Ingredients
Dry Ingredients
- 280 g all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
- 150 g granulated sugar
- 2 tablespoons lemon zest
Wet Ingredients and Flavorings
- 30 ml freshly squeezed lemon juice
- 300 ml non-dairy milk (such as soy milk)
- 80 ml olive oil
- 2 teaspoons vanilla extract
- 80 g vegan lemon curd (plus additional 240 g for topping and soaking)
- 120 g vegan condensed milk
- 120 g vegan evaporated milk (such as coconut evaporated milk)
- 240 ml non-dairy milk
- 400 ml vegan whipping cream, chilled
Instructions
- Prep: Prepare the vegan lemon curd following your preferred recipe or use store-bought and refrigerate until ready. Preheat the oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 10.5 x 7.5-inch baking dish with oil to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and sea salt. Whisk these to combine evenly.
- Flavor Sugar: In a large mixing bowl, add granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar until the sugar feels moist and fragrant, releasing the lemon oils.
- Make Vegan Buttermilk: Mix the non-dairy milk and freshly squeezed lemon juice in a jug and set aside for a few minutes. This simulates buttermilk acidity which helps with the cake’s tenderness.
- Mix Wet Ingredients: To the lemon-zested sugar, add olive oil, vanilla extract, and the vegan buttermilk mixture. Whisk vigorously until smooth and well combined.
- Make the Batter: Fold the dry ingredients into the wet ingredients in two increments using a spatula. Fold gently until there are no visible streaks of dry flour but avoid overmixing to keep the cake light.
- Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 30 to 40 minutes or until a skewer inserted in the center comes out clean. If batter sticks, bake an additional 5 minutes and check again. Remove from oven and cool completely on a wire rack.
- Poke Cake: Once cooled, use a skewer to poke holes liberally all over the cake surface to help with soaking.
- Tres Leches Soak: In a large jug, whisk 80 g (¼ cup) of vegan lemon curd with vegan sweetened condensed milk. Add the vegan evaporated milk, followed by the non-dairy milk, whisking to combine evenly. Pour this soaking mixture evenly over the cake. Cover the cake with plastic wrap and refrigerate overnight to absorb fully.
- Serving: In a large bowl, whisk 80 g (¼ cup) of the lemon curd for about 30 seconds until light and fluffy. Add chilled vegan whipping cream and whisk again until soft peaks form. Spread the whipped cream over the soaked cake. Swirl the remaining 80 g (¼ cup) lemon curd through the cream with a spoon for decorative touch. Serve chilled and enjoy.
Notes
- Lemon zest and juice can be substituted with Meyer lemons for a sweeter, more floral flavor.
- Non-dairy milk options such as soy milk or almond milk work best for creating vegan buttermilk.
- Olive oil adds moisture and healthy fats; can be substituted with avocado oil if preferred.
- Use store-bought or homemade vegan lemon curd, ensuring it is plant-based and dairy-free for authentic vegan flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegan
