Vegan Tres Leches Cake

Ingredients

• 4 tablespoons dry egg replacer (such as Bob's Red Mill®)
• 0.75 cup water, divided
• 0.75 cup white sugar
• 0.5 teaspoon vanilla extract
• 0.5 teaspoon coconut extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 (11.5 fl oz) can sweetened condensed coconut milk (such as A Taste of Thai® Sweetened Condensed Coconut Milk)
• 1 cup dairy-free heavy whipping cream (such as Silk®)
• 0.5 cup cream of coconut (such as Coco Lopez®)
• 0.5 tablespoon vanilla extract
• 0.5 tablespoon coconut extract

Steps

1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11×7-inch baking pan.
2. Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.
3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.
4. Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.
5. Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.