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Tres leches cake vegan and gluten-free

Course Dessert
Servings 8 servings


  • 80 grams almond flour
  • 80 grams gf all purpose flour
  • 200 grams aquafaba
  • 60 grams of sugar or stevia blend
  • 1 tsp of baking soda
  • 1 tsp of lemon juice
  • 1 tbsp of flax meal
  • 3 tbsp of water
  • 150 grams of coconut evaporated milk
  • 50 grams of sweetened coconut condensed milk plus 2-3 tbsp extra
  • 400 grams pf coconut whipping cream


  • Preheat the oven to 180 degrees Celsius
  • Mix flax meal and water, set aside
  • To the bowl add almond and gluten-free flour and baking soda, stir everything together
  • Add aquafaba to the bowl and adding the sugar gradually whip till soft peaks form
  • Add 1/3 of aquafaba to the dry ingredients and stir to combine
  • Follow by another 1/3 and carefully stir together
  • Finally add the rest of aquafaba and lemon juice and mix together just till everything is incorporated
  • Transfer to the lined with baking parchment baking tray and bake for 25 minutes or till toothpick inserted into the centre comes out clean
  • Remove from the oven and let it cool for 15 minutes
  • Meanwhile mix sweetened condensed coconut milk and evaporated coconut milk together
  • With a fork make holes in the sponge and pour half the prepared mixture over.
  • 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)
  • Let it sit for at least half an hour but ideally refrigerate it overnight so the cake to soak up the milk
  • 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
  • Spread the frosting evenly over the cake and refrigerate till needed
Keyword tres leches cake