Vegan, Gluten - Free and Diabetic - Friendly Tres Leches Cake
Recipe - ShopRite of Mount Laurel at Ark Road
Vegan, Gluten - Free and Diabetic - Friendly Tres Leches Cake
Prep Time25 Minutes
Servings15
Cook Time25 Minutes
Ingredients
1 1/3 cups gluten - free all - purpose flour
1 teaspoon baking powder
1 cup aquafaba (liquid from canned chickpeas), divided
1 cup granular sugar replacement
1/2 cup 100% coconut oil, melted and cooled slightly
1 teaspoon vanilla extract
1 1/2 cups unsweetened almond milk
1 cup unsweetened almond + coconut creamer
1 cup unsweetened refrigerated coconut milk
1 teaspoon almond extract
1/2 cup confectioner's sugar replacement
1/8 teaspoon cream of tartar
Thinly sliced kiwi, mango, pineapple and/or strawberries for garnish (optional)
Directions
- Preheat oven to 325°; spray 13 x 9-inch baking dish with coconut oil cooking spray. In medium bowl, whisk flour and baking powder.
- In large bowl, with mixer on medium-high speed, beat 1/2 cup aquafaba 2 minutes; slowly add granular sugar replacement and beat on high 3 minutes or until stiff peaks form. Add oil and vanilla extract; beat on medium-high 1 minute or until incorporated. Gently fold in flour mixture. Spread batter into prepared dish; bake 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes in dish on wire rack.
- With fork, poke holes all over cake. In large bowl, whisk almond milk, creamer, coconut milk and almond extract. Pour milk mixture over cake; cover and refrigerate overnight.
- In large bowl, with mixer on high speed, beat confectioner's sugar replacement, cream of tartar and remaining 1/2 cup aquafaba 5 minutes or until soft peaks form. Makes about 4 cups aquafaba mixture.
- Cut cake into 15 pieces; serve topped with whipped aquafaba mixture and fruit, if desired
Nutritional Information
Approximate nutritional values per serving (1 piece): 126 Calories, 9g Fat, 6g Saturated Fat, 0mg Cholesterol, 56mg Sodium, 27g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 1g Protein
25 minutes
Prep Time
25 minutes
Cook Time
15
Servings
Shop Ingredients
Makes 15 servings
Krusteaz Gluten Free All Purpose Flour, 32 oz
$6.99$0.22/oz
Rumford Baking Powder, 8.1 oz
$4.99$0.62/oz
Not Available
Swerve Granular The Ultimate Sugar Replacement, 12 oz
On Sale! Limit 4
$6.99 was $8.99$0.58/oz
Bowl & Basket Specialty 100% Pure Coconut Oil Non-Stick Cooking Spray, 5 fl oz
$4.49$0.90/fl oz
McCormick Pure Vanilla Extract, 1 fl oz
On Sale!
$3.99 was $4.79$3.99/fl oz
Pacific Foods Organic Unsweetened Plant-Based Almond Milk, 32 fl oz
$3.99$3.99/qt
Not Available
Not Available
McCormick Pure Almond Extract, 2 fl oz
On Sale!
$4.79 was $5.29$2.40/fl oz
Not Available
McCormick Cream of Tartar, 1.5 oz
On Sale!
$4.29 was $4.49$2.86/oz
Not Available
Nutritional Information
Approximate nutritional values per serving (1 piece): 126 Calories, 9g Fat, 6g Saturated Fat, 0mg Cholesterol, 56mg Sodium, 27g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 1g Protein
Directions
- Preheat oven to 325°; spray 13 x 9-inch baking dish with coconut oil cooking spray. In medium bowl, whisk flour and baking powder.
- In large bowl, with mixer on medium-high speed, beat 1/2 cup aquafaba 2 minutes; slowly add granular sugar replacement and beat on high 3 minutes or until stiff peaks form. Add oil and vanilla extract; beat on medium-high 1 minute or until incorporated. Gently fold in flour mixture. Spread batter into prepared dish; bake 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 30 minutes in dish on wire rack.
- With fork, poke holes all over cake. In large bowl, whisk almond milk, creamer, coconut milk and almond extract. Pour milk mixture over cake; cover and refrigerate overnight.
- In large bowl, with mixer on high speed, beat confectioner's sugar replacement, cream of tartar and remaining 1/2 cup aquafaba 5 minutes or until soft peaks form. Makes about 4 cups aquafaba mixture.
- Cut cake into 15 pieces; serve topped with whipped aquafaba mixture and fruit, if desired