Ingredients
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For the cake:
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1 cup unsweetened shredded coconut flakes (not the kind used for baking!)
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1/4 cup + 2 tablespoons unsweetened coconut flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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1/2 cup unsweetened almond milk beverage (do not use milk with added thickeners)
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Pinch of sea salt (optional)
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1 medium-ripe mango, peeled and chopped into small pieces
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1/4 cup maple syrup
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For the milks:
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3/4 cup canned full-fat unsweetened coconut milk
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2/3 cup unsweetened cashew milk beverage
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1/3 cup unsweetened almond milk beverage
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For the filling:
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1 1/2 cups canned young coconut water
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1/2 cup plus 2 tablespoons granulated sugar
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1 large very ripe mashed banana
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1/2 teaspoon vanilla extract
Directions
Sub_Title: Gluten-Free, Oil-Free, Soy-Free, Raw, Kid-Friendly
Description: This vegan creamy coconut tres leches cake has all the lightness and moisture you love about the classic without any dairy, gluten, oil, soy, refined sugar, or eggs! Made with nut milk, ripe mangoes, and sweetened condensed coconut milk, it’s perfect for special occasions or everyday treats!
Ingredients:
For the cake:
1 cup unsweetened shredded coconut flakes (not the kind used for baking!)
1/4 cup + 2 tablespoons unsweetened coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened almond milk beverage (do not use milk with added thickeners)
Pinch of sea salt (optional)
1 medium-ripe mango, peeled and chopped into small pieces
1/4 cup maple syrup
For the milks:
3/4 cup canned full-fat unsweetened coconut milk
2/3 cup unsweetened cashew milk beverage
1/3 cup unsweetened almond milk beverage
For the filling:
1 1/2 cups canned young coconut water
1/2 cup plus 2 tablespoons granulated sugar
1 large very ripe mashed banana
1/2 teaspoon vanilla extract
Instructions:
Step 1: Make the cake: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper. In a high-speed blender, combine the first six cake ingredients until smooth and well combined. Transfer the batter to the prepared loaf pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
Step 2: Make the milks: While the cake is baking, prepare the milks. Combine the three types of plant milk in a mixing bowl. Add the cornstarch slurry and whisk until well combined. Set aside.
Step 3: Assemble the cake: Poke holes all over the top of the cooled cake using a fork. Pour half of the milk mixture over the cakes, allowing it to seep down. Wait 10 minutes, then pour the remaining milk mixture evenly over the cake. Allow to sit for another 10-15 minutes before serving.
Step 4: Make the filling: Meanwhile, prepare the mousse-like filling. Place all the filling ingredients in a high-speed blender and process until smooth and slightly thickened. If desired, strain through a fine mesh sieve to remove any lumps.
Step 5: Serve: Once the cake has absorbed the milks and the filling is ready, spread a layer of the mousse onto each slice. Top with fresh mango cubes, coconut flakes, and mint leaves if desired. Enjoy immediately!
Note: To keep this vegan, do not substitute the agar agar powder for gelatin. You may also need more coconut milk depending on how juicy your mangoes are. Adjust as needed.
Difficulty Level: Easy
Servings: Makes one 9×5-inch loaf pan serving 12 generous slices
Nutrition Information per Serving: Calories: 355kcal | Carbohydrates: 57g | Protein: 8g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 0mg | Sodium: 115mg | Fiber: 8g
Total Time Needed: Prep + Cook = 1 hour 10 minutes
