This Vegan Tres Leches cake is nothing short of a dream. A dream come true!! A sweet vanilla cake is soaked in almond, macadamia, and oat milk, covered in silky coconut whipped cream, then topped with strawberries.
This recipe was edited in October 2021. If you are looking for the old recipe you can download it here.
I had avoided veganizing this recipe for so long, thinking that I couldn't possibly get it right or that I had to make vegan condensed milk, and who has time to make vegan condensed milk?? Amazingly plant-based condensed milk is available at grocery stores now! I don't know why, but inspiration finally hit and this vegan version of homemade tres leches cake was born.
What is Tres Leches Cake?
Tres leches (three milks) cake is traditionally a vanilla sponge cake soaked in condensed milk, evaporated milk, and cream (media crema). It is topped with whipped cream and berries or assorted fruit, and sometimes cinnamon. On occasion, rum or rompope (a sort of Mexican eggnog) is added to the milk mixture. To make this vegan I tested two ways, one using a combination of almond, soy milk, and oat milk, the other with store-bought vegan condensed milk. Both versions proved to be ridiculously good!
Tres Leches Cake History
This is a tricky one. Some say that tres leches cake originated in Nicaragua, but Mexico certainly claims it as its own, and Cuba and Puerto Rico have their own versions of well. Tres leches cake became popular in Latin America in the 19th century, possibly due to Nestle publishing a recipe in the back of its cans of condensed milk. They, however, did not invent it, even before then you can find various versions of milk-soaked cakes way before the 19th century. Without a doubt, there is some influence of European colonization, thus there are some who believe tres leches is a new world version of European milk-soaked cakes topped with cream, like tiramisu.
The Challenges of Making Tres Leches Cake Vegan
The hardest part was getting the cake just right, but after some tries, it turns out that aquafaba was the best egg substitute. Aquafaba is the liquid in the can of chickpeas. When you whip it resembles whipped egg whites. I used soy condensed milk and soy evaporated milk, but to make this without soy you can use any plant milk you like and you can find coconut condensed milk on Amazon or whole foods.
I tried 2 types of coconut whipped cream. I decided not to make my own but go with a store-bought option. First I tried So Delicious Coco Whip which turned out too sweet and heavy for my taste for this cake. I settled with Reddi-whip's Coconut Whipped Topping which is light and airy, and not too sweet.
The Recipe: Vegan Tres Leches Cake
- It's very important to make the cake the day before so you can let it soak in the fridge overnight.
- If you can't find plant-based condensed or evaporated milk combine 1 cup of almond milk, 1 1/2 cups oat milk, 1 1/2 of soymilk, and 1/2 cup of sugar. Simmer for 30 minutes (this is so the milk thickens slightly), and let it cool completely in the fridge. This will be your tres leches. You can use your favorite plant milks.
- Top with strawberries or assorted berries. The acid in the berries cuts the sweetness of the cake.
- If you want to make your own whipped topping I recommend this recipe.
- If you're looking for whipped topping without coconut check out all these options.
Vegan Tres Leches Cake
Ingredients
Cake:
- 1 ¼ cups Soy milk, unsweetened
- 2 teaspoons Apple cider vinegar
- 1 ¾ cups All-purpose flour
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ cup Sugar
- ¼ cup Vegetable oil
- 2 teaspoons Vanilla extract
- 6 tablespoons Aquafaba
Milk Syrup:
- 1 ½ cups Oatmilk, unsweetened
- 1 ½ cups Soy condensed milk (11.2 oz)
- 1 ½ cups Soy evaporated milk (11.2 oz)
Whipped Topping:
- 2 cans Reddi-whip Coconut Whipped Topping
- 1 pint Strawberries, hulled and sliced
Instructions
To make the cake
- Preheat oven to 350F and line an 8 x 13 " baking pan with parchment paper, and spray lightly with oil.
- In a small bowl, combine the soy milk and apple cider vinegar. Mix to combine.
- In a medium bowl, combine the all-purpose flour, sugar, baking powder, and baking soda. Mix well.
- Add the milk-vinegar mixture to the bowl with the flour mixture, add the oil, and vanilla, and whisk to combine. Set aside.
- In a large bowl, pour in the aquafaba and using a stand mixer with the whiks attachementor a hand-held mixer whip at medium-high speed until soft peaks form, about 4 minutes.
