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Simply Organic Madagascar Vanilla Flavoring Non-Alcohol -- 2 fl oz

Simply Organic Madagascar Vanilla Flavoring Non-Alcohol

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Simply Organic Madagascar Vanilla Flavoring Non-Alcohol -- 2 fl oz

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15% off Simply Organic. Ends 8/9 at 7 a.m. ET. No promo code needed.

Simply Organic Madagascar Vanilla Flavoring Non-Alcohol Description

  • Non-Alcoholic Flavoring
  • Made form Vanilla Oleoresin
  • Gluten Free
  • USDA Organic

Oleoresin is the pure and natural concentration of all the complex aroma and flavor essences of fully cured vanilla beans.


Use as you would vanilla extract.
Free Of
Alcohol, gluten, artificial flavors.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Organic glycerine, organic vanilla bean extractives in water. (Contains less than 0.5% Alcohol by Volume)
The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Tres Leches Cake

It might sound impossible, but this decadent tres leches cake is completely dairy free. Whereas traditional tres leches is made with three different types of milk, this better-for-you version uses coconut cream and your favorite plant-based milk. Surprisingly easy to whip up, a vanilla sponge cake is drenched in a sweet and silky topping for an irresistibly moist treat. It’s gluten-free, dairy free, vegan friendly and perfect for any celebration or gathering, Top View Whole Tres Leches Cake on White Plate | Vitacost Blog

Vegan Tres Leches Cake


  • 1-1/2 cups gluten-free all-purpose flour
  • 2 tsp. baking powder
  • 1/4 tsp. pink salt
  • 1 Tbsp. egg replacer (plus 2 Tbsp. water)
  • 1/2 cup dairy free milk
  • 1 tsp. vanilla
  • 3/4 cup turbinado sugar
  • 1/2 cup coconut oil


  • 1/2 cup coconut cream
  • 1/4 cup full-fat coconut milk
  • 2 Tbsp. dairy free milk
  • 1/2 cup powdered sugar
  • 1 tsp. vanilla
  1. Preheat oven to 350 degrees F.
  2. Whisk together coconut oil and sugar. Whisk in remaining cake ingredients.
  3. Pour into 9” round cake pan; bake 25 minutes, until done. Let cool.
  4. Combine topping ingredients.
  5. Using a fork, poke holes in top of cake; pour topping over. Serve immediately. Store leftovers in refrigerator for up to 3 days.

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