Triple Dream Dairy-Free Cake
This Triple Dream Dairy-Free Cake combines sugar, eggs, vanilla, flour, baking powder, salt, coconut milk, almond milk, and sweetened condensed coconut milk for a delightful dairy-free version of the classic tres leches cake.
Ingredients
- 1 cup granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened canned coconut milk
- ½ cup almond milk
- 1 11 oz can sweetened condensed coconut milk
- Ground cinnamon for garnish optional
- Coconut Whipped Topping
- 2 13 oz cans coconut cream
- ¾-1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Grease a 9x13 inch baking dish to ensure the cake does not stick.
- Mix the Batter:
- In a large mixing bowl, combine the granulated sugar and eggs. Beat together until smooth and well incorporated.
- Add the vanilla extract and continue to beat until the mixture is light and fluffy.
- Combine Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix to maintain a light texture.
- Bake the Cake:
- Pour the batter into the prepared baking dish, spreading it evenly.
- Bake for 30-34 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating that the cake is fully baked.
- Prepare the Milk Mixture:
- While the cake is baking, combine the unsweetened coconut milk, almond milk, and sweetened condensed coconut milk in a large bowl.
- Whisk until the mixture is smooth and well blended.
- Soak the Cake:
- Once the cake is finished baking, remove it from the oven.
- Using a fork, pierce the top of the cake all over to create holes for the milk mixture to seep into.
- Pour the milk mixture evenly over the warm cake. Allow the cake to cool to room temperature.
- Once cooled, cover the cake and refrigerate for at least 8 hours or overnight to ensure the milk is fully absorbed.
- Prepare the Coconut Whipped Topping:
- Without shaking, open the cans of coconut cream and carefully scoop the solid cream from the top into a large mixing bowl, setting aside the liquid for another use.
- Whisk the coconut cream until smooth, then gradually add the powdered sugar and vanilla extract, continuing to whisk until the mixture is light and fluffy.
- Assemble and Garnish:
- Once the cake has been refrigerated and the milk mixture fully absorbed, frost the cake with the coconut whipped topping.
- Optionally, dust the top of the cake with ground cinnamon for added flavor and visual appeal.
- Chill the cake until you are ready to serve.
- Enjoy this delicious and creamy Triple Dream Dairy-Free Cake, a delightful and inclusive twist on the classic tres leches cake.