Pastel Tres Leches

Cake

• 200 ml soy milk

• 1 tablespoon apple cider vinegar

• 80 ml aquafaba or chickpea juice

• 150 g caster sugar

• 80 ml olive oil

• 2 teaspoons vanilla extract

• 200 g all-purpose flour plain flour

• 20 g cornstarch

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ¼ teaspoon sea salt

Syrup

• 200 ml evaporated vegan milk  

• 150 g  sweetened condensed vegan milk 

• 50 g vegan whipping cream 

1. Combine the vegan milk and apple cider vinegar in a jug and set aside for 10 minutes. The milk will curdle, making a vegan buttermilk substitute.
2. Add the aquafaba to a clean medium/large bowl and whisk with an electric mixer for one minute until foamy.
3. 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.
4. 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.
5. Pour the batter into the lined cake pan and bake for 30 minutes at 175C 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.
6. 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.
7. In a large jar, combine the three milks. 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.
8. Top with whipped vegan vanilla chantilly and decorate with fresh berries and seasonal fruits or a sprinkle of cinnnamon.
9. Top with whipped vegan vanilla chantilly and decorate with fresh berries and seasonal fruits or a sprinkle of cinnamon.