This Vegan Ras Malai Tres Leches Cake is the ultimate make-ahead dessert! A light sponge cake drenched in nut milk flavored with cardamom and saffron. Without milk without eggs. It only gets better with time, so perfect for Indian holidays and celebrations!

Ingredients

  • 1 cup (250 ml) lait non laitier comme l’amande, avoine, ou soya< /span>
  • 2 cuillères à soupe Yogurt non laitier ou compot de pommes
  • 1 cuillère à café Vinaigre de Cidre or Vinaigre Blanc
  • 1 /4 cup huile
  • 1 /2 cuillère à café Vanilla extract
  • quelques gouttes d’extrait d’amande
  • Preparation

  • Prepare the cake: Place all wet ingredients in a bowl and mix well.
  • < div class="wprm-recipe-instruction-text" style="margin-bottom: 5px" ;="">In another bowl, mix the dry ingredients. Then mix the two together until you get a cake batter. You don’t want the cake batter to be too runny, but you don’t want it to look too muffin-like either. If too thick, add 1 or more tablespoon of plant-based milk. If it’s too runny, add 1 or 2 tablespoons more flour.
  • Grease an 8×8″ or 9×9″ pan, then pour the batter into the pan. I used a glass mold for this cake to keep it from getting too brown.
  • Preheat the oven to 180 degrees Celsius, then bake the cake for 30 minutes. Check the 25 minute mark when the cake is done and bake an additional 5 minutes if needed.
  • < span style ="display: block;">Prepare the milk mixture:  For the coconut milk, put a can of whole coconut milk in the fridge for half an hour. You can do this before you start making the cake so it cools down when you need it.
  • < span style="display: block;">Then remove the portion of coconut cream from this can of coconut and place it back in the fridge to make the whipped cream later.
  • On the thin part of the coconut milk, use a half cup . Put the coconut milk in a blender. Place the remaining ingredients for the milk mixture in a blender and blend for 1 minute, then let this mixture sit for 5 minutes to allow the nuts to soak so they blend together smoothly, then blend again. Repeat this once or twice until the texture is really smooth. Taste and adjust the sweetness if necessary.
  • Once the cake is baked, remove the cake from the oven.
  • Let it sit for 5 minutes and then poke holes through the cake with a toothpick or skewer. Then pour one third of the milk mixture over it.
  • You must use the Pour the liquid over the cake in batches. So pour in one third of the milk mixture and let it soak for 15 minutes, then pour in another portion of the remaining mixture and let it soak.
  • When the cake is no longer soggy, you can reserve the remaining third/quarter of the mixture as a side dish.
  • < strong>For the coconut whipped cream filling
  • Take the coconut cream out of the fridge and use a whisk to whip it in your hand mixer or stand mixer until fluffy.

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  • Add the sugar and continue beating until light and fluffy. You can also add some vanilla to the whipped coconut cream or cinnamon.
  • < span style="display: block;" >After whipping, spread this coconut cream over the cake, which is now soaked in milk. Then garnish with crushed or chopped raw pistachios and serve.
  • You can keep this cake in the fridge for up to 10 hours up to 5 days.
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