mango lime tres leches cake
Recipe type: Dessert
Cuisine: Vegan
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
  1. 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.
  2. To make cake:
  3. Preheat oven to 350 degrees.
  4. Lightly oil or spray an 8x8 cake pan with all-natural cooking spray, set aside.
  5. 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.
  6. 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.
  7. For milk mixture:
  8. Combine coconut milk, soy milk and almond extract. Pour onto cake and let soak for at least 2 hours.
  9. To make coconut cream:
  10. 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.
  11. Mix diced mango, lime and zest in a small bowl. Garnish cake right before serving.
Recipe by BeginWithin Nutrition at
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