Vegan Tres Leches Cake

Combine the aquafaba with the granulated sugar and heat it gently todissolve the sugar (no need to boil, just enough to dissolve) then refrigerateit to cool quickly while you gather your other ingredientsSift both flours with the baking powderCombine the cream of tartar with 2 Tbs of the sifted confectioners’ sugar andthen start whipping the cold aquafaba on high speed preferably with aballoon whip attachment on your stand mixer. (Hand help beaters with awhip attachment can be used but will take considerably longer to whip tofirm glossy peaks)One the AF is to stiff, white peaks, add the cream of tartar confectioners’sugar mixture and continue whipping on high speed, you can now graduallyadd the remaining confectioners’ sugar a spoonful at a time until it is allincorporated and you have a stiff peaked glossy meringue.In a large mixing bowl combine the cornstarch mixture (which is the homemade egg replacer made of cornstarch, water and baking powder listed above) with the melted coconutoil (or melted vegan butter) and vanilla extract, whisk smooth, reserve.Fold in half of the whipped aquafaba and whisk smooth, then fold in theremaining aquafaba and fold gentlyFold in the sifted flour gentlyPour batter into a well greased (NO PARCHMENT!) 8" square pan and bake immediately ina preheated 375°F (190°c) oven for approximately 20 minutes or springy tothe touch when you gently press the center or when a toothpick inserted comes out clean.Cool for about 15 minutes then poke holes into the cake and pour the milk mixture over the entire cake to soak in.For the Milk Mixture:Combine the can of coconut milk with the almond milk, nutmeg and sugar and bring to a boil.Once it boils reduce the heat and let it simmer stirring often for about 20 minutes or until it is thicker and makes a slight glaze covering the back of your spoon.Remove from the heat and cool to warm, them pour over the warm cake.Refrigerate the cake for at least 2 hours or overnight (I prefer overnight) then ice with coconut whipped cream.For the Coconut Whipped Cream:Open the refrigerated can of coconut milk and skim the fat off the top (reserve the coconut water for another recipe or a smoothie) and place the fat in a mixer bowl with the sifted confectioners sugar.Whip on high speed to soft peaks then add the vanilla extractSpread over the cold cake (still in the pan) and then sprinkle with cinnamon *optional