From the kitchen
Cashew Milk Tres Leches Cake
A soaked sponge cake using a cashew-based milk trio for a fully dairy-free take on the classic.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 1/2 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 5 Eggs, separated
- 1 cup Sugar, divided
- 1/3 cup Cashew Milk
- 1 tsp Vanilla Extract
- 1 cup Cashew Milk (for soak)
- 1/2 cup Thick Cashew Cream (for soak)
- 1/3 cup Cashew Condensed Milk (see Dairy Staples chapter)
Method
- Preheat oven to 350°F and grease a 9x13-inch pan. Whisk the flour, baking powder, and salt together.
- Beat the egg yolks with half the sugar until pale, then stir in the 1/3 cup cashew milk and vanilla. Fold in the dry ingredients.
- Whip the egg whites to soft peaks, gradually adding the remaining sugar until stiff peaks form, then fold gently into the batter.
- Pour into the prepared pan and bake 25 to 30 minutes, until a toothpick comes out clean. Cool completely, then poke holes all over with a skewer.
- Whisk the soaking milk, cashew cream, and cashew condensed milk together and pour evenly over the cooled cake. Refrigerate at least 4 hours before serving, topped with cashew whipped cream if desired.
Kitchen note
This is the most technically involved recipe in this book, using three separate cashew preparations from the Dairy Staples chapter at once, but it is also the clearest proof of how far a single base ingredient can stretch.
Culinary Library
Member guidance is protected.
This recipe includes premium technique notes, troubleshooting, substitutions, storage guidance, or member variations.