Tres Leches Cake
[Vegan]

1. Combine the aquafaba with the granulated sugar and heat it gently to dissolve the sugar (no need to boil, just enough to dissolve) then refrigerate it to cool quickly while you gather your other ingredients.
2. Sift both flours with the baking powder.
3. Combine the cream of tartar with 2 Tbs of the sifted confectioners’ sugar and then start whipping the cold aquafaba on high speed preferably with a balloon whip attachment on your stand mixer. (Hand help beaters with a whip attachment can be used but will take considerably longer to whip to firm glossy peaks)
4. One the AF is too stiff, white peaks, add the cream of tartar confectioners’ sugar mixture and continue whipping on high speed, you can now gradually add the remaining confectioners’ sugar a spoonful at a time until it is all incorporated and you have a stiff peaked glossy meringue.
5. In a large mixing bowl combine the cornstarch mixture (which is the homemade egg replacer made of cornstarch, water and baking powder listed above) with the melted coconut oil (or melted vegan butter) and vanilla extract, whisk smooth, reserve.
6. Fold in half of the whipped aquafaba and whisk smooth, then fold in the remaining aquafaba and fold gently
7. Fold in the sifted flour gently.
8. Pour batter into a well greased (NO PARCHMENT!) 8" square pan and bake immediately in a preheated 375°F oven for approximately 20 minutes or springy to the touch when you gently press the center or when a toothpick inserted comes out clean.
9. Cool for about 15 minutes then poke holes into the cake and pour the milk mixture over the entire cake to soak in.

For the Milk Mixture:

1. Combine the can of coconut milk with the almond milk, nutmeg, and sugar and bring to a boil.
2. Once it boils reduce the heat and let it simmer stirring often for about 20 minutes or until it is thicker and makes a slight glaze covering the back of your spoon.
3. Remove from the heat and cool to warm, then pour over the warm cake.
4. Refrigerate the cake for at least 2 hours or overnight (I prefer overnight) then ice with coconut whipped cream.

For the Coconut Whipped Cream:

1. Open the refrigerated can of coconut milk and skim the fat off the top (reserve the coconut water for another recipe or a smoothie) and place the fat in a mixer bowl with the sifted confectioner's sugar.
2. Whip on high speed to soft peaks then add the vanilla extract. Spread over the cold cake (still in the pan) and then sprinkle with cinnamon *optional.