Eggless tres leches cake | Three milk cake
Super moist eggless whole wheat cake soaked in three kinds of milk! So delicious!
Equipment
- Measuring cups/ food weighing scale
- oven
- Electric whisk
Ingredients
Dry ingredients
- 1 cup Atta/white whole wheat flour 120 grams
- ¼ cup almond powder 24 grams
- 2 tbsp corn starch 16 grams
- 1 tsp baking powder
- ½ tsp baking soda
Wet ingredients
- ½ cup sugar
- 195 grams milk ¾ cup + 1 tbsp
- ¼ cup yogurt 60 grams
- ¼ cup avocado oil or any flavorless oil 50 grams
- ½ tbsp vanilla extract
- ⅛ tsp salt
Egg replacer
- 1 tbsp egg replacer/flax seed powder
- 2½ tbsp water
Three milks to soak the cake
- 1 cup evaporated milk
- ¼ cup condensed milk
- 2 tbsp fresh cream
For whipped cream frosting
- 1 cup heavy whipping cream
- 5 tbsp confectioners/icing sugar
- 1 tbsp milk powder optional
Instructions
Prep work
- Add milk, yogurt, sugar into a bowl to allow milk and yogurt to come to room temperature.
- Turn on the oven to 350F or 177C.
- Set a bowl and whisk in the freezer, to be used to whip cream.
- Grease a square pan with oil and line it with parchment.
- Mix the egg replacer/flax seed powder with water. Mix and set it aside to gel.
Prepare dry ingredients.
- Mix atta, almond powder, corn starch, baking soda, baking powder in a bowl.
- Sieve all the dry ingredients together twice, to make it airy.
Prepare the wet ingredients.
- Whisk milk, yogurt, salt and sugar till sugar dissolves.
- Add oil and whisk to incorporate.
- Add in the gelled egg replacer/flax egg and vanilla extract.
Mix wet and dry ingredients
- When oven is preheated, mix the wet and dry ingredients gently, just until the wet and dry are just mixed.
- Do not over mix the batter. A few lumps can remain.
Bake
- Pour the batter into greased and parchment lined 8x8 inch square baking pan.
- Bake at 350F for 35 minutes or until a skewer comes out clean.
- Let the cake cool down completely before continuing with the next steps.Tip: Make the sponge a day ahead to allow it to cool down completely.
Milk mixture. Check notes for flavour ideas!
- Mix evaporated milk, condensed milk and fresh cream.
- Prick the cake all over with a fork.
- Slowly, pour the milk mixture all over the completely cool cake.
Whipped cream frosting
- Take out the cold bowl and whisk from the freezer.NOTE: If kitchen is very warm, use an ice bath under the bowl.
- Add in the cream and milk powder, if using.
- Using an electric whisk, beat it on medium-high speed till soft peaks form.
- Add confectioners sugar and whisk until stiff peaks form.
- Spread whipped cream all over the cake.
- Decorate with berries or colored whipped cream if desired.
- Serve immediately or refrigerate in an airtight container.
Video
Notes
TIPS
- Make sure the baking soda and powder are fresh & active.
- Allow milk and yogurt to come to room temperature after mixing them together.
- Mix wet and dry ingredients only after the oven has preheated.
- Mix gently and do not overmix the batter.
- Avoid opening the oven door until at least 75% of the baking time has elapsed.
- Baking time will change based on the size and shape of your pan. I have used a 8x8 inch square pan.
- Vanilla extract and vanilla essence are two different things. If using essence, use lesser than mentioned in the recipe.
- Almond powder can be replaced with 1/4 cup of Atta/white whole wheat flour. Refer pic in post for texture.
- Confectioners sugar is powdered sugar with some added corn starch. The corn starch in it adds some strength to the whipped cream and makes it more stable. You can also powder sugar and use it instead of confectioners sugar.
- To make your own evaporated milk, take two cups milk, boil, simmer and reduce it to half it's quantity.
- Different kinds of flavours can be infused into the milk mixture like coffee, saffron, rose, cardamom etc.
- The whipped cream frosting too can be flavoured accordingly.