Jessie's Recipe of the Week: Vegan Tres Leches Cake (Milk Cake)


vegan tres leches cake milk cake made with Upright instant powdered oatmilk

Happy Tuesday! Hope everyday had a great long weekend Jessie is kicking off this week with a delicious tres leches cake (milk cake)! It’s perfect for satisfying your sweet tooth and is also a great pick-me-up for the middle of the week! What’s even better about it is that it’s vegan and Upright oatmilk friendly! Learn how to make this moist spongy milk cake at home by following Jessie along in the kitchen!

Serving size:

9 servings

What you'll need:

Equipment

  • 8x8 or 7x11 baking pan
  • Mixing bowls
  • Whisk

Ingredients
For sponge cake:

  • 1 sachet Upright instant oatmilk, original
  • 1 cup water (for oatmilk!)
  • 2 tablespoons apple cider vinegar
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1/3 cup vegetable oil
  • 2/3 cup cane sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract

For soaking syrup:

  • 1 cup vegan unsweetened condensed milk
  • 1 14-oz can full-fat coconut milk, refrigerated overnight

      Instructions:

      1. Mix together Upright instant oatmilk and water to create oatmilk

      2. Add oatmilk and apple cider vinegar to a mixing bowl

      3. Preheat oven to 350F and lightly grease baking dish

      4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt

      5. To the bowl with oatmilk and apple cider vinegar, add in oil, sugar, vanilla and almond extract then mix together until fully combined

      6. In the same bowl, add in dry ingredients from separate bowl until no lumps remain

      7. Once mixed, pour batter into preheated oven and bake for around 30-35 minutes (30 minutes if 7x11 pan is used, 35 minutes if 8x8 pan is used)

      8. When finished baking, let cool for at least an hour and in the meantime poke holes throughout the cake, spaced about ½ inch apart

      9. While cake is cooling, prepare soaking syrup by scooping out cream from coconut milk until only the liquid remains, then mix liquid with condensed milk

      10. Once cake has cooled, pour condensed milk mixture over the cake in intervals, letting cake soak up the milk in between. Do so until cake is fully saturated with milk

      11. For best taste, store cake in fridge overnight before serving

        We hope you enjoyed making this delicious tres leches cake! Stay tuned for more recipes from Jessie!

        Recipe adapted from https://yupitsvegan.com/