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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
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Prep Time: 15 minutes
Cook Time: 50 minutes
Chilling Time:: 4 hours
Total Time: 5 hours 5 minutes
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
  • cup Canola Oil
  • 2 teaspoons Vanilla extract
  • ½ teaspoon Orange or Lemon extract
  • 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
  • cup Almond milk
  • cup Granulated Sugar
  • 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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