Vegan Tres Leches Cake

Preheat the Oven:

1. Preheat your oven to 350°F (180°C).
2. Line a square baking tin with parchment paper.

Prepare the Wet Ingredients:

1. Mix the dairy-free milk and apple cider vinegar together, and set it aside to thicken and curdle.
2. In a large bowl, combine the milk mixture with the dairy-free yogurt, oil, and vanilla extract.

Add the Dry Ingredients:

1. Sift the self-rising flour, baking powder, baking soda, and sugar into the wet mixture.
2. Gently mix until everything is just combined, being careful not to overmix.

Bake the Sponge:

1. Pour the batter into the prepared tin and bake for 25-30 minutes, or until the cake is well risen and a toothpick inserted into the center comes out clean.

Prepare the Milk Mixture:

1. While the cake is baking, whisk together the coconut cream, vegan condensed milk, and dairy-free milk until well combined.

Soak the Cake:

1. Once the cake is done, let it cool for about 15 minutes. Then, pierce holes all over the sponge with a fork or skewer.
2. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate the cake until the milk is fully absorbed.

Make the Topping:

1. In a bowl, whip together the dairy-free cream cheese and vanilla protein powder until smooth and creamy.

Frost the Cake:

1. Once the cake is completely cooled, spread the whipped cream cheese frosting over the top. Finish with a dusting of cinnamon.