Ingredients
-
the sponge cake:
-
1 cup (200 g) unsweetened cocoa powder
-
1/2 cup (120 ml) canned full-fat coconut milk (thick part only)
-
1 tsp vanilla extract
-
1/4 cup (60 ml) water
-
1 tbsp apple cider vinegar
-
1/2 cup (115 g) granulated sugar
-
1/4 cup (50 g) brown sugar
-
1 large overripe mango, peeled, pitted, and roughly chopped (about 1 1/2 cups)
-
1 cup (120 g) whole wheat flour
-
1/2 tsp baking soda
-
of salt
-
the milk mixture:
-
3/4 cup (180 ml) canned full-fat coconut milk (thick part only)
-
1/2 cup (120 ml) unsweetened plant-based milk (such as almond, oat, or soy)
-
1 tbsp cornstarch
-
1/2 cup (120 g) granulated sugar
-
1 tbsp honey or maple syrup
-
of salt
Directions
Sub_title: Spongy, Moist, and Flavorful Dessert Inspired by 36 Cuisines Made with Wholesome Ingredients
Description: This tropical vegan mango tres leches cake is not only easy to prepare but also a showstopper dessert that will impress your guests! It’s packed with tangy lime juice, creamy coconut milk, and rich chocolate, making it a perfect balance of sweetness and acidity. The addition of whole wheat flour ensures a hearty texture while maintaining its light and airy consistency. Serve it as is or top it off with fresh fruit and whipped cream for an extravagant treat!
Ingredients:
For the sponge cake:
1 cup (200 g) unsweetened cocoa powder
1/2 cup (120 ml) canned full-fat coconut milk (thick part only)
1 tsp vanilla extract
1/4 cup (60 ml) water
1 tbsp apple cider vinegar
1/2 cup (115 g) granulated sugar
1/4 cup (50 g) brown sugar
1 large overripe mango, peeled, pitted, and roughly chopped (about 1 1/2 cups)
1 cup (120 g) whole wheat flour
1/2 tsp baking soda
Pinch of salt
For the milk mixture:
3/4 cup (180 ml) canned full-fat coconut milk (thick part only)
1/2 cup (120 ml) unsweetened plant-based milk (such as almond, oat, or soy)
1 tbsp cornstarch
1/2 cup (120 g) granulated sugar
1 tbsp honey or maple syrup
Pinch of salt
Instructions:
Day 1: Prepare the sponge cake:
Preheat your oven to 350°F (180°C). Line two 6-inch round cake pans with parchment paper.
Combine the first six ingredients of the sponge cake (from the cocoa powder to the apple cider vinegar) in a medium bowl and whisk until well combined. Set aside.
In another large mixing bowl, combine the flours, sugars, baking soda, and salt. Add the wet ingredient mixture and stir until just combined. Fold in the mangoes.
Divide the batter evenly between the prepared cake pans. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely on a wire rack.
Day 2: Make the milk mixture:
Once the cake has cooled, poke holes all over the top using a fork. This helps the milk mixture penetrate the layers.
Combine all the ingredients of the milk mixture in a large bowl and whisk until well combined. Pour half of the mixture onto one of the cooled cake layers and let it sit for a few minutes.
Place the second cake layer on top and pour the remaining milk mixture evenly over both layers. Allow the cake to soak for at least 30 minutes or up to 1 hour.
Refrigerate the cake for at least 4 hours or overnight.
Day 3 (optional): Make the whipped cream:
If you like, you can top your tres leches cake with some homemade whipped cream. Simply beat together 1 can of full-fat coconut milk (solids and liquids), 1/2 cup confectioners’ sugar, and 1 tsp vanilla extract until soft peaks form. You may need to adjust the amount of sugar based on your taste preference.
Directions:
To assemble the cake:
Run a knife around the sides of the cake pan to loosen the edges. Invert the cake onto a serving plate and carefully remove the parchment paper. If desired, top the cake with whipped cream and fresh fruit such as strawberries, blue
