Vegan Mango Lime Tres Leches Cake, a cross between a mango margarita and tres leches cake!
For the cake:
1 cup whole wheat pastry flour
½ cup all purpose white flour
½ cup sugar
1 teaspoon baking soda
⅛ teaspoon salt
1 cup soy milk
⅓ cup vegetable oil
1½ teaspoon pure vanilla extract
2 + ¼ teaspoon apple cider vinegar
For the milk mixture:
½ cup coconut milk (separated from can of full-fat coconut milk)
1 cup soy milk
½ teaspoon pure almond mixture
For the coconut cream:
~1 cup coconut cream separated from can of full-fat coconut milk)
2 tablespoons pure maple syrup
For the topping:
1 mango, peeled and diced
1 lime, juiced
1 teaspoon lime zest
Place a can of full-fat coconut milk in the refrigerator for a few hours or overnight. Gently open and scoop out coconut cream, place in a small bowl. Save milk for recipe.
To make cake:
Preheat oven to 350 degrees.
Lightly oil or spray an 8x8 cake pan with all-natural cooking spray, set aside.
In a large bowl, mix together whole wheat pastry flour, all-purpose flour, sugar, baking soda and salt. Make a well and pour in soy milk, oil, vanilla and vinegar. Stir until just combined, do not over mix.
Pour batter in pan and bake for 30 minutes or until a toothpick inserted comes out clean. Allow to cool. Use a fork and poke cake to create holes for milk mixture to soak into.
For milk mixture:
Combine coconut milk, soy milk and almond extract. Pour onto cake and let soak for at least 2 hours.
To make coconut cream:
In a small bowl, mix coconut cream on high with an electric hand mixer. Mix in 1 tablespoon of maple syrup at a time. Taste and adjust sweetness as needed. Evenly spread on top of cake soaked in milk.
Mix diced mango, lime and zest in a small bowl. Garnish cake right before serving.
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2015/05/01/vegan-mango-lime-tres-leches-cake/