Vegan Tres Leches Couscous Cake
3/4 cup soy milk
1/2 cup almond milk
1/4 cup maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup couscous
4 strawberries
1/2 tablespoon sweetened condensed soymilk
1 1/2 tablespoons agave nectar/maple syrup
1. In a small saucepan, combine the 2 milks, maple syrup, vanilla extract, cinnamon and couscous. Bring to a boil and then lower heat to a simmer. Stir the mixture continually until most of the liquid is absorbed.
2. Turn off the heat, cover and let sit for about a minute. The mixture should look almost like polenta or cornmeal mush. Meanwhile, spray a small round casserole dish with a nonstick cooking spray.
3. Spoon 1/2 the couscous mixture onto the dish making sure you pack it in firmly. Place it in the refrigerator to cool for about 30 minutes.
4. In the meantime, blend the strawberries, sweetened condensed soymilk, and agave nectar in a food processor or blender. Take your cooled couscous out of the refrigerator and pour the strawberry mix on top.
5. Spread the other 1/2 couscous mixture on top of the strawberry mix making sure to pack it in firmly if possible. Place the dish in the refrigerator for another 30-60 minutes. Once firm and cool enough, turn the couscous cake onto a serving platter.
I like to pour about 1/4 cup sweetened condensed soymilk on top and garnish with a fresh strawberry cut in half as well as any leftover strawberry mix.
Source of recipe: See http://www.veggout.blogspot.com/ for more of my recipes.
SO HOW'D IT GO?
Sorry to be obnoxious, I read the reviews and the recipe and from what I gather the recipe should read 3/4 C of soymilk? lol I'd love to try this, the photo is beautiful - nice job :D
Wow! This is really cool. What a neat recipe!
I made this cake and it came out great! But it reminded me of oatmeal. ;)b
i want to try this for mothers day
Ooooh, I love this. The couscous texture is interesting. I didn't do three layers of it, like it looks in the picture, but if I had, it would have probably looked almost as pretty. My condensed soymilk turned kinda brownish and didn't thicken a lot, but it was still really good. Like everyone else apparently did, I had to double everything. Unless you're using a really, really small pan, be prepared to double it. I'll definitely make this again sometime, and I'll be able to work out the kinks.
I made this last night -I doubled the recipe It seemed 1/2 c. of couscous wasn't going to do.
When you say "small Dish" Just how small? I ended up molding the mixture in a 6" round cheese cake tin -which worked great -I followed the condensed milk recipe from dairyfree.org- mine was also - lets just say my cake wasn't as pretty as yours .
I will give it another go somtime I love making new things .Thanks for the recipe
<3 mossgirl
sarahrm: Did you try refrigerating it for at least an hour first? It should have gotten nice and firm. Also, the dish I used was pretty small but you could double it and use a standard size dish I'm sure.
I tried making this and I really messed it up somehow but it still tasted DELICIOUS. I made the couscous mixture and tried to spread half of it but it wasn't even enough to spread a thin layer on the bottom of my glass pie dish so i just used it all and made another batch of couscous while the first batch was chilling. the strawberry stuff came out perfect but my couscous never really hardened, it stayed mushy but it is firm enough to cut pieces. My condensed milk came out brown for some reason and it wasn't thickening so i finally added some arrowroot powder and it came out like caramel.
over all this tastes great but it came out more like a rice pudding type thing then a cake.
this sounds funky. i've got to try it!
Hey guys! Yes, that does say 1/2 cup plus 1/4 of a cup.
I used the recipe for sweetened condensed milk found on godairyfree.com
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