Rose Cardamom Vegan Tres Leche Cake
Serving Size: 8
DESCRIPTION
This rose cardamom vegan tres leche cake looks and tastes like a masterpiece. This plant-based variation fuses traditional flavors with rose and cardamom syrup for a rich and floral aroma. These ingredients give the cake a refreshing and indulgent element. So, if you're looking for a show-stopping dessert that will wow any crowd, this recipe is a must-try.
EQUIPMENT
- 9x3" Baking Dish
INGREDIENTS
Vegan Sponge Cake (Dry Ingredients)
- 3 cups cake flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cardamom powder
- 1 teaspoon salt
Vegan Sponge Cake (Wet Ingredients)
- 1 cup aquafaba
- ½ teaspoon cream of tarter
- ⅔ cup avocado oil
- 2 cups soy milk
- 2 tablespoon white vinegar
- 4 teaspoon vanilla extract
- ½ cup sugar (used in the wet ingredients)
Remaining Tres Leche Ingredients
- 1 cup soy milk or oat milk (full fat)
- 11.25 ounces oat milk condensed milk (sweetened) I used Nature's Charm.
- ¼ cup rose water store bought
- 6 cups vegan whipped cream or buy store bought Truwhip (vegan cool whip)
- 2 tablespoon dried rose petals to garnish
METHOD
How to make vegan Sponge Cake
- Preheat oven to 350℉. Coat a 9x13 inch baking dish with thin layer of avocado oil or any neutral oil.
- Sift the cake flour, baking powder, baking soda and salt through a fine mesh sieve into a mixing bowl.
- Combine soy milk and vinegar in a separate bowl or jug and mix together.
- Whip aquafaba and creme of tarter with an electric whisk or stand mixer on medium-high speed. Whip till it starts to fluff up or create stiff peaks.Note: Do not over-whip aquafaba. Stop once it fluffs up with air. Whipping too long can deflate it.
- Slowly start adding sugar to the aquafaba as it is whipping. Do not dump the sugar all at once because that can cause it to deflate. Once sugar is added, the mixture should start to look slightly glossy.
- Next, add vanilla extract and avocado oil to the aquafaba while it is still whipping followed by the soy milk curd mixer.Note: Stop whisking once it's all combine because you do not want it to deflate.
- Once the wet ingredients are all combined then use a spatula to slowly fold in the dry flour mixer.Note: Avoid over mixing. Stop once the ingredients are combined to form a batter.
- Transfer batter into prepared baking pan. Bake for 40 minutes or until a toothpick inserted comes out clean.
Assemble vegan tres leche
- Start with making a vegan sponge cake in a baking dish. Then use a fork to poke holes all of the entire cake. Make sure the holes are going through all the way down.
- Blend soy milk, rose water, vegan condensed milk in a blender.
- Pour over the the blended milk mixture over the warm cake with holes. Then refrigerate the cake to chill for at least a couple hours.
- Next top the cake with vegan whipped cream. I recommend making your own oat milk whipped cream one day ahead of time. But to save time, you can always use a store bought vegan Truwhip.
- Evenly spread the whipped cream all over the top of the cake. Then garnished with dried rose petals.
NOTES
- Use room temperature ingredients: This helps the ingredients combine thoroughly and uniformly without having to overmix the batter.
- Check for doneness: Use a toothpick to ensure the cake is fully baked. The toothpick should come out clean or with a few small crumbs attached.
- Chill before serving: Chill your rose cardamom vegan tres leches cake before serving it to enhance the flavor and texture.
NUTRITION
Calories: 427kcal | Carbohydrates: 51g | Protein: 8g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 579mg | Potassium: 184mg | Fiber: 2g | Sugar: 15g | Vitamin A: 349IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 1mg
Tried this recipe?Let us know how it was!