Vegan tres leches cake

By andreajayros

Ingredients

• 1-1/2 cups organic whole wheat pastry flour
• 3/4 cup granulated raw sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup organic vanilla almond milk
• 1/3 cup warm coconut oil
• 1 tablespoon pure vanilla extract
• 1 tablespoon red wine vinegar
• 1 (15 ounce) can coconut milk (refrigerated, do not shake can before opening)
• Cashew cream made by soaking 1 c cashews in water for 3 hours, draining, blending with 1 c of the coconut water, a little cinnamon, agave and triple sec
• Ground cinnamon and cocoa powder for dusting

Details

Servings 8
Adapted from sheknows.com

Preparation

Step 1

Preheat the oven to 350 degrees F and grease a 9-inch square baking pan.

In a medium bowl, whisk together flour, sugar, baking soda and salt.

In blender, combine almond milk, coconut oil, vanilla extract and vinegar. Blend on medium until smooth.

Add flour mixture and blend on medium until ingredients are well combined.

Pour batter into a prepared baking pan. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean. poke holes in the top with a fork. Do not over bake. Set aside 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 cashew cream mixture all over the cake, using a spoon to evenly distribute the liquid and fill the holes in the cake. Set aside for 30 minutes for the liquid to soak in.

whip the chilled coconut cream until fluffy, and garnish with fresh picked blackberries.