vegan mango lime tres leches cake

Vegan Mango Lime Tres Leches Cake

Mango Lime Tres Leches Cake ~vegan~

 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!

Mango Lime Tres Leches Cake ~vegan~

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 ~vegan~

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:
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.

 Recipe adapted from The Witchy Kitchen

Mango Lime Tres Leches Cake ~vegan~

cacao covered chocolate chip cookie dough bon bons

 Cacao Covered Chocolate Chip Cookie Dough Bon Bons…that’s a mouthful to say!

Think bite-sized peanut butter cups, but made with only wholesome ingredients!

Cacao Covered Chocolate Cookie Dough Bon Bons ~vegan, gluten free~

The inspiration for this recipes comes from Minimalist Baker, where she churns cookie dough into ice cream!  Can’t wait to try that one out!

I substituted coconut flour for the regular flour and maple syrup for the sugar, but use whichever ingredients you fancy!  Instead of mixing the dough into ice cream, I covered them with magic-shell cacao sauce.  If you don’t have raw cacao powder you can use cocoa powder or coat with melted chocolate chips instead!  (However, raw cacao does contain higher levels of minerals and antioxidants!)

Cacao Covered Chocolate Chip Cookie Dough Bon Bons ~vegan, gluten free~

These little bon bons are minimally sweet.  If you are looking for a more sugary treat add another tablespoon of maple syrup to the mix.  You just may need to add a little extra coconut flour to compensate for the texture.  You want to be able to easily roll the cookie dough into balls.

cacao covered chocolate chip cookie dough bon bons
 
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Makes 26-27 bon bons
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 27
Ingredients
  • For cookie dough:
  • ¾ cup all-natural creamy peanut butter
  • 3 tablespoons pure maple syrup
  • ¼ cup + 2 tablespoons coconut flour
  • 2 tablespoons mini-chocolate chips
  • For Cacao Coating:
  • ⅓ cup raw cacao powder
  • 2 tablespoons pure maple syrup
  • 3 tablespoons coconut oil, melted
  • pinch sea salt
Instructions
  1. In a small bowl mix together peanut butter, maple syrup, coconut flour and mini chocolate-chips. Stir until a "dough" is formed. Using a ½ tablespoon measure, scoop out dough and roll into little balls. Place on parchment paper.
  2. Meanwhile, whisk together cacao powder, maple syrup, melted coconut oil and a pinch of sea salt.
  3. To coat bon bons; add one ball at a time to cacao mixture and gently stir to coat. Remove and place on parchment paper, repeat with each bon bon.
  4. Let cacao coating harden in the refrigerator or freezer.
  5. Enjoy!
  6. Store in refrigerator or freezer!
Nutrition Information
Serving size: 1 Calories: 89 Fat: 7 Carbohydrates: 7 Sugar: 3 Fiber: 2 Protein: 3

 Cacao Covered Chocolate Chip Cookie Dough Bon Bons ~vegan, gluten free~

Have a wonderful weekend!

mini zucchini muffins with pineapple glaze

Bite-sized Mini Zucchini Muffins with Pineapple Glaze!

Mini Zucchini Muffins with Pineapple Glaze ~gluten free and vegan~

The muffins are naturally sweetened with banana and coconut sugar, which makes for healthier and gluten-free dessert…or breakfast!  The glaze is optional, but adds a festive flare!

 Unlike a lot of gluten-free baked goods that use a ton of different ingredients, these were simply made with Bob Red Mill’s all-purpose gluten-free flour mix.  These muffins are butter and egg free, and uses crushed pineapple, zucchini and banana instead, which makes for a fluffy muffin!

Containing only 65 calories and 1 gram of fat per muffin, they are pretty diet friendly as well!

Mini Zucchini Muffins with Pineapple Glaze ~vegan, gluten free~

mini zucchini muffins with pineapple glaze
 
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Prep time
Cook time
Total time
 
Makes 32 mini-muffins
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 32
Ingredients
  • 1¾ cup all-purpose gluten free flour (I used Bob's Red Mill)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 ripe bananas, mashed (just under 1 cup)
  • 1 cup grated zucchini
  • ½ cup coconut sugar
  • ⅓ cup crushed pineapple
  • 3 tablespoons non-dairy milk (I used soy milk)
  • 1 teaspoon pure vanilla extract
  • ½ cup raisins
  • For Pineapple Glaze:
  • ¾ cup powdered sugar
  • ¼ cup crushed pineapple
  • 1 tablespoon melted coconut oil
  • drop vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Lightly oil or spray a mini-muffin pan, set aside.
  2. Sift GF flour, baking soda and salt in a large bowl.
  3. In a separate bowl mix together mashed bananas, zucchini, coconut sugar, crushed pineapple, milk and vanilla.
  4. Combine wet and dry ingredients and fold in raisins.
  5. Fill mini-muffin tins ¾ full and bake for 10-12 minutes or until a toothpick inserted comes out clean.
  6. Let cool on a wire rack.
  7. To make glaze:
  8. Whisk all ingredients together in a small bowl or blender. (I pulsed the crushed pineapple in my blender to break down pineapple bits)
  9. Glaze cooled muffins and enjoy!
  10. Store in an air-tight container
Nutrition Information
Serving size: 1 Calories: 65 Fat: 1 Carbohydrates: 15 Sugar: 10 Fiber: 1

Mini Zucchini Muffins with Pineapple Glaze ~vegan and gluten free~

 I dusted a pinch of powdered sugar onto the muffins prior to serving for decoration.

Wishing everyone a happy Easter weekend :)