L atin America is famous (or infamous?) for its decadent delights: the churro, the Spanish variant to the doughnut, alfajores, caramel sandwich cookies, flan, caramelized custard, and of course the Tres Leche Cake. Tres Leches translates into “three milk” and traditionally, the milks are evaporated milk, condensed milk, and heavy cream. If not even for the sugar content or the fat content, those suffering from lactose intolerance would probably go into a milk-shock. The cake, itself is a simple and sweet sponge cake that can be the pallet to any topping, just like angel food but less dry because of the butter content.
In addition to the cake resting in a cold environment lapping up milk, it can be topped again with more whipped topping or ice cream. Dousing the cake with rum is also a typical practice but alters the name to pastel borracho, “the drunken cake”. That is essentially a fruit cake without the fruits and nuts. Well, what can one do when you can’t have any milk what-so-ever? Improvise! Who ever said that the three milks must be the three listed? In fact, because of the fat content in the coconut milk (little goes a long way), the moist and sweet cake melted on your tongue. A fork was hardly even required, the thing could be eaten with a spoon. Now, in the picture I topped it with light non-dairy whipped topping due to the cake was a request via my hubby who needs to cut back but I cut him some slack by health-a-fying the recipe. I made it gluten free, mostly dairy free (just nix the topping), and corn free. If you’re allergic to soy, I suggest sorghum or an equal weight flour. What would really rock as a cake topping - caramel.. In doing so, I believe that would make the cake Dulce Tres Leche..That would totally be a sugar overload.
Tres Non-Leche Cake ½ cup soy flour ¼ cup brown rice flour ¼ cup tapioca flour 1 tbsp baking powder 1 tsp cream of tartar 1 tsp xanthan gum 2 tbsp honey 1 tsp vanilla ¼ cup sugar substitute ½ cup nondairy margarine, softened 4 eggs, room temperature ¼ cup light coconut milk ½ cup soy milk 2/3 cup almond milk Preheat the oven to 350 degrees In one bowl, combine the soy flour, rice flour, tapioca powder, baking powder, cream of tartar, and xanthan gum. Thoroughly combine until well mixed. In another bowl, combine the non-dairy margarine with the sugar and beat until the non-dairy margarine becomes nearly white; thus, creaming the margarine. Add the vanilla to the eggs and gradually, pour the eggs one by one into the margarine followed by the honey and beat until a good pudding-like look is achieved. If it may separate, its okay that’s just due to the temperatures difference. Now, pour the liquid mixture into the flours and stir until just a homogenized batter is achieved. Due to the lack of liquid, it will look vaguely dry. In either an 8” or 10” greased cake pan, pour and spread the batter evenly. Bake the cake in the oven for 15 to 20 minutes. Just before the cake is to be done, combine all the milks in one container and once the cake comes out of the oven, immediately pour the liquid evenly all over the cake. Let the cake cool then refrigerate for a good 5-6 hours or overnight to allow the milk to soak entirely through. Frost with either whipped coconut milk, a fluffy butter cream, or cool whip. Now to make a churro.Hmm..