Dairy-Free Tres Leches Cake

Indulge in the luscious decadence of Dairy-Free Tres Leches Cake—a creamy, moist, and flavor-packed twist on the traditional Latin dessert. This recipe reimagines the beloved classic using plant-based ingredients, including almond milk, coconut milk, oat milk, and sweetened condensed coconut milk, to create a dreamy "three milks" soak that's completely dairy-free. Topped with airy whipped coconut cream and optionally garnished with fresh fruit or a sprinkle of cinnamon, this cake is a show-stopping dessert perfect for celebrations or any occasion. Easy to prepare in under an hour (excluding chilling time), it delivers a light yet rich texture that melts in your mouth. Whether you're catering to dietary preferences or simply exploring alternative desserts, this dairy-free take on Tres Leches Cake is guaranteed to impress your taste buds.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 10

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking dish.

Step 2

In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3

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.

Step 4

Gradually fold the dry ingredients into the wet mixture. Stir in the almond milk until the batter is smooth and well combined.

Step 5

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.

Step 6

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.

Step 7

In a medium bowl, whisk together the coconut milk, oat milk, and sweetened condensed coconut milk to create the 'three milks' soak.

Step 8

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.

Step 9

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.

Step 10

Spread the whipped coconut cream evenly over the soaked cake. Sprinkle with ground cinnamon and garnish with fresh fruit, if desired.

Step 11

Slice into squares and serve chilled. Enjoy your dairy-free tres leches cake!

Nutrition Facts

Serving size	(2070.9g)

Amount per serving	% Daily Value*
Calories	4633.0

Total Fat 205.5g	0%
Saturated Fat 155.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 744mg	0%
Sodium 3269.1mg	0%
Total Carbohydrate 637.4g	0%
Dietary Fiber 14.2g	0%
Total Sugars 428.8g
Protein 67.7g	0%

Vitamin D 307.3IU	0%
Calcium 789.3mg	0%
Iron 23.7mg	0%
Potassium 2254.9mg	0%

*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.

Source of Calories

Fat: 39.6%

Protein: 5.8%

Carbs: 54.6%