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.

You might also like

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

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.

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

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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

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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

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