Vegan Rasmalai Tres Leches Cake

Ingredients

• 1 cup non-dairy milk (Such as almond, oat, or soy milk; plus about 1 tablespoon more only if needed to adjust batter consistency.)
• 2 tbsp nondairy yogurt or applesauce (Choose either nondairy yogurt or applesauce.)
• 1 tsp apple cider vinegar or white vinegar (Choose either apple cider vinegar or white vinegar.)
• 0.25 cup oil
• 0.5 tsp vanilla extract
• almond extract (A few drops.)
• 1.25 cup flour (All-purpose flour; body excerpt gives gluten-free alternative options, but structured recipe specifies all-purpose flour.)
• 0.25 cup almond flour
• 0.333 cup sugar
• 1.5 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp salt
• 2 tbsp raw pistachios (For topping; crushed or chopped before serving.)
• 2 tbsp raw cashews
• 0.5 cup thin part of full-fat canned coconut milk (Refrigerate the can for 30 minutes, then use the thin liquid portion; reserve the thick cream for topping.)
• 0.25 cup oat milk (Or use soy milk.)
• 2 tbsp water
• 3 tbsp sugar (For the milk mixture.)
• 8 strands saffron (Source specifies 7–8 strands.)
• 1 green cardamom pod (Use the seeds from the pod.)
• 0.5 cup thick coconut cream from canned coconut milk (Approximate amount; scoop the thick cream from the chilled can and keep refrigerated until whipping.)
• 2.5 tbsp powdered sugar (Source specifies 2–3 tablespoons; use to taste.)
• vanilla extract (Optional addition to the whipped coconut cream; amount not specified.)
• cinnamon (Optional addition to the whipped coconut cream; amount not specified.)

Steps

1. 1

   If using canned coconut milk for the soaking mixture and topping, refrigerate a can of full-fat coconut milk for 30 minutes. This can be done before starting the cake so it is chilled when needed.

2. 2

   Make the cake batter’s wet mixture: in a bowl, combine the non-dairy milk, nondairy yogurt or applesauce, vinegar, oil, vanilla extract, and a few drops of almond extract. Mix well.

3. 3

   In a separate bowl, mix the flour, almond flour, sugar, baking powder, baking soda, and salt.

4. 4

   Combine the wet and dry mixtures to make a cake batter. It should be neither too liquid nor too muffin-like. If it is too thick, add about 1 tablespoon more non-dairy milk; if too thin, add 1–2 tablespoons more flour.

5. 5

   Grease an 8-by-8-inch or 9-by-9-inch pan and transfer the batter to it. The author used a glass pan to keep the cake from browning too much.

6. 6

   Preheat the oven to 350°F (180°C).

7. 7

   Bake the cake for 30 minutes. Check at 25 minutes and bake for another 5 minutes if needed.

8. 8

   Scoop the thick coconut cream from the chilled can and return it to the refrigerator for the whipped topping. Measure 1/2 cup of the thin coconut milk portion for the soaking mixture.

9. 9

   Add the 1/2 cup thin coconut milk, oat milk (or soy milk), water, sugar, saffron, cardamom seeds, pistachios, and cashews to a blender. Blend for 1 minute, then let the mixture stand for 5 minutes so the nuts can soak.

10. 10

    Blend the milk mixture again until very smooth, repeating the blend-and-rest cycle once or twice if needed. Taste and adjust sweetness if desired.

11. 11

    Remove the baked cake from the oven. Let it cool for 5 minutes, then use a toothpick or skewer to poke holes throughout the warm cake. For maximum absorption, the source suggests optionally slicing a thin layer off the top to expose the crumb.

12. 12

    Pour about one-third of the milk mixture over the cake and let it soak for 15 minutes.

13. 13

    Pour another portion of the remaining milk mixture over the cake and let it soak. Continue pouring in batches as the cake absorbs the liquid; reserve any remaining third or quarter to serve on the side if the cake will not absorb more.

14. 14

    Whip the chilled coconut cream with a whipping attachment on a hand mixer or stand mixer until light.

15. 15

    Add the powdered sugar and continue whipping until the coconut cream is light and fluffy. Optionally add a little vanilla or cinnamon.

16. 16

    Spread the whipped coconut cream over the milk-soaked cake, then top with crushed or chopped raw pistachios and serve.

Notes

The cake can be kept chilled in the refrigerator for up to 5 days. For serving, the author sometimes doubles the milk mixture and serves extra alongside. The body excerpt also gives a gluten-free flour/liquid variation, but the structured ingredient list specifies the standard all-purpose flour version.

Nutrition per serving

• dessert
• vegan
• dairy-free
• eggless
• make-ahead
• baked
• holiday
• South Asian-inspired