Rasmalai Tres Leches Cake

5 from 6 votes

I love making this Rasmalai Tres Leches cake because it combines cardamom infused saffron milk, fresh whipped cream, and a sprinkle of pistachio nuts. This Indian inspired twist on the traditional Mexican tres leches cake is my go to when I want something indulgent yet plant based. It is vegan and can easily be made gluten free, and I can never resist this creamy 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

For The Soaking Milk

For The Topping

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

My #1 Secret Tip for this recipe is to prick the entire cake all over. I never skip this step because it allows the eggless rasmalai tres leches to fully soak up the sweet flavorful milk and stay moist throughout.
Do not overmix. I make sure not to overmix the cake batter because that can make it tough and chewy. I like to keep plenty of air bubbles in the batter to get that light, spongy texture.
Prep ahead: I usually prepare the milk mixture ahead of time and store it in the fridge for up to 5 days.
Use room temperature ingredients for the cake: I find that they mix together more easily and emulsify better when the ingredients are at room temperature instead of cold.
Chill the can of coconut cream. I always chill the coconut cream in the fridge, preferably overnight, to get the best results for my whipped cream topping.
Avoid a soggy consistency: When I make this Indian tres leches cake, I start by pouring about 1 cup of the milk mixture over the cake. I wait 15 minutes, and if the cake still looks dry, I add a little more milk. I save the rest of the rasmalai liquid to use when serving.

Nutrition