A soft and airy coffee-flavored sponge soaked in a dairy-free coffee milk mixture, topped with whipped cream frosting, and finished with a dusting of cocoa. Enjoy this deliciously moist and flavorful coffee cake with its rich, creamy topping!
Tiramisu Tres Leches Cake
A soft and airy coffee-flavored sponge soaked in a dairy-free coffee milk mixture, topped with whipped cream frosting, and finished with a dusting of cocoa. Enjoy this deliciously moist and flavorful coffee cake with its rich, creamy topping!
Ingredients
For the Sponge:
- 1¾ cups self-rising flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- ¾ cup dairy-free milk + 1 tbsp apple cider vinegar
- ¼ cup dairy-free yogurt
- ¼ cup oil
- 2 tsp instant coffee dissolved in 3 tbsp water cooled
For the Coffee Milk Mixture:
- 1 cup coconut cream
- 1⅓ cups vegan condensed milk
- ⅓ cup dairy-free milk
- 2 tsp instant coffee dissolved in 3 tbsp water cooled
For the Topping:
- 1 cup dairy-free cream cheese
- ⅓ cup vegan vanilla protein powder
- Cocoa powder for dusting
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (180°C).
- Line a square baking tin with parchment paper.
Prepare the Wet Ingredients:
- In a bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for a few minutes to thicken and curdle.
- Stir in the dairy-free yogurt, oil, and cooled coffee mixture until well combined.
Combine the Dry Ingredients:
- Sift the self-rising flour, baking powder, baking soda, and sugar into the wet mixture.
- Gently mix until everything is just combined, being careful not to overmix.
Bake the Sponge:
- Pour the batter into the prepared baking tin.
- Bake for 25-30 minutes, or until the cake is well-risen and a toothpick inserted into the center comes out clean.
Prepare the Coffee Milk Mixture:
- In a separate bowl, combine the coconut cream, vegan condensed milk, dairy-free milk, and the cooled coffee mixture.
Soak the Sponge:
- Once the cake is baked, allow it to cool for about 15 minutes.
- Use a fork or skewer to poke holes all over the cake.
- Pour the coffee milk mixture over the sponge, making sure it soaks in evenly.
- Refrigerate the cake until the milk mixture is fully absorbed.
Make the Topping:
- Whip the dairy-free cream cheese together with the vanilla protein powder until smooth and fluffy.
- Spread the cream cheese mixture over the cooled cake and finish with a dusting of cocoa powder.