The Ultimate Guide to Making a Vegan Tres Leches Cake: Easy Recipe for Deliciousness

Love cakes? Craving something decadent yet dairy-free? You’re in the right place! This guide walks you through making the perfect vegan tres leches cake, a delightful dessert that’s just as creamy and indulgent as the traditional version but with a plant-based twist. Let’s explore how to transform simple ingredients into an irresistible cake.

Table of Contents

What is a Vegan Tres Leches Cake?

The vegan tres leches cake is a plant-based spin on the beloved Latin dessert, “tres leches.” Traditionally, this dessert features a sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk, and heavy cream. In the vegan version, these dairy components are replaced with plant-based alternatives like coconut milk, almond milk, and vegan sweetened condensed milk. The result? A light, moist cake that’s just as indulgent as the original!

Vegan Tres Leches Cake Recipe – A Delicious Dairy-Free Delight

Recipe by chef-jackCourse: Vegan Cake

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

270

kcal

Ingredients

For the Sponge Cake:
1 ½ cups of cake flour (essential for a soft texture)
1 teaspoon of baking soda (acts as a leavening agent)
½ teaspoon of salt (to enhance the flavor
1 cup of plant-based milk (almond milk or oat milk works well)
1 teaspoon of apple cider vinegar (to mimic buttermilk)
½ cup of granulated sugar (for sweetness)
¼ cup of vegetable oil (keeps the cake moist)
1 teaspoon of vanilla extract (adds a rich aroma)
For the Milk Mixture:
1 cup of coconut milk (for creaminess)
½ cup of almond milk (a light and neutral base)
½ cup of vegan sweetened condensed milk (to add richness)
For the Topping:
1 cup of coconut whipped cream (fluffy and dairy-free)
Optional: Fresh fruits, shredded coconut, or a sprinkle of cinnamon for garnish.

Step-by-Step Preparation Method

Preparing the Sponge Cake:
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a large mixing bowl, sift together 1 ½ cups of cake flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This ensures an even texture in the cake.
Combine Wet Ingredients: In another bowl, whisk together 1 cup of plant-based milk and 1 teaspoon of apple cider vinegar. Let it sit for 5 minutes to curdle slightly, creating a vegan buttermilk. Add ½ cup of granulated sugar, ¼ cup of vegetable oil, and 1 teaspoon of vanilla extract, and mix well.
Create the Batter: Slowly fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the cake dense.
Bake the Cake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Making the Milk Mixture:
Prepare the Blend: In a small saucepan, combine 1 cup of coconut milk, ½ cup of almond milk, and ½ cup of vegan sweetened condensed milk. Warm the mixture over medium heat, stirring until smooth, but do not boil.
Assembling and Soaking the Cake:
Cool the Cake: Allow the baked cake to cool completely in the pan for about 20 minutes.
Poke Holes: Using a fork or skewer, poke holes all over the surface of the cake. This helps the milk mixture absorb evenly.
Pour the Milk Mixture: Slowly pour the warm milk mixture over the entire cake, making sure to cover it evenly. Let the cake soak in the liquid for at least 2 hours, preferably overnight, for the best results.
Add the Topping:
Whip the Cream: Top the cake with a layer of coconut whipped cream. Use a spatula to spread it evenly.
Decorate: Garnish with fresh fruit, toasted coconut flakes, or a dusting of cinnamon to elevate the presentation.

Nutritional Breakdown of Vegan Tres Leches Cake

Nutrient	Amount
Calories	270 kcal
Protein	3.5 g
Fat	12 g
Saturated Fat	8 g
Carbohydrates	37 g
Sugar	22 g
Fiber	1.5 g
Sodium	210 mg

This nutrient breakdown is an estimate and will vary slightly depending on the specific brands of ingredients used.

Now you’re ready to enjoy a delicious and indulgent vegan tres leches cake recipe that’s rich, creamy, and dairy-free!

How is a Vegan Tres Leches Cake Different?

Switching to a vegan recipe means replacing dairy-based ingredients with plant-based options, but without compromising on taste or texture. Here’s how it compares:

Traditional vs. Vegan Milk Mixtures:
Dairy is swapped with a mix of coconut milk, oat milk, and almond milk.
Sponge Cake Base:
Instead of eggs, baking soda or apple cider vinegar is used to create the fluffy sponge texture.
Toppings:
Coconut whipped cream serves as a fantastic substitute for heavy cream.

By recreating these components with vegan-friendly alternatives, you get a cake that’s both compassionate and delicious.

The Magic of Vegan Sweetened Condensed Milk

The sweetened condensed milk is a key ingredient in this recipe. You can make a vegan version by simmering coconut milk and sugar until it thickens. This step is crucial for achieving the velvety richness that defines tres leches cakes.

Tips for a Fluffy and Moist Vegan Cake

Don’t overmix the batter: This ensures a tender sponge cake.
Use room-temperature ingredients: Helps the batter combine more smoothly.
Let the cake soak thoroughly: The longer it rests, the more flavorful it becomes.

Customizing Your Vegan Tres Leches Cake

Adding Flavors

For a tropical twist, mix in mango or passionfruit puree with the milk mixture.
Add a dash of cinnamon or cardamom for warmth.

Decorating with Vegan Whipped Cream

Top your cake with a generous layer of coconut whipped cream. Sprinkle with toasted coconut flakes or fresh berries for added flair.

Common Mistakes and How to Avoid Them

Skipping the soaking step: This is what makes a tres leches cake unique!
Using the wrong flour: Cake flour is essential for achieving a light texture.
Not letting the cake cool: Pouring the milk mixture over a warm cake can lead to uneven absorption.

Why This Recipe Works Every Time

This recipe is foolproof because it balances the science of baking with the artistry of flavor. The combination of plant-based ingredients ensures a moist, flavorful cake while staying true to the traditional tres leches spirit.

Frequently Asked Questions (FAQs)

Can I use store-bought vegan condensed milk?
Absolutely! Many brands offer pre-made vegan condensed milk for convenience.
How long does the cake stay fresh?
Store the cake in the refrigerator for up to 3 days.
What’s the best substitute for almond milk?
Soy milk or cashew milk works well.
Can I freeze this cake?
Yes, but it’s best to freeze the sponge cake before soaking it in the milk mixture.
Is this recipe gluten-free?
You can make it gluten-free by using a 1:1 gluten-free baking flour blend.

Conclusion: Why You’ll Love This Vegan Dessert

This vegan tres leches cake is everything a dessert should be: creamy, moist, and bursting with flavor. It’s perfect for celebrations or just satisfying a sweet craving. By using plant-based ingredients, you get all the indulgence of the traditional recipe without any of the dairy. Trust me, once you try it, you’ll never look back!