Browsing for a suitable recipe to take to a barbecue this weekend I came across this vegan Coconut Tres Leches Cake* and couldn’t resist- here is my adaptation of it.
240ml cup unsweetened almond milk
½ teaspoon apple cider vinegar
200g plain flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
130g golden caster sugar
2 teaspoons almond extract
120ml olive oil
1 can full fat coconut milk
200g brown sugar
4 teaspoons vanilla extract
¼ teaspoon flaked sea salt
Toasted coconut flakes/chips
Pinch of Ground cinnamon
Preheat oven to 180C. Line a 20 x 20cm with baking parchment.
Add the apple cider vinegar to the almond milk then set them aside.
In a large bowl whisk together the flour, cornstarch, baking powder, baking soda, and salt.
In a separate bowl mix together the sugar, extract, oil, almond milk and vinegar.
Pour the wet ingredients into the dry and combine.
Pour into your prepared tin and bake in the middle of the oven for 30-35 minutes, until golden and a cake tester in the middle comes out clean.
While the cake is baking make a start on the caramel. Mix the coconut milk, sugar, vanilla extract, and salt in a heavy bottom saucepan.
Bring to a boil over a medium heat and simmer for about 15 minutes or until thickened, stirring regularly.
Once the cake is out of the oven let it cool and then with a cake tester or toothpick poke multiple holes in it. Pour most of the caramel over the top, leaving some to decorate with.
Cover and refrigerate overnight.
Serve cold, topped with a drizzle of caramel, toasted coconut chips and pitch of cinnamon drizzled over the top.
Optional; serve with whipped coconut cream on the side.
*Adapted from Thug Kitchen
** I like these coconut chips