Vegan Tres Leches Cake

Name: Vegan Tres Leches Cake
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 270 grams (about 2 ⅛ cups spooned and leveled) unbleached all purpose flour (see note 1); 1 ½ teaspoons baking soda; 1 ¼ teaspoons baking powder; ¾ teaspoon sea salt; 1 cup organic cane sugar (see note 2); 1 ½ cups unsweetened original flavor soy milk or other carton non-dairy milk (see note 3); 1 ½ tablespoons apple cider vinegar or fresh squeezed lemon juice; ½ cup unsweetened applesauce; 3 teaspoons vanilla extract; ¾ teaspoon almond extract (omit for nut-free); ¼ cup canned coconut milk (shake the can before opening); ½ cup unsweetened original flavor soy milk or other carton non-dairy milk (see note 3); 7.4 ounce can vegan condensed milk (see note 4); 10 ounces vegan whipped cream (see note 5); Fresh berries for serving (we used strawberries); Dusting of cinnamon, optional

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This light and fluffy Vegan Tres Leches Cake is a super easy and absolutely delicious dessert. The simple and light cake recipe is easy to bake, and it is even easier to add the vegan three milks mixture and light fluffy whipped cream (also vegan) on top for a gorgeous presentation.

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Hey Internet, it’s been quite a while (almost a year, oops) since I published a new cake recipe, so today I’m bringing you my absolute favorite cake: vegan tres leches.

Now, that’s not to say I haven’t been MAKING cakes… I made my vegan flourless chocolate cake for Passover, my vegan hummingbird cake to celebrate spring, my vegan matcha pound cake because my husband requested it, my vegan coconut cake to take to a gathering, and my vegan lemon loaf (several times) because, well because I can’t resist. I plan to make my vegan strawberry shortcake for upcoming summer gatherings because it is easy to throw together and perfect for individual size portions.

There might have been a “fail” cake in the past year too, because I’m human (part cyborg though) and sometimes I mess up.

So I’ve been intimidated by tres leches for a long time. I guess because the idea of pouring liquid onto a freshly baked cake is kind of scary!

But it actually couldn’t be easier, and actually, it’s kind of fun. And did I mention super delicious? Like, wow.

And this cake is a total show-stopper, and it’s pretty irresistible. I can’t seem to resist a second slice every time I make it.

Why This Recipe Works

Tres Leches is a cake that uses a syrup made from “three milks” (that is literally the English translation of the spanish phrase “tres leches”) to soak the baked cake. It’s very popular in Mexico and other Latin countries as well as in the United States. It’s also then topped with chantilly cream and sometimes cinnamon or fresh berries.

This vegan version of course is inauthentic since it doesn’t use dairy and it is also low in fat (as I use applesauce instead of oil/butter/shortening). But I think you’ll still find that it is light and delicious, especially once soaked in my vegan tres leches mixture.

The cake itself is quite similar to angel food cake (coming soon!) and is delightfully light. It comes together quite easily, simply by mixing some dry ingredients together in a bowl, creating a well in the center, pouring in the liquids and mixing gently until combined. After that all you have to do is bake it, let it cool, and then the fun part.

I don’t know what it is that’s so fun about poking holes or divots in baked goods. I had so much fun when making my vegan focaccia when it came time to press my fingers into the dough before drizzling it with oil and layering on the toppings.

We use a chopstick (or anything else of a similar diameter will work) to poke holes in the completely cooled cake, then pour in the three milks mixture. The cake then absorbs the milk, is chilled, and topped with vegan whipped cream in this case and served with fresh berries (or cinnamon if you prefer).

Even if you don’t consider yourself a baker, I am confident that you or anyone can make this recipe and it will turn out delicious. You don’t even have to remove it from the pan if that scares you--poke the holes and add the three milks mixture then use a cake server to serve it straight from the pan.

