Ingredients
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the cake base:
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1 cup gluten -free rolled oats (not instant)
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1/2 cup tapioca starch
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1/2 cup cornstarch
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1/2 cup unsweetened shredded coconut
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1 teaspoon vanilla extract
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1/2 teaspoon salt
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1/2 cup + 1 tablespoon applesauce (or mashed banana), room temperature
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1/4 cup + 2 tablespoons plant-based milk (such as almond, soy, or cashew)
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1 large ripe mango, peeled and chopped into small cubes
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the sweetened condensed milk:
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1 can full -fat coconut milk (14oz/400ml), refrigerated overnight
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the whipped cream topping:
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1/2 cup unsweetened plain non-dairy yogurt (such as soy, coconut, or almond)
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1/2 cup full -fat coconut milk (from the same can as the sweetened condensed milk)
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1 tablespoon maple syrup
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1/4 teaspoon salt
Directions
Sub_title: A Tropical Twist on the Classic Mexican Dessert!
Description: This vegan, gluten-free mango tres leches cake is light, fluffy, and absolutely divine! Made with simple ingredients like almond milk, coconut oil, and maple syrup, it’s perfect for any occasion. Best of all, it only takes minutes to prepare and bakes up beautifully every single time.
Ingredients:
For the cake base:
– 1 cup gluten-free rolled oats (not instant)
– 1/2 cup tapioca starch
– 1/2 cup cornstarch
– 1/2 cup unsweetened shredded coconut
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/2 cup + 1 tablespoon applesauce (or mashed banana), room temperature
– 1/4 cup + 2 tablespoons plant-based milk (such as almond, soy, or cashew)
– 1 large ripe mango, peeled and chopped into small cubes
For the sweetened condensed milk:
– 1 can full-fat coconut milk (14oz/400ml), refrigerated overnight
For the whipped cream topping:
– 1/2 cup unsweetened plain non-dairy yogurt (such as soy, coconut, or almond)
– 1/2 cup full-fat coconut milk (from the same can as the sweetened condensed milk)
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with cooking spray or line it with parchment paper.
2. In a medium bowl, combine the gluten-free dry ingredients – rolled oats, tapioca starch, cornstarch, shredded coconut, and spices. Mix well.
3. In another bowl, whisk together the wet ingredients – apple sauce, plant-based milk, melted coconut oil, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the mango chunks.
5. Spoon the batter into the prepared loaf pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool completely in the pan before flipping it onto a wire rack to cool completely.
7. While the cake is cooling, prepare the sweetened condensed milk mixture. Open the can of coconut milk and carefully scoop out the thickened creamy solids from the top. You should have about 1 1/2 cups of solids.
8. In a high-speed blender, add the sweetened condensed milk mixture and process until smooth. Set aside.
9. To assemble the cake, poke holes all over the top of the cooled cake using a fork. Pour half of the sweetened condensed milk mixture over the cake and allow it to seep down.
10. Repeat with the remaining sweetened condensed milk mixture. Cover the entire surface of the cake.
11. Refrigerate the cake for at least 2 hours or overnight. This will allow the milk to be absorbed and the cake to become nice and moist.
12. Before serving, prepare the whipped cream topping. Combine all the ingredients in a bowl and beat with a handheld electric mixer or stand mixer fitted with a whisk attachment until soft peaks form.
13. Serve the mango tres leches cake chilled, topped with the whipped cream and additional sliced mango if desired. Enjoy!
Difficulty: Easy
Servings: 8-10 servings
Steps
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1
Done
|
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or line it with parchment paper. |
|
2
Done
|
In a medium bowl, combine the gluten-free dry ingredients - rolled oats, tapioca starch, cornstarch, shredded coconut, and spices. Mix well. |
|
3
Done
|
In another bowl, whisk together the wet ingredients - apple sauce, plant-based milk, melted coconut oil, maple syrup, and vanilla extract. |
|
4
Done
|
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the mango chunks. |
|
5
Done
|
Spoon the batter into the prepared loaf pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. |
|
6
Done
|
Allow the cake to cool completely in the pan before flipping it onto a wire rack to cool completely. |
|
7
Done
|
While the cake is cooling, prepare the sweetened condensed milk mixture. Open the can of coconut milk and carefully scoop out the thickened creamy solids from the top. You should have about 1 1/2 cups of solids. |
|
8
Done
|
In a high-speed blender, add the sweetened condensed milk mixture and process until smooth. Set aside. |
|
9
Done
|
To assemble the cake, poke holes all over the top of the cooled cake using a fork. Pour half of the sweetened condensed milk mixture over the cake and allow it to seep down. |
|
10
Done
|
Repeat with the remaining sweetened condensed milk mixture. Cover the entire surface of the cake. |
|
11
Done
|
Refrigerate the cake for at least 2 hours or overnight. This will allow the milk to be absorbed and the cake to become nice and moist. |
|
12
Done
|
Before serving, prepare the whipped cream topping. Combine all the ingredients in a bowl and beat with a handheld electric mixer or stand mixer fitted with a whisk attachment until soft peaks form. |
|
13
Done
|
Serve the mango tres leches cake chilled, topped with the whipped cream and additional sliced mango if desired. Enjoy! Difficulty: Easy Servings: 8-10 servings |
