Vegan Tres Leches Cake Three Milks Cake
Indulge in the luscious decadence of this Vegan Tres Leches Cake, a delightful plant-based twist on the classic dessert. This “three milks” cake features a soft and airy vanilla sponge, made with a vegan buttermilk base for ultimate moisture. The cake is drenched in a luxurious trio of coconut milk, oat milk, and sweetened condensed coconut milk, ensuring every bite is irresistibly creamy. Topped with fluffy coconut whipped cream, a sprinkle of cinnamon, and fresh berries, this dessert is perfect for special occasions or a standout weeknight treat. Easy to prepare with pantry staples and packed with rich, dairy-free flavor, this chilled cake is a must-try for vegans and dessert lovers alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 tbsp Baking powder
- 0.25 tsp Salt
- 1 cup Unsweetened almond milk
- 1 tbsp Apple cider vinegar
- 0.75 cup Granulated sugar
- 0.25 cup Coconut oil (melted)
- 2 tsp Vanilla extract
- 1 cup Full-fat coconut milk
- 1 cup Unsweetened oat milk
- 1 cup Sweetened condensed coconut milk
- 2 cups Coconut whipped cream
- 0.5 tsp Ground cinnamon (for garnish, optional)
- 1 cup Fresh berries (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease an 8x8-inch square baking pan or a similarly sized round pan.
In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan 'buttermilk'.
In a medium mixing bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, combine the vegan buttermilk, sugar, melted coconut oil, and vanilla extract. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake bakes, prepare the three-milk mixture by whisking together the coconut milk, oat milk, and sweetened condensed coconut milk in a bowl.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Once slightly cooled, use a skewer or fork to poke holes all over the surface of the cake.
Slowly pour the three-milk mixture over the cake, ensuring it soaks evenly. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results.
Before serving, spread a generous layer of coconut whipped cream over the top of the cake.
Garnish with a sprinkle of ground cinnamon and fresh berries, if desired.
Slice and serve chilled. Enjoy your vegan Tres Leches Cake!
Nutrition Facts
Calories |
583 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 326 mg | 14% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 44.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 118 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 285 mg | 6% | |
*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.
