This Vegan Tres Leches Cake is one of my favorites and consists of a light vanilla cake soaked in a triple dairy free milk mixture. Top with fluffy coconut whipped cream, a sprinkle of cinnamon and sliced strawberries.
The traditional version of this cake is soaked in a mixture of 3 milks and topped with whipped cream, so creating a vegan version was quite the project!
This vegan tres leches cake ranks as one of the best desserts I’ve ever made! Similar to my vegan tiramisu, it took me quite a while to get it just right and worthy of sharing. Desserts that rely so heavily on dairy products can be hard to replicate.
Once you’ve tried a bite you’ll understand it was worth the effort.
What is tres leches?
Tres leches literally translates to “three milks” because a light sponge cake is soaked in a mixture of three dairy milks, usually sweetened condensed milk, evaporated milk and whole milk or cream. It is a wildly popular Mexican dessert and is topped with whipped cream.
This vegan version is far from authentic since I’m not using any dairy or eggs whatsoever. I think you will fall in love with this vegan tres leches cake!
It’s perfect for bringing to potlucks or any other celebration. I love that it’s not too sweet and tastes rather light while being a pretty rich cake.
A vegan tres leches cake consists of
- A simple vanilla cake
- Three milk mixture – Full fat coconut milk from a can, vegan sweetened condensed milk (my recipe or store bought), and oat milk (or your favorite plant milk).
- Coconut whipped cream – or aquafaba whipped cream or store bought coco whip.
- Sprinkle of cinnamon + sliced strawberries
How to make vegan tres leches
First, make the easy vanilla cake in a 9×13 inch pan. Poke holes all over the cake. Not just a few holes, but literally all over, and all the way down to the pan! This will help the milk mixture soak all the way through, creating a deliciously moist cake.
Mix your three milks together: full fat coconut milk, vegan sweetened condensed milk, and oat milk. Pour over the still warm cake with holes poked all over it. Chill for at least an hour.
Top with vegan whipped cream. I used So Delicious Coco Whip which I love.
Spread whipped topping evenly over the milk-soaked cake.
Sprinkle with cinnamon, if desired and serve with sliced strawberries.
Make ahead option and storing
You can make this cake 1-2 days ahead of time, in fact it gets better with time! Keep covered in the refrigerator until ready to serve.
The cake will keep, covered, for 3-5 days in the refrigerator.
I would not freeze the cake that is already soaked in milk, but you could freeze the vanilla cake, then thaw and soak in the milk before serving.
What to serve with tres leches cake
Serve with any of the following popular vegan Mexican-inspired recipes:
- Jackfruit Tacos with Avocado Cream
- The Best Vegan Enchiladas
- Vegan Carne Asada
- Vegan Fish Tacos
- Best Vegan Queso
Want more crowd pleasing desserts?
- Vegan Chocolate Sheet Cake
- Best Ever Vegan Brownies
- Vegan Raspberry Bars
- 1 Bowl Vegan Apple Cake
- Vegan Peanut Butter Pie
Vegan Tres Leches Cake
Ingredients
For the vanilla cake
- 1 1/2 cups unsweetened soy milk or other plant milk
- 2 teaspoons apple cider vinegar
- 2 cups all purpose flour
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil or other neutral flavored oil
- 2 teaspoons pure vanilla extract
For the milk mixture
- 1 cup full fat coconut milk
- 11.25 ounces vegan sweetened condensed milk see Notes
- 1/2 cup oat milk or other plant milk
For the rest
- 1 Recipe coconut whipped cream OR store bought coco whip
- sprinkle of cinnamon
- sliced strawberries
Instructions
Make the cake
- Preheat the oven to 350 degrees F and grease a 9×13 inch cake pan.
- Combine the soy milk and vinegar in a measuring cup or bowl, stir and set aside for a few minute to curdle.
- In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt.
- Now pour in the milk/vinegar, oil and vanilla. Whisk until combined and there are no large lumps left in the batter.
- Pour the batter into the cake pan, transfer to the oven and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool for about 15 minutes. The cake should still be warm when you pour the milk over it; it will absorb better.
Prepare the milk mixture
- Scoop/pour the full fat coconut milk into a large microwave safe bowl. Heat for 1 minute, until warm and there are no more hard white portions.
- Add the sweetened condensed coconut milk and oat milk to the bowl with the coconut milk and whisk well.
Pour the milk mixture on cake and chill
- Use a fork to poke holes all over the top of the cake, all the way down to the bottom of the pan.
- Slowly pour the milk mixture over the cake.
- Refrigerate the cake for at least an hour to let it soak up the milk.
Finish and serve
- Prepare whipped topping. Remove the cake from the refrigerator and smooth whipped cream all over the cake.
