Imagine the best, fluffiest vegan chocolate sponge soaked in buckets of the richest chocolate milk under the sun, covered in a unique, toasty black sesame seed whipped cream complemented with fresh, bright and tart strawberry compote hearts. Well, thats what this recipe is for. If that doesn't show love, I don't know what does ❤️
Tres leches means 'three milks', so true to the name, I soaked my cake in three milks; chocolate soy milk, oat milk and coconut milk. The Latin American cake is brilliant because through this soaking process you are always left with a luxurious, moist and refreshing treat.
Ingredients (for 12 generous pieces)
for the sponge
250g flour
65g cocoa powder
130g sugar
100g brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp espresso powder (optional)
120g yogurt
76g apple sauce
100g oil
2 Tbs vinegar
240ml boiling water
for the milk
50g cocoa powder
80g sugar
120g maple syrup
300g chocolate soy milk (or hemp, almond, etc)
300g full fat coconut milk
300g oat milk
for the strawberry compote
200g strawberries (fresh or frozen)
zest of a lemon
1 Tbs lemon juice
1 1/2 Tbs sugar
1 Tbs cornstarch
for the whipped cream
2 Tbs black sesame seeds
1 Tbs sugar
pinch of salt
250g dairy free whipping cream
Instructions
1. Preheat the oven to 350°F and grease an 11x8" pan. Whisk together the dry ingredients, then making a well in the center, add all the wet ingredients. Whisk together until just combined and transfer the cake batter to the pan.
2. Bake the cake for 27-25 minutes or until its springs back to the touch/is pulling alway from the sides. While it is baking, make your chocolate milk soak by whisking together the cocoa, sugar and maple syrup in a sauce pan to make a paste. Pour in all the milks and bring to a boil on medium heat. Stir frequently and reduce to a simmer. Cook for 5 minutes, remove from the heat and set aside.
3. Turn the oven off and allow the cake to cool for 5 minutes, then poke holes in it with a fork or skewer. Don't hold back! Over the span of 5 minutes pour over all of your milk mixture, it will look like a lot, but it will absorb with time. Let the cake rest in the warm oven for 10 minutes (this helps ease the liquid into the cake). Remove the cake from the oven and chill it in the fridge overnight.
4. Make the strawberry compote by combining all the ingredients in a sauce pan over medium heat. Stir and mash the strawberries a bit, cook until the mixture thickens. Cool and transfer to a jar, keep in the fridge.
5. The next day make the whipped cream by toasting the sesame seeds in a pan until fragrant and sizzling (2-5 minutes). Pound the seeds with the sugar and salt to make a powder. Whip the cream to soft peaks and mix in the sesame powder. Spread the cream in an even layer over the chilled cake.
6. Divide into pieces and carve out heart-shaped divots in each square. Fill the hearts with strawberry compote and serve! or you can keep the cake in the fridge and serve later :)
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