Tres leches cake vegan and gluten-free
  1. Preheat the oven to 180 degrees Celsius
  2. Mix flax meal and water, set aside
  3. To the bowl add almond and gluten-free flour and baking soda, stir everything together
  4. Add aquafaba to the bowl and adding the sugar gradually whip till soft peaks form
  5. Add 1/3 of aquafaba to the dry ingredients and stir to combine
  6. Follow by another 1/3 and carefully stir together
  7. Finally add the rest of aquafaba and lemon juice and mix together just till everything is incorporated
  8. Transfer to the lined with baking parchment baking tray and bake for 25 minutes or till toothpick inserted into the centre comes out clean
  9. Remove from the oven and let it cool for 15 minutes
  10. Meanwhile mix sweetened condensed coconut milk and evaporated coconut milk together
  11. With a fork make holes in the sponge and pour half the prepared mixture over.
  12. In 10 minutes the cake should soak up all the milk and you can carefully pour the rest over( note you may need slightly less or more liquid as it depends from how well your cake is risen so just keep it in mind and maybe do it in stages)
  13. Let it sit for at least half an hour but ideally refrigerate it overnight so the cake to soak up the milk
  14. When cake is completely cold and you no longer can see the milk on top, whip coconut cream adding an extra tbsp of coconut condensed milk to sweeten it up
  15. Spread the frosting evenly over the cake and refrigerate till needed
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