Vegan Mango Lime Tres Leches Cake

 You can kind of say this is a cross between a mango margarita and tres leches cake, the best of both worlds for Cinco de Mayo!  A little white flour and white sugar is used in this recipe (eeek!!!), but just a little!  This dessert isn’t overly sweet, but surely is suitable for a fiesta!  The addition of lime scented mango makes for a wonderful warm weather dessert…now, just if it was a little warmer out!  I’m not sure how it is where you live, but it certainly doesn’t feel like May on Cape Cod!

Traditionally Tres Leches Cake is made with 3 types of milk, sweetened condensed milk, evaporated milk and heavy cream.  I switched it up for a non-dairy/vegan version by using coconut milk, soy milk and coconut cream.  The base of this dessert, the cake is a standard vegan vanilla cake, which is soaked in the mixture of milk and topped with coconut cream.  I hope you like it as much as we do!

Don’t forget to place a can of full-fat coconut milk in the refrigerator or freezer!  Some people freeze the can overnight.  I’ve had luck with simply placing it in the refrigerator for a few hours.  I always use Whole Foods Organic Full-Fat Coconut Milk and don’t have trouble separating the coconut milk from the coconut cream.

mango lime tres leches cake

 

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Vegan Mango Lime Tres Leches Cake, a cross between a mango margarita and tres leches cake!

Author: BeginWithinNutrition

Recipe type: Dessert

Cuisine: Vegan

Ingredients

• 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

Instructions

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.

3.5.3208

 Recipe adapted from The Witchy Kitchen