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    Home » Vegan Desserts » The Best Vegan Tres Leches Cake Recipe | Video

    The Best Vegan Tres Leches Cake Recipe | Video

    Published: Apr 27, 2021 by Pavani · 11 Comments

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    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!!

    This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

    Table of contents

    • About the Recipe
    • Ingredients
    • Instructions
    • Tips
    • You might also like

    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.

    Glass square baking pan with whipped cream and sliced strawberry topped cake

    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)
    Ingredients needed for the vegan cake - details in recipe card

    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
    Ingredients needed for the soaking liquid - details in recipe card

    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.

    Top view of a white plate with vegan tres leche cake topped with whipped cream and chopped berries

    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.

    Wet ingredients in a mixing bowl and dry ingredients sifted in

    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.

    Batter poured into a square baking pan and baked until done.

    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.

    Cake poked with a toothpick, warm syrup poured on top, covered with wrap and chilled

    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.

    Non-dairy whipping cream whipped until stiff peaks form and then spread on the cake

    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!!

    White plate with a slice of vegan tres leche cake topped with whipped cream and chopped berries

    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.

    You might also like

    Here are a few more Latin American dishes that you might lie

    • Grey bowl with avocado, tomato, coconut meat salsa
      Vegan Ceviche with Coconut Recipe
    • Vegan Venezuelan Arepas Recipe | Jackfruit filling
    • Grey plate with vegetarian torta sandwich
      Mexican Torta Sandwich Recipe | Vegetarian
    • Spicy Mexican Home Fries
    Top view of a decorative plate with strawberry and whipped cream topped vegan tres leche cake

    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.

    Hand holding white plate with vegan Tres Leche cake

    Vegan Tres Leche Cake

    Vegan Tres Leches cake is an easy and decadent dessert made with vegan sponge cake soaked in sweet plan based milks. It is nutty, sweet and absolutely delicious.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 50 mins
    Chilling Time:: 4 hrs
    Total Time: 5 hrs 5 mins
    Course: Dessert
    Cuisine: latin american
    Servings: 12 Servings

    Equipment

    • 8" Square Baking Pan
    • Food Processor/ Blender

    Ingredients

    For the Cake Layer:

    • 1 cup Oat or Soy Milk
    • 1 tablespoon Lemon juice
    • ¾ cup Sugar
    • ⅓ cup Canola Oil
    • 2 teaspoons Vanilla extract
    • ½ teaspoon Orange or Lemon extract
    • 1¼ cups All purpose flour
    • 3 tbsp Cornstarch
    • 1 teaspoon Baking powder
    • ¼ teaspoon Baking soda
    • ¼ teaspoon Salt

    For the Soaking Liquid:

    • 1 cup Coconut Milk, regular ot lite
    • ⅔ cup Almond milk
    • ⅓ cup Granulated Sugar
    • ⅓ cup Light Brown Sugar
    • A big pinch Ground Cinnamon

    Topping:

    • 1 cup Coconut or other non-dairy whipping cream
    • 2 tablespoons Powdered Sugar
    • ½ teaspoon Vanilla extract
    • As needed Fresh Strawberries or Raspberries or Mango or Pineapple chunks

    Instructions

    Make the Cake:

    • Preheat the oven to 350°F. Lightly grease a 8" square baking pan.
    • In a mixing bowl, combine oat milk, lemon juice and set aside for 5 minutes to curdle. Stir in the oil, sugar, vanilla and orange/ lemon extract. Whisk until smooth.
    • Sift in the flour, cornstarch, baking powder, baking soda and salt. Gently mix to just combine all the ingredients. Make sure not to overmix, small lumps are OK.
    • Pour the batter into the prepared baking pan. Bake for 30~32 minutes or until a cake tester inserted into the center comes out clean.
    • Remove the cake from the oven and let cool for 1~2 minutes, then poke holes using a toothpick at about ½" intervals.

    Make the Soaking Syrup:

    • 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.
    • Boil the mixture for a minute, lower the heat and simmer the syrup for 20~25 minutes; until the mixture thickens and coats the back of a spoon. Remove from heat and cool for 10 minutes.

    Soak the Cake:

    • Drizzle the warm syrup over the warm cake. 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 Topping:

    • Combine non-dairy whipping cream and powdered sugar in a medium size bowl. Whip or beat the mixture until stiff peaks form, takes about 3~5 minutes with a hand mixer or 12~15 minutes with hand. Stir in vanilla extract.

    Assemble the Vegan Tres Leche Cake:

    • 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!!

    Video

    Notes

    • 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.

    Nutrition

    Serving: 1slice | Calories: 241kcal | Carbohydrates: 40g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 150mg | Potassium: 35mg | Fiber: 1g | Sugar: 27g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Sandhya Ramakrishnan

      May 08, 2015 at 11:06 pm

      Looks too good Pavani! Too bad that I missed the lunch/meet.

      Reply
    2. Global Tastes & Travels Inc.

      May 10, 2015 at 12:08 am

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

      Reply
    3. Global Tastes & Travels Inc.

      May 10, 2015 at 12:08 am

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

      Reply
    4. Archana Potdar

      May 14, 2015 at 8:40 am

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

      Reply
    5. seo

      May 22, 2015 at 6:55 pm

      very nice

      Reply
    6. Srivalli

      June 01, 2015 at 12:31 pm

      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..

      Reply
    7. Mahy Elamin

      February 15, 2019 at 2:52 pm

      The cake was AMAZING! I have always loved tres leche cake but this was my first time making it. It was better than some that I have had in Spanish restaurants. Definitely a keeper, I will be making this for every special occasion from now on.

      Reply
    8. Jyothi (Jo)

      February 16, 2019 at 12:58 pm

      Looks so moist and delicious! And that this is vegan is absolute delight!yum

      Reply
    9. Cheese Curd In Paradise

      February 16, 2019 at 1:10 pm

      I love this cake and I imagine that a vegan version with coconut milk is delicious! I can't wait to give this recipe a try!

      Reply
    10. Emmeline

      February 17, 2019 at 5:39 am

      This looks delicious!! So cool you managed to make a "three milk" (not very vegan) cake into a vegan cake - love the creativity of it.

      Reply
    11. Jessica

      May 28, 2021 at 7:53 am

      5 stars
      This cake turned out great. I'm not sure my soaking syrup ever thickened, but it all worked out. Thank you sharing this recipe, I would make it again.

      Reply

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