Best Vegan Tres Leches Cake Three Milks Cake Recipes

TRES LECHES CAKE

Tres Leches Cake image

A classic and easy Tres Leches Cake goes far beyond your average cake recipe. Moist, flavorful and deeply rich, our Tres Leches Cake with Betty Crocker™ Super Moist™ Yellow Cake Mix makes it simple to impress. Sweetened condensed milk, whole milk and whipping cream are the traditional "three milks" in our Tres Leches Cake ingredients. Mix and pour into "poke" holes in the cake to create the iconic flavor. Tap into your inner Betty with a cake that goes from mix to masterpiece.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 15

Number Of Ingredients 9

Ingredients

1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
1 1/4 cups water
1 tablespoon vegetable oil
2 teaspoons vanilla
4 eggs
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup whole milk or evaporated milk
1 cup heavy whipping cream
1 container Betty Crocker™ Whipped Fluffy White Frosting

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with cooking spray.
In large bowl, beat cake mix, water, oil, vanilla and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake as directed on box for 13x9-inch pan. Let stand 5 minutes. Poke top of hot cake every 1/2 inch with long-tined fork, wiping fork occasionally to reduce sticking.
In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 41 g, TransFat 0 g

VEGAN TRES LECHES CAKE ( THREE MILKS CAKE)

Vegan Tres Leches Cake ( Three Milks Cake) image

I first tasted a Three Milk Cake when I purchased a piece from my local Co-operative. It was delicious, but because it had so much dairy in it I don't eat it now. However, I did come across a vegan recipe from http://www.vegcooking.com/recipeshow.asp?RequestID=987 and I may just give this one a try. If you can't find the non-dairy whipping cream you can make your own by using coconut whipping cream which is recipe #219030 or soy whipped topping which is recipe #236911 You can also top this cake with Vegan Whipped Cream, fruit and/or berries.

Provided by Chef Joey Z.

Categories Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 3/4 cups pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/3 cup Earth Balance whipped spread
1 cup vegan sugar
2/3 cup filtered water
2 teaspoons real vanilla extract
1 tablespoon cider vinegar (unfiltered)
2 tablespoons cream of coconut
2 tablespoons coconut milk
2 cups plain soymilk
2 cups vegan non-dairy whipped topping
2 teaspoons lime juice (optional)

Steps:

Preheat oven to 350'F.
Grease and flour an 8 inch cake pan. Line the pan with parchment.
In a medium bowl, sift together the flour, baking powder and baking soda.
In a separate smaller bowl whisk salt, margarine, sugar, water, vanilla and vinegar until blended.
Pour the wet mixture into the dry mixture, whisking till smooth. Pour the batter into the cake pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 5-10 minutes. Remove the cake and allow it to cool. Cut the cooled cake in half horizontally so that it forms two thin layers and put the bottom half of the cake back into the cake pan.
In a small bowl, mix the cream of coconut and coconut milk together until they form the consistency of condensed milk. Add more of each if necessary.
In a medium saucepan, whisk together the coconut mixture, soy milk, and non dairy whipping cream until smooth.
Add the lime juice if desired. Stirring occasionally, bring the milk mixture to a boil.
(The milk mixture has to reach a full boil prior to pouring it over the cake; otherwise it won't soak into the cake layer).
Using a small cup or pitcher, pour the hot milk mixture over the bottom half layer of the cake, press with a spatula until all the milk has been absorbed.
Add a little more milk. Replace the top layer of the cake and pour more milk mixture over the top layer of the cake, press with a spatuala until all the milk is absorbed.
Let the milk mixture soak into the cake for at least 30 minutes. After the cake has cooked, refrigerate until ready to serve.
At this point you can add a non-vegan whipped topping and berries if you wish.
Bon Appetit!