Ingredients
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For the cake:
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1 cup gluten-free all-purpose flour (such as Bob's Red Mill)
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1/2 cup unsweetened shredded coconut flakes
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/4 cup + 1 tablespoon melted coconut oil
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1/2 cup unsweetened applesauce
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1/2 cup unsweetened almond milk beverage
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1 ripe very sweet banana, mashed
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1/4 cup pure maple syrup
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1/4 cup unsweetened cocoa powder
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1/4 teaspoon vanilla extract
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For the filling and soak:
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1 can full-fat coconut milk (about 14 oz.)
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1/2 cup granulated sugar
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2 tablespoons cornstarch
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1/4 teaspoon salt
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1/4 teaspoon vanilla extract
Directions
Sub_title: A Deliciously Moist and Flavorful Dessert Inspired by Mexican Cuisine
Description: This decadent vegan tres leches cake is made with creamy coconut milk, ripe bananas, and luscious mashed avocado. It’s lightly sweetened with maple syrup and infused with vanilla extract for a truly indulgent treat! Serve chilled for maximum enjoyment.
Ingredients:
For the cake:
– 1 cup gluten-free all-purpose flour (such as Bob’s Red Mill)
– 1/2 cup unsweetened shredded coconut flakes
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1/4 cup + 1 tablespoon melted coconut oil
– 1/2 cup unsweetened applesauce
– 1/2 cup unsweetened almond milk beverage
– 1 ripe very sweet banana, mashed
– 1/4 cup pure maple syrup
– 1/4 cup unsweetened cocoa powder
– 1/4 teaspoon vanilla extract
For the filling and soak:
– 1 can full-fat coconut milk (about 14 oz.)
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1/4 teaspoon salt
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans well with coconut oil and line the bottom of each pan with parchment paper.
2. In a large bowl, whisk together the gluten-free flour, coconut flakes, baking soda, and salt. Set aside.
3. In another large bowl, combine the melted coconut oil, applesauce, apple juice, and vanilla extract until smooth. Add the mashed banana and maple syrup, stirring until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix!
5. Divide the batter evenly between the prepared cake pans and spread out with a spoon or rubber spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the layers to cool completely on a wire rack before assembling.
For the coconut milk mixture:
– Combine all the ingredients for the coconut milk mixture in a small saucepan and whisk until smooth. Heat over medium heat, whisking constantly, until thickened and slightly reduced. Remove from the heat and set aside.
Assembly:
1. Poke holes all over the top layer of one of the cooled cakes using a fork. Place about 1/2 cup of the coconut milk mixture onto the bottom of a tall glass or measuring cup. Top with half of the cooled cake layer and pour enough of the remaining coconut milk mixture to cover the bottom of the cake.
2. Repeat the process with the remaining cake layers and coconut milk mixture.
3. Cover the entire container tightly with plastic wrap and place a heavy object (like a can of soup) on top to weigh down the cake. Chill in the refrigerator for at least 2 hours or up to overnight.
To serve:
1. Run a knife around the edges of the container to loosen the cake. Carefully invert onto a serving plate or cake stand. Gently peel away the plastic wrap and any excess cake.
2. Drizzle additional coconut milk mixture and fresh berries (optional) over the top of the cake if desired. Slice and enjoy!
Note: If you don’t have gluten-free all-purpose flour, you can use a combination of regular gluten-free flours like brown rice flour, potato starch, tapioca flour, etc. Just make sure to adjust
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Grease two 6-inch round cake pans well with coconut oil and line the bottom of each pan with parchment paper. |
|
2
Done
|
In a large bowl, whisk together the gluten-free flour, coconut flakes, baking soda, and salt. Set aside. |
|
3
Done
|
In another large bowl, combine the melted coconut oil, applesauce, apple juice, and vanilla extract until smooth. Add the mashed banana and maple syrup, stirring until combined. |
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4
Done
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Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix! |
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5
Done
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Divide the batter evenly between the prepared cake pans and spread out with a spoon or rubber spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the layers to cool completely on a wire rack before assembling. For the coconut milk mixture: Assembly: |
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6
Done
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Poke holes all over the top layer of one of the cooled cakes using a fork. Place about 1/2 cup of the coconut milk mixture onto the bottom of a tall glass or measuring cup. Top with half of the cooled cake layer and pour enough of the remaining coconut milk mixture to cover the bottom of the cake. |
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7
Done
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Repeat the process with the remaining cake layers and coconut milk mixture. |
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8
Done
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Cover the entire container tightly with plastic wrap and place a heavy object (like a can of soup) on top to weigh down the cake. Chill in the refrigerator for at least 2 hours or up to overnight. To serve: |
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9
Done
|
Run a knife around the edges of the container to loosen the cake. Carefully invert onto a serving plate or cake stand. Gently peel away the plastic wrap and any excess cake. |
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10
Done
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Drizzle additional coconut milk mixture and fresh berries (optional) over the top of the cake if desired. Slice and enjoy! Note: If you don't have gluten-free all-purpose flour, you can use a combination of regular gluten-free flours like brown rice flour, potato starch, tapioca flour, etc. Just make sure to adjust |
