Oh, friends, there’s just something truly magical about a perfectly soaked cake, isn’t there? This Vegan Tres Leches Cake Recipe (Made from Scratch) brings that dreamy, creamy indulgence right to your kitchen, transforming simple ingredients into a dessert that’s utterly irresistible. It’s a sweet, tender sponge cake, lovingly drenched in three kinds of plant-based milks, then crowned with a light, airy whipped topping. Pure bliss in every bite!
I remember countless afternoons with my grandmother, her kitchen filled with the scent of vanilla and sugar. We’d bake together, and she always said the best desserts are made with patience and a little bit of heart. This vegan version captures that same comforting feeling, proving that creating something truly special from scratch is always worth the effort.
This recipe is incredibly approachable, making it perfect for both seasoned bakers and those just starting their sweet adventures. It’s a wonderful dessert for any celebration, and I find that chilling it overnight really lets those delightful flavors meld beautifully.
What You Need to Make This Recipe
Crafting this delightful dessert means gathering some wholesome ingredients. We’re using everyday pantry staples like all-purpose flour and granulated sugar for the tender cake, then a trio of plant milks, including full-fat coconut milk and sweetened condensed coconut milk, to create that signature creamy soak. I always recommend using a good quality vanilla extract for the deepest flavor in this Vegan Tres Leches Cake Recipe (Made from Scratch). You’ll find the complete list with precise measurements in the recipe card below!
How to Make Vegan Tres Leches Cake Recipe (Made from Scratch)
Creating this dreamy Vegan Tres Leches Cake Recipe (Made from Scratch) involves a few heartwarming steps that come together beautifully. First, we’ll whisk up a wonderfully tender vegan sponge cake, baking it until it’s golden and springs back to the touch. While it cools, we’ll prepare the luscious three-milk mixture, which will generously soak into every part of the cake. Once absorbed and chilled, we’ll top it with a light, airy vegan whipped cream, ready for serving.
Vegan Tres Leches Cake Recipe (Made from Scratch)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan, or line with parchment paper.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, combine the unsweetened plain plant milk, neutral oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are okay.
- Add the apple cider vinegar to the batter and stir quickly to activate. The batter may become slightly frothy.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. While still warm but not hot, use a fork or skewer to poke holes all over the top surface of the cake. These holes will help the milk mixture absorb better.
- In a medium saucepan, combine the full-fat coconut milk, unsweetened plain plant milk, sweetened condensed coconut milk, and granulated sugar.
- Heat over medium heat, stirring occasionally, until the sugar has dissolved completely and the mixture is warm (do not boil).
- Remove from heat and stir in the vanilla extract. Let the mixture cool down to room temperature.
- Once the cake is cooled and poked, slowly and evenly pour the cooled tres leches mixture over the entire surface of the cake. Pour slowly to allow the cake to absorb the liquid.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cake to fully absorb the milks and chill completely.
- The next day (or after sufficient chilling), carefully open the chilled cans of full-fat coconut cream without shaking them. Scoop out only the thick, solid coconut cream from the top, leaving the liquid behind (you can save the liquid for smoothies).
- Place the solid coconut cream in a large, very cold mixing bowl (you can chill the bowl beforehand for better results).
- Using an electric mixer, beat the coconut cream on high speed for 2-3 minutes until it becomes light and fluffy, resembling whipped cream.
- Gradually add the sifted powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Spread the vegan whipped topping evenly over the chilled tres leches cake.
- Optionally, garnish with fresh berries and a sprinkle of cinnamon or cocoa powder before serving.
- Slice and serve immediately. Store any leftovers in the refrigerator.
Notes
Coconut Cream for Whipping: For the best whipped topping, ensure your full-fat coconut cream cans are thoroughly chilled (at least 24 hours). The colder they are, the easier it is to separate the thick cream from the liquid.
Storage: Store leftover cake tightly covered in the refrigerator for up to 3-4 days. The cake’s flavor and texture actually improve over time as it continues to absorb the milk.
Spice it Up: Add a pinch of ground cinnamon or cardamom to the cake batter or the tres leches mixture for an extra layer of flavor.
Baking is a dance between precision and intuition, and I’ve picked up a few tricks over the years to ensure every cake is a triumph. Making this Vegan Tres Leches Cake Recipe (Made from Scratch) is no exception, and these little insights can truly elevate your experience and the final result.
My Secret Trick: I always make sure to poke plenty of holes in the cooled cake with a fork before pouring over the tres leches mixture. This allows the creamy liquid to penetrate every nook and cranny, ensuring a supremely moist and flavorful vegan tres leches cake recipe.
For the sponge cake, I always recommend not overmixing the batter once the wet and dry ingredients are combined. Overmixing can develop the gluten too much, leading to a tougher cake, and we want it light and airy to best absorb that delicious milk mixture.
When it comes to the plant-based milks, I find using a full-fat coconut milk for the soak and the whipped topping provides the richest flavor and best texture. Make sure to chill your full-fat coconut cream overnight for the topping – it’s essential for a stiff, fluffy whip!
