Directions
Sub-Title: An Intricate Blend of Flavors from Around the World in Every Bite!
Description: This decadent vegan dessert boasts exquisite tropical flavors and textures, making it the perfect showstopper at any gathering. Prepare to be transported on a culinary journey through 36 cuisines as you savor each bite of this luscious creation!
Ingredients (Makes 1 cake):
For the soaked cashews (makes about 2 cups):
* 1 cup raw cashew nuts
* 1/2 cup water
For the cake batter:
* 1 1/2 cups gluten-free all-purpose flour
* 1 tsp. baking powder
* 1/2 tsp. salt
* 1 1/2 cups plant-based milk (such as almond, coconut, oat, or soy)
* 2 large overripe mangoes, peeled and chopped
* 1/2 cup maple syrup
* 1 tbsp. apple cider vinegar
* 1 tsp. vanilla extract
* 1/4 tsp. ground cardamom
* 1/4 tsp. ground turmeric
For the tres leches mixture:
* 1 can (13.5 oz.) full-fat coconut milk
* 1/2 cup agave nectar
* 1 tsp. vanilla extract
Optional garnishments:
* Sliced fresh mango, for serving
* Toasted coconut flakes
* Edible flowers, such as rose petals or lavender buds
Difficulty Level: Medium
Note: For best results, use organic and high-quality ingredients whenever possible.
Step 1: Soak the cashews and prepare the cake pan
Place the raw cashews in a medium bowl and cover them with hot water by about 1 inch. Let them soak for at least 3 hours or up to overnight.
Grease two 6-inch round cake pans with non-stick cooking spray or line with parchment paper. Preheat your oven to 350°F.
Step 2: Make the cake batter
Drain the soaked cashews and transfer them to a blender along with the remaining ingredients for the cake batter. Blend until smooth, scraping down the sides of the blender occasionally. Divide the batter evenly between the prepared cake pans.
Step 3: Bake the cake layers
Bake the cake layers for about 30 minutes or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through baking. Allow the cakes to cool in their pans for 10 minutes before removing them to wire racks to cool completely.
Step 4: Make the tres leches mixture
While the cake layers are cooling, prepare the tres leches mixture by whisking together the coconut milk, agave nectar, and vanilla extract in a small saucepan. Bring the mixture to a simmer over low heat, whisking constantly until the sugar dissolves. Remove the mixture from the heat and let it cool completely.
Step 5: Assemble and soak the cake
Once the cake layers are completely cool, poke holes all over the top of each layer using a skewer or fork. Pour enough of the tres leches mixture into a large bowl to come just above the edges of the cake layers when placed inside. Place one cake layer on a platter or serving plate and pour the mixture over it. Sprinkle with sliced mango and toasted coconut flakes, if desired. Top with another cake layer and repeat the process. Cover the entire cake with plastic wrap and refrigerate overnight or for at least 8 hours.
Step 6: Serve and enjoy!
To serve, remove the cake from the fridge and invert onto a serving platter. Carefully lift off the bottom of the plastic wrap to reveal the beautifully marbled effect of the tres leches mixture. Garn
