vegan Tres Leches cake

Ingredients
1 and1/2 cups unsweetened soy milk or other plant milk
▢ 2 teaspoons apple cider vinegar
▢ 2 cups all purpose flour
▢ 2 tablespoons cornstarch
▢ 3/4 cup granulated sugar
▢ 2 teaspoons baking powder
▢ 1/4 teaspoon baking soda
▢ 1/2 teaspoon salt
▢ 1/2 cup canola oil or other neutral flavored oil
▢ 2 teaspoons pure vanilla extract
For the milk mixture
▢ 1 cup full fat coconut milk
▢ 11.25 ounces vegan sweetened condensed milk which is——-1 can of coconut cream
▢ 1/2 cup granulated sugar
▢ 1/2 teaspoon pure vanilla extract
▢ pinch of salt
▢ 1/2 cup oat milk or other plant milk
(In a small saucepan, combine the coconut cream, sugar, vanilla and salt over medium-high heat. Whisk well to combine and bring the mixture to a boil then quickly reduce the heat and simmer on low heat for 40-45 minutes, whisking every 5-10 minutes.)——
For the topping you can use homemade coconut whipped cream OR store bought
▢ sprinkle of cinnamon
▢ sliced strawberries
Make the cake
Preheat the oven to 350 degrees F and grease a 9×13 inch cake pan.
Combine the soy milk and vinegar in a measuring cup or bowl, stir and set aside for a few minute to curdle.
In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt.
Now pour in the milk/vinegar, oil and vanilla. Whisk until combined and there are no large lumps left in the batter.
Pour the batter into the cake pan, transfer to the oven and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool for about 15 minutes. The cake should still be warm when you pour the milk over it; it will absorb better.
Scoop/pour the full fat coconut milk into a saucepan, whisk until dissolved for 1 minute, until warm and there are no more hard white portions.
Add the sweetened condensed coconut milk and plant milk to the bowl with the coconut milk and whisk well.
Use a fork to poke holes all over the top of the cake, all the way down to the bottom of the pan.
Slowly pour the milk mixture over the cake.
Refrigerate the cake for at least an hour to let it soak up the milk. Overnight is best!
Once it is ready, smooth whipped cream all over the cake and sprinkle with cinnamon and decorate with fresh sliced strawberries.