Vegan Tres Leches Cake Recipe for a Dairy-Free Dessert

If you’re searching for a show-stopping vegan dessert that’s as moist and dreamy as it is compassionate, you’ve found your match with this Vegan Tres Leches Cake. Inspired by the classic Latin American treat, this version keeps all the luscious, soaked goodness while skipping dairy and eggs.

The result? A tender, spongy cake drenched in a trio of plant-based milks, finished with a cloud of whipped coconut cream.

It’s nostalgic, celebratory, and the kind of crowd-pleaser that even non-vegans will crave.

Whether you’re hosting a festive gathering, marking a special milestone, or simply want to end a meal on a high note, this cake delivers comfort and elegance in every bite. Plus, it’s surprisingly simple to prepare and can be made ahead.

If you love creative vegan baking, you’ll adore this recipe—let’s dive in!

Why You’ll Love This Recipe

• Authentic flavor, plant-based ingredients: Enjoy the classic tres leches experience—soft, milky, and sweet—without a drop of dairy or eggs.
• Easy to make: No fancy techniques or hard-to-find ingredients; just straightforward steps for bakery-worthy results.
• Perfect for gatherings: This cake serves a crowd and can be made ahead, making it ideal for parties, potlucks, and celebrations.
• Customizable: Adjust the plant milks, sweeteners, or toppings to suit your taste and dietary needs.
• Allergy-friendly: Totally egg-free and dairy-free, with gluten-free options available.
• Crowd-pleasing: Even non-vegans will come back for seconds—guaranteed!

Ingredients

For the Vegan Sponge Cake

• 2 cups all-purpose flour (substitute gluten-free blend if needed)
• 1 cup organic cane sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 cup unsweetened oat milk (or almond/soy milk)
• 1/3 cup neutral oil (sunflower, canola, or light olive oil)
• 2 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 1/2 tsp almond extract (optional, for depth of flavor)

For the Vegan Tres Leches Soak

• 1 cup full-fat coconut milk (from a can, well shaken)
• 1 cup unsweetened oat milk
• 1 cup unsweetened almond milk (or soy milk)
• 1/3 cup maple syrup or agave nectar
• 1 tsp vanilla extract

For the Coconut Whipped Cream Topping

• 2 cans full-fat coconut milk (refrigerated overnight)
• 1/4 cup powdered sugar (or to taste)
• 1 tsp vanilla extract

Garnish (optional)

• Fresh berries (strawberries, raspberries, or blueberries)
• Ground cinnamon or toasted coconut flakes
• Mint leaves

Equipment

• 9×13-inch baking dish (or two 8-inch square pans)
• Large mixing bowls
• Whisk or hand mixer
• Measuring cups and spoons
• Spatula
• Toothpick (to test doneness)
• Can opener (for coconut milk)
• Electric mixer (for coconut whip, optional but helpful)
• Plastic wrap or baking parchment

Instructions

1. Prepare the oven and pan:

   Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line with parchment paper for easy removal.

   Set aside.

2. Mix the wet ingredients:

   In a large bowl, whisk together the oat milk, oil, apple cider vinegar, vanilla extract, and almond extract (if using). Let the mixture sit for 2 minutes—this helps the vinegar activate and mimic buttermilk.

3. Combine the dry ingredients:

   In a separate bowl, sift together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is evenly distributed.

4. Make the batter:

   Gently pour the wet mixture into the dry ingredients. Use a spatula or whisk to combine until just smooth—be careful not to overmix, as this will keep your cake light and fluffy.

5. Bake the cake:

   Pour the batter into the prepared baking dish and smooth the top. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.

   The cake should be lightly golden and springy to the touch.

6. Cool the cake:

   Let the cake cool in the pan for 15 minutes, then run a spatula around the edges. Cool completely before soaking (this prevents sogginess and ensures even absorption).

7. Prepare the vegan tres leches soak:

   In a medium bowl, whisk together the coconut milk, oat milk, almond milk, maple syrup, and vanilla extract. Taste and adjust sweetness if desired.

8. Poke and soak:

   Using a fork or wooden skewer, poke holes all over the cooled cake—make sure to reach the bottom. Slowly pour the milk mixture evenly over the entire cake, allowing it to soak in gradually.

   Tip: For best results, pour the liquid in stages, letting each addition fully absorb before adding more!

9. Chill the cake:

   Cover the soaked cake with plastic wrap and refrigerate for at least 4 hours or, ideally, overnight. This allows the cake to fully absorb the plant milks and develop its signature texture.

10. Make the coconut whipped cream:

    Carefully scoop the solid coconut cream from the top of the chilled coconut milk cans into a chilled mixing bowl. Add powdered sugar and vanilla.

    Beat until light, fluffy, and creamy—about 2-4 minutes with an electric mixer.

    If your coconut cream is too soft, chill the bowl and beaters for 15 minutes before whipping.

11. Frost the cake:

    Spread the coconut whipped cream evenly over the chilled, soaked cake. Use a spatula to create soft swirls or peaks for a rustic look.

12. Garnish and serve:

    Top with fresh berries, a dusting of cinnamon, toasted coconut, or mint leaves. Cut into squares and serve cold for the ultimate tres leches experience!

Tips & Variations

• Gluten-free option: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour.
• Nut-free version: Use oat or soy milk instead of almond milk in both the cake and the soak.
• Flavor twist: Try adding a splash of orange or lime zest to the batter for a citrusy note.
• Extra-decadent: Drizzle vegan caramel sauce over the finished cake for a sweet surprise!
• Advance prep: The cake base can be baked a day ahead. After soaking, let it chill overnight for the best texture.
• Alternative toppings: Swap coconut whip for store-bought vegan whipped topping if you’re in a hurry.
• Serving for a crowd: Double the recipe and use a large baking sheet for bigger gatherings.

“This vegan tres leches cake is a testament to how plant-based desserts can rival—if not surpass—the classics in both taste and texture.”

Nutrition Facts

Note: Nutrition information is approximate and will vary depending on your specific ingredients and serving sizes.

Serving Suggestions

• Classic: Serve chilled, straight from the fridge, with a sprinkle of cinnamon and fresh berries.
• Party-perfect: Cut into small squares or rectangles for a dessert tray at celebrations or potlucks.
• Extra indulgence: Add a drizzle of vegan caramel or chocolate sauce just before serving.
• With coffee: Pair a slice with a hot cup of espresso or spiced chai for a truly special treat.
• Brunch table: Offer alongside a spread of plant-based breakfast favorites, like these soft vegan bread machine loaves or a cozy slow cooker vegetable casserole.
• Elevate the occasion: Garnish with edible flowers, mint sprigs, or citrus zest for a beautiful finish.

“For a Latin-inspired dessert table, pair this cake with recipes like Peruvian Vegetable Recipes for Flavorful Healthy Meals for a vibrant, festive spread!”

Conclusion

There’s something magical about a cake that’s both homey and luxurious—a treat that brings people together and leaves everyone asking for the recipe. This Vegan Tres Leches Cake delivers on every count: tender crumb, creamy soak, and a luscious cloud of coconut whip.

It’s proof that plant-based baking can be just as decadent and celebratory as its traditional counterparts.

Whether you’re new to dairy-free desserts or a seasoned vegan baker, this tres leches cake is sure to become a favorite. Don’t be afraid to get creative with flavor additions or toppings, and remember—good things are meant to be shared!

If you enjoyed this recipe, be sure to check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or explore comforting dishes like Vegetable Alfredo Recipes for Creamy, Healthy Dinners for more sweet and savory inspiration.

Happy baking!

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