Step-by-Step Guide to Make Quick Vickys Tres Leche Cake, GF DF EF SF NF

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, vickys tres leche cake, gf df ef sf nf. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Vickys Tres Leche Cake, GF DF EF SF NF is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Vickys Tres Leche Cake, GF DF EF SF NF is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook vickys tres leche cake, gf df ef sf nf using 20 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Tres Leche Cake, GF DF EF SF NF:

1. Prepare Cake
2. Prepare 2 tbsp ground flax seed
3. Get 6 tbsp warm water
4. Make ready 200 grams granulated sugar
5. Prepare 180 ml full fat coconut milk
6. Prepare 1 tbsp pure olive oil
7. Make ready 1 tsp vanilla extract
8. Make ready 140 grams (1 cup) gluten-free / plain flour
9. Make ready 2 tbsp ground almonds or coconut flour
10. Prepare 1 tbsp baking powder
11. Get 1 tsp xanthan gum (if using gluten-free flour)
12. Prepare Sauce
13. Get 180 ml full fat coconut milk
14. Prepare 180 ml almond milk or light coconut milk
15. Get 120 ml coconut cream
16. Get 1 tsp vanilla extract
17. Make ready Topping
18. Make ready whipped coconut cream - see recipe link below
19. Prepare desiccated coconut
20. Take flaked almonds (optional)

Instructions to make Vickys Tres Leche Cake, GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F and grease & line an 8"square or 9" round cake tin
2. Mix the flax and water together and set aside until it turns thick and gelatinous
3. Beat together the sugar, milk, oil and vanilla until the sugar has dissolved, then add the flax mixture and stir in
4. In a separate bowl, combine the flour, ground almonds / coconut flour, baking powder and xanthan gum if using. I suggest using my gluten-free flour mix number 3 attached below - - https://cookpad.com/us/recipes/338081-vickys-gluten-free-flour-mix-3-breads-muffins-cookie-bars
5. Whisk the wet ingredients into the flour mixture and beat until well combined
6. Pour the batter into the lined tin and bake for 40 - 45 minutes or until the cake pulls away from the sides of the tin and is lightly golden on top
7. Let stand in the tin for 5 minutes, then turn out onto a wire rack. While the cake cools a little bit, using a toothpick or skewer, poke holes all over the cake surface a half inch apart
8. To make the tres leche sauce, whisk the coconut milk, almond milk / light coconut milk and coconut cream together in a saucepan over a medium heat until warmed through
9. Place the still warm cake onto a plate then very slowly, spoon the warm sauce over the entire thing, tilting the cake as needed to help disperse the sauce and stop it from pooling in the middle. The holes should help with this. When the cake stops absorbing the sauce, reserve any extra you have to serve with the cake later
10. Cover the cake with clingfilm and put it in the fridge for at least 4 hours, preferably overnight
11. Cut the chilled cake into equal pieces. Top each piece with a dollop of whipped coconut cream and sprinkle with some desiccated coconut or flaked almonds - - https://cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free

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