Decadent Vegan Tres Leches Cake Recipe
Welcome to my kitchen, where today I’m excited to share with you my recipe for Vegan Tres Leches Cake, also known as Three Milks Cake. This recipe has been a favorite of mine for years and I’m thrilled to finally be able to share it with you all.
Tres Leches cake is a traditional Latin American dessert that is typically made with a vanilla sponge cake soaked in a mixture of three different milks: evaporated milk, sweetened condensed milk, and heavy cream. However, this version is completely dairy-free and plant-based.
This vegan version of the classic Tres Leches Cake is not only delicious, but it’s also easy to make and perfect for any occasion. Whether you’re looking for a decadent dessert for a special event or just want to satisfy your sweet tooth, this cake is sure to impress.
So what makes this recipe so special? First off, it’s made with a light and fluffy sponge cake that soaks up the milk mixture perfectly, creating a moist and tender crumb. Instead of using dairy milk products like evaporated and condensed milk, we’re using coconut milk, cream of coconut, and plain soy milk. The result is a rich and creamy texture that’s dairy-free and vegan-friendly.
I highly recommend adding this Vegan Tres Leches Cake recipe to your dessert arsenal. Get ready to impress your friends and family with this delicious plant-based alternative to the classic Tres Leches Cake!
Why You’ll Love This Recipe
Are you tired of the same old vanilla cake? Do you avoid traditional tres leches cake because of its heavy use of animal products? Look no further than this vegan tres leches cake recipe! I promise, this dessert will blow your taste buds away.
Not only is this cake delicious and moist, but it is also completely dairy-free. But how could a cake soaked in three types of milk be dairy-free, you ask? We use a combination of non-dairy milks, including plain soymilk and coconut milk, paired with cream of coconut to create a luscious milk mixture perfect for soaking up the vanilla sponge cake. Trust me, you won’t even miss the dairy milk.
This vegan tres leches cake is not only incredibly tasty, but it is also versatile. You can customize it by using different plant-based milks or whipped toppings. Plus, it has all the flavors and textures traditionally found in a tres leches cake. And who doesn’t enjoy a little bit of indulgence every now and then?
This recipe is perfect for any occasion, whether it’s a birthday party or just a casual dessert night with friends. Everyone will love it, and they won’t even know it’s vegan! So go ahead and impress your friends and family with this unique take on a classic dessert – I promise it won’t disappoint!
Ingredient List
Let’s talk ingredients! Here are the key components that you will need to make this vegan tres leches cake recipe.
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup vegan sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
Wet Ingredients:
- 1 cup non-dairy milk (plain soymilk, oat milk, or almond milk)
- 2 tsp apple cider vinegar (or white vinegar)
- 1/2 cup vegan butter (room temperature)
- 1 1/2 tsp pure vanilla extract
Three Milks Mixture:
- 1 can of sweetened condensed coconut milk
- 1 can of canned coconut milk, full fat
- 3/4 cup of oat milk or any other non-dairy milk
- The Juice of one lime
Whipped Cream Topping:
- One carton of non-dairy whipped topping
- A handful of berries for garnishing
Keep in mind that these ingredients are just the basics. Feel free to add your own twist to this recipe by experimenting with different fruit, nuts or spices.
The Recipe How-To
Preheat the oven and sift dry ingredients
Start the recipe by preheating the oven to 350°F. Meanwhile, take a bowl and sift together all-purpose flour, baking powder, and sea salt. Mix everything well.
Prepare Batter
Now, it’s time to make the batter for your vegan tres leches cake! In a separate bigger bowl, beat together 1 cup of vegan sugar and 1/2 cup of vegan butter until creamy, preferably using an electric mixer.
Add in one tablespoon of real vanilla extract and mix it with the creamy mixture. Then pour in the sifted flour mixture along with 1 tsp of baking soda and mix well until smooth.
Slowly add 1 cup of plain soymilk into the bowl with mixing continuously. Turn off the mixer when everything is blended well and there are no lumps left.
Bake and Cool Cake
Take a greased 9×13 inch baking dish and pour in the batter. Level it evenly across the dish using a spatula or a knife. Bake it for around 30-35 minutes in a preheated oven or until an inserted toothpick comes out clean. Let the cake cool completely before soaking it with milk.
Soak Cake in Milk Mixture
Take another mixing bowl, whisk together 1 can (13-14 oz) coconut milk, 1 can sweetened condensed coconut milk, 1 cup oat milk, 2 tsp lime juice, and 1 tbs apple cider vinegar, until everything merges well.
