Tiramisu Tres Leches Cake (Vegan and Easy to Make!)
Ingredients
Vanilla Vegan Cake
- 1 ½ cup oat milk room temperature
- 2 tsp apple cider vinegar
- 250 g all purpose flour
- 2 tbsp corn starch 19 g
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 150 g granulated sugar
- ½ cup canola oil
- 1 tbsp pure vanilla extract
Chocolate Milk Soak*
- 125 ml oat cream
- 1 ½ tbsp raw cacao powder
- 1 tsp pure vanilla extract
Milky Coffee Soak
- ½ can sweetened condensed oat milk
- 1 cup oat milk
- 1 ½ - 2 tbsp coffee powder
- 1 tsp pure vanilla extract
Whipped Topping
- 3 tbsp cream cheese, room temperature vegan
- 1 ¼ cup whipping cream, room temperature
- pinch vanilla powder or splash of vanilla extract
- a few tbsp powdered sugar optional
- splash lemon juice, optional. I find this adds great tang if the vegan cream cheese isn't very tangy. But if the cream cheese you have chosen already has great tang then omit the lemon juice OPTIONAL
Raw Cacao Powder Dusting
- use however much you wish for the raw cacao powder dusting
Instructions
The Vanilla Cake
- Start by preheating the oven to 175℃.
- Mix the oat milk and the apple cider vinegar together in a bowl. Set aside for about 10 minutes and allow the mixture to thicken and curdle.
- In a medium sized mixing bowl, sift in all the dry ingredients and whisk together. Then whisk in the sugar.
- When the oat milk mixture has thickened a bit, mix in the vanilla and oil.
- Then add the wet ingredients to the dry and mix until just combined. Don't overmix otherwise your cake can become more dense.
- Pour the cake batter into a 7 inch square baking pan.
- Bake the cake for about 35-40 minutes in the middle of the oven until a toothpick comes out basically clean.
The Milk Soaks
- As the cake cools, make the milk soaks.
- Mix together all of the ingredients for the chocolate milk soak in a bowl. Mix until combined. Taste and adjust as necessary. Set aside.
- Mix together all the ingredients for the milky coffee soak. Mix until combined. Taste and adjust as necessary.
- Poke the cake with many holes using a fork or a similar tool. Poke many holes and evenly spaced out. These holes you're creating now will allow the milk soaks to soak through the cake easily, and evenly.
- Start by covering the whole cake with the milky coffee soak, go slowly and allow it to evenly soak in.
- Then take the chocolate milk soak and either pour it over the whole cake, or do what I chose and make sort of a swirly pattern over the whole cake so it makes a fun marble effect.
- When you've completed the milk soak steps, cover the cake with some sort of cover, and place the cake in the fridge to allow the cake to soak for several hours. I found that until next day was most delicious! But it's up to you.
Next Day - Before Serving
- Remove the cake from the fridge.
- Now it's time to make the whipped topping!
- Start by mixing the cream cheese in a mixing bowl with an electric hand mixer. Mix until smooth.
- Add the whipping cream and mix slowly and gently. Be patient, because when you whip the cream slowly it makes smoother and silkier whipped cream!
- When you've just about reached the desired consistency, add the last ingredients and gently mix until you've reached the desired consistency. Taste test and add more sweetener if you wish.
Assembling
- Spread the whipped topping over the cake so it covers it evenly.
- Then, using a sifter or a metal tea leaf strainer, sprinkle as much cacao powder over the entire cake as your heart desires! I like quite a lot so there's a good chocolate flavour that contrasts sooo deliciously with the creamy cake!
- Serve and enjoy!! :)
- Keep any leftovers stored in the fridge.
Notes
*You can also use premade vegan chocolate milk if you choose, but then swap the oat milk in the coffee soak