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Dairy Free Cold Brew Rum Chocolate Tres Leches Cake
Chocolate cakes is infused with coffee and cold brew rum and kept moist with three types of coconut milk.
5
from 1 vote
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Course:
Dessert
Prep Time:
10
minutes
minutes
Chilling Time:
6
hours
hours
Equipment
Mixing Bowl
9x3 cake pan
Ingredients
Cold Brew Rum Chocolate Cake
1 3/4
cup
Gluten Free 1.1 flour
3/4
cup
cocoa powder
2
cups
sugar
1 1/2
tsp
baking powder
1 1/2
tsp
baking soda
1
tsp
kosher salt
1/2
cup
coconut oil
5
oz
Dairy Free vanilla yogurt, I used coconut based
1/2
cup
freshly brewed coffee, cooled
1/2
cup
cold brew rum
2
eggs
2
tsp
vanilla extract
Tres Leches
1
can
sweetened condensed coconut milk, dairy free
1
can
evaporated coconut milk
1
can
coconut cream
2
tsp
vanilla extract
Instructions
Cold Brew Rum Chocolate Cake
Preheat oven to 350 degrees.
Spray a 9x13 baking dish with nonstick baking spray and set aside.
Add eggs and sugar to a mixing bowl and beat for 3 minutes until sugar is dissolved and eggs are lighter in color.
Add the yogurt, oil, vanilla, and salt. Stir to combine.
Add all of the dry ingredients and mix until just incorporated.
Add the cold brew rum and the coffee and gently mix to combine.
Pour batter into the cake pan and bake for 30-40 minutes or until a toothpick comes out clean.
Allow to cool completely.
Tres Leches
Mix the milks and the vanilla together.
You will need a dish 3" deeper than your original cake pan to assemble.
Cut cake in half.
Place half of the cake into the casserole dish and using a fork or skewer poke holes all throughout the cake.
Pour half of the milk syrup over the cake.
Stack the second half of the cake on top and repeat the process of poking holes.
Pour the remaining syrup over the top.
Allow the cake to refrigerate for at least 6 hours. Top with your favorite nondairy whipped topping and chocolate curls. Enjoy!!
Video
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