Now comes the fun part: Pour this delicious mixture slowly onto your already cooled cake that is still in its baking dish. It’s necessary to make sure you pour all over every inch of the cake body—so that it can absorb more liquid evenly.
Cover your baking dish containing your cake tightly using plastic wrap or foil paper then refrigerate it overnight.
Decorate Your Vegan Tres Leches Cake
Next day, take out your refrigerated cake from upside down—flip it over onto a flat plate very gently so that all soaked sweet milk can be on top of the cake—that’s why it’s important to tightly cover with plastic wrap during soaking time!
Top your beautiful vegan tres leches cake off with some thick layers of whipped cream made from your choice of any non-dairy milk like oat milk, almond milk, or coconut whipped cream—whatever makes you happy!
If you love traditional desserts just like me, serve this dessert recipe like ras malai—best when chilled!
Substitutions and Variations
Are you looking to put your own spin on this vegan tres leches cake recipe? There are plenty of ways to customize it to your liking! Here are some ideas for substitutions and variations:
– Milk: While plain soymilk is used in this recipe, you can try using other non-dairy milks like oat milk or almond milk for a different flavor profile. You can also use canned coconut milk instead of the cream of coconut if you prefer.
– Sweeteners: Instead of vegan sugar, you could try using maple syrup, agave nectar, or another sweetener of your choice. Just be sure to adjust the amount accordingly!
– Flavors: Add some zest to your cake by incorporating lime juice into the milk mixture or topping it with some fresh raspberries. You can also try adding a teaspoon of cinnamon or cardamom for a warm, spicy flavor.
Want to take your tres leches cake up a notch? Here are some variations to consider:
– Gluten-free: Swap out the all-purpose flour for a gluten-free flour blend and ensure that any other ingredients you use are also gluten-free.
– Ras Malai Tres Leches Cake: Instead of using three different milks in the soak mixture, use ras malai which has been pureed in place of evaporated milk or cream. This gives the cake an Indian touch and adds another layer of flavor.
– Birthday Cake Tres Leches Cake: Whip up a batch of non-dairy whipped topping and spread it on top of the soaked sweet sponge cake. Decorate with rainbow sprinkles and candles for a festive twist!
– Condensed Coconut Milk Tres Leches Cake: Use condensed coconut milk instead of sweetened condensed milk for a more tropical taste.
Don’t be afraid to get creative and experiment with different ingredient combinations – after all, that’s what cooking is all about!
Serving and Pairing
Now that your vegan tres leches cake is ready, it’s time to serve and enjoy! This sweet and creamy dessert can be enjoyed on its own or paired with other treats.
For a simple yet elegant presentation, top the cake with a dollop of non-dairy whipped topping and a sprinkle of freshly grated lime zest. For an extra zing, drizzle some fresh lime juice over the top. The tartness of the lime pairs perfectly with the sweetness of the milk-soaked sponge cake.
If you’re feeling adventurous, you can also experiment with different toppings such as raspberries or strawberries. The fresh fruit can balance out the richness of the tres leches cake while adding a pop of color to your dessert table.
When planning for a special occasion like a birthday party or a festive gathering, you can create a unique and decadent dessert by serving your vegan tres leches cake with a side of ras malai (a traditional Indian dessert made with milk balls in sweet condensed milk). The combination of two creamy desserts creates a harmony of flavors that will leave your guests awed.
Whether you decide to pair it up or enjoy it on its own, this vegan tres leches cake recipe is sure to become one of your go-to desserts. So grab a fork, dig in, and enjoy!
Make-Ahead, Storing and Reheating
As with any cake, it’s best to serve this Vegan Tres Leches Cake fresh. However, it’s possible to make this cake-ahead for occasions that require advance preparation or you can make extra layers and store them in the freezer for later use.
If storing the cake for later, let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator for up to 2-3 days. The longer you keep the cake stored, the soggier it will become due to the milk mixture, so it’s best to consume within that time frame.
To reheat leftover Tres Leches Cake slices, preheat your oven at 250F (121C) degrees and cover the cake slice with foil or place on an oven-safe plate with a cover. Heat-up for about 10-15 minutes until warmed through. You can also microwave your cake slice if you prefer a quick option. However, be mindful that microwaving may result in uneven heating and texture changes from reheating in this manner.
The great thing about this vegan tres leches cake recipe is that you can make each of the three different milk mixtures ahead of time in separate containers (non-dairy milk + sweetened condensed coconut milk) without soaking a whole cake. When ready to serve or eat, simply pour and soak your sponge cake in your preferred “leche” mixture combination.
