Rasmalai Tres Leches Cake

5 from 6 votes

Rasmalai tres leche cake is the best fusion dessert made with a cardamom infused saffron milk, fresh whipped cream, and sprinkled with pistachio nuts. 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!

Prep Time20

Cook Time20

Soaking Time (Up to 24 hours)4

Total Time4 40

Course: Dessert

Cuisine: Indian, Mexican, Vegan

Diet: Vegan, Vegetarian

Servings:

Calories: 296kcal

Author: Anjali Shah

Equipment

Ingredients

For The Cake

1 cup coconut yogurt
1 tsp baking soda
1½ cups all purpose flour
1 tsp baking powder
½ tsp cardamom powder
½ cup sugar
½ cup oil
1 tsp vanilla extract
½ cup almond milk

For The Soaking Milk

½ cup almond milk
12 oz can coconut milk
¼ cup coconut condensed milk
¼ tsp ground cardamom
pinch saffron strands

For The Topping

12 oz can coconut cream chilled
⅓ cup powdered sugar
¼ cup chopped pistachio nuts

Instructions

Preheat the oven to 350 degrees F / 180 C. Line an 8x8 inch square baking dish with parchment paper, set aside.
Mix together the coconut yogurt and baking soda, stir and set aside.
In a large mixing bowl whisk together the flour, baking powder and cardamom until well incorporated.
In a separate 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 tin and bake in the oven for 20 -30 mins or until an inserted skewer comes out clean.
While the cake is cooking prepare the milk mixture by heating all of the milk ingredients over a low heat, stirring continuously for 10 minutes. Remove from heat and allow to cool.
When the cake has finished cooking, allow it to cool in the cake pan for 5 minutes before moving to a cooling rack to cool completely.
Transfer the cake to a slightly bigger dish, and using a skewer poke holes all over the cake.
Pour 1/2 of the prepared milk over the cake, reserving the other half for serving.
Allow the cake to absorb the milk for 15 minutes. If the cake has absorbed all of the milk and still looks a little dry, add 1/2 of the milk that has been reserved for serving (so the total added to the cake would be 3/4 of the milk, reserving at least 1/4 for serving).
Cover and refrigerate for 4 hours or overnight.
To prepare the topping, place the chilled coconut cream into the bowl of a stand mixer.
Whisk until soft peaks form.
Add the powdered sugar, 2 tbsp at a time, and whisk until well incorporated and fluffy.
Top the cake with whipped coconut cream and crushed pistachio nuts.
Return to the fridge for an hour before cutting and serving.
To serve, place a serving of cake on a plate and pour some of the remaining milk around the base.
Cake can be stored, covered, in the fridge for up to 5 days.

Video

https://youtu.be/diQkSIUPfY4

Notes

Do not overmix. Overmixing the cake batter will create a tough and chewy cake. You want many air bubbles in this batter for that distinct texture of sponge cake.
Any plant based milk can be used in this recipe.
Milk mixture can be prepared ahead of time and stored in the fridge for up to 5 days.
Top the cake with your choice of pistachio nuts, saffron strands, dried rose petals or even gold leaf.
Use room temperature ingredients for the cake: They will mix together more easily and emulsify better than cold ingredients.
Chill the can of coconut cream. Be sure to chill the coconut cream in the fridge, preferably overnight, for the best results with your whipped cream topping.
Avoid a soggy consistency: This Indian tres leches cake recipe will make a lot of liquid, so start out by pouring about one cup of milk mixture on top of the cake. Wait 15 minutes, and if your cake still looks dry you can add a little more milk. Save the rest of the rasmalai liquid to use when serving.
Don't forget to prick the entire cake. This is essential so that this eggless rasmalai tres leches soaks up all of that delicious sweet milk!

Nutrition