Vegan Tres Leches Cake: A Plant-Based Twist on a Classic Dessert

Tres Leches Cake is a beloved Latin American dessert known for its rich and moist texture, soaked in three types of milk. But if you’re following a plant-based diet or simply looking for a dairy-free alternative, this Vegan Tres Leches Cake offers the same indulgent flavor and texture without the use of any animal products. Made with coconut, almond, and oat milk, this cake is incredibly moist and delicious, topped with a creamy vegan whipped topping. It’s the perfect dessert for any occasion, from birthday parties to casual gatherings, and will delight both vegans and non-vegans alike.

Ingredients:

For the cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup coconut milk (or any plant-based milk)
• 1/2 cup almond milk (or any plant-based milk)
• 1/2 cup oat milk
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

For the “three milks” soaking mixture:

• 1 cup coconut milk (canned)
• 1/2 cup almond milk
• 1/2 cup oat milk
• 1/4 cup sweetened condensed coconut milk (or a homemade vegan version)
• 1 teaspoon vanilla extract

For the topping:

• 1 can coconut cream (chilled)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan, or line it with parchment paper.
2. Make the cake batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the coconut milk, almond milk, oat milk, vegetable oil, vanilla extract, and apple cider vinegar. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. Bake the cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
4. Prepare the soaking mixture: While the cake is cooling, whisk together the coconut milk, almond milk, oat milk, sweetened condensed coconut milk, and vanilla extract in a bowl until smooth. This will be the mixture that soaks into the cake.
5. Soak the cake: Once the cake has cooled, poke small holes all over the top of the cake using a fork or skewer. Slowly pour the soaking mixture over the cake, allowing it to absorb. Be patient—let the cake soak up the liquid for 10-15 minutes.
6. Make the vegan whipped topping: To make the whipped topping, scoop the solidified coconut cream from the chilled can and place it in a mixing bowl. Beat with a hand mixer until light and fluffy. Add powdered sugar and vanilla extract, then continue whipping until smooth and soft peaks form.
7. Top the cake: Spread the whipped topping generously over the soaked cake. For an extra touch, you can sprinkle some cinnamon or grated coconut on top.
8. Chill and serve: Refrigerate the cake for at least 1-2 hours before serving to allow the flavors to meld. Serve chilled, and enjoy the rich, creamy goodness of this vegan twist on a classic dessert.

Why You’ll Love It:

This Vegan Tres Leches Cake offers all the indulgent creaminess of the traditional version, but with a plant-based spin. The cake is incredibly moist, and the three milk mixture infuses it with rich flavor. The coconut cream topping adds a luxurious finish, while the vanilla and cinnamon bring a warm, comforting sweetness to every bite. Whether you’re serving it at a celebration or enjoying it as an after-dinner treat, this vegan cake is sure to impress everyone who tastes it.