Tres Leches Cake

Instructions

• Cake: Preheat your oven to 175°C. Lightly grease and line the base and sides of an 8 x 10.5 inch rectangular cake tin with parchment paper and spray the sides with oil spray.
• Combine the oat/soy milk and apple cider vinegar in a jug and set aside for 10 minutes. The milk will curdle, making a vegan buttermilk substitute.
• Add the aquafaba to a clean medium/large bowl and whisk with an electric mixer for one minute until foamy.
• Add the sugar and sunflower oil to a separate medium bowl and whisk using an electric mixer for one minute.
• Add in the vanilla and whisk again to combine. Whisk in the aquafaba, followed by the vegan buttermilk mixture, until combined.
• Sift the flour, cornstarch, baking powder, baking soda, and sea salt into a large bowl, whisk to combine.
• Pour the wet ingredients into the bowl with the dry ingredients and carefully fold them together using a spatula. Do not overmix the batter.
• Pour the batter into the lined cake pan and bake for 30 minutes or until a toothpick comes out clean.
• Allow the cake to cool in the pan for 20 minutes before carefully lifting it with the parchment paper onto a cooling rack to cool completely for another 10-15 minutes.
• Once cooled, carefully transfer the cake back into the cake tin and very gently remove the parchment paper. Pierce several holes in the cake using a fork.
• Syrup: In a large jug combine the Nature’s Charm evaporated oat milk, sweetened condensed oat milk, and coconut whipping cream. Whisk until smooth.
• Slowly pour the syrup all over the top and sides of the cooled cake, cover with plastic wrap and refrigerate for 2-3 hours or overnight.
• Frosting: In a large bowl, whisk the coconut whipping cream and powdered sugar for a couple of minutes until light and fluffy.
• Using an offset spatula, spread the coconut frosting on top of the cake. Top with a sprinkle of ground cinnamon and fresh berries.