Vegan Tres Leches Cake Recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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!

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