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I have a rich, decadent and indulgent dessert today, Tres Leche cake or 3 milk cake. I made as a part of Mexican lunch I had with some of my blog buddies last weekend.

My husband is not a big fan of desserts like these, but I love them a lot. Since I can’t make them for myself, I’m always looking for opportunities to make them. So when I decided on the Mexican theme for our blogger’s lunch, I knew this Latin American dessert would be a great addition.

I already have a Chocolate version of this cake on the blog, but I think I like this original version better 🙂 Instead of the traditional heavy cream, condensed milk and evaporated milk (which is just 1 milk in 3 forms), this vegan version uses soy milk (in the cake itself), almond milk and coconut milk. The best thing about that is each milk lends its flavor to the cake making it taste absolutely heavenly.

I put some whipped cream topping on top but if you want to keep it completely vegan, then whip some coconut cream (the thick layer that forms on the top of the coconut milk can) and use it. 

Print Recipe
Tres Leche Cake (Vegan Recipe) Yum
Vegan version of the popular tres leche Cake. This vegan version uses soy milk (in the cake itself), almond milk and coconut milk. The best thing about that is each milk lends its flavor to the cake making it taste absolutely heavenly.
Tres Leche Cake (Vegan Recipe)
Course dessert
Cuisine mexican
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 240 minutes
Servings
serving
Ingredients
  • cups All purpose Flour
  • 3 tbsp Corn Starch
  • 1 tsp Baking powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • 1 cup Soy milk
  • 1 tbsp Lemon juice
  • 1/3 cup Canola Oil
  • ¾ cup Sugar
  • 2 tsp Vanilla extract
  • ½ tsp Coconut Lemon Orange , or extract
Soaking Syrup:
  • 1 cup Coconut milk Regular or Lite
  • 2/3 cup Almond Milk
  • 1/3 cup White Sugar
  • 1/3 cup Brown Sugar Light
  • a pinch Cinnamon Ground
  • 2 tbsp Rum Light or Spiced - (I skipped it)
For the Topping:
  • cream coconut cream sugar Whipped or white coconut lightly sweetened with some
  • Strawberries blackberries mango pineapple or or chunks of or -- for garnish
Course dessert
Cuisine mexican
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 240 minutes
Servings
serving
Ingredients
  • cups All purpose Flour
  • 3 tbsp Corn Starch
  • 1 tsp Baking powder
  • ¼ tsp Baking Soda
  • ¼ tsp Salt
  • 1 cup Soy milk
  • 1 tbsp Lemon juice
  • 1/3 cup Canola Oil
  • ¾ cup Sugar
  • 2 tsp Vanilla extract
  • ½ tsp Coconut Lemon Orange , or extract
Soaking Syrup:
  • 1 cup Coconut milk Regular or Lite
  • 2/3 cup Almond Milk
  • 1/3 cup White Sugar
  • 1/3 cup Brown Sugar Light
  • a pinch Cinnamon Ground
  • 2 tbsp Rum Light or Spiced - (I skipped it)
For the Topping:
  • cream coconut cream sugar Whipped or white coconut lightly sweetened with some
  • Strawberries blackberries mango pineapple or or chunks of or -- for garnish
Tres Leche Cake (Vegan Recipe)
Instructions
  1. To make the Cake: Preheat the oven to 350°F. Grease a 8" square baking pan with cooking spray.
  2. Sieve flour, corn starch, baking powder, baking soda and salt.
  3. In a mixing bowl, combine soy milk and lemon juice and set aside for 5~10 minutes.
  4. Add sugar, oil, vanilla and coconut/ lemon/ orange extract and whisk until smooth.
  5. Slowly add the dry ingredients into the wet ingredients and gently fold until everything is just mixed -- do not overmix, a few small lumps are OK.
  6. Pour into the prepared baking pan , spread it evenly with a plastic spatula and bake for 30~32 minutes or until a toothpick inserted into the center comes out clean.
  7. Remove the cake from the oven, let cool for a minute or two, then use a toothpick to poke holes into the cake at about ½" intervals.
  8. Make the Soaking Syrup: Combine all the ingredients for the syrup in a sauce pan. Bring the mixture to a boil over medium-high heat. Lower the heat and simmer the mixture for about 20 minutes or until syrup thickens and coats the back of the spoon. Cool for 10 minutes.
  9. Pour the syrup over the still warm cake. It is important that the cake is warm, so the syrup can be absorbed easily. Cool the cake, cover with a plastic wrap and chill it for at least 4 hours or overnight (which is much better).
  10. Before serving, whip either heavy whipping cream or thick coconut cream and frost the cake. Decorate with berries or other fruit, if desired and serve. Enjoy this rich and decadent dessert!!
Recipe Notes

Linking this to Valli's 'Cooking from Cookbook ChallengeMay -- Week 2'.

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6 thoughts on “Tres Leche Cake (Vegan Recipe)”

  1. although I have had the traditional version many times, your Vegan version was just as delicious and so light. Thanks for the recipe

  2. although I have had the traditional version many times, your Vegan version was just as delicious and so light. Thanks for the recipe

  3. I remember the pic from what you shared Pavani. I wanted to make it but evaporated milk always put me off. Lets see…

  4. Pavani, should I mention how drool worthy the entire setup looks?…awesome presentation and the cake no doubt very sinful..lucky those who enjoyed it..

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