Matcha Tres Leches Cake (Dairy Free, Vegan)
Equipment
-
Stand mixer Hand mixer
-
8×8 cake pan
-
Superfine sifter
Ingredients
Cake Ingredients
- 1 soymilk Unsweetened
- 1 tbsp Lemon juice
- 1/2 Aquafaba Chickpea brine
- 1/3 neutral oil
- 2 tsp vanilla bean paste or extract
- 1 Cane sugar organic
- 1 tsp baking soda
- 1/2 tsp Salt Kosher
- 1 3/4 Cake flour Use gluten free all-purpose flour
- 3 tsp ceremonial grade matcha powder more for dusting
Milk Mixture
- 1 15 oz can Dairy free evaporated Milk I used evaporated coconut milk from Nature's Charm brand
- 1 15 oz can Condensed Coconut or Oat Milk
- 2 Plant milk Unsweetened
Garnish
- Sprinkles as desired, optional
- Coconut whip Enjoy the taste
Instructions
Preparation steps
-
Pre-heat your oven to 350F. Line your baking pans with parchment paper.
-
Add lemon to soymilk and let it stand.
Whip the Aquafaba
-
Transfer the aquafaba to the stand mixer, and whip it on high until soft peaks and frothy peaks appear. The volume of the mixture should grow after whipping. Transfer the mixture to a bowl.
Make Cake Batter
-
Then add the cane sugar, oil, baking powder, salt, and soymilk and lemon juice to the stand mixer. Mix until well incorporated and smooth.
-
Sift…
