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Vickys Tres Leche Cake, GF DF EF SF NF
Vickys Tres Leche Cake, GF DF EF SF NF

Before you jump to Vickys Tres Leche Cake, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

Opting to eat healthily provides great benefits and is becoming a more popular way of life. Poor diet is one factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. Everywhere you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. In all probability, a lot of people assume that it takes too much work to eat healthily and that they will have to drastically change their lifestyle. It is possible, however, to make some simple changes that can start to make a positive impact to our day-to-day eating habits.

The first change you can make is to pay more attention to what you purchase when you shop for food because it is likely that you are inclined to pick up many of the things without thinking. As an example, most probably you have never checked the box of your favorite cereal to see how much sugar it has. Eating a bowl of oatmeal will give you the energy to face the day while protecting your heart simultaneously. You don’t like eating oatmeal on its own, try mixing in fresh fruits that can provide other healthy nutrients and as such, one simple change to your diet has been achieved.

As you can see, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vickys tres leche cake, gf df ef sf nf recipe. You can have vickys tres leche cake, gf df ef sf nf using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Vickys Tres Leche Cake, GF DF EF SF NF:
  1. Provide Cake
  2. You need 2 tbsp ground flax seed
  3. Use 6 tbsp warm water
  4. You need 200 grams granulated sugar
  5. Use 180 ml full fat coconut milk
  6. Get 1 tbsp pure olive oil
  7. You need 1 tsp vanilla extract
  8. Provide 140 grams (1 cup) gluten-free / plain flour
  9. Get 2 tbsp ground almonds or coconut flour
  10. Provide 1 tbsp baking powder
  11. Use 1 tsp xanthan gum (if using gluten-free flour)
  12. You need Sauce
  13. Take 180 ml full fat coconut milk
  14. You need 180 ml almond milk or light coconut milk
  15. Prepare 120 ml coconut cream
  16. Use 1 tsp vanilla extract
  17. Get Topping
  18. Use whipped coconut cream - see recipe link below
  19. You need desiccated coconut
  20. Prepare flaked almonds (optional)
Instructions to make Vickys Tres Leche Cake, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and grease & line an 8"square or 9" round cake tin
  2. Mix the flax and water together and set aside until it turns thick and gelatinous
  3. Beat together the sugar, milk, oil and vanilla until the sugar has dissolved, then add the flax mixture and stir in
  4. In a separate bowl, combine the flour, ground almonds / coconut flour, baking powder and xanthan gum if using. I suggest using my gluten-free flour mix number 3 attached below - - https://cookpad.com/us/recipes/338081-vickys-gluten-free-flour-mix-3-breads-muffins-cookie-bars
  5. Whisk the wet ingredients into the flour mixture and beat until well combined
  6. Pour the batter into the lined tin and bake for 40 - 45 minutes or until the cake pulls away from the sides of the tin and is lightly golden on top
  7. Let stand in the tin for 5 minutes, then turn out onto a wire rack. While the cake cools a little bit, using a toothpick or skewer, poke holes all over the cake surface a half inch apart
  8. To make the tres leche sauce, whisk the coconut milk, almond milk / light coconut milk and coconut cream together in a saucepan over a medium heat until warmed through
  9. Place the still warm cake onto a plate then very slowly, spoon the warm sauce over the entire thing, tilting the cake as needed to help disperse the sauce and stop it from pooling in the middle. The holes should help with this. When the cake stops absorbing the sauce, reserve any extra you have to serve with the cake later
  10. Cover the cake with clingfilm and put it in the fridge for at least 4 hours, preferably overnight
  11. Cut the chilled cake into equal pieces. Top each piece with a dollop of whipped coconut cream and sprinkle with some desiccated coconut or flaked almonds - - https://cookpad.com/us/recipes/338524-vickys-whipped-coconut-cream-gluten-dairy-egg-soy-free

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