This Vegan Tres Leches Cake is a delicious twist on the classic Mexican dessert, featuring a light vanilla cake soaked in a rich three-milk mixture and topped with fluffy coconut whipped cream. Perfect for celebrations or any sweet craving!
Ingredients
For the Vanilla Cake:
- 1 ½ cups unsweetened plant milk (e.g., soy or almond)
- 2 teaspoons apple cider vinegar
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup canola oil (or other neutral oil)
- 2 teaspoons pure vanilla extract
For the Milk Mixture:
- 1 cup full-fat coconut milk (canned)
- 11.25 ounces vegan sweetened condensed milk (store-bought or homemade)
- ½ cup oat milk (or your favorite plant milk)
For the Topping:
- Coconut whipped cream (store-bought or homemade)
- Ground cinnamon for sprinkling
- Fresh strawberries or berries for garnish (optional)
Instructions
- Prepare the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch cake pan.
- In a measuring cup, combine the plant milk and apple cider vinegar. Stir and let it sit for about 5 minutes to curdle, creating vegan buttermilk.
- In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt.
- Add the curdled plant milk, oil, and vanilla extract to the dry ingredients. Mix until combined and smooth, ensuring no large lumps remain.
- Pour the batter into the prepared cake pan and bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool for about 15 minutes.
- Prepare the Milk Mixture:
- In a large bowl, combine the full-fat coconut milk, vegan sweetened condensed milk, and oat milk. Whisk until well blended.
- Soak the Cake:
- Once the cake has cooled slightly but is still warm, use a fork to poke holes all over the top of the cake—make sure to poke all the way down to the bottom of the pan.
- Slowly pour the milk mixture over the cake, ensuring it seeps into all the holes. Cover and refrigerate for at least 1 hour, preferably longer (up to overnight) to allow it to soak up all the flavors.
- Finish and Serve:
- After chilling, remove the cake from the refrigerator and spread coconut whipped cream evenly over the top.
- Sprinkle with ground cinnamon and decorate with fresh strawberries or berries if desired.
- Slice and serve chilled.
Tips for Success
- Chilling Time: For best results, let the cake soak overnight in the refrigerator.
- Storage: Store leftovers in an airtight container in the refrigerator for up to five days.
- Customization: Feel free to add flavors like almond extract or citrus zest for added depth.
Enjoy this delightful Vegan Tres Leches Cake at your next gathering or as a special treat!