Public recipe with member extras
Cashew Milk Tres Leches Cake
A soaked sponge cake using a cashew-based milk trio for a fully dairy-free take on the classic.
Desserts & Confections · Celebration Cakes · Latin-Inspired Desserts
What you need
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 5 Eggs, separated
- 1 cup Sugar, divided
- 1/3 cup Cashew Milk
- 1 tsp Vanilla Extract
- 1 cup Cashew Milk (for soak)
- 1/2 cup Thick Cashew Cream (for soak)
- 1/3 cup Cashew Condensed Milk (see Dairy Staples chapter)
Method
Instructions
- Preheat oven to 350°F and grease a 9x13-inch pan. Whisk the flour, baking powder, and salt together.
- Beat the egg yolks with half the sugar until pale, then stir in the 1/3 cup cashew milk and vanilla. Fold in the dry ingredients.
- Whip the egg whites to soft peaks, gradually adding the remaining sugar until stiff peaks form, then fold gently into the batter.
- Pour into the prepared pan and bake 25 to 30 minutes, until a toothpick comes out clean. Cool completely, then poke holes all over with a skewer.
- Whisk the soaking milk, cashew cream, and cashew condensed milk together and pour evenly over the cooled cake. Refrigerate at least 4 hours before serving, topped with cashew whipped cream if desired.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen
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