There’s something undeniably inviting about a cake that promises both richness and lightness, and this Vegan Tres Leches Cake does just that. Picture this: golden sponge soaked in a luxurious trio of dairy-free milks, topped with whipped cream that’s as airy as a cloud. I discovered this gem during my quest to satisfy my sweet tooth without compromising on my plant-based lifestyle.
When life gets overwhelming, creating this cake offers a delicious escape—one that’s perfect for celebrations or simply enjoying a cozy evening at home. With only a handful of simple ingredients, you can create a dessert that captivates everyone’s taste buds, no matter their dietary preferences. Plus, it’s a fantastic way to impress your guests without spending hours in the kitchen!
Join me as we whip up this indulgent yet surprisingly easy Vegan Tres Leches Cake that’s sure to make your heart—and your stomach—sing.
Why will you love this Vegan Tres Leches Cake?
Irresistible flavor: This cake features a delightful blend of dairy-free milks that create an unforgettable taste experience.
Simplicity reigns supreme: With just a few simple ingredients, you can whip this cake up in no time.
Crowd-pleaser guaranteed: Even non-vegans will be asking for seconds—it’s that good!
Versatile delight: Customize your toppings with fresh fruit or spices to match any occasion.
Comforting indulgence: The richness of the soaked sponge is matched only by its light, airy texture, making it perfect for any sweet craving.
Vegan Tres Leches Cake Ingredients
Get ready for a delightful baking adventure!
For the Cake
- All-purpose plain flour – 2 ½ cups (310g) help create the perfect fluffy texture for the cake.
- Granulated sugar – ¾ cup (150g) adds just the right amount of sweetness, balancing the flavors beautifully.
- Baking powder – 3 teaspoons ensures the cake rises perfectly, giving it that light and airy sponge.
- Baking soda – ⅛ teaspoon works in tandem with the baking powder for extra lift.
- Salt – A pinch of salt enhances all the other flavors, making them pop.
For the Wet Ingredients
- Dairy-free milk – 1 ¼ cup (310g) is the base of our cake, keeping it moist while making it vegan.
- Neutral flavored oil – ¼ cup (65g) adds richness without overpowering the other ingredients.
- White or apple cider vinegar (optional) – 1 tablespoon brings a subtle tang and helps create a tender crumb.
- Vanilla extract (optional) – 1 teaspoon infuses the batter with warm, inviting flavors that enhance the cake’s sweetness.
For the Three-Milk Syrup
- Dairy-free sweetened condensed milk – 320g (11 oz) creates that luscious soak that defines a tres leches cake.
- Dairy-free evaporated milk – ¾ cup (190g or 7 oz) adds creaminess to the mix, making each bite delectable.
- Dairy-free milk – ¼ cup (65g or 2 oz) to round out the three-milk blend—don’t skip this!
For the Topping
- Dairy-free whipping cream – 400g (15 oz) transforms your cake into a cloud-like creation.
- Ground cinnamon (optional) – A sprinkle adds warmth and depth to each slice.
- Fresh strawberries or raspberries (optional) – Delicate fruit toppings provide a refreshing finish that’s simply irresistible.
With these ingredients for your Vegan Tres Leches Cake, you’re on your way to creating an indulgent dessert that feels both comforting and exciting!
How to Make Vegan Tres Leches Cake
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Preheat the oven to 350°F (180°C). Grease and flour your cake pan thoroughly to ensure your cake slides out easily once baked.
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Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
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Mix the wet ingredients. In a separate bowl, combine the dairy-free milk, neutral oil, vinegar (if using), and vanilla extract. Stir until mixed well and creamy.
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Combine wet and dry ingredients. Pour the wet mixture into the dry mixture and gently mix until just combined; be careful not to overmix for a fluffy texture.
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Pour the batter into the prepared cake pan. Smooth the top with a spatula to create an even surface for baking.
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Bake the cake. Place the cake in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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Cool the cake briefly. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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Prepare the three-milk syrup. In a bowl, combine the dairy-free sweetened condensed milk, dairy-free evaporated milk, and additional dairy-free milk, stirring until smooth.
