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Vickys Tres Leche Cake, GF DF EF SF NF
Vickys Tres Leche Cake, GF DF EF SF NF

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Everyone likes to have dessert just after their meals and if you are one of those individuals you may want to consider some citrus fruit. Citrus fruits additionally provide you with vitamin C, as well as other vitamins as well as minerals that can certainly help keep you healthy. A thing you really should try for one of your desserts is to mix coconut with orange sections and top the mix off with a teaspoon of honey.

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We hope you got benefit from reading it, now let’s go back to vickys tres leche cake, gf df ef sf nf recipe. You can have vickys tres leche cake, gf df ef sf nf using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Vickys Tres Leche Cake, GF DF EF SF NF:
  1. Provide Cake
  2. Provide 2 tbsp ground flax seed
  3. Get 6 tbsp warm water
  4. Use 200 grams granulated sugar
  5. You need 180 ml full fat coconut milk
  6. Provide 1 tbsp pure olive oil
  7. Prepare 1 tsp vanilla extract
  8. Get 140 grams (1 cup) gluten-free / plain flour
  9. Provide 2 tbsp ground almonds or coconut flour
  10. Provide 1 tbsp baking powder
  11. Prepare 1 tsp xanthan gum (if using gluten-free flour)
  12. Take Sauce
  13. Take 180 ml full fat coconut milk
  14. Get 180 ml almond milk or light coconut milk
  15. Get 120 ml coconut cream
  16. Prepare 1 tsp vanilla extract
  17. Take Topping
  18. Use whipped coconut cream - see recipe link below
  19. Use desiccated coconut
  20. You need flaked almonds (optional)
Steps 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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