Dairy-Free Tres Leches Cake
Indulge in the creamy decadence of this Dairy-Free Tres Leches Cake, a plant-based twist on the beloved Latin American classic! Perfect for those with dairy sensitivities or anyone embracing a non-dairy lifestyle, this recipe replaces traditional milk with a luscious blend of unsweetened almond milk, coconut milk, oat milk, and sweetened condensed coconut milk for the signature "three milks" soak. Topped with fluffy whipped coconut cream and a hint of powdered sugar, this moist and airy cake is an irresistible dessert that delivers all the richness of the original without compromising on flavor. Ready in just under an hour (plus chilling time), it's ideal for celebrations or a sweet treat at home. Garnish with ground cinnamon or fresh fruit for an extra layer of elegance and enjoy each bite of this guilt-free masterpiece!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened almond milk
- 1 cup Coconut milk
- 1 cup Unsweetened oat milk
- 1 cup Sweetened condensed coconut milk
- 1.5 cups Coconut cream (for whipped topping)
- 2 tablespoons Powdered sugar
- 1 teaspoon Ground cinnamon (optional for garnish)
- 1 cup Fresh fruit (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs and sugar with an electric mixer on medium speed for about 3-4 minutes until thick and pale. Add the vanilla extract and continue beating for another 30 seconds.
Gradually fold the dry ingredients into the wet mixture. Stir in the almond milk until the batter is smooth and well combined.
Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once the cake is done, let it cool in the pan for 10 minutes, then invert the cake onto a wire rack to cool completely.
In a medium bowl, whisk together the coconut milk, oat milk, and sweetened condensed coconut milk to create the 'three milks' soak.
Invert the cooled cake back into the baking dish and poke holes all over the surface using a fork or skewer. Slowly pour the milk mixture over the cake, ensuring it seeps into all the holes. Cover and refrigerate for at least 4 hours or overnight.
To prepare the topping, scoop the solid coconut cream (from pre-chilled cans of coconut milk) into a mixing bowl. Beat on high speed with an electric mixer until fluffy. Add the powdered sugar and continue beating until fully combined.
Spread the whipped coconut cream evenly over the soaked cake. Sprinkle with ground cinnamon and garnish with fresh fruit, if desired.
Slice into squares and serve chilled. Enjoy your dairy-free tres leches cake!
Nutrition Facts
Calories |
4633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.5 g | 263% | |
| Saturated Fat | 155.3 g | 776% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3269 mg | 142% | |
| Total Carbohydrate | 637.4 g | 232% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 428.8 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 789 mg | 61% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 2255 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
