LUNCH

Ultimate Vegan Tres Leches Cake | At Home With Us



Anita Shepherd’s scrumptious vegan tres leches cake is here to satisfy your sweet tooth. The moist sponge cake, coconut whipped cream, and tart strawberry sauce all come together with toasted coconut flakes on top for a luscious dessert. No dairy, no problem! GET THE RECIPE ►► https://f52.co/3g9CY8l

For more of Anita’s plant-based content, follow her @anitasyogurtgeek on Instagram.

PREP TIME: 48 hours
COOK TIME: 1 hour and 30 minutes
SERVES: 12

INGREDIENTS

For the sponge cake
4 cups plus one tbsp all-purpose flour, presifted
1/2 cup plus two tbsp arrowroot starch (can sub cornstarch)
2 1/2 tablespoons baking powder
1 1/4 teaspoons fine sea salt
1 3/4 cups organic sugar
1 1/4 cups safflower oil (can sub canola)
1/4 cup kabocha squash puree* (can sub canned pumpkin)
1 tablespoon plus 1 teaspoon white vinegar
3 tablespoons plus 1 teaspoon ground golden flaxseed
1/2 cup plus 2 tablespoons warm water
1 2/3 cups almond milk, plain unsweetened, at room temperature

For the soaking liquid
3 (13.5-ounce) cans light coconut milk, unsweetened
2 cups almond milk, plain unsweetened
2 cups pure maple syrup
1/4 cup cognac

For the coconut whipped cream
4 (13.5-ounce) cans full-fat coconut milk (with guar gum is ok but no other additives), chilled (see notes for tips on chilling)
1/4 cup confectioner’s sugar
1/4 cup arrowroot starch
Zest from 1 lemon
1 tablespoon pure vanilla extract
1 teaspoon almond extract (optional)

For the strawberry sauce
16 ounces strawberries, hulled and quartered
3 tablespoons organic sugar
3 tablespoons lemon juice (from 1 medium lemon)
3 tablespoons arrowroot starch

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