Chocolate Tres leches cake is a decadent and delicious dessert that can be enjoyed by everyone.
Category
Cake
Servings
12
Prep Time
15 minutes
Cook Time
30 minutes
This vegan version of the classic Mexican cake uses whole food plant-based ingredients to make it even more nutritious and flavorful. Instead of dairy cream, this recipe calls for cashew cream, which adds a rich and creamy texture to the cake. To sweeten it up, we’re using dry dates powder instead of sugar, making this Chocolate Tres leches cake a healthier alternative to traditional recipes. With its moist texture and intense chocolate flavor, this vegan dessert is sure to be a hit with all your friends and family!
Janani Eswar
Ingredients
Whole Wheat Flour 2 cups
Dry Dates Powder 2 cups
Unsweetened Cocoa Powder 1 cup
Aluminum-free Baking Powder 2 tsp
Baking Soda 2 tsp
Salt 1 Pinch
Flaxseed Powder 2 tbsp
Water for the Flaxseed Powder 6 tbsp
Vanilla Extract 2 tsp
Mashed Banana 1½ cup
Almond Milk 1 cup
Almond Milk 1 cup
Cashew Cream 1 cup (100g cashew + 200g water)
Erythritol Powder ½ cup
Unsweetened Cocoa Powder 1 tbsp
Vanilla Extract ¼ tsp
Stevia Sweetened Chocolate Shavings 1 cup
Cashew Cream 1 cup (100g cashew + 200g water)
For the Cake
Tres Leche Mixture
For the Cream Topping
Directions
Soak the cashew and water together for 3-4 hours and grind until smooth. Set aside.
Preheat the oven to 350 °F, and set aside an 8-inch silicone cake mold.
Soak the flaxseed powder and water for it in a cup for 5 mins until it gels together.
In a large bowl, add flour, date powder, cocoa powder, baking powder, baking soda, cinnamon, and salt, give a good stir and combine well until smooth.
In another bowl, mix together Banana mash, almond milk, flaxseed mixture and vanilla extract. Whisk together until well combined.
Stir together the dry and wet ingredients to make a slightly thick cake batter.
Pour the mixture in the silicone mold and bake for 30-40 min. Once baked, let it cool mostly in the mould and place on the wire rack once out of the oven.
While the cake is cooling, make the tres liches mixture. In a small pan on low heat, combine the almond milk, cashew cream and erythritol powder. Whisk well until the erythritol powder is dissolved. Set it aside to cool.
Now slowly pour the milk mixture evenly over the cake. Don’t worry if it looks very milky, the cake will absorb a lot of it. Cover the cake pan tightly and refrigerate for an hour.
In a mixie/food processor grind together the cashew and water to make the cashew cream.
Spread the cashew cream over the chilled tres leches cake evenly. Garnish with chocolate shavings and cherries or strawberries as you wish!
You can also use the vegetable peeler and peer the chocolate using it. the peeled chocolate can be sprinkled on the cake which looks attractive.
Refrigerate this decorated cake in the fridge for at least 1 hour.