Vegan Rasmalai Tres Leches Cake Recipe

Producer: Swati Chaturvedi

2 cups all-purpose flour, 1 cup almond milk, 1/2 cup coconut milk, 1/2 cup cashew milk, 1/2 cup sugar, 1/4 cup coconut oil, 2 tsp baking powder

1/2 tsp cardamom powder, 1/4 tsp saffron, 1 tbsp vinegar, 1/4 cup almond slivers, and rose petals for garnish

Preheat the oven to 350°F (180°C) Mix flour, baking powder, and cardamom powder in a bowl.

In another bowl, whisk almond milk, sugar, coconut oil, and vinegar. Combine the wet and dry ingredients to form a batter.

Pour the batter into a greased cake tin. Bake for 25-30 minutes until a toothpick comes out clean.

Prepare the "tres leches" by mixing coconut, almond, and cashew milk with saffron. Poke holes in the cake and slowly pour the milk mixture over it.

Refrigerate for 2 hours. Garnish with almond slivers and rose petals before serving.