Vegan Pumpkin Spice Tres Leches Cake
Prep time
Cook time
Total time
Author: Carrots and Flowers
Serves: 16 servings
Ingredients
- Pumpkin Cake
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp pumpkin spice
- 1½ tsp cinnamon
- ½ cup apple sauce
- ¾ cup aquafaba (from 1 can of chickpeas)
- ½ cup soy, oat, or coconut milk
- ½ cup apple sauce
- ½ cup melted coconut oil
- 1 cup packed brown sugar
- ½ cup coconut or cane sugar
- 1 (15 oz) can pumpkin puree
- 1½ tsp vanilla extract
- Milk Soak
- 1 can Nature’s Charm sweetened condensed coconut milk
- 1 can Nature’s Charm evaporated coconut milk
- ¼ cup soy, oat, or coconut milk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1-2 (15 oz) cans Nature’s Charm coconut whipping cream, chilled overnight
Instructions
- Preheat the oven to 350 F. Grease a 9x13 glass baking pan. Combine the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon in a large bowl. Whisk thoroughly. Combine the aquafaba, milk, apple sauce, oil, sugar, brown sugar, pumpkin, and vanilla in a second large bowl. Whisk thoroughly.
- Mix the wet ingredients into the dry ingredients. Whisk until evenly combined but do not over mix. Pour the batter into the pan and smooth out the top.
- Bake for 30-36 minutes, checking at 30 minutes. Cover the edges with foil if they appear to be getting overly browned. The cake is done when a toothpick inserted into the center comes out clean.
- While the cake bakes, combine the sweetened condensed coconut milk, evaporated coconut milk, soy milk, and pumpkin pie spice in a medium sauce pot over medium heat. Heat the milks until bubbly then reduce heat to low.
- When the cake is done, place it on a wire rack to cool. Poke dozens of holes with a toothpick or skewer. Pour the milk soak evenly over the top of the cake. Cover and chill for 6 hours or overnight.
- Pour the coconut whipping cream into a bowl and whip for 3 minutes. Use 1 can for a thin layer of whipped cream. Use 1½ cans to make it extra thick. Slather the whipped cream over the cake in an even layer. Dust with cinnamon.
- Slice and serve!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-pumpkin-spice-tres-leches-cake/