​Eggless Mango Phalsa Tres Leches Cake … a bowl of deliciousness

​Eggless Mango Phalsa Tres Leches Cake … moist, flavourful and soooo good! With pretty little phalsas that showed up in the local market,  I quickly drew up plans for a tres leches. After all, what’s not to love about a milk soaked eggless sponge topped with the best seasonal mangoes and an odd tart berry that kicks in the punch!

If you love dairy as much as we do, then you are going to love my tropical take on the Mexican Tres Leches Cake. A simple, one bowl eggless sponge makes the base for this cake, a recipe I’ve developed over time and use often. Mangoes and phalsas, the quintessential Indian summer berry, make this super easy cake a real treat!

If phalsas are not in season, throw in any seasonal berries, perhaps cherries too. If all else fails, then just mangoes work well too. Enjoy!

Don’t forget to comment here or tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

Find more EGGLESS recipes or MANGO  recipes here ♥

Eggless Mango Phalsa Tres Leches Cake

If you love dairy as much as we do, then you are going to love my tropical take on the Mexican Tres Leches Cake. A simple, one bowl sponge makes the base for this cake, a recipe I’ve developed over time and use often. Mangoes and phalsas, the quintessential Indian summer berry, make this super easy Eggless Mango Phalsa Tres Leches Cake a real treat!

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

Soaking time 6 hours hrs

Total Time 7 hours hrs

Course Dessert

Cuisine Mexican

Servings 8 people

Equipment

• Oven
• Electric hand beater
• Trifle serving bowls
• 2 X 5" baking dishes
• Large bowls whisk
• Skewer
• Knife
• spatula

Ingredients

  

Eggless sponge cake

• Wet mix
• 220 g buttermilk
• 60 g cup oil
• 130 g sugar
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1/2 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp salt
• 180 g all-purpose flour

Tres leches milk

• 75 ml coconut milk
• 35 ml milk
• 35 ml condensed milk

Cream topping

• 250 ml cream chilled
• 2 tbsp icing sugar

Filling/Topping

• 2 mangoes diced
• 100 g phalsa berries or blueberries, strawberries, raspberries etc.
• Fresh mint rose petals to garnish

Instructions

 

Eggless sponge cake

• Preheat the oven to 180C. Lightly grease 2 X 5″ baking tins / 5″ Borosil flat bowls.
• In a large bowl, whisk together the buttermilk, oil, sugar and vanilla extract well. Add the apple cider vinegar, baking powder, baking soda and salt and whisk again. Leave to stand for 5 minutes until bubbly.
• Now sift over the plain flour and whisk in to mix.
• Divide the batter between the prepared baking dishes, approximately 290g each.
• Tap the dishes gently on the counter, then bake for 25-30 minutes until light golden brown and the tester comes out clean.Remove to rack, demold after 10-15 minutes, then cool completely.
• Place in a trifle/serving dish bowl. Poke holes through the cake, then divide the milk mixture and pour over each cake.
• Leave for a couple of hours or better overnight to soak the  milk. Scatter over the soaked cake with diced mango and berries. Top with the whipped cream, mangoes and berries. Garnish with fresh mint and rose petals.

Tres leches milk/three milk mixture

• Whisk together to mix.

Cream topping

• Whip the cream to medium soft peaks, then whip in the sugar.

Keyword baking, cake, dessert, eggless cake, fruit, mangoes, phalsa, summer dessert, tropical