Remember that all vegan ingredients like non-dairy whipped topping and coconut whipped cream depend on flavor and texture too, so try to not use expired ingredients by checking expiry dates ahead of making this delicious dessert.
Tips for Perfect Results
Now that you’ve got the basics down, let’s talk about how to achieve a perfect vegan Tres Leches cake. Before you begin, there are a few things that you’ll want to keep in mind to ensure that your cake turns out just right.
First and foremost, be sure to measure your ingredients accurately. Even minor deviations in measurements can cause a big difference in your final product. So use measuring cups and spoons to make sure you’re adding the right amounts.
Secondly, don’t overmix your batter when incorporating the wet and dry ingredients. Overmixing can cause the cake to become tough and chewy. Mix until the ingredients are just combined, and then stop.
A third tip that may seem obvious but is essential is to use quality ingredients. Use fresh baking powder and baking soda, high-quality vanilla extract, pure organic coconut milk, and other quality ingredients to ensure that your dessert comes out delicious.
Another tip is to allow your cake cool completely before soaking with the milk mixture. This will help the milk absorb better into the cake, allowing for maximum flavor and texture.
When it comes time to soak your cake with the milk mixture, be sure not to overdo it. Proper soaking is key. You want the sponge cake to absorb as much of the liquid as possible without becoming too soggy or falling apart.
To achieve an extra-moist cake with a creamy texture on top try using sweetened condensed coconut milk instead of sweetened condensed milk or heavy cream.
Finally decorate your cake with non-dairy whipped topping or coconut cream instead of heavy cream-based topping.Experiment with different types of plant-based creams like soy whipped cream or aquafaba whipped cream so that it complements both flavor-wise and in terms of consistency.
By following these tips, you will be well on your way to creating an amazing vegan Tres Leches Cake!
Bottom Line
As you can see, this Vegan Tres Leches Cake recipe is not only delicious and satisfying, but it is also easy to prepare and makes for an impressive dessert. Plus, with various substitutions and variations offered in this article, there’s no excuse not to try it out!
This cake recipe truly highlights the versatility of plant-based ingredients and serves as a testament to their ability to recreate classic desserts without sacrificing flavor or texture. Whether you have dietary restrictions, ethical concerns, or are simply looking for a change of pace, this Vegan Tres Leches Cake is sure to impress and delight.
So why not give it a try today? With just a few simple steps and some readily available ingredients, you can enjoy a sweet and indulgent treat that is both vegan-friendly and undeniably scrumptious. Trust me, one bite of this cake and you’ll never look back!
Vegan Tres Leches Cake ( Three Milks Cake) Recipe
Ingredients
For the cake
- 1 3/4 cups pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/3 cup Earth Balance whipped spread
- 1 cup vegan sugar
- 2/3 cup filtered water
- 2 teaspoons real vanilla extract
- 1 tablespoon cider vinegar (unfiltered)
For the milk mixture
- 2 tablespoons cream of coconut
- 2 tablespoons coconut milk
- 2 cups plain soymilk
- 2 cups vegan non-dairy whipped topping
- 2 teaspoons lime juice (optional)
Instructions
- Preheat oven to 350'F.
- Grease and flour an 8 inch cake pan. Line the pan with parchment.
- In a medium bowl, sift together the flour, baking powder and baking soda.
- In a separate smaller bowl whisk salt, margarine, sugar, water, vanilla and vinegar until blended.
- Pour the wet mixture into the dry mixture, whisking till smooth. Pour the batter into the cake pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 5-10 minutes. Remove the cake and allow it to cool. Cut the cooled cake in half horizontally so that it forms two thin layers and put the bottom half of the cake back into the cake pan.
- In a small bowl, mix the cream of coconut and coconut milk together until they form the consistency of condensed milk. Add more of each if necessary.
- In a medium saucepan, whisk together the coconut mixture, soy milk, and non dairy whipping cream until smooth.
- Add the lime juice if desired. Stirring occasionally, bring the milk mixture to a boil.
- (The milk mixture has to reach a full boil prior to pouring it over the cake; otherwise it won't soak into the cake layer).
- Using a small cup or pitcher, pour the hot milk mixture over the bottom half layer of the cake, press with a spatula until all the milk has been absorbed.
- Add a little more milk. Replace the top layer of the cake and pour more milk mixture over the top layer of the cake, press with a spatuala until all the milk is absorbed.
- Let the milk mixture soak into the cake for at least 30 minutes. After the cake has cooked, refrigerate until ready to serve.
- At this point you can add a non-vegan whipped topping and berries if you wish.
- Bon Appetit!
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.