The Best Vegan Tres Leches Cake Recipe | Video

Vegan tres leche cake is a moist and decadent dessert made entirely with plant based milks. This version uses oat milk, almond milk and coconut milk. It tastes nutty, sweet and absolutely delicious.

This vegan milk cake is a rich and indulgent dessert that is perfect to make for Cinco de Mayo or just about any celebration. Top it with your favorite fruit or toasted coconut and Enjoy!!

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About the Recipe

I am a big fan of moist cakes like this delicious eggless pineapple cool cake. I am also a big fan of vegan desserts. So it is no surprise that this vegan tres leches cake is one of my absolute favorite.

So what is Tres Leches cake, you ask?? It literally means '3 milk cake' (tres = 3 and leches=milks). Traditional tres leche cake uses heavy cream, condensed milk and evaporated milk. So basically, 1 milk in 3 forms.

This is a popular dessert in all of Latin America. I already have a Chocolate tres leches cake on the blog. This vegan tres leche cake recipe is adapted from Terry Hope Romero's Viva Vegan cookbook. A simple vegan sponge cake is soaked in a deliciously sweet milk syrup and topped with creamy topping.

In this vegan 3 leches cake, plant based milks substitute all of the dairy. There is oat or soy milk in the cake batter itself. Almond milk and coconut milk are used to soak the cake. Each milk lends its own unique flavor to the cake making it taste absolutely heavenly.

For the frosting, you can use any non-dairy whipping cream. But I love using coconut whipped cream which gives it a delicious tropical vibe. Garnish with toasted coconut or fresh seasonal fruit for a final finish. Try this moist, decadent dessert, it is sure to be a hit and a crowd pleaser.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Most of the ingredients for this vegan tres leches cake are basic pantry & refrigerator stuff.

For the cake you need the following:

• all purpose flour and cornstarch
• leaveners - baking powder and baking soda
• granulated sugar
• salt
• non-dairy milk - oat or soy milk
• oil - any mild flavored cooking oil like vegetable or canola etc. would work
• flavoring - vanilla extract and lemon/ orange extract (optional)

For the soaking liquid, you will need:

• almond milk - I recommend unsweetened and plain
• coconut milk - use either regular or lite canned coconut milk and not coconut milk beverage.
• granulated and light brown sugar

For the frosting/ topping options:

Traditionally, the cake is topped with a simple whipped cream. But for this non dairy tres leche cake, I love using coconut whipped cream. But you can also use any non-dairy whipping cream.

Fresh fruit is the best and simple garnish for this cake. Feel free to use any seasonal fruit. Summer berries are perfect. Orange segments, mango, kiwi, grapes are all good options.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

There are 3 components to this tres leches vegan cake. First bake the cake. Make soaking liquid, chill and finally top with frosting.

So first make the sponge layer. This is an easy vegan vanilla sponge cake recipe that needs one bowl and a whisk. Combine wet ingredients in a medium size mixing bowl, sift in the dry ingredients.

Mix well and pour the cake batter into the prepared baking pan. Bake in a preheated 350°F oven until a toothpick inserted in the center comes out clean. Remove from the oven and cool for a few minutes.

While the cake is baking, make the soaking liquid. Mix all the ingredients in a small saucepan and bring to a slow boil over medium-high heat, stirring constantly with a wire whisk. Cook until thick, about 20~25 minutes. Cool for 10 minutes.

While the cake is still warm, pour the warm syrup over it. Cake needs to be WARM, so that the syrup can be absorbed better. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.

Make the whipped cream topping. Beat or whip your choice of non-dairy whipping cream or coconut cream until stiff peaks form. Stir in vanilla extract.

Once the cake is nicely chilled, remove the plastic wrap and spread the whipped cream evenly over the top. Serve right away topped with fresh fruit, cut into slices and ENJOY chilled!!

Tips

• Make this vegan tres leches cake a day in advance, as it really benefits from a long rest in the refrigerator.
• Leftovers can be stored in the fridge for up to 2 days.
• Make sure not to overmix the cake batter. Over mixing results in dense cake, but we need a airy, fluffy cake for this recipe. So a few lumps are OK.
• For the soaking liquid, make sure to use either regular or lite canned coconut milk and not coconut milk beverage.
• Make sure that the cake is still warm when pouring the soaking liquid. Warm cake helps in absorbing the syrup better.
• Cake may not absorb all of the soaking liquid. But don't fret it will still taste amazing.

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I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.