Vegan Tres Leches Cake
Indulge in the luscious flavors of this Vegan Tres Leches Cake, a plant-based twist on the traditional Latin dessert that’s just as rich and satisfying! Made with a soft, vanilla-scented sponge cake, this recipe utilizes almond milk and apple cider vinegar to create a dairy-free 'buttermilk' base, ensuring a tender crumb. The star of the show is the velvety three-milk soak, featuring coconut milk, oat milk, and sweetened condensed coconut milk for a creamy, tropical depth of flavor that saturates every bite. Topped with fluffy vegan whipped cream and optional garnishes like ground cinnamon and fresh berries, this chilled cake is perfect for birthdays, celebrations, or anytime you crave a decadent dessert. With simple steps and a delightful payoff, this crowd-pleasing recipe is proof that indulgence can be vegan-friendly, making it a dream dessert for plant-based and dairy-free diets alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 0.5 cup neutral-flavored oil (e.g., canola or vegetable)
- 1 cup granulated sugar
- 1 cup coconut milk (full-fat, canned)
- 0.5 cup unsweetened oat milk
- 0.5 cup sweetened condensed coconut milk
- 2 cups vegan whipped cream (store-bought or homemade)
- 0.5 teaspoons ground cinnamon (optional, for garnish)
- 1 cup fresh berries (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.
In a small bowl, combine the almond milk and apple cider vinegar. Stir gently and let sit for 5-10 minutes to create a vegan 'buttermilk'.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
To the buttermilk mixture, add the vanilla extract, oil, and granulated sugar. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to ensure a light and fluffy cake.
Pour the batter into the prepared baking pan and spread evenly. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.
To prepare the 'tres leches' soak, whisk together the coconut milk, oat milk, and sweetened condensed coconut milk in a medium bowl.
Using a fork or skewer, poke holes all over the surface of the cooled cake.
Slowly pour the milk mixture over the cake, allowing it to soak in. Cover and refrigerate for at least 4 hours or overnight for the best results.
Before serving, spread or pipe the vegan whipped cream over the cake.
Optional: Sprinkle ground cinnamon on top and garnish with fresh berries, if desired.
Slice into squares and serve chilled. Enjoy your Vegan Tres Leches Cake!
Nutrition Facts
Calories |
4898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.9 g | 358% | |
| Saturated Fat | 137.2 g | 686% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3392 mg | 147% | |
| Total Carbohydrate | 586.6 g | 213% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 335.4 g | ||
| Protein | 38.4 g | 77% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 721 mg | 55% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 1498 mg | 32% | |
*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.
