Name: Deliciously Moist Vegan Tres Leches Cake for Every Occasion
Prep time: 30 min
Cook time: 25 min
Total time: 115 min
Ingredients: 2 cups Almond Milk (Can substitute with any non-dairy milk); 1 tablespoon Vinegar (Use apple cider or white vinegar); 2 cups All-Purpose Flour (Can replace with gluten-free blend on a 1:1 basis); 1 cup White Sugar; 1/4 cup Cornstarch; 1 tablespoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoon Salt; 1/2 cup Vegetable Oil (Can replace with canola or melted coconut oil); 2 teaspoons Vanilla Extract; 1 can Sweetened Condensed Oat Milk (Homemade is an option); 1 can Evaporated Coconut Milk; 1/2 cup Coconut Milk (Full-fat, optional but recommended); 1 cup Dairy-Free Whipped Cream; 1 cup Sliced Strawberries (Can swap for other fruits like mango or raspberries); Mint Leaves (Optional garnish)

As I stood in my kitchen, the scent of vanilla wafting through the air, I couldn’t help but feel a sense of anticipation for this Moist Vegan Tres Leches Cake. Inspired by the classic Latin American dessert, this dairy-free version transforms tradition into pure delight, allowing everyone to indulge without a hint of guilt. With its surprisingly easy preparation, this cake not only brings joy to your taste buds but also works wonderfully as a showstopper for gatherings. The combination of evaporated coconut milk and sweetened condensed oat milk creates an irresistibly moist treat that pairs perfectly with fluffy dairy-free whipped cream. Who knew a dessert could be this satisfying and accessible? Let’s dive into the recipe and see how we can create this delightful vegan dessert together!

Why is Vegan Tres Leches Cake a Must-Try?

Irresistible Flavor: This cake is infused with rich, creamy coconut flavors, creating a taste experience that feels indulgent yet guilt-free.

Easy Preparation: With straightforward steps, even novice bakers can craft this delightful treat without stress.

Versatile Ingredients: Feel free to swap in your favorite non-dairy milk or garnish with fresh fruits like mango or raspberries, just like in my Coconut Cake Cheese recipe!

Show-Stopping Dessert: Perfect for gatherings, this dessert is sure to impress your guests, just like my beloved Carrot Cake Cheesecake.

Moist and Satisfying: Each bite melts in your mouth, thanks to the cake’s superb texture that captures the soaked milky goodness.

Crowd-Pleaser: This Vegan Tres Leches Cake is not just for vegans; everyone will love it!

Vegan Tres Leches Cake Ingredients

For the Cake Base
Almond Milk – Provides a liquid base and creates a vegan buttermilk when mixed with vinegar; can substitute with any non-dairy milk.
Vinegar – Activates baking powder for a fluffy texture; use apple cider or white vinegar for best results.
All-Purpose Flour – The primary structure of the cake; replace with a gluten-free blend on a 1:1 basis if needed.
White Sugar – Adds necessary sweetness and helps achieve a light cake color.
Cornstarch – Creates a lighter alternative to cake flour when combined with all-purpose flour.
Baking Powder – Essential for leavening to help the cake rise.
Baking Soda – Works with vinegar for additional leavening action.
Salt – Enhances the overall flavor of the cake.
Vegetable Oil – Keeps the cake moist; can easily be replaced with canola or melted coconut oil.
Vanilla Extract – Infuses rich flavor and aroma that’s crucial for this Vegan Tres Leches Cake.
For the Soaking Mixture
Sweetened Condensed Oat Milk – Adds a creamy texture; consider homemade if store-bought isn’t available.
Evaporated Coconut Milk – Delivers a lush coconut taste, usually found in canned form.
Coconut Milk (full-fat) – Enhances creaminess; optional but recommended for the best flavor.
For the Topping
Dairy-Free Whipped Cream – Perfect for adding that fluffy top layer; elevates both presentation and taste.
Sliced Strawberries – Adds freshness and a pop of color; you can swap for other fruits like mango or raspberries.
Mint Leaves – Optional garnish that adds a refreshing touch to your dessert.

Indulge in this deliciously moist Vegan Tres Leches Cake for every occasion with these thoughtfully selected ingredients!

Step‑by‑Step Instructions for Vegan Tres Leches Cake

Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While it warms up, take a 9×13 baking pan and line it with parchment paper, ensuring it hangs over the edges for easy removal. Lightly grease the parchment for effortless cake release after baking.

Step 2: Curdle the Milk
In a separate bowl, combine almond milk with vinegar, stirring gently. Allow this mixture to sit for about 5-10 minutes until it curdles and creates a buttermilk-like consistency. This step is crucial for ensuring the moisture level in your Vegan Tres Leches Cake.

Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, sugar, cornstarch, baking powder, baking soda, and salt. Mix them thoroughly to ensure even distribution, which contributes to the cake’s light and fluffy texture.

Step 4: Combine Wet and Dry Ingredients
Add the curdled almond milk mixture, vegetable oil, and vanilla extract to the dry ingredients. Gently mix the batter until just combined, being careful not to overmix. A few lumps are perfectly fine; this helps maintain an airy consistency in your cake.

Step 5: Whip the Aquafaba
In another bowl, pour in the aquafaba and use a hand mixer to whip it until stiff peaks form, which should take about 5-10 minutes. This fluffy aquafaba will help give the Vegan Tres Leches Cake its desirable airy texture, so be patient and whip well.

Step 6: Fold in the Aquafaba
Once the aquafaba reaches stiff peaks, gently fold it into the batter using a spatula. Incorporate it slowly, making sure to retain as much air as possible. This careful folding preserves the fluffiness of the cake and combines the elements smoothly.

Step 7: Bake the Cake
Pour the batter into your prepared baking pan, spreading it evenly. Place the pan in the preheated oven and bake for 23-26 minutes. Keep an eye on it; when a toothpick inserted in the center comes out clean, the cake is done and ready to cool.

Step 8: Prepare the Coconut Milk Mixture
While the cake cools for about 30 minutes, whisk together the sweetened condensed oat milk, evaporated coconut milk, and full-fat coconut milk in a bowl. This creamy mixture will soak into your cake, creating the rich flavor profile essential to a Vegan Tres Leches Cake.

Step 9: Soak the Cake
Once the cake has cooled, use a fork to poke holes all over its surface. Slowly pour the prepared milk mixture over the cake, making sure to distribute it evenly. Reserve about a cup of the milk mixture, allowing the cake to soak up the flavorful goodness fully.

Step 10: Chill and Serve
Refrigerate the soaked cake for at least 1 hour, but up to 8 hours, to let it absorb the creamy milk mixture thoroughly. Just before serving, frost with dairy-free whipped cream and top with fresh sliced strawberries and mint leaves for that extra touch of freshness.

Vegan Tres Leches Cake Variations

Feel free to get creative with this recipe and tailor it to your taste preferences!

Nut-Free: Substitute almond milk with oat or coconut milk to create a nut-free version that’s just as delicious!
Gluten-Free: Replace all-purpose flour with a gluten-free flour blend for a cake that everyone can enjoy, including those with gluten sensitivities.
Fruit Swaps: Swap out strawberries for seasonal fruits like peaches or blueberries, adding a fresh pop of flavor and color.
Coconut Twist: Enhance the coconut flavor by using coconut cream in place of part of the evaporated coconut milk for added richness.
Chocolate Delight: For chocolate lovers, fold in cocoa powder or chocolate chips into your batter for a decadently rich surprise!
Spice it Up: Add a teaspoon of cinnamon or nutmeg for a warm, spicy note that complements the cake wonderfully.
Aquafaba Alternative: If aquafaba isn’t available, use the same amount of unsweetened applesauce for a similar fluffy effect in texture.
Diverse Sweeteners: Experiment with maple syrup or coconut sugar instead of white sugar for a more earthy taste and a touch of uniqueness.

These variations can add excitement and personal flair to your Vegan Tres Leches Cake, ensuring that each bite feels like a delightful treat! If you’re looking for more dessert inspiration, check out my Coconut Cake Cheese or the indulgent Coffee Caramel Cake to please different palates. Happy baking!

Make Ahead Options

These Vegan Tres Leches Cake make-ahead options are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the cake base and even soak it up to 24 hours in advance, simply allowing it to absorb the creamy milk mixture overnight in the refrigerator for maximum flavor. Just whip up the aquafaba and mix it with the batter as you normally would, then let the cake cool before soaking with the milk mixture. To maintain quality, store the cake covered in the fridge to prevent dryness. When it’s time to serve, just frost with dairy-free whipped cream and add your favorite fruit topping for a deliciously satisfying treat. Enjoy the ease of having this delightful Vegan Tres Leches Cake ready for any occasion!

How to Store and Freeze Vegan Tres Leches Cake

Fridge: Keep the Vegan Tres Leches Cake in an airtight container in the refrigerator for up to 3-4 days. This ensures it stays moist and flavorful.

Freezer: If you want to store it longer, slice the cake and wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag. It can be stored in the freezer for up to 2 months.

Thawing: To enjoy frozen slices, simply transfer them to the fridge overnight or let them sit at room temperature for 1-2 hours before serving.

Reheating: If desired, gently rewarm the cake in the microwave for 10-15 seconds; this will enhance the rich flavors without compromising the texture.

Expert Tips for Vegan Tres Leches Cake

Perfect Aquafaba: Make sure to beat the aquafaba until stiff peaks form for that light, airy texture. If it’s not whipping well, try a fresh can of chickpeas.
Long Soaking Time: Let the cake absorb the milk mixture longer in the refrigerator for richer flavor. Ideally, overnight yields the best results!
Gentle Poking: When poking holes in the cooled cake, do so gently to avoid breaking apart. This helps the cake soak up the milky goodness without falling apart.
Flavorful Variations: Feel free to substitute almond milk with your favorite non-dairy milk, like oat milk, for a unique twist on your Vegan Tres Leches Cake.
Presentation Matters: When serving, top with a generous layer of dairy-free whipped cream and fresh fruit, not only to enhance flavor but to make it visually stunning.

What to Serve with Vegan Tres Leches Cake?

Pairing this moist and creamy dessert with the right accompaniments can elevate your meal to new heights, filling every bite with joy.

Fresh Fruit Salad: A colorful medley of berries and citrus complements the cake’s sweetness while adding a refreshing crunch. Balance is key here, enhancing those tropical flavors!
Coconut Whipped Cream: Keep it fluffy and indulgent with this light topping, enhancing the rich cake experience with extra creaminess. There’s something magical about the blend of flavors and textures when served together.
Chilled Hibiscus Iced Tea: The tart notes of this refreshing drink provide a perfect contrast to the sweet cake, rejuvenating your palate after each rich morsel. It’s the ultimate sip of summer, making every bite even more delightful.
Vegan Chocolate Ganache: Drizzle this on each slice for a rich addition that ties in beautifully with the cake’s texture. Imagine savoring that velvety bite, adding layers to the overall experience!
Almond Biscotti: Crunchy and subtly sweet, these are perfect for dipping in your coffee or tea and balance out the cake’s moistness with delightful contrast. Each bite works harmoniously with every sip!
Cinnamon Sugar Dusting: A light sprinkle on top brings warmth and added sweetness. This little surprise will surely make every bite feel like a cozy hug!

Vegan Tres Leches Cake Recipe FAQs

What type of non-dairy milk should I use?
Absolutely! Almond milk is the primary choice here, but feel free to swap it for any non-dairy milk like oat or soy milk. Each type brings its own unique flavor to the cake. For a richer texture, consider using full-fat coconut milk instead!

How should I store the Vegan Tres Leches Cake?
To keep it fresh, store the Vegan Tres Leches Cake in an airtight container in the refrigerator for up to 3-4 days. This method maintains its moisture and flavor. If you’re planning to enjoy it later, slicing pieces and placing them in an airtight freezer-safe bag can extend its shelf life significantly, up to 2 months!

Can I freeze the Vegan Tres Leches Cake?
Yes, you can! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. This method minimizes freezer burn and keeps your cake fresh. When ready to enjoy, simply thaw the slices in the fridge overnight or at room temperature for 1-2 hours before serving.

What should I do if my aquafaba doesn’t whip properly?
If your aquafaba isn’t whipping into stiff peaks, don’t fret! It often helps to try a different brand of chickpeas, as some varieties have better whipping properties. Make sure your bowl and beaters are completely clean and dry, as any grease can prevent proper whipping.

How can I ensure my Vegan Tres Leches Cake absorbs the soaking mixture well?
For optimal absorption, let the cake cool completely before poking holes all over its surface with a fork. Gently pour the soaking mixture slowly over the cake so that it can seep in evenly. For the best results, refrigerate it for at least 1 hour, but soaking overnight will provide an extra delicious flavor boost!

Is this recipe suitable for people with nut allergies?
While this Vegan Tres Leches Cake is already dairy-free, it does contain almond milk, which may not be suitable for those with nut allergies. You can substitute the almond milk with oat or soy milk to ensure everyone can enjoy this delightful dessert!