This Vegan Tres Leches Cake is a delicious twist on the traditional Mexican dessert, made without dairy or eggs. It features a light sponge cake soaked in a mixture of three plant-based milks and is topped with fluffy coconut whipped cream. Perfect for celebrations or any sweet occasion!

Ingredients

For the Cake:

• 1 ½ cups (360ml) unsweetened soy milk (or other plant milk)
• 2 teaspoons apple cider vinegar
• 2 cups (250g) all-purpose flour
• 2 tablespoons cornstarch
• ¾ cup (150g) granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (120ml) canola oil (or other neutral oil)
• 2 teaspoons pure vanilla extract

For the Milk Mixture:

• 1 cup (240ml) full-fat coconut milk (canned)
• 11.25 ounces (320g) vegan sweetened condensed milk (store-bought or homemade)
• ½ cup (120ml) oat milk (or your favorite plant milk)

For the Topping:

• Coconut whipped cream (store-bought or homemade)
• Ground cinnamon for sprinkling
• Fresh strawberries or other fruit for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
2. Prepare Vegan Buttermilk: In a small bowl, combine the soy milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt until well combined.
4. Combine Wet Ingredients: In another bowl, mix together the curdled soy milk, canola oil, and vanilla extract until smooth.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
6. Bake: Pour the batter into the prepared baking pan and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Poke Holes: Allow the cake to cool in the pan for about 10 minutes, then use a fork to poke holes all over the top of the cake—this will help it soak up the milk mixture.
8. Prepare Milk Mixture: In a mixing bowl, whisk together the coconut milk, vegan sweetened condensed milk, and oat milk until smooth.
9. Soak the Cake: Slowly pour the milk mixture over the warm cake, ensuring it seeps into all the holes. Let it sit for at least 1 hour, or refrigerate overnight for best results.
10. Top with Whipped Cream: Once soaked, spread coconut whipped cream evenly over the top of the cake. Sprinkle with ground cinnamon and garnish with fresh strawberries if desired.
11. Serve and Enjoy: Slice your Vegan Tres Leches Cake and serve chilled or at room temperature.

Tips for Success

• Chilling Time: For maximum flavor and moisture, allow the cake to soak overnight in the fridge.
• Customization: Feel free to experiment with different plant milks or add flavors like almond extract to enhance the taste.
• Storage: Store leftovers in an airtight container in the refrigerator for up to five days.

This Vegan Tres Leches Cake is sure to be a hit at any gathering! Enjoy this rich and creamy dessert that captures all the deliciousness of traditional tres leches without any dairy!