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Vegan Tres Leches Cake

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease an 8×8 baking pan.
  2. Mix almond milk and apple cider vinegar in a small bowl and let sit for 5 minutes to curdle.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  4. Add the curdled almond milk, oil, and vanilla extract to the dry ingredients and mix until smooth.
  5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
  6. Let the cake cool completely in the pan.
  7. Once cool, poke holes all over the cake using a fork or skewer.
  8. In a bowl, whisk together coconut milk, almond milk, and sweetened oat milk. Slowly pour the mixture over the cake, allowing it to absorb.
  9. Refrigerate the cake for at least 4 hours to allow the milk to fully soak in.
  10. 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

Find it online: https://yumfoodusa.com/vegan-tres-leches-cake/