- Pour the whipped aquafaba into the bowl with the cake batter, and fold it in with a spatula until it has completely incorporated into the cake batter.
- Pour the batter into the baking dish and bake in the middle rack of the oven, for 25-30 minutes or until an inserted toothpick comes out clean.
- Remove from oven. Let cake cool for 10 min, and remove from baking dish. Remove parchment paper and let cake cool completely on a rack.
To make the milk syrup
- In a bowl, combine the oatmilk, condensed milk, and evaporated milk. Whisk and set aside.
Assembly
- Using a serrated knife, gently cut off the top of your cake. Place your cake inside of the baking dish and poke the surface of the cake with a fork. Be sure to press the fork all the way down through the cake.
- Start pouring the milk over the cake starting from the center. Contine pouring until the cake is soaked all over. There might be some liquid that hasn't been absorbed on the sides of the cake, but that's ok. Place in your fridge and let the cake soak overnight.
- When you’re ready to serve, top the cake with the coconut whipped topping and spread with a spatula. (Don’t add the whipped topping to the cake unless you’re ready to serve it.)
- Arrange the sliced strawberries on top of the whipped topping and serve.
Video
Notes
- This recipe was edited in October 2021. If you're looking for the old recipe you can download it here.
- It's very important to make the cake the day before so you can let it soak in the fridge overnight.
- If you can't find plant-based condensed or evaporated milk combine 1 cup of almond milk, 1 1/2 cups oat milk, 1 1/2 of soymilk, and 1/2 cup of sugar. Simmer for 30 minutes (this is so the milk thickens slightly), and let it cool completely in the fridge. This will be your tres leches. You can use your favorite plant milks.
- Top with strawberries or assorted berries. The acid in the berries cuts the sweetness of the cake.
- If you want to make your own whipped topping I recommend this recipe.
- If you're looking for whipped topping without coconut check out all these options.
Hi Dora,
Thank you for all your wonderful recipes. I was wondering, could this recipe be used for cupcakes?
Yes, I just made this into cupcakes for mini tres leches. I cut off the top of the cupcakes and put into tiny mason jars. If you want to soak the this in cupcake wrappers you will need very resistant cupcake wrappers!
I really want to try this but can’t find Aquababa in my local stores. Can I drain cans of chickpeas until I have the right amount needed for the recipe?
Yes!! That's how I get my aquafaba. I will add note to the recipe.
This cake so SOOOOOO good- thank you Dora! I used to use another recipe for the vegan cake but decided to try yours and it’s my new recipe now. Only thing I did differently was to add 1/4 cup sugar to the whipped aquafaba and then continue whipping until it was glossy. So I used 3/4c total sugar for the cake. I also used a Can of coconut milk instead of the evaporated milk. Amazing. 👏🏼
Can I used canned coconut milk to replace one the the 3 milks?
Yes
Definitely the best vegan cake I've made, thank you, Dora!
This was fantastic! I haven’t had tres leches since I was a child. It was DELICIOUS and so easy to make! Even my non-vegan family gobbled it up. Thank you Dora!
What can I do if I don’t have Aquafaba?
Aquafaba is the liquid from a can of chickpeas, it's super easy to find. You can try another egg substitute.
Is there a way access the old recipe? I bought all the ingredients for that one already and then the receipt changed when I went to bake the next day. The old recipe was recommended by a fellow dairy allergy friend.
Hi Ellie, I'm going to email to you.
Can you please email me too! I love the old recipe!
Sending it now
Hi Dora, I also came back to remake this based on the old recipe. May I also get a version of the old recipe emailed? Thanks!!
Just sent it to you.
Hi.My cake came out very flat, not at all like your picture. Did I do something wrong? I'm assuming it'll still taste good, but will it get too soggy when I add the milks?
Hi Janice, the cake doesn't rise too much. Once you add the milk it will expand in size with all the milk
Hi there! If I double this recipe in one pan will it cooke to make a thicker slice of cake? As in a taller cake?
Thanks!!
I haven't tried it yet, but I think it will.
Hi Dora,
Would I be able to use Gluten Free flour. Thank you.
Hi, I just saw the comments on using Gluten Free AP flour.
Thanks.
I've never tried it with gluten-free flour so I'm not sure
Hi. I just made it w gluten free flour. It looks way too thin to cut off the top. Maybe ill just poke plenty of holes and not cut the top... im
in the process of baking one w regular flour, ill keep you posted om the comparisons.
Keep us posted