- Sprinkle with cinnamon and decorate with fresh sliced strawberries, if desired. Store vegan tres leches cake in the refrigerator for 3-5 days, covered.
Notes
- Gluten free – Try a gluten free flour mix, such as King Arthur’s Measure for Measure Flour.
- Sweetened Condensed Milk – You can use my recipe OR buy a can of sweetened condensed coconut milk.
- I used So Delicious Coco Whip for the whipped topping. You can make my coconut whipped cream or aquafaba based whipped topping instead if desired.
- Make ahead – This cake is the perfect cake to make 1-2 days ahead of time, in fact it probably tastes better if you do!
- Can you freeze the cake? Don’t freeze the cake with the milks soaked in, but you can freeze the vanilla cake, then thaw and pour milks over before serving.
Absolutely delicious! I followed the recipe exactly and it looks and tastes amazing! I haven’t had tres leches for 15 years so this was a real treat. Thank you 💜
You are so welcome, Molly! I’m thrilled you were able to enjoy this cake after so many years! Thanks for your awesome feedback and review1
Thank you!!! I made this for work and they LOVED it 🙂
That is awesome! Thank you for sharing your great feedback!
I’m about to make this cake tomorrow and was wondering if it would be possible to make the cake chocolate (so a chocolate tres leches) if so do you have an idea/suggestion on how much coco powder I would add and what to subtract of other ingredients?
That sounds delicious! I haven’t tested this recipe with cocoa powder, but adding it to the batter could affect the overall texture of the cake. If you do try it, you should be able to use 1/4 to 1/2 cup.
Great recipe, delicious result. I had trouble with a tres leches recipe from a different vegan site, and the first time I made this one I think I overmixed it and the liquid didn’t soak all the way through, but the second time worked very well. I made sure not to overmix and I also flipped the cake over so I didn’t need to cut off the crust on top. This time the liquid soaked up all the way through the cake. I used evaporated coconut milk instead of the regular coconut milk.
Hi Vanessa. It’s great the cake turned out delicious for you! Thank you for sharing your baking experience and great review!
I made for New Years Eve party, Latin theme. Used mango, not strawberries. Mango was so ripe, I pureed it and made a thin layer on top of the cake after it had soaked and before adding whipped cream.
A huge hit, delicious. Making it now at request for a 20th Birthday party. Yummy! Thanks
Hi Allyson. Your cake sounds wonderful! I’m thrilled it was a hit at your party! Thank you for sharing you terrific feedback and ideas! I’m sure you’ll do a beautiful job on the next one you make! Happy cooking!
Thanks! Made this last night, served today… An absolute hit! I did all coconut milk/cream. Also, I used your coconut whip cream recipe. I can’t wait to make it again. I used a springform pan because it was the closest to the proper volume. Only problem now is my lack of self control lol. Just wanted to add that your chocolate crinkle cookies are my favorite cookies in the world!
Hi Sarah. I’m thrilled to know your cake was a hit! Thanks for sharing your experience with the recipe, and your fantastic feedback! I’m glad you love the cookies as well! Wishing you lots of happy cooking!
I never leave reviews but this was so so good I had to! This cake was super easy to make (I’ve been wanting to for a long time but I thought it would be harder) and it was delicious! I didn’t have strawberries so I added blueberries on top instead which is not authentic but it was tasty! Can’t recommend this recipe enough! Thank you so much for sharing it!
Ashley. I’m so glad that you tried the cake, and that you found it easy and delicious! Thank you for sharing your fantastic feedback!
If I want to use 2 9×9 cake pans do I need to adjust the bake time?
I haven’t tested it, but they might need a little longer in the oven, I’m not totally sure. I would check often after 25 minutes with a toothpick. When it comes out clean, the cakes are done. Enjoy!
I made this cake for our annual family Christmas gathering which is a spread of vegan Mexican food. This cake was FABULOUS! Everyone loved it. It is super easy to make as well. I have been looking for a vegan tres leches cake recipe and this does not disappoint. Nora thank you for a wonderful recipe. This cake will be one of my go to recipes now.
Hi Valerie. I’m so glad that the cake was a hit at your Christmas gathering! Thank you for sharing your wonderful feedback! I’m thrilled this will be one of your new go to recipes!
Hello,
If you’re making this cake 1-2 days ahead, do you wait to put the whipped topping on top until right before serving or can you put it on and then leave it in the fridge overnight? Thank you!
I would wait on the whipped topping until ready to serve.
Planning to make this for my husband’s birthday this weekend – tres leches is his favorite! Question – I’m planning to make your sweetened condensed milk recipe for it and wondering how much I will need. The recipe for the cake says 11.25oz, so I am wondering how much will one recipe of the milk yield? Thanks!
