My Best Attempt At Replicating An Old Favorite

You know how in my previous post I mentioned I'd have another couscous cake recipe for you guys? Well, here it is...enjoy!

.

Vegan Tres Leches Couscous Cake

This cake is a bit more moist than my previous one. I tried my best to replicate the super moist and almost creamy texture of the popular Mexican dessert known as "Tres Leches" or Three Milks

.

Ingredients

.

For The Cake:

1/2 + 1/4 cup *soymilk

1/2 cup *almond milk

1/4 cup maple syrup

1 tsp. vanilla

1/2 tsp. cinnamon

1/2 cup couscous

.

For The Filling

4 strawberries

1/2 tbs. sweetened condensed soymilk

1 1/2 tbs. agave nectar/maple syrup

.

Garnish

1/4 cup sweetened condensed soymilk

1 small strawberry

.

Directions

.

In a small saucepan, combine the two "milks,"maple syrup, vanilla extract, cinnamon and couscous. Bring to a boil and then lower heat to a simmer. Stir the mixture continually until most of the liquid is absorbed. Turn off the heat, cover and let sit for about a minute. The mixture should look and almost like polenta or cornmeal mush. Meanwhile, spray a small round casserole dish with a non-stick cooking spray. Spoon half of the couscous mixture onto the dish making sure you pack it in firmly. Place it in the refrigerator to cool for about 30 minutes. In the meantime, blend the strawberries, sweetened condensed soymilk, and agave nectar in a food processor or blender. Take your cooled couscous out of the refrigerator and pour the strawberry mix on top. Spread the other half of the couscous mixture on top of the strawberry mix making sure to pack it in firmly if possible. Place the dish in the refrigerator for another 30-60 minutes. Once firm and cool enough, turn the couscous cake onto a serving platter. Pour about 1/4 cup of sweetened condensed soymilk on top and garnish with a fresh strawberry cut in half as well as any leftover stawberry mix. Enjoy!

.

*Feel free to use any of your two favorite non-dairy milks in this recipe