Ingredients
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the Cake Layer:
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1 cup (220g) brown rice flour
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1/2 cup (115g) tapioca starch
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1/2 cup (115g) potato starch
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup + 2 tablespoons (120ml) unsweetened almond milk, divided
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2 large ripe mangos, pureed (about 1 1/2 cups)
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1/4 cup (60ml) maple syrup
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1/2 cup (120g) unsalted cashews, soaked overnight and drained
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2 tablespoons (30ml) freshly squeezze orange juice
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2 tablespoons (30ml) freshly squeeze lime juice
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the Coconut Milk Mix:
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1 can (400ml) full-fat coconut milk (from the carton), well shaken
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1/2 cup (115g) granulated sugar (or your favorite sweetener)
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1/4 cup (50g) unsweetened desiccated coconut, plus extra for garnish
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the Whipped Topping:
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1/2 cup (120g) chilled full-fat coconut milk (from the carton)
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1/4 cup (60g) granulated sugar (or your favorite sweetener)
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1 teaspoon vanilla extract
Directions
Subtitle: A tropical twist on the classic Mexican dessert, made with wholesome plant-based ingredients and no refined sugar.
Description: This delectable vegan mango tres leches cake boasts exotic flavors from various cuisines around the world, including Indian, Chinese, Japanese, Thai, and more. The tangy lime juice, zesty orange zest, and creamy coconut milk work together to create an irresistible combination that’ll transport you straight to paradise. Plus, it’s gluten-free, grain-free, high-fiber, and oil-free – making it perfect for any special occasion or health-conscious celebration!
Ingredients:
For the Cake Layer:
1 cup (220g) brown rice flour
1/2 cup (115g) tapioca starch
1/2 cup (115g) potato starch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup + 2 tablespoons (120ml) unsweetened almond milk, divided
2 large ripe mangos, pureed (about 1 1/2 cups)
1/4 cup (60ml) maple syrup
1/2 cup (120g) unsalted cashews, soaked overnight and drained
2 tablespoons (30ml) freshly squeezze orange juice
2 tablespoons (30ml) freshly squeeze lime juice
For the Coconut Milk Mix:
1 can (400ml) full-fat coconut milk (from the carton), well shaken
1/2 cup (115g) granulated sugar (or your favorite sweetener)
1/4 cup (50g) unsweetened desiccated coconut, plus extra for garnish
For the Whipped Topping:
1/2 cup (120g) chilled full-fat coconut milk (from the carton)
1/4 cup (60g) granulated sugar (or your favorite sweetener)
1 teaspoon vanilla extract
Instructions:
Day 1: Prepare the Cake Layer
Preheat oven to 350°F (180°C). Line the bottom of two 6-inch (15cm) round cake pans with parchment paper. Spray lightly with non-stick cooking spray.
In a large mixing bowl, combine the flours, cornstarch, baking powder, and salt. Set aside.
In another large mixing bowl, whisk together the mashed mangos, maple syrup, and vanilla extract until smooth. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Divide the batter evenly between the prepared cake pans. Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in their pans on a wire rack. Once cool, remove from the pan and place one layer on a serving plate. Set aside the other layer.
Day 2: Prepare the Coconut Milk Mixture
Combine all the ingredients for the coconut milk mixture in a medium mixing bowl. Using an electric hand mixer or immersion blender, whisk vigorously until smooth and thickened. Set aside.
Day 3: Assemble and Serve the Cake
Using a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Gradually add the granulated sugar (or sweetener) and beat until stiff peaks form. Gently fold in the whipped topping into the coconut milk mixture until fully incorporated.
Poke holes throughout the bottom layer of the cake using a fork. Pour half of the coconut milk mixture onto the bottom layer of the cake. Top with the remaining cake layer. Spoon the remaining coconut milk mixture evenly over the top and sides of the cake.
Cover the