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Soak the cake. Once cooled, poke holes in the top of the cake with a fork and pour the three-milk syrup over, allowing it to soak in for maximum flavor.
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Whip the dairy-free whipping cream. Beat until soft peaks form, then spread it generously over the top of the soaked cake.
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Garnish with toppings. Sprinkle with ground cinnamon and add fresh strawberries or raspberries if desired for a beautiful finish.
Optional: For an extra touch, drizzle some melted dairy-free chocolate over the top before serving.
Exact quantities are listed in the recipe card below.
What to Serve with Vegan Tres Leches Cake?
The light, airy texture of this cake calls for refreshing companions that will elevate your dessert experience.
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Fresh Berries: The tartness of strawberries or raspberries perfectly balances the cake’s sweetness, making every bite a delightful contrast.
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Coconut Whipped Cream: Add even more creaminess! This dairy-free topping enhances the tropical vibe of the cake and complements its richness.
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Mint Leaves: A sprig or two of fresh mint adds a burst of freshness, brightening up the dish and making it visually appealing.
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Citrus Sorbet: A scoop of lemon or lime sorbet provides a zesty kick that cuts through the cake’s richness for a refreshing finish.
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Almond Milk Latte: A warm, creamy beverage like an almond milk latte pairs beautifully, adding a comforting touch to your dessert experience.
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Chocolate Ganache: Drizzling a silky-smooth vegan chocolate ganache brings a decadent twist that many will find irresistible.
Let your creativity shine and mix and match these pairings for a delightful dessert spread that everyone will love!
How to Store and Freeze Vegan Tres Leches Cake
Fridge: Store your Vegan Tres Leches Cake in an airtight container in the fridge for up to 3 days. This keeps the cake moist and ready to enjoy.
Freezer: If you want to keep it longer, wrap the cake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: To warm individual slices, microwave for 15-20 seconds. This adds a comforting warmth to your cake without drying it out.
Syrup Maintenance: If you have leftover three-milk syrup, store it in a sealed container in the fridge for up to 1 week; drizzle over cake before serving to enhance flavor.
Make Ahead Options
These Vegan Tres Leches Cake elements are a dream for busy home cooks! You can prepare the cake base up to 24 hours in advance; simply follow the baking instructions and store it, covered at room temperature, to maintain its moistness. To enhance the flavor, mix the three-milk syrup ahead of time and refrigerate it—for up to 3 days—to allow the flavors to meld. When you’re ready to serve, simply poke holes in the cooled cake, pour the syrup over, and whip the dairy-free cream just before spreading it on top for that light, airy finish. This way, you’ll save time and still impress your guests with delicious flavors!
Expert Tips for Vegan Tres Leches Cake
- Choose Quality Ingredients: Use the best dairy-free milk and cream you can find; higher quality will enhance flavor and texture in your Vegan Tres Leches Cake.
- Don’t Overmix: Mix the batter just until combined to keep the cake light and fluffy; overmixing can lead to a dense texture.
- Poking Holes: After cooling, poke holes about 1 inch apart as this allows the three-milk syrup to soak in deeply for a richer flavor.
- Soak Time Matters: Let the cake soak in the syrup for at least 30 minutes before serving; this will ensure every bite is delightfully moist.
- Chill Before Serving: Refrigerating the cake for an hour before serving enhances the flavors and gives it a refreshing twist, perfect for warm days.
Vegan Tres Leches Cake Variations
Feel free to play around with your Vegan Tres Leches Cake; the possibilities are endless!
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Chocolate Delight: Add ½ cup of cocoa powder to the dry ingredients for a rich chocolate version. Each bite will bring a sweet, decadent twist!
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Coconut Twist: Substitute ½ cup of the dairy-free milk with coconut milk for a tropical flavor that pairs beautifully with the whipped cream topping.
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Fruit Fusion: Fold in fresh fruits like blueberries or diced peaches into the batter before baking for added flavor and texture. The fruit will sink slightly, adding a lovely surprise in every slice.
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Nutty Flavor: Mix in ½ cup of finely chopped nuts, like walnuts or almonds, into the wet ingredients for a delightful crunch and added heartiness. The nuts give a satisfying contrast to the light cake.
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Spicy Kick: Add a teaspoon of cinnamon or nutmeg into the dry ingredients for a cozy warmth that complements the sweetness of the cake. It’s like a gentle hug in dessert form!
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Sweet Maple: Drizzle maple syrup over the top instead of or in addition to the three-milk syrup for a natural sweetness that’s exceptional. It’s like capturing the essence of breakfast in a decadent dessert!
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Vanilla Bean: Use the seeds from 1 vanilla bean instead of vanilla extract for an intensified and aromatic vanilla flavor that elevates the cake experience. Every bite will be pure bliss.
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Lemon Zest: Stir in the zest of one lemon or lime for a citrus burst that brightens the cake’s flavor profile—perfect for a refreshing, zesty finish!
Experiment with these fun variations, and celebrate the delightful ways to make this Vegan Tres Leches Cake uniquely yours!
Vegan Tres Leches Cake Recipe FAQs
How do I select ripe ingredients for this cake?
Absolutely! When choosing your ingredients, make sure the dairy-free milk is fresh and unopened for the best flavor. For the oil, a neutral-flavored variety, like canola or vegetable oil, is ideal. If using fresh strawberries or raspberries for garnish, opt for plump, vibrant-colored fruit free from dark spots, as this indicates ripeness.
How should I store leftover Vegan Tres Leches Cake?
Very good question! Store your Vegan Tres Leches Cake in an airtight container in the fridge for up to 3 days. This helps retain moisture and keeps the cake deliciously fresh. Remember to chill it before serving for an extra refreshing delight!
Can I freeze Vegan Tres Leches Cake?
Absolutely! To freeze your cake, wrap it tightly in plastic wrap followed by aluminum foil, ensuring no air gets in. This method prevents freezer burn, allowing the cake to last for up to 3 months. When ready to enjoy, simply thaw it overnight in the fridge before serving, ensuring a soft and moist texture.
What should I do if my cake sinks in the middle?
Oh dear! If your Vegan Tres Leches Cake sinks, it may have been overmixed or not baked long enough. Be sure to mix the batter just until combined for a light texture. To prevent sinking, bake until a toothpick inserted comes out clean and allow the cake to cool in the pan for the right amount of time before transferring to a wire rack.
Are there any dietary considerations I should be aware of for this recipe?
That’s an important concern! This Vegan Tres Leches Cake is suitable for a plant-based diet, but always check the labels when choosing your dairy-free products, as some may contain allergens like soy or nuts. If you are making this cake for someone with allergies, double-check all ingredients for potential cross-contamination with allergens.
What to do with leftover three-milk syrup?
Great question! If you have any leftover three-milk syrup, it can be stored in a sealed container in the fridge for up to 1 week. You can drizzle it over the cake when serving to enhance the flavor, or use it creatively in your oatmeal or pancakes for a deliciously sweet surprise.
Indulge in Vegan Tres Leches Cake: A Dreamy Dessert Delight
Ingredients
Equipment
Method
- Preheat the oven to 350°F (180°C). Grease and flour your cake pan thoroughly.
- Combine the dry ingredients in a large bowl: whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients in a separate bowl: combine dairy-free milk, neutral oil, vinegar (if using), and vanilla. Stir until creamy.
- Pour the wet mixture into the dry mixture and gently mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the three-milk syrup by combining dairy-free sweetened condensed milk, dairy-free evaporated milk, and additional dairy-free milk.
- Once cooled, poke holes in the top of the cake with a fork and pour the three-milk syrup over the top.
- Whip the dairy-free whipping cream until soft peaks form, then spread it generously over the top of the soaked cake.
- Sprinkle with ground cinnamon and add fresh strawberries or raspberries if desired.