- Cover and refrigerate overnight.
Topping
- Beat coconut cream with an electric mixer to soft peaks.
- Beat in powdered sugar and vanilla.
- Spread on top of cake.
Notes
- ¾ of a cup of aquafaba is the liquid from one 15.5 ounce can chickpeas.
- 1¾ cups unsweetened coconut milk is equal to one 13.66 ounce can.
- The aquafaba may take a while to whip, but it will whip eventually! Be patient.
- Do NOT add all the sugar at once. Slowly add the sugar to the aquafaba while it's whipping.
- Use a rubber spatula to fold in the flour and coconut milk. Be careful to not OVER fold. You don't want to deflate the batter.
- The cake may sink slightly in the middle after baking. This is normal.
- For extra absorption, prick holes into the cake using a fork!
- Do not skip the overnight refrigeration.
- Make sure the coconut cream is COLD for the whipped cream.
Nutrition
Serving: 1slice | Calories: 445kcal | Carbohydrates: 53g | Protein: 6g | Fat: 25g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 231mg | Potassium: 159mg | Fiber: 3g | Sugar: 37g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg