Enjoy this delicious vegan tres leches cake, featuring a moist cake base soaked in a coconut milk blend, topped with creamy vegan whipped topping and fresh strawberries.
Set your oven to 350 degrees F. Begin by adding all dry ingredients (cake flour, baking powder, salt) in a medium bowl and whisking until combined. Secondly, form your vegan buttermilk by combining your soy milk and apple cider vinegar, whisking and setting aside. Next, add your aquafaba to a bowl or Kitchen Aid Mixer along with your cream of tartar and whisk vigorously until peaks begin to form (3-5 minutes). Once peaked, add in your sugar, apple sauce, and vanilla extract and whisk until combined. Next, add in your dry ingredients piece by piece along with your vegan buttermilk. Once just combined, add to a nonstick or oiled pan. Pop them in your oven and cook for 30-35 minutes or until a wooden toothpick comes out clean. Cakes are naturally moist! Meanwhile, add all your whipped topping ingredients (vegan whipping cream, powdered sugar, vanilla, pinch of salt) in a mixture and mix vigorously until stiff peaks form, then set aside in the fridge. While the cake is cooling, begin to make your tres leches sauce. Combine all tres leches ingredients (evaporated coconut milk, condensed coconut milk, soy milk) and mix on high until fully combined. Allow your cake to cool for at least 15 minutes and gently slice the edges of the cake and remove the excess to expose the sides of the pan. Next, poke holes and pour 1/2 or 3/4 of your tres leches mixture on top, cover with plastic wrap and set in your fridge for at least 3 hours. Lastly, top with your whipped topping, add in your chopped strawberries and serve! Feel free to add extra tres leches sauce to each slice.
