Vegan Tres Leches Cake
This vegan tres leches cake is so heavenly! A tasty vanilla cake is soaked in a sweet plant-milk syrup and then topped with dairy-free whipped cream and fresh strawberries. This popular Mexican dessert comes together in just a few easy steps and with the simplest of ingredients.
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Bonnie - Serene Trail
Servings: 9
Calories: 375kcal
Ingredients
For the Cake
- 1 cup plant-based milk, (237ml)
- 1 tablespoon apple cider vinegar
- 1 1/2 cups all-purpose flour, (180g)
- 3/4 cup cane sugar, (150g)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup oil, light-tasting olive oil, canola, etc., (80ml)
- 1/2 tablespoon vanilla extract
For the Three-Milk Mixture
- 11-12 oz vegan sweetened condensed milk, oat, coconut, etc., (320g)
- 2/3 cup vegan evaporated milk, coconut, oat, etc. (158ml)
- 1/2 cup plant-based milk, (120ml)
Whipped Topping (Or Use Store-Bought)
- 13 ounces can of whipping cream, oat, coconut, etc. (400ml)
- 1/4 cup powdered sugar, (30g)
- 1 tsp vanilla extract
- dusting of cinnamon and fresh berries
Instructions
Make the Cake
- Heat your oven to 350°F (180°C) and grease an 8x8 dish. Shake the plant milk before pouring it into a glass. Add the apple cider vinegar and stir it to create a vegan buttermilk.
- Whisk the dry cake ingredients together in a large bowl. Pour in the wet cake ingredients, including the buttermilk. Gently stir the batter together until it’s combined.
- Pour the batter into the dish and bake it for 30-35 minutes. It's done when a toothpick inserted into the middle comes out clean. Let it cool down completely.
Make the Three Milk Syrup
- Warm the vegan sweetened condensed milk in the microwave for 15 seconds and mix it together with the vegan evaporated milk and plant-based milk.
Assemble
- Use a fork or toothpick to poke a bunch of holes into the cake. Press all the way down until you are stopped by the bottom of the dish.
- Slowly pour most of the milk syrup mixture over the cake. Give it a few minutes to absorb and then pour the rest over it. Cover the dish and chill it in the refrigerator for at least an hour, preferably overnight.
- Use a mixer to beat the whipping cream until it's light and fluffy. Then, mix in the powdered sugar and vanilla.
- After the cake has absorbed all or most of the milk syrup, take it out of the refrigerator and top it with whipped cream. Add a light dusting of cinnamon, fresh berries, and enjoy! Tip: Chill the cake in the refrigerator or freezer for a few minutes before serving for easier slicing into 6-9 slices.
Video
Notes
- Use a full-fat plant milk for the best buttermilk curdling for a softer crumb.
- Use a glass or ceramic dish since you’ll be pouring vegan milk into it and serving from it later.
- Make sure the cake has completely cooled down before poking holes into it.
- When poking holes, press all the way down until you are stopped by the bottom of the dish.
- Pour most of the milk mixture onto the cake, give it time to soak, and then pour the rest over it.
- Wait to add the cinnamon and berries until just before serving.
- Tip: chill the cake in the fridge or freezer for a few minutes for easier slicing.
- Make sure to store any leftover cake in the refrigerator because of the vegan milks and to keep the whipped topping firm.
Nutrition
Serving: 1 slice of 9 | Calories: 375kcal | Carbohydrates: 53.9g | Protein: 4.6g | Fat: 11.2g | Saturated Fat: 4g | Sodium: 452mg | Potassium: 492mg | Fiber: 1.1g | Sugar: 21.4g | Calcium: 128mg | Iron: 1mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.