Inma of la Galletika was our Sept. 2013 Daring Bakers’ hostess and WOW did she bring us something decadent and delicious! Pastel de Tres Leches or Three Milk Cake, creamy yet airy, super moist but not soggy.. just plain delish!
Now one thing I love about being part of the Daring Kitchen is the fact that I often make things that I have never tried before.
It may be things I have never heard of; or things I just wouldn’t normally think to make; or something I’ve wanted to make for a long time but haven’t got round to it.
The latter was the case this month. I have wanted to make a tres leches cake since pre-vegan times, and it has since been on my list of traditionally non-vegan recipes to make a vegan version of.
This list mostly consists of pre-vegan loves, foods I simply can’t live without for too long like Sticky Toffee Pudding or Carrot Cake, but it also contains recipes that I simply love the idea of and/or those that appear challenging to make vegan due to their heavy reliance on dairy or eggs.
When this months challenge offered links to some interesting vegan versions of this South American classic Pastel de Tres Leches – Three-Milk Cake, I was hooked on this recipe from SheKnows and knew it was the recipe I wanted to work with. I upped the coconut love for a truly decadent, moist, sweet coconut affair and decided to make cute little cupcakes instead of a large cake.
The result was amazing, moist cake with a sweet, nutty topping with a hint of cinnamon. They were also so very easy to make, one bowl, one whisk and a jug.
Ingredients: Makes 12 cupcakes
- 250ml/1 cup almond milk
- 5.5 tbsp/1/3 cup melted coconut butter
- 1 tbsp vanilla extract
- 1 tbsp cider vinegar
- 210g/1.5 cups plain flour
- 150g/3/4 cup coconut sugar (or other unrefined sugar)
- 1 tsp bicarbonate of soda
- 1/2 tsp sea salt
- 1 x 400ml (15 oz) can coconut milk (refrigerated for at least 4 hours)
- Almond milk (as needed)
- 2 tbsp desiccated coconut, soaked in warm water
- Whole or ground cinnamon for dusting
- Preheat oven to 180’C/350’F and line a muffin tin with cases.
- In a large bowl, whisk together the almond milk, coconut butter, vanilla extract, and vinegar until smooth.
- Add the flour, sugar, bicarbonate of soda, and salt and mix until you have a thick batter and all ingredients are combined.
- Divide the batter between the cases. Bake for 15 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and carefully remove the cupcakes to a wire rack to cool.
- Meanwhile, carefully open the can of coconut milk and spoon the thick cream into a medium bowl. Place this cream in the refrigerator.
- Pour the remaining watery coconut milk into a measuring jug and add enough almond milk to make 250ml/1 cup total liquid.
- Place the wire rack over a tray to catch drips. Poke holes all over the cakes then pour the milk mixture all over the cakes, using a spoon to try and get it into the holes. Set aside for 10 minutes for the liquid to soak in, then repeat with the liquid caught in the tray using a spoon.
- Whisk the chilled coconut cream until fluffy then stir in the drained desiccated coconut. Dollop on the cupcakes and grate over fresh cinnamon or a dusting of ground cinnamon.