This Indian cake recipe is a fun twist on traditional Mexican tres leches cake, and will totally satisfy your sweet tooth! It also happens to be naturally vegan and can easily be made gluten free. You won’t be able to resist this creamy, delicious three milk cake!
– Perfectly moist and airy sponge cake – Vegan friendly dessert – Delicious tres leches flavor
Preheat the oven to 350 degrees F / 180 C. Line an 8 inch square baking tin with parchment paper, set aside.
Mix together the coconut yogurt and baking soda, stir and set aside. In a large bowl whisk together the all purpose flour, baking powder and cardamom until well incorporated.
In a separate mixing bowl whisk together the sugar and oil.
Pour the oil mixture into the flour, along with the yogurt mixture, vanilla extract and almond milk. Gently fold until incorporated, making sure not to over mix.
Pour the cake batter into the prepared 8 inch pan.