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Coconut Porter Tres Leche Cake (dairy + egg free)

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Ingredients
  

  • 2 cans 400mL each full fat coconut milk, refrigerated overnight
  • 2 cups 240g flour
  • 1 cup 200g sugar
  • ½ tsp 2g baking soda
  • 1 tsp 4g baking powder
  • 1 tsp 6g salt
  • ¾ cup 175mL almond milk, plus one cup (240mL), divided
  • ½ cup 4 wt oz coconut porter beer, plus ½ cup, divided
  • 1 tsp 3g vanilla extract
  • ¼ cup 56g coconut oil, melted
  • 2 teaspoons 6g apple cider vinegar
  • 1/4 cup powdered sugar

Instructions
 

  • Preheat oven to 350F.
  • Carefully remove the cans from the fridge without shaking. Open carefully and remove the top layer of fat that has collected at the top, taking care not to include any of the liquid that is at the bottom, placing the coconut fat in a small bowl and reserving the liquid in the cans.
  • Cover the bowl of coconut fat and chill in the refrigerator until ready to use.
  • in a large bowl stir together the flour, sugar, baking soda, baking powder, and salt.
  • Stir in 3/4 cup almond milk, 1/2 cup coconut porter beer, vanilla extract, coconut oil and apple cider vinegar until just combined.
  • Grease and flour a 9x13 pan, pour the batter into the prepared pan.
  • Bake at 350 for 22-25 minutes of until the top springs back when lightly touched.
  • Allow to cool completely.
  • Once cooled, poke the cake all over with a fork, skewer or the handle of a wooden spoon.
  • In a small bowl stir together the remaining one cup almond milk, 1/2 cup of coconut porter and 1 cup of the remaining liquid form the coconut milk cans. Pour over the cake (it will look like too much milk, but it will absorb into the cake).
  • Cover and refrigerate until ready to serve, at least 3 hours.
  • Retrieve the chilled coconut fat, beat with a hand mixer until light, fluffy and well combined. Beat in the powdered sugar.
  • Top cake with coconut whipped cream. Chill until ready to serve, cake should be served cold.