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Mocha Tres Leches

Course Dessert

Ingredients

Chocolate Sponge:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup light brown sugar packed
  • 1 cup cocoa powder
  • 2 tsp baking powder
  • 1½ tsp baking soda
  • 1 tsp salt
  • 1 cup plant-based milk almond, soy, or oat
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt soy or coconut
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

Coffee Triple Milk Mixture:

  • 1 cup canned coconut milk full-fat
  • 1 cup unsweetened almond milk or another plant-based milk
  • 1 cup brewed coffee cooled
  • 1/4 cup granulated sugar
  • 1 tbsp instant coffee granules

Whipped Coffee Cream:

  • 1½ cups dairy-free whipping cream coconut cream or soy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee granules dissolved in 2 tbsp hot water cooled

Topping:

  • Cocoa powder for dusting

Instructions

Prepare the Chocolate Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line a 9x13-inch baking pan with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, mix the plant-based milk, vegetable oil, dairy-free yogurt, apple cider vinegar, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely in the pan on a wire rack.

Prepare the Coffee Triple Milk Mixture:

  • In a medium bowl, whisk together the canned coconut milk, almond milk, brewed coffee, granulated sugar, and instant coffee granules until the sugar and coffee granules are dissolved.

Soak the Cake:

  • Once the cake has cooled, use a fork or skewer to poke holes all over the surface.
  • Slowly pour the coffee triple milk mixture over the cake, ensuring it absorbs evenly.
  • Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until well chilled and the liquid is absorbed.

Prepare the Whipped Coffee Cream:

  • In a large bowl, beat the dairy-free whipping cream until soft peaks form.
  • Add the powdered sugar, vanilla extract, and dissolved instant coffee, and continue to beat until stiff peaks form.

Assemble the Cake:

  • Spread the whipped coffee cream evenly over the chilled cake.
  • Dust the top with cocoa powder for a decorative finish.

Serve:

  • Slice the cake into squares and serve chilled.
  • Enjoy this rich and indulgent Mocha Tres Leches Cake!

Notes

  • Coffee Intensity: Adjust the amount of instant coffee granules to your taste for a more or less intense coffee flavor.
  • Whipping Cream: For best results, chill your mixing bowl and beaters before whipping the cream.
  • Serving: This cake is best served chilled to enhance the flavors and texture.
  • Storage: Store the cake in the refrigerator for up to 3 days.