Pumpkin Spice Thres Leches

An authentic Pumpkin Spice Thres Leches made vegan.

Makes enough for 12 servings

Ingredients - for the batter

1 1/4 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp ginger

1/2 cup melted vegan butter

1 cup sugar

1 can pumpkin puree

1 tbsp vanilla extract

1/4 cup oat milk

Ingredients - for the milk mixture

1, 14 oz can coconut condensed milk

1, 12 oz can coconut evaporated milk

1 cup of full fat sweetened coconut milk

1 1/2 tsp vanilla

1/2 tsp cinnamon

3 tbsp rum or brandy

Ingredients - whipped topping

1, 14 oz can full fat sweetened coconut milk

1 tsp vanilla extract

1/2 cup powdered sugar

Instructions

Step 1

Measure out and separate your dry and wet ingredients. In a stand mixer mix your pumpkin puree followed by your wet and then dry ingredients allowing everything to combine but avoiding over mixing.

Step 2

Bake in a greased 8x8 cake pan if you want your cake to come out nice and tall. Allow to make for approx 45 min at 325 degrees.

Step 3

Once fully baked, allow to cool. Once cooled, poke the cake with a fork all over. Mix together your mill mixture thoroughly and pour that over your cake. Allow to set in the fridge.

Step 4

Top with your whipped topping and enjoy. See my video/recipe for my pumpkin spice caramel sauce that is a great addition to this thres leches.