Vegan Tres Leches Cake

Indulge in the creamy, dreamy decadence of this Vegan Tres Leches Cake, a plant-based twist on the classic Latin American dessert. This airy vanilla cake is soaked in a luscious trio of dairy-free milks—coconut, oat, and sweetened condensed coconut milk—for a perfectly moist and flavorful bite. Topped with a generous layer of vegan whipped cream and optionally garnished with ground cinnamon and fresh berries, it’s as stunning to look at as it is delicious. Made with simple pantry staples and just 20 minutes of prep time, this dessert is the perfect treat for any gathering or celebration. Whether you're vegan or simply looking for a dairy-free alternative, this cake delivers all the rich sweetness of the original in a cruelty-free form. Serve chilled and savor every spoonful!

Nutriscore Rating: 49/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking pan.

Step 2

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'.

Step 3

In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.

Step 4

To the buttermilk mixture, add the vanilla extract, oil, and granulated sugar. Whisk until well combined.

Step 5

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to ensure a light and fluffy cake.

Step 6

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.

Step 7

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.

Step 8

To prepare the 'tres leches' soak, whisk together the coconut milk, oat milk, and sweetened condensed coconut milk in a medium bowl.

Step 9

Using a fork or skewer, poke holes all over the surface of the cooled cake.

Step 10

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.

Step 11

Before serving, spread or pipe the vegan whipped cream over the cake.

Step 12

Optional: Sprinkle ground cinnamon on top and garnish with fresh berries, if desired.

Step 13

Slice into squares and serve chilled. Enjoy your Vegan Tres Leches Cake!

Nutrition Facts

Serving size	(1952.8g)

Amount per serving	% Daily Value*
Calories	4898.1

Total Fat 278.9g	0%
Saturated Fat 137.2g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 3391.6mg	0%
Total Carbohydrate 586.6g	0%
Dietary Fiber 19.3g	0%
Total Sugars 335.4g
Protein 38.4g	0%

Vitamin D 139.5IU	0%
Calcium 721.0mg	0%
Iron 22.4mg	0%
Potassium 1497.5mg	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: 50.1%

Protein: 3.1%

Carbs: 46.8%