Triple Berry Tres Leches Cake
Ingredients
Cake:
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened applesauce
- ½ cup plant-based milk almond, soy, or oat
- ⅓ cup melted coconut oil or vegetable oil
- 2 tsp vanilla extract
- 1 tbsp lemon juice
Milk Mixture:
- 1 cup canned coconut milk
- 1 cup plant-based milk almond, soy, or oat
- ½ cup sweetened condensed coconut milk or sweetened condensed almond milk
- 1 tsp vanilla extract
Topping:
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 tbsp powdered sugar optional
- 1 tsp lemon zest optional
Coconut Whipped Cream (Optional):
- 1 can 14 oz full-fat coconut milk, chilled overnight
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9×13-inch baking dish or cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the applesauce, plant-based milk, melted coconut oil, vanilla extract, and lemon juice.
- Combine the wet and dry ingredients, stirring until just mixed.
- Pour the batter into the prepared pan and spread evenly.
Bake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Allow the cake to cool in the pan for 10 minutes.
Prepare the Milk Mixture:
- In a bowl, whisk together the coconut milk, plant-based milk, sweetened condensed coconut milk, and vanilla extract until smooth.
Soak the Cake:
- Using a skewer or fork, poke holes all over the cooled cake.
- Slowly pour the milk mixture over the cake, allowing it to soak in. You may need to do this in batches, letting the mixture absorb before adding more.
- Cover and refrigerate the cake for at least 4 hours, or overnight for best results.
Prepare the Coconut Whipped Cream (Optional):
- Scoop out the solid cream from the chilled coconut milk can, leaving the liquid behind.
- In a large bowl, whip the coconut cream with powdered sugar and vanilla extract until fluffy.
- Spread the whipped cream over the soaked cake, if using.
Top with Berries:
- Arrange the fresh strawberries, blueberries, and raspberries over the top of the cake.
- Sprinkle with powdered sugar and lemon zest, if desired.
Serve:
- Slice and serve chilled. This cake is perfect on its own or with a dollop of coconut whipped cream!
Notes
- Sweetened Condensed Coconut Milk: You can find this in health food stores or make your own by simmering coconut milk with sugar until thickened.
- Coconut Milk: Chilling separates the cream from the liquid. Use only the thick cream for whipping.
- Berries: Feel free to substitute with other fruits like blackberries or sliced peaches.