Ingredients and Substitutions

Cake

Flour: Most cakes start with flour and this one is no different. I’ve only tested this recipe with unbleached all purpose flour (I usually bake with Trader Joe’s flour, although I also often use Bob’s Red Mill or King Arthur Baking Company). If I were to make this recipe gluten-free, I’d use a good quality cup for cup gluten-free blend. I’ve personally used and loved King Arthur Measure for Measure Gluten-Free Flour and Bob’s Red Mill 1:1 Gluten-Free Flour. I’ve also heard good things about Cup4Cup.
Baking powder and baking soda: Because we don’t use egg whites to fluff up the recipe, both baking powder and baking soda help us get a nice rise and light consistency in the cake that is needed. The denser the cake, the more difficult it is for it to absorb the three milks mixture.
Sea salt: A pinch of salt is great for baked goods for a variety of reasons, so I don’t recommend skipping it. I use Himalayan pink salt or sea salt because I like the flavor and to me it’s not as salty as regular salt. But you could use kosher salt or iodized table salt if you prefer--if using the table salt I’d halve the amount because it is pretty dang salty. The actual science behind this is that the latter salts I mentioned are finer grain, so more grains actually fit in the measuring spoon thereby actually making it saltier.
Organic cane sugar: I say organic because, in the United States (I hear this is not the case in Canada or the UK), some cane sugars are filtered through animal bone char, making them not vegan, and brands aren’t required to disclose this information. So while some brands have stepped forward and said that they don’t do this, I just buy organic to be sure. That being said, coconut sugar will also work; just keep in mind your cake will be a little darker in color.
Vegan Buttermilk: Sounds hard to find? Nope. Vegan buttermilk is easily made with unsweetened original flavor, non-dairy milk (the kind that comes in a carton--I used soy milk in this recipe) and an acid like apple cider vinegar (what I use in this recipe) or fresh lemon juice.
Unsweetened applesauce: The applesauce serves two purposes: to make the cake lighter and moisten it without using a high fat ingredient. If you are OK with higher fat ingredients, I would do vegetable oil and/or vegetable shortening. I’ve found good success with taking a measurement like ½ cup oil and substituting half of it for vegetable shortening. But this cake is perfectly delicious, light, and fluffy with the unsweetened applesauce so that’s why I chose to use it.
Vanilla and almond extracts: These both work to flavor the cake nicely. The almond extract adds a special quality to the flavor, but if you have a nut allergy, leave this one out. Most almond extracts contain almond oil so they would not be suitable for anyone with a nut allergy.
Vegan whipped cream: There are plenty of great store bought vegan whipped cream nowadays. I think you’ll find a much better bang for your buck by buying a tub in the freezer section than trying to use canned vegan whipped cream. You could also make aquafaba whipped cream if you prefer.

Vegan Tres Leches “Syrup”

Canned coconut milk: This replaces the heavy cream and it’s very rich, but with the other ingredients you do not get a strong coconut flavor. Good substitutes would be a thick non-dairy creamer or thicker homemade nut milks (like cashew).
Unsweetened original flavor soy milk: The soy is a particularly nice flavor here. What matters is the thin consistency of this non-dairy milk, so if you can’t have soy, try another one like oat milk or almond milk. Remember to get the kind that comes in a carton (or if making yourself, make it a fairly thin (but still milky, if that makes sense) consistency.
Condensed coconut milk: This is the only vegan condensed milk I’ve tried but I really do love it. It also does not have a strong coconut flavor. I also saw an oat milk condensed milk but since I don’t personally love oat milk, I haven’t tried it yet. If you cannot find these in your area and don’t want to order online, try making your own. My friend Karissa has a great vegan condensed milk recipe.

How to Properly Measure Flour

We want to measure our flour by weight, not by volume. When you scoop flour out of a bag or tin with a measuring cup, you're packing it in there and not necessarily getting the same amount each time.

What's better is to use a food scale with a tare function (allowing you to zero out the scale after you've put the bowl on it so your bowl isn't playing a factor in your equation.

Working in grams, put your bowl on the scale and zero it out. Scoop the flour into the bowl until you reach the desired measurement.

