Mexican Tres Leches

Name: Mexican Tres Leches
Ingredients: 240 ml soya milk (unsweetened); 2 tsp. apple cider vinegar; 170 g all-purpose flour; 1 tsp. baking soda; 0.5 tsp. baking powder; 0.5 tsp. salt; 80 ml vegetable oil; 90 g cane sugar; 1 tbsp. vanilla extract; 0.5 tsp. almond extract; 240 ml vegan condensed milk (sweetened); 400 ml coconut milk (full fat, cooled)

Ingredients

Cake ingredients

240 ml

soy milk unsweetened
2 tsp.

apple cider vinegar
170 g

all-purpose flour
1 tsp.

baking soda
0.5 tsp.

baking powder
0.5 tsp.

salt
80 ml

vegetable oil
90 g

cane sugar
1 tbsp.

vanilla extract
0.5 tsp.

almond extract

Soaking syrup ingredients

240 ml

vegan condensed milk sweetened
400 ml

coconut milk full fat, cooled

Instructions

Mix the soy milk and apple cider vinegar together in a bowl.
Preheat the oven to 170 degrees. Lightly grease a baking tin.
In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the soy milk, oil, sugar, vanilla extract and almond extract to the bowl and mix well until the mixture is smooth without any lumps.
Bake for 30-35 minutes until a toothpick can be pulled out without the dough sticking.
When the cake is ready, let it stand in the switched off oven for at least 20 minutes and then let it cool down for 1 hour.
Use a toothpick to prick small holes over the entire cake.
Take the coconut milk out of the fridge and spread the thicker, creamier part over the cake. Mix the remaining coconut liquid with the condensed milk and drizzle over the cake. Pour carefully, only adding small amounts at a time.
The cake can be enjoyed at room temperature and will last in the fridge for 3 days.