A rich and indulgent take on the beloved Latin American dessert, this Vegan Tres Leches Cake offers all the moist decadence of the traditional version, without any dairy or eggs. Soaked in a luscious blend of plant-based milks and topped with fluffy coconut whipped cream, it delivers the same nostalgic comfort with a modern, compassionate twist.
Why You’ll Love This Recipe
This cake is everything a tres leches should be — incredibly moist, sweet, and soaked through with a rich milk mixture — yet completely vegan. The combination of coconut, almond, and oat milk gives the dessert its signature richness, while the coconut cream topping adds a light and airy finish. It’s a perfect crowd-pleaser for both plant-based eaters and anyone who enjoys bold, comforting flavors.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- all-purpose flour
- sugar
- baking powder
- baking soda
- salt
- almond milk
- apple cider vinegar
- neutral oil
- vanilla extract
For the vegan tres leches mixture:
- coconut milk
- almond milk
- sweetened oat milk
For the topping:
- coconut cream (chilled)
- powdered sugar
- vanilla extract
Directions
- Preheat oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- Combine almond milk and apple cider vinegar. Let sit for 5 minutes to create vegan buttermilk.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the vegan buttermilk, oil, and vanilla extract to the dry ingredients. Mix until smooth.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
- Poke holes all over the cake with a fork or skewer.
- Slowly pour the combined coconut, almond, and oat milks over the cake, ensuring even distribution.
- Refrigerate the cake for at least 4 hours, allowing the milk mixture to fully absorb.
- Whip the chilled coconut cream with powdered sugar and vanilla extract until light and fluffy. Spread evenly over the cake before serving.
Servings and timing
Servings: 9 servings
Prep Time: 15 minutes
Baking Time: 35 minutes
Chill Time: 4 hours
Total Time: 4 hours 50 minutes
Calories: 290 kcal per serving
Variations
- Spiced Version: Add ground cinnamon or nutmeg to the batter for a warm, spiced flavor.
- Nut-Free Option: Use soy milk or rice milk in place of almond milk for an allergy-friendly alternative.
- Fruit Topping: Garnish with fresh berries or sliced mango for a refreshing contrast.
- Chocolate Twist: Add cocoa powder to the cake batter and use chocolate oat milk in the soak for a chocolate tres leches variation.
- Gluten-Free: Substitute a gluten-free all-purpose flour blend to make this dessert suitable for gluten-intolerant guests.
Storage/Reheating
Store the finished cake covered in the refrigerator for up to 4 days. The flavors deepen with time, making it even more delicious the next day. This cake is best served chilled and does not require reheating.
FAQs
Can I use other plant-based milks for the soak?
Yes, you can customize the milk mixture with soy, rice, or cashew milk depending on preference or dietary needs.
Why do I need to poke holes in the cake?
Poking holes allows the milk mixture to seep deeply into the cake, ensuring it becomes fully soaked and moist throughout.
Can I make this cake ahead of time?
Absolutely. This cake actually improves as it sits. You can prepare it a day in advance and refrigerate overnight.
How can I ensure the whipped coconut cream sets properly?
Use chilled full-fat coconut cream and whip it with powdered sugar until it holds soft peaks. Refrigerate before using for best texture.
Can I use a different size pan?
An 8×8 pan works best for this recipe. If using a different size, adjust baking time accordingly and ensure the cake thickness allows for proper soaking.
What is the purpose of the apple cider vinegar?
It reacts with the almond milk to create a vegan buttermilk substitute, which helps tenderize the cake and give it lift.
Can I freeze this cake?
Freezing is not recommended due to the high moisture content. The texture may change upon thawing.
Is this cake overly sweet?
The sweetness is balanced by the rich, creamy topping and can be adjusted by reducing sugar in the cake or soak.
How do I serve this cake?
Serve chilled, straight from the refrigerator, with optional fruit toppings or a dusting of cinnamon.
Can I make cupcakes with this recipe?
Yes, pour the batter into cupcake molds and bake for 18–22 minutes. Soak each cupcake individually with the milk mixture.
Conclusion
This Vegan Tres Leches Cake captures all the lush, comforting essence of the original dessert while being entirely plant-based. Moist, sweet, and topped with whipped coconut cream, it’s a stunning dessert that satisfies traditional palates and modern diets alike. Whether you’re hosting a celebration or simply treating yourself, this cake delivers on all fronts.
PrintVegan Tres Leches Cake
A plant-based twist on the classic Latin dessert, soaked in a trio of dairy-free milks and topped with fluffy coconut whipped cream — rich, moist, and indulgent.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 50 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegan
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup almond milk + 1 tsp apple cider vinegar
- 1/3 cup neutral oil
- 2 tsp vanilla extract
- 1/2 cup coconut milk
- 1/2 cup almond milk
- 1/2 cup sweetened oat milk
- 1 cup coconut cream (chilled)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 baking pan.
- Mix almond milk and apple cider vinegar in a small bowl and let sit for 5 minutes to curdle.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add the curdled almond milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely in the pan.
- Once cool, poke holes all over the cake using a fork or skewer.
- In a bowl, whisk together coconut milk, almond milk, and sweetened oat milk. Slowly pour the mixture over the cake, allowing it to absorb.
- Refrigerate the cake for at least 4 hours to allow the milk to fully soak in.
- Whip the chilled coconut cream with powdered sugar and vanilla extract until fluffy. Spread over the cake before serving.
Notes
- Chill the coconut cream overnight for best whipping results.
- Use a skewer to poke deep holes to ensure thorough absorption of the milk mixture.
- Store leftovers covered in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg