Vegan Tres Leches Cake
Vegan tres leches cake with an incredibly fluffy sponge soaked in 3 types of milk and topped with whipped cream. This cake is soft, moist and easy to make!
Servings: 15 serves
Ingredients
Vegan Vanilla Sponge Cake
- 2 ½ cups (310g) all-purpose plain flour, (note 1 for gluten free)
- ¾ cup (150g) granulated sugar
- 3 teaspoons baking powder
- ⅛ teaspoon baking soda
- Pinch of salt
- 1 ¼ cup (310g) dairy-free milk
- ¼ cup (65g) neutral flavored oil
- 1 tablespoon white or apple cider vinegar, optional
- 1 teaspoon vanilla extract, optional
Three-milk syrup
- 320g (11 oz) dairy-free sweetened condensed milk, for example coconut or oat
- ¾ cup (190g or 7 oz) dairy-free evaporated milk, (note 2)
- ¼ cup (65g or 2 oz) dairy-free milk, or more evaporated milk
To decorate
- 400g (15 oz) dairy-free whipping cream, (I used Nature's Charm coconut whipping cream)
- ground cinnamon, optional
- fresh strawberries or raspberries, optional
Instructions
To make the cake:
- Preheat the oven to 180°C (340°F). Grease a 11x6 inch casserole dish or a pan in a similar size (note 3).
- Add all the dry ingredients (flour, sugar, raising agents and salt) to a large mixing bowl. Mix until combined.
- Add all the wet ingredients (dairy-free milk, oil, vinegar and vanilla) to the bowl. Mix until just combined.
- Pour the batter into your prepared pan.
- Bake the vanilla cake for 22-25 minutes or until you can insert a toothpick in the middle and it comes out clean. Allow the cake to cool in the casserole dish.
- Generously poke holes in the cake with a fork or skewer.
To make the milk mixture (you can do this while the cake is baking):
- Add the condensed milk, evaporated milk and dairy-free milk to a pouring jug or bowl. Whisk or mix until well combined.
- While your cake is warm, pour the milk mixture over your cake. If desired, you may reserve some of the milk mixture for serving. Allow the cake to absorb the milk mixture for at least 30 minutes (note 4).
To make the cream frosting and decorate:
- Whip your cream according to packet instructions or until stiff peaks form.
- When the cake has fully cooled, spread or pipe the cream on the cake. Dust with ground cinnamon and/or fresh strawberries, if desired.
- Cut the cake into portions. Use a cake server to transfer the cake to individual plates. Enjoy!
- Leftovers can be stored covered in the refrigerator for up to 3-5 days.
Notes
- For a gluten-free cake, I recommend using 1 ½ cups (150g) almond flour and 1 cup (160g) gluten free all-purpose flour.
- Evaporated milk can be substituted with coconut milk (to make it richer) or extra dairy-free milk (for a lighter version). In addition, if you'd like to use up the entire can of evaporated milk (usually 360 mL or 12.2 oz), I'd recommend substituting some of the plant-based milk in the cake mixture and/or the milk mixture with evaporated milk.
- If you don't have a casserole dish, you can bake your cake in a rectangular cake pan lined with parchment paper. Allow the cake to cool in the pan for 10 minutes, remove it from the pan then remove the parchment paper. You can return the cake to the cake pan or place it on a large serving plate, ready for soaking.
- If you'd like to make the vegan tres leches in advance, I'd recommend:
- Making the cake and pour over the soaking liquid. Cover the cake and place it in your refrigerator 1-2 days in advance OR
- Making the cake and topping it with whipped cream. Place it in your refrigerator 1 day in advance
Nutrition
Serving: 1 serve | Calories: 349kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Sodium: 164mg | Potassium: 112mg | Fiber: 1g | Sugar: 23g | Vitamin C: 1mg | Calcium: 173mg | Iron: 2mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!