Ingredients
Cake
- 280 g (2 ⅓ cups) all-purpose flour
- 3 teaspoons baking powder
- ¼ teaspoon sea salt
- 150 g (¾ cup) granulated sugar
- 2 tablespoons lemon zest
- 30 ml (2 tablespoons) lemon juice, freshly squeezed
- 300 ml (1 ¼ cups) non-dairy milk (e.g., soy milk)
- 80 ml (⅓ cup) olive oil
- 2 teaspoons vanilla extract
Tres Leches Soak
- 80 g (¼ cup) vegan lemon curd
- 120 g (¼ cup + 2 tablespoons) vegan sweetened condensed milk (such as Nature's Charm condensed oat milk)
- 120 g (½ cup) vegan evaporated coconut milk (such as Nature's Charm evaporated coconut)
- 240 ml (1 cup) non-dairy milk
Topping
- 240 g (½ cup) vegan lemon curd
- 400 ml (1 ⅔ cups) vegan whipping cream, chilled (e.g., Nature's Charm Coconut Whipping Cream)
Instructions
- Prep and Preheat: Make the lemon curd ahead of time and refrigerate until ready to use. Preheat your 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.
- Combine Dry Ingredients: Sift the flour, baking powder, and salt into a medium bowl and whisk to combine evenly.
- Flavor the Sugar: In a large mixing bowl, add the sugar and lemon zest. Use your fingertips to rub the zest into the sugar until the sugar feels moist and fragrant.
- Make Vegan Buttermilk: Mix the non-dairy milk with the lemon juice in a jug, then set aside to curdle slightly, mimicking buttermilk.
- Mix Wet Ingredients: To the lemon sugar mixture, add the olive oil, vanilla extract, and the vegan buttermilk. Whisk until smooth and combined.
- Make the Batter: Fold the dry ingredients into the wet ingredients in two parts using a spatula. Gently fold between increments until no flour streaks remain, taking care not to overmix.
- 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 wet batter remains, bake for an additional 5 minutes and recheck. Cool the cake on a wire rack.
- Poke Cake: Once the cake is cool, liberally poke the top with a skewer to prepare for soaking.
- Tres Leches Soak: In a large jug, whisk together 80 g (¼ cup) vegan lemon curd and the sweetened condensed milk. Add the evaporated coconut milk, then the non-dairy milk, whisking until combined. Pour this soak evenly over the poked cake. Cover with plastic wrap and refrigerate overnight for full absorption.
- Prepare Topping: In a large bowl, whisk 80 g (¼ cup) lemon curd for about 30 seconds until light. Add the chilled vegan whipping cream and whisk again until fluffy.
- Serve: Spread the whipped cream mixture on top of the soaked cake. Use a spoon to swirl the remaining 80 g (¼ cup) lemon curd through the whipped cream for a marbled finish. Slice and serve chilled.
Notes
- Note 1: Use freshly grated lemon zest and freshly squeezed lemon juice for the best bright lemon flavor.
- Note 2: Soy milk is recommended for making the vegan buttermilk but any plant-based milk works.
- Note 3: Olive oil adds moisture and a subtle fruity flavor but can be substituted with neutral oils like canola if preferred.
- Note 4: Vegan lemon curd can be homemade or store-bought; it adds vibrant citrus notes to both the soak and topping.
- Make sure not to overmix the batter to keep the cake tender.
- The soak mixture needs to soak overnight for the best texture and flavor absorption.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Latin-inspired
- Diet: Vegan
