Ingredients
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the cake :
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1 cup unsweetened shredded coconut flakes
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1/2 cup tigernut flour (or 1/4 cup tigernut flour + 1/4 cup arrowroot powder)
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1/2 cup almond flour (blanched)
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1 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup granulated sweetener (such as Swerve or maple syrup concentrated to taste)
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1/2 cup mashed very ripe banana (about 1 medium banana)
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1/4 cup apple sauce
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1/4 cup unsweetened applesauce
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1/4 cup almond milk (unsweetened)
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1 tablespoon pure vanilla extract
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the custard :
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3 cups unsweetened plant milk (such as oat, cashew, soy, or rice)
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1 1/2 cups full -fat canned coconut cream
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1/4 cup + 1 tablespoon unsweetened cocoa powder
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1/2 cup plus 2 tablespoons granulated sweetener
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of sea salt
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1/2 teaspoon espresso powder
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1/2 teaspoon instant coffee powder
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1/2 teaspoon orange bitters
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1/2 teaspoon orange zest
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1 tablespoon orange juice concentrate
Directions
Sub-title: A decadent and moist vegan tres leches cake inspired by the exotic flavors of Morocco. Made with almond flour, tigernuts, and orange blossom water, it’s also refined sugar-free!
Ingredients:
For the cake:
1 cup unsweetened shredded coconut flakes
1/2 cup tigernut flour (or 1/4 cup tigernut flour + 1/4 cup arrowroot powder)
1/2 cup almond flour (blanched)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sweetener (such as Swerve or maple syrup concentrated to taste)
1/2 cup mashed very ripe banana (about 1 medium banana)
1/4 cup apple sauce
1/4 cup unsweetened applesauce
1/4 cup almond milk (unsweetened)
1 tablespoon pure vanilla extract
For the custard:
3 cups unsweetened plant milk (such as oat, cashew, soy, or rice)
1 1/2 cups full-fat canned coconut cream
1/4 cup + 1 tablespoon unsweetened cocoa powder
1/2 cup plus 2 tablespoons granulated sweetener
pinch of sea salt
1/2 teaspoon espresso powder
1/2 teaspoon instant coffee powder
1/2 teaspoon orange bitters
1/2 teaspoon orange zest
1 tablespoon orange juice concentrate
Instructions:
Day 1: Make the cake: Preheat your oven to 350°F and line the bottom of two 6-inch round cake pans with parchment paper. In a large mixing bowl, whisk together all the dry ingredients for the cake until well combined. Add the wet ingredients and mix on low speed until just incorporated. Do not overmix. Pour the batter into the prepared pans and smooth out the top. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Remove from heat and let cool completely in the pan.
While the cake is cooling, prepare the custard: Combine all the ingredients for the custard in a high-speed blender and blend on high until fully combined and frothy. Set aside.
Day 2: Soak the cake: Poke holes all over the top of both cooled cakes using a fork. Pour half of the custard mixture evenly over each cake, letting it seep through the holes. Place one cake layer on a serving plate and pour the remaining custard over it. Top with the second cake layer. Carefully spread the remaining custard over the top and sides of the cake. Cover the entire cake with plastic wrap and refrigerate overnight.
Day 3: Garnish and serve: To garnish, you can use fresh berries, edible flowers, or a drizzle of chocolate sauce. This delicious cake will be ready to devour!
Note: If you don’t have access to tigernut flour, substitute it with 1/4 cup tapioca starch and 1/4 cup arrowroot powder. Also, feel free to double the recipe if you want more servings.
