Ingredients
Cake Ingredients
- 188 g granulated sugar
- 10 g freeze-dried strawberries (note 1)
- 120 g vegan Greek-style yogurt (note 2)
- 80 ml neutral flavored oil (note 3)
- 2 teaspoons vanilla extract
- 1 batch vegan buttermilk
- 240 g all-purpose flour
- 1 tablespoon baking powder
- 1 ¼ teaspoons cornstarch
- ¼ teaspoon sea salt
Strawberry Topping and Soak Ingredients
- 180 g fresh strawberries
- 1 tablespoon granulated sugar
- 1 tablespoon freeze-dried strawberries
- 60 g vegan sweetened condensed milk (note 4)
- 120 ml vegan evaporated milk (note 5)
- 120 ml oat milk
- 400 ml coconut whipping cream (chilled overnight)
- 9 fresh strawberries (for garnish)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the base of an 8×8-inch pan with parchment paper, but do not line the sides.
- Make strawberry sugar: Add freeze-dried strawberries and granulated sugar to a food processor and blitz until finely ground. Reserve 2 tablespoons of this mixture for garnishing the cake later.
- Mix the wet ingredients: In a large bowl, whisk together the strawberry sugar, vegan Greek-style yogurt, neutral flavored oil, and vanilla extract until smooth. Then whisk in the vegan buttermilk until well combined.
- Combine dry ingredients: In a separate bowl, sift the all-purpose flour, cornstarch, baking powder, and sea salt. Whisk to combine evenly.
- Make the batter: Gently fold the dry ingredients into the wet mixture in two parts using a rubber spatula. Mix until just combined without overmixing.
- Bake: Pour the batter into the prepared pan and bake for 25-30 minutes. Check doneness by inserting a skewer into the center; if batter sticks, bake for an additional 5 minutes. Once done, remove from oven and cool on a wire rack for 10-15 minutes.
- Poke cake: Using a skewer, liberally poke holes all over the slightly warm cake to prepare for soaking.
- Tres leches soak: Blend fresh strawberries, granulated sugar, freeze-dried strawberries, vegan sweetened condensed milk, vegan evaporated milk, and oat milk until smooth.
- Soak cake: After the cake has cooled completely, pour the strawberry milk mixture evenly over the cake until fully soaked. Save any remaining soak for serving. Cover with plastic wrap and refrigerate overnight.
- Serving: Whip the chilled coconut whipping cream until fluffy and spread it evenly over the soaked cake. Sprinkle the reserved strawberry sugar on top and arrange fresh strawberries as garnish before serving.
Notes
- Note 1: Freeze-dried strawberries add concentrated flavor and color without extra moisture.
- Note 2: Vegan Greek-style yogurt provides tanginess and moisture as an egg alternative.
- Note 3: A neutral oil like canola or sunflower oil helps keep the cake moist without overpowering flavors.
- Note 4: Vegan sweetened condensed milk adds sweetness and creaminess; can be store-bought or homemade.
- Note 5: Vegan evaporated milk gives richness; alternatives include coconut or soy-based versions.
- Ensure coconut whipping cream is chilled overnight for proper whipping texture.
- Do not line the pan sides with parchment paper to allow proper cake rising and baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