What a wonderful gift for your husband! The condensed milk recipe makes about 1 cup and 11.25oz = just over 1 cup. You should be fine making a regular batch of the milk or feel free to double the recipe just in case. Hope this helps!
Hi Nora this I’m making! Do you think I can sub another oil? Maybe avocado?
Thank you for all your beautiful recipes!!
Hi Jennifer. Yes, you can substitute another neutral oil.
Hi Nora,
Thank you for your wonderful recipes as always. I was wondering, could this recipe be made into cupcakes?
Probably but I haven’t tried it. Thank you!
Hi Nora! Would it be the same outcome if I used your Vegan Vanilla Cake recipe instead of your Easy Vanilla Vegan Gluten Free Cake? Thank you!
Hi Mari. My vegan vanilla cake is quite light and delicate, which means it may not hold up as well when you add the milks. You could try it, but you’ll have the best results if you stick to this recipe!
This recipe was DELICIOUS, and surprisingly super easy to make. Everyone loved it – total home run. Only thing I was disappointed by was how FEW leftovers I was able to take back home with me! 🙂
Hi Sarah. Thank you for your wonderful review and feedback! I’m glad the cake was a hit! Sounds like it may be time to make another one! Wishing you lots of happy cooking!
I love this cake! I made it as written, using hazelnut milk for the plant milk in the milk mixture and Coco Whip for the topping. Nice presentation with the cinnamon and strawberries on top. Definitely a hit!
Hi Heather. I’m so glad you love the cake! Thank you for sharing your wonderful feedback!
Hi there! If I would like to make this recipe gluten-free as well, can I substitute the flour for gluten free flour or additional ingredients needed?
Thank you!
Hi Gabriela. Try a gluten free flour mix, such as King Arthur’s Measure for Measure Flour. Hope this helps!
Nora, do I need to put the baking soda in the cake?
It can help the cake rise but the recipe will still work if you leave it out.
I made this cake for my son and his wife who is from Colombia on their wedding day. It was delicious and so easy. Everyone enjoyed it. Even my other son who usually doesn’t eat desserts was happy for the leftovers the next couple of days.
Thank you for your wonderful feedback! I’m so glad you and your family love the cake!
My partner and I loved this! With the whipped topping, a sprinkle of cinnamon, and some sliced berries, this is a truly delicious and decadent dessert. The cake, however, took much longer in the oven than suggested for a toothpick to come out clean (maybe an extra 10-15 mins) in our 9×13 pan with the recipe as written. Just a heads up!
Thank you for sharing your feedback and review. I’m glad you guys loved the cake! Thanks for the heads up about the baking time.
Hi Nora,
Do does the cake tastes coconutty? If so, is there a way to bypass it? For example, by using something else instead of the coconut milk?
Thanks 🙏
I really didn’t find this cake to taste like coconut much at all. I haven’t tried anything else but the coconut milk, but you could use an oat based condensed milk instead of coconut based. Maybe a store bought vegan heavy cream would work in place of coconut milk, but I haven’t tried it. Thanks!
Growing up we always had tres leches, but as I have recently started eating vegan it’s been hard to not crave tres leches. I’m so glad I found this recipe, I cant wait to try it!!
Hi Anna. I hope you enjoy the cake! Let me know how it goes for you!
Hi there. I may still be missing it but I’ve read through three times and I don’t see where the 2 tablespoons cornstarch get added. Please help, thank you.
Sorry about that! You add it along with the flour and other dry ingredients. It’s fixed now.
Hi,
Where does the cornstarch come in? Thanks!
Hi, sorry about that, it’s added with the flour and other dry ingredients. I updated it because it was missing. Thank you!
Awesome recipe! It worked really well. I cooked it in 2 round 8″ x 8″ cake pans because I didn’t have a 9″ x 13″ and because I’m new to experimenting with cake pan sizes, I think I cooked it too long, but it still tastes amazing, just was a touch dry. Luckily, it’s tres leches cake, so it was perfectly fine once it had soaked a bit.
Thank you for the amazing recipe! Next one on the list: Your Boston Creme Pie. Then I’m going to try your Boston Creme doughnuts, because my bf loves doughnuts, but the only vegan doughnuts near us are sooooo expensive
Hi Paige. It sounds like you are having fun baking, and I love it! I’m so glad you loved the cake! Wishing you fun with the doughnuts! Thanks for sharing your wonderful feedback and review! Happy cooking!
Omg I want to make this right now! The quantity is too much for me though. If I want to make 8×8 pan should I half the recipe? Thank you! I’m a huge fan.
Yes, that should work just fine! Thank you and I hope you enjoy it!