Description
A luscious strawberry tres leches cake that is both eggless and dairy-free, perfect for those seeking a vegan-friendly dessert. This moist cake is infused with freeze-dried strawberries and vegan buttermilk, soaked in a creamy strawberry milk mixture, and topped with whipped coconut cream and fresh strawberries for a refreshing and indulgent treat.
Ingredients
Scale
Cake Batter
- 188 g granulated sugar
- 10 g freeze-dried strawberries (see note 1)
- 120 g vegan Greek-style yogurt (see note 2)
- 80 ml neutral flavored oil (see note 3)
- 2 teaspoons vanilla extract
- 1 batch vegan buttermilk
- 240 g all-purpose flour
- 1 tablespoon baking powder
- 1 ¼ teaspoons cornstarch
- ¼ teaspoon sea salt
- 180 g fresh strawberries
- 1 tablespoon granulated sugar
- 1 tablespoon freeze-dried strawberries
Tres Leches Soak
- 60 g vegan sweetened condensed milk (see note 4)
- 120 ml vegan evaporated milk (see note 5)
- 120 ml oat milk
Topping
- 400 ml coconut whipping cream (chilled overnight)
- 9 fresh strawberries
Instructions
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Line the base of an 8×8-inch pan with parchment paper, leaving sides unlined to allow cake to rise properly.
- Make strawberry sugar: Combine the freeze-dried strawberries and granulated sugar in a food processor and blitz until finely ground. Set aside 2 tablespoons of this mixture to garnish the finished cake.
- Mix the wet ingredients: In a large mixing bowl, whisk together the strawberry sugar, vegan Greek-style yogurt, neutral-flavored oil, and vanilla extract until smooth. Whisk in the prepared vegan buttermilk until fully incorporated.
- Combine dry ingredients: Sift the all-purpose flour, cornstarch, baking powder, and sea salt into a separate bowl. Whisk them together to evenly distribute.
- Make the batter: Gently fold the dry ingredients into the wet mixture in two additions using a rubber spatula. Mix until just combined, avoiding overmixing to keep the cake tender.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes. Test doneness by inserting a skewer into the center; if batter sticks, bake for 5 more minutes. Remove from oven and let cool on a wire rack for 10-15 minutes.
- Poke cake: While the cake is slightly warm, use a skewer to poke holes liberally all over the surface to prepare for soaking.
- Tres leches soak: Blend the vegan sweetened condensed milk, vegan evaporated milk, and oat milk until smooth and well combined.
- Soak cake: Once the cake has cooled, slowly pour the strawberry milk soak over it until fully absorbed. Save any leftover soak for serving alongside. Cover the cake tightly with plastic wrap and refrigerate overnight for the soak to infuse.
- Serving: Whip the chilled coconut whipping cream until fluffy and spread evenly over the soaked cake. Sprinkle the reserved strawberry sugar on top and decorate with fresh strawberries for an elegant finish.
Notes
- Freeze-dried strawberries add concentrated strawberry flavor and a vibrant pink color to the cake; find them in specialty stores or online.
- Use a thick vegan Greek-style yogurt to ensure the right texture and creaminess in the batter; coconut or almond-based options work well.
- Neutral flavored oil like canola or vegetable oil is preferred to avoid impacting the strawberry flavor.
- Vegan sweetened condensed milk can be found prepared or homemade using coconut milk and sugar reductions.
- Vegan evaporated milk can be sourced from plant-based varieties or made by reducing oat or soy milk.