And finally, patience is a virtue, especially with a tres leches cake. I know it’s tempting to dive right in, but letting your cake chill for at least 4 hours, or even better, overnight, allows the flavors to truly meld and the cake to fully absorb the “three milks,” making for an unbelievably creamy treat.
Fun Variations for Vegan Tres Leches Cake Recipe (Made from Scratch)
One of the greatest joys of baking is getting creative and making a recipe truly your own! This Vegan Tres Leches Cake Recipe (Made from Scratch) is a fantastic canvas for playful flavor variations. Here are a few ideas that my friends and family adore:
Tropical Twist
My sister always asks me to add a touch of coconut extract to the sponge cake batter and sprinkle toasted coconut flakes on top of the whipped cream. It really enhances the tropical notes from the coconut milk and makes for a delightful, sunny dessert.
Spiced Autumn Delight
For a cozy, fall-inspired treat, I love adding a pinch of cinnamon and nutmeg to the cake batter. You could even infuse the plant milk mixture with a cinnamon stick while it simmers for an extra layer of warmth. A friend loves when I top this version with a light dusting of cinnamon or cocoa powder and a sprinkle of candied pecans.
Berry Burst
Swirl some fresh raspberry or strawberry puree into the whipped topping right before serving, or simply arrange a generous helping of mixed fresh berries around the cake. The tartness of the berries is a beautiful contrast to the sweetness of the Vegan Tres Leches Cake Recipe (Made from Scratch).
What to Serve With Vegan Tres Leches Cake Recipe (Made from Scratch)
This creamy Vegan Tres Leches Cake Recipe (Made from Scratch) is a star all on its own, but a few thoughtful accompaniments can truly complete the dessert experience! I love serving it alongside simple, refreshing pairings that let the cake shine while adding a little something extra.
A small scoop of dairy-free vanilla bean ice cream or a dollop of extra vegan whipped cream is always a welcome addition, providing another layer of creaminess. My mom always pairs it with a freshly brewed cup of coffee – the slight bitterness cuts through the sweetness beautifully. For a lighter touch, especially in warmer months, a side of fresh mixed berries adds a wonderful pop of color and tartness. A quick serving idea: a light dusting of cocoa powder or a sprinkle of cinnamon over the whipped topping makes it look extra inviting without any fuss.
How to Store Vegan Tres Leches Cake Recipe (Made from Scratch)
After putting so much love into baking this Vegan Tres Leches Cake Recipe (Made from Scratch), you’ll want to make sure any leftovers stay just as delicious! Proper storage is key to preserving its wonderful texture and flavor.
Refrigerator Storage
This cake is best enjoyed chilled, and it will keep beautifully in the refrigerator for 3-4 days. I always like to store cakes in an airtight container or tightly covered with plastic wrap to prevent it from drying out or absorbing other odors from the fridge. This also helps keep the sponge incredibly moist from that lovely milk soak!
Freezing Tips
While it’s best fresh, you can freeze individual slices of your Vegan Tres Leches Cake Recipe (Made from Scratch). Wrap each slice tightly in plastic wrap, then again in aluminum foil, and place in a freezer-safe bag for up to one month. Thaw overnight in the refrigerator before serving. A personal tip: A light dusting of powdered sugar or a fresh berry garnish after thawing brings it back to life!
Nutritional Benefits
This delightful Vegan Tres Leches Cake Recipe (Made from Scratch) offers a comforting treat that’s made with plant-based ingredients. While it’s certainly an indulgence, using ingredients like unsweetened plant milk and full-fat coconut cream can offer a satisfying dessert that fits various dietary preferences. It’s a reminder that a treat can be both satisfying and nourishing, especially when made from scratch with wholesome components.
FAQs
Faq 1
Can I make the sponge cake ahead of time?
Yes, you can bake the vegan sponge cake a day in advance. Once cooled, cover it tightly and store it at room temperature until you’re ready to soak it in the tres leches mixture.
Faq 2
What if my coconut cream isn’t whipping properly?
Ensure your full-fat coconut cream is thoroughly chilled in the refrigerator for at least 12-24 hours. Only use the thick cream from the top, avoiding the liquid. A very cold bowl and whisk also help immensely!
Faq 3
Can I use a different type of plant milk for the soak?
Absolutely! While this Vegan Tres Leches Cake Recipe (Made from Scratch) uses a blend for richness, you can experiment with other unsweetened plant milks like oat or almond milk, keeping in mind they may slightly alter the flavor and richness.
Faq 4
How do I know when the cake is fully soaked?
The cake will feel noticeably heavier and incredibly moist to the touch. There shouldn’t be a puddle of milk mixture at the bottom of the pan, indicating it has all been absorbed into the tender sponge of your Vegan Tres Leches Cake Recipe (Made from Scratch).
Conclusion
Baking this Vegan Tres Leches Cake Recipe (Made from Scratch) is more than just following a set of instructions; it’s an invitation to create something truly special, filled with warmth and love. It brings back those cherished feelings of baking in my grandmother’s kitchen, proving that simple ingredients, a little patience, and a lot of heart can transform into the most magical desserts. I truly hope you’ll gather your ingredients, tie on your apron, and let this creamy, dreamy cake bring joyful memories to your home. Happy baking, my sweet friends!