Vegan Tres Leches Cake
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.
Servings: 12 servings
Calories: 352kcal
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 9x13 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.
Nutrition
Serving: 1of 12 servings | Calories: 352kcal | Carbohydrates: 46g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 173mg | Potassium: 273mg | Fiber: 1g | Sugar: 28g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg