Eggless Tres Leches Cake Recipe Made Easy and Delicious

There’s something undeniably comforting about a classic Tres Leches Cake, a luscious dessert soaked in three types of milk, offering a moist, melt-in-your-mouth experience. But what if you prefer or need to avoid eggs?

Don’t worry! This eggless tres leches cake recipe brings all the magic of the traditional version without a single egg, making it perfect for vegans, those with allergies, or anyone looking to try something new.

The cake remains incredibly soft and tender, soaking up the sweet milk mixture for that signature rich, creamy texture.

This recipe balances simplicity and indulgence, ensuring you can whip it up with common pantry ingredients without sacrificing flavor. Whether you’re serving it for a special occasion or just craving a decadent treat, this eggless version won’t disappoint.

Let’s dive into all the details to create this dreamy, dairy-soaked delight right in your kitchen!

Why You’ll Love This Recipe

Eggless and accessible: Perfect for those with egg allergies or dietary preferences, this recipe uses simple substitutes and pantry staples.

Moist and flavorful: The cake soaks up the three-milk mixture beautifully, keeping every bite rich and tender without becoming soggy.

Easy to customize: You can easily tweak the milk mixture or toppings to suit your taste, making it a versatile dessert.

Impress your guests: This crowd-pleaser looks elegant and tastes like a special treat, yet it requires minimal fuss.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup whole milk (or plant-based milk)
• ⅓ cup vegetable oil
• 1 tbsp apple cider vinegar or white vinegar
• 1 tsp vanilla extract
• For the milk soak:
• 1 cup evaporated milk
• 1 cup sweetened condensed milk (use vegan if preferred)
• 1 cup heavy cream or coconut cream
• For the topping:
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• Fresh fruit or cinnamon (optional)

Equipment

• 9×13 inch baking dish or similar size pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Cooling rack
• Toothpick or fork (for testing doneness)
• Large fork or skewer (for poking holes)
• Spatula

Instructions

1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking dish lightly or line it with parchment paper.
2. Mix the wet ingredients: In a medium bowl, combine the milk, vinegar, vegetable oil, and vanilla extract. Stir gently and set aside for a couple of minutes; this will create a buttermilk-like effect.
3. Combine the dry ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
4. Gradually add the wet mixture to the dry ingredients. Mix gently using an electric mixer or whisk until just combined and smooth. Avoid overmixing to keep the cake light and fluffy.
5. Pour the batter into your prepared pan. Smooth the top evenly with a spatula.
6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow to cool for 15 minutes.
7. Poke holes all over the top of the cake using a fork or skewer. This step is essential to ensure the milk mixture soaks deeply into the cake.
8. Combine the three milks: In a bowl, whisk together the evaporated milk, sweetened condensed milk, and heavy cream until well mixed.
9. Slowly pour the milk mixture evenly over the cake, allowing it to absorb fully. Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
10. Make the whipped topping: In a chilled bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form.
11. Spread the whipped topping evenly over the soaked cake. Garnish with fresh fruit, cinnamon, or a dusting of cocoa powder if desired.
12. Serve chilled and enjoy this creamy, dreamy eggless tres leches cake!

Tips & Variations

For the best texture, make sure not to overbake the cake. It should be just set and springy to the touch.

If you want to make this recipe completely vegan, swap out the dairy milks for plant-based versions such as oat evaporated milk, coconut condensed milk, and coconut cream. Use a vegan whipping cream or chilled coconut cream for the topping.

Feel free to add a splash of rum or cinnamon to the milk soak for an extra layer of flavor. You can also top the cake with toasted coconut flakes or berries for a festive touch.

Nutrition Facts

Serving Suggestions

This eggless tres leches cake is best served chilled, straight from the refrigerator. To elevate the presentation, garnish with fresh strawberries, raspberries, or a sprinkle of ground cinnamon.

A few mint leaves can add a fresh contrast to the creamy sweetness.

Pair it with a hot cup of coffee or a refreshing iced tea for a delightful dessert experience. It’s also a fantastic treat for birthdays, potlucks, or any celebration where a rich yet light dessert is appreciated.

Conclusion

This eggless tres leches cake recipe proves that you don’t need eggs to create a moist, flavorful, and indulgent dessert. With just a few simple ingredients and minimal effort, you can enjoy all the decadence of the traditional tres leches without compromising dietary needs or preferences.

The secret lies in the balance of ingredients and the luxurious soak of the three-milk mixture, which transforms a soft crumb into a dreamy, melt-in-your-mouth experience. Whether you’re making this for a special occasion or just because, it’s sure to become a favorite in your dessert repertoire.

Give it a try, and watch it disappear!

Hungry for more delicious eggless desserts? Check out our Eggless Chocolate Cake, Vegan Banana Bread, and Dairy-Free Pancakes for more amazing recipes!

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