Step by Step Instructions for Making Vegan Tres Leches

Make the vegan buttermilk first so it has time to set up. Simply pour the apple cider vinegar into a measuring cup or small bowl (I prefer the measuring cup as it has a spout) and whisk (or mix with a fork) to combine. It may separate after a few minutes which is totally normal! Just give it another quick mix when it’s time to add it to the dry mix.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius) and line an 8x8 square baking pan or 8” round cake pan with parchment paper and/or baking spray. I’ve found the best results (with this recipe) using a 8x8 inch square pan and creating a parchment paper sling (2 lengths of parchment, one on top of the other, just turned the other way, creating a “sling” to remove the cake easily. A tab will be available on each side of the pan enabling you to easily remove it without turning the pan upside down.
In a large bowl, whisk together the flour, baking powder, baking soda, sea salt, and sugar.
Use a large spatula to create a well in the center of the dry mix and pour in the vegan buttermilk mixture, unsweetened applesauce, vanilla extract, and almond extract (if using). Gently mix with your large spatula until just combined. It’s not a super thick batter. Try not to overmix.
Pour all of the mixture (scrape the sides of the bowl too) into your prepared baking pan. Gently tap the pan on the counter a few times to shake out any air bubbles.
Bake on the center rack for 35-40 minutes, taking care NOT to open the oven door before 30 minutes has elapsed. Test the cake with a toothpick or cake tester. If it comes out clean or with tiny crumbs stuck to it, the cake is done. Remove from the oven and let it cool in the pan for at least 30 minutes. If you lined it with parchment paper, you can let it cool in there for an hour because it will be just as easy to remove. If you prefer, you can leave the cake in there for the last few steps and serve it straight from the pan.
When the cake is completely cooled, make your three milks mixture by whisking together the canned coconut milk, soy (or other unsweetened carton non-dairy milk) milk, and vegan condensed milk. Your condensed milk (if you bought canned) may have a solid-ish lump in it. This was normal for the brand I bought. Just use a little arm strength and whisk it up (or use a hand blender or mixer if needed).
If you removed your cake from the pan, I’d place it on a cooling rack on top of some foil or parchment paper for easy cleanup, as some of the syrup may drip down onto the table.
Using the wider end of a chopstick (or use anything round with a diameter between ⅛-inch and ¼-inch), poke holes in the cake all the way down to the bottom of the pan. Space your holes about ½-inch apart. Once you’ve covered the entire cake, Carefully pour the vegan tres leches (three milks) mixture over the cake, concentrating on all the holes you created. You may not end up using all of the mixture. Let the cake absorb the milks for a minimum of a half hour. If your cake looks like it could take on more of the mixture, go ahead and add some more, but don’t add so much that the liquid begins pooling on top of the cake (if that starts to happen, just wipe up the excess with a paper towel).
After 30 minutes, refrigerate the cake (preferably covered) until ready to use. When you’re ready to serve it, pile on the vegan whipped cream and spread evenly. Keep in mind that the vegan whipped cream seems to melt pretty quickly, at least under hot photography and video lights… but probably also on a hot day, so you may want to serve quickly.
Serve with fresh sliced strawberries (or any berries) or a dusting of cinnamon if you prefer. Enjoy!
Refrigerate leftover vegan tres leches cake in an airtight container for up to 3 days. After that you start to lose some texture. It never seems to last that long in my house, though.

Frequently Asked Questions

Is Tres Leches Supposed to be Soggy?

It’s meant to be supremely moist. The cake should still retain some texture, but will taste and feel more creamy and wet than any other type of cake.

Can You Make This Cake Ahead of Time?

Yes, you can make the cake part ahead of time. I recommend waiting to soak it with the three milks mixture until a few hours before you’re ready to serve.

Can you freeze Tres Leches cake?

Again, you can make the cake and freeze it, but then I’d recommend defrosting it and then adding the three milks mixture a few hours before topping with vegan whipped cream and serving.

How to Serve This Beautiful Dessert

I highly recommend waiting to add the vegan whipped cream till right before serving as it can melt easily.

Spread a thick layer of vegan whipped cream over the top of this cake (it is generally not added to the sides of the cake) and slice into squares.

Top with a dusting of cinnamon or a fresh sliced strawberry for a lovely presentation. I’ve also seen folks add a sprig of fresh mint.

How Long Does It Keep?

Vegan Tres Leches cake lasts about 3 days in the refrigerator before it starts losing texture.

I recommend storing it in an airtight container and serving it chilled. You can always top it off with a little more vegan whipped cream if needed.

Definitely do not store any cut up fruit with it (the juices from the fruit will make a mess).

Expert Tips

When mixing the batter, mix gently, folding the ingredients together. The more overmixed the cake becomes, the heavier it will be. A denser cake will not rise as much and will also not be able to absorb as much of the delicious three milks mixture.
When pouring the three milks mixture on the cake, pour all the way to the edges. Don’t worry if it runs down the sides.
I recommend using vegan whipped cream from a tub from the frozen section over the stuff in a can. You’ll get more bang for your buck--I find there doesn’t seem to be much whipped cream in those pressurized cans.
Alternatively, serve this with a scoop of vegan vanilla ice cream (or even vegan strawberry ice cream, yum).

More Recipes Like This Cake

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