Ingredients
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the cake :
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1 cup + 2 tbsp. unsweetened shredded coconut
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1/2 cup + 2 tbsp. gluten-free rolled oats (not instant)
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1/2 cup + 2 tbsp. tapioca starch
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1/2 cup + 2 tbsp. arrowroot powder
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1/4 cup + 2 tbsp. coconut oil (melted)
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1/2 cup maple syrup
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1/2 teaspoon vanilla extract
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1 large ripe mango, chopped (about 1 1/2 cups)
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1/2 teaspoon salt
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2 cups water
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the soaking liquid:
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1 can full -fat coconut milk (from the fridge)
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1 cup cold cashew cream
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1/2 cup ice cubes
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1 tablespoon maple syrup
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1/2 teaspoon vanilla extract
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the frosting :
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1 cup raw cashews
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1/2 cup maple syrup
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1/4 cup aquafaba (liquid from drained canned beans)
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1/4 teaspoon salt
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1 teaspoon pure vanilla extract
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1/2 cup powdered sugar (optional)
Directions
Subtitle: A decadent and moist vegan dessert made with ripe mangoes, cashew cream cheese frosting, and a delicate coconut milk soak. Perfect for any occasion!
Description: This vibrant and tropical vegan Mango Tres Leches Cake will transport you to a faraway land without leaving your kitchen! The cake itself is light and fluffy, thanks to the combination of almond flour, coconut sugar, and chia seeds. It’s then soaked in a luscious blend of coconut milk, cashew cream, and maple syrup, giving it an incredible flavor profile that’s both sweet and slightly tangy. To top it off, we have a rich and creamy cashew cream cheese frosting that melts into the cake, creating a heavenly union. Not only does this recipe taste amazing, but it also incorporates various health benefits from its plant-based ingredients.
Ingredients:
For the cake:
– 1 cup + 2 tbsp. unsweetened shredded coconut
– 1/2 cup + 2 tbsp. gluten-free rolled oats (not instant)
– 1/2 cup + 2 tbsp. tapioca starch
– 1/2 cup + 2 tbsp. arrowroot powder
– 1/4 cup + 2 tbsp. coconut oil (melted)
– 1/2 cup maple syrup
– 1/2 teaspoon vanilla extract
– 1 large ripe mango, chopped (about 1 1/2 cups)
– 1/2 teaspoon salt
– 2 cups water
For the soaking liquid:
– 1 can full-fat coconut milk (from the fridge)
– 1 cup cold cashew cream
– 1/2 cup ice cubes
– 1 tablespoon maple syrup
– 1/2 teaspoon vanilla extract
For the frosting:
– 1 cup raw cashews
– 1/2 cup maple syrup
– 1/4 cup aquafaba (liquid from drained canned beans)
– 1/4 teaspoon salt
– 1 teaspoon pure vanilla extract
– 1/2 cup powdered sugar (optional)
Instructions:
1. Preheat your oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper, and grease the sides.
2. In a medium bowl, mix together the dry ingredients for the cake: coconut, oats, tapioca starch, arrowroot powder, baking soda, and salt. Set aside.
3. In another medium bowl, whisk together the wet ingredients for the cake: melted coconut oil, maple syrup, vanilla extract, and 1/2 teaspoon salt. Add the chopped mangoes and stir until combined.
4. Make the soaking liquid separately: In a small saucepan over low heat, combine the coconut milk, cashew cream, ice cubes, maple syrup, and vanilla extract. Whisk until smooth and well combined. Remove from heat and set aside.
5. Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix.
6. Divide the batter evenly between the prepared cake pans. Bake for about 20 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool completely in their pans on a wire rack.
7. While the cakes are cooling, prepare the frosting: Soak the cashews in a bowl of hot water for at least 2 hours. Drain and rinse the cashews well.
8. Transfer the soaked cashews to a high-speed blender along with the maple syrup, aquafaba, and salt. Blend on high until smooth and creamy.
Steps
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1
Done
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Preheat your oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper, and grease the sides. |
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2
Done
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In a medium bowl, mix together the dry ingredients for the cake: coconut, oats, tapioca starch, arrowroot powder, baking soda, and salt. Set aside. |
|
3
Done
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In another medium bowl, whisk together the wet ingredients for the cake: melted coconut oil, maple syrup, vanilla extract, and 1/2 teaspoon salt. Add the chopped mangoes and stir until combined. |
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4
Done
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Make the soaking liquid separately: In a small saucepan over low heat, combine the coconut milk, cashew cream, ice cubes, maple syrup, and vanilla extract. Whisk until smooth and well combined. Remove from heat and set aside. |
|
5
Done
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Pour the wet mixture into the dry ingredients and stir just until combined. Do not overmix. |
|
6
Done
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Divide the batter evenly between the prepared cake pans. Bake for about 20 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool completely in their pans on a wire rack. |
|
7
Done
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While the cakes are cooling, prepare the frosting: Soak the cashews in a bowl of hot water for at least 2 hours. Drain and rinse the cashews well. |
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8
Done
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Transfer the soaked cashews to a high-speed blender along with the maple syrup, aquafaba, and salt. Blend on high until smooth and creamy. |
