cake: brown sugar oat milk tres leches

A cake for all the cozy Autumn ghouls and gals. <3 This one is for sharing.

Brown Sugar season is officially here and I am all about it (and so is this cake).

This tres leches cake is not dairy free (despite the name), though I suppose it could be if you sub the whole milk with more oat milk (or coconut milk because that’s bomb) and use a vegan whipped cream, sans the cream cheese.

The purpose of the oat milk in this cake is to provide flavor and texture. It’s nutty and really creamy. It honestly makes the cake taste a bit like brown sugar and maple oatmeal (and if you’re into that, great!) If that flavor description makes you gag, I’d suggest skipping the oat milk altogether and:

• using another milk option for this recipe, such as more whole milk, coconut milk or evaporated milk

• do not use condensed milk - the brown sugar syrup is what provides sweetness to the milk mixture

Cream cheese is also used as a stabilizer for the whipped cream. It provides just the right amount of tang to cut through the sweetness of the brown sugar. You can sub using mascarpone cheese as well.

This recipe will leave you with a bit of leftover brown sugar syrup. This syrup will keep for up to a week in the fridge, and can be used for so many things - coffee, drizzled over ice cream, chai, over waffles/pancakes. Have fun with it.

I used it recently to make cold foam - a tablespoon of brown sugar syrup, 2 ounces of heavy cream and a large pinch of sea salt. Better than The Bux.

<3