• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Dora's Table
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
  • About Dora
  • Recipes
  • Ebooks
  • Food Photography
    • Portafolio
  • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • search icon
    Homepage link
    • About Dora
    • Recipes
    • Ebooks
    • Food Photography
      • Portafolio
    • Español
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Home » Cake » Vegan Tres Leches Cake

    Vegan Tres Leches Cake

    Published: Feb 19, 2019 · Modified: Jul 3, 2022 by Dora S. · This post may contain affiliate links.

    Jump to Recipe Jump to Video Print Recipe

    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.

    Glass bowl filled with the ingredients to make vegan tres leches cake

    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.

    Tres leches cake batter in a glass bowl with a blue whisk

    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 resting on a rack

    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.

    Milk being poured on tres leches cake in a red baking dish

    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.

    A slice taken out of a tres leches cake in a red baking dish

    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.

    Tres leches cake on a white plate topped with a sliced strawberry

    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.
    Tres leches cake on a white plate topped with a sliced strawberry
    Tres leches cake on a white plate topped with a sliced strawberry
    Save Recipe Go to Recipe Box
    4.53 from 34 votes

    Vegan Tres Leches Cake

    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.
    Pin Recipe Print Recipe
    Resting Time10 hrs
    Total Time2 hrs
    Course: Dessert
    Cuisine: Mexican
    Diet: Vegan
    Servings: 10 Servings
    Calories: 299kcal
    Author: Dora S.

    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
    Prevent your screen from going dark

    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.

    Nutrition

    Serving: 1slice | Calories: 299kcal | Carbohydrates: 67g | Protein: 3g | Fat: 1g | Sodium: 306mg | Potassium: 114mg | Fiber: 2g | Sugar: 44g | Vitamin A: 55IU | Vitamin C: 27.8mg | Calcium: 121mg | Iron: 1.7mg
    Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
    « Guanajuato's Vegan Potato Enchiladas (Enchiladas Mineras)
    How to Make Sopa de Fideo »

    Reader Interactions

    Comments

    1. Alina

      July 12, 2022 at 2:57 pm

      Hi Dora,

      Thank you for all your wonderful recipes. I was wondering, could this recipe be used for cupcakes?

      Reply
      • Dora S.

        July 21, 2022 at 8:53 am

        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!

        Reply
    2. Lee

      May 18, 2022 at 4:08 pm

      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?

      Reply
      • Dora S.

        July 21, 2022 at 9:01 am

        Yes!! That's how I get my aquafaba. I will add note to the recipe.

        Reply
    3. Asha

      April 07, 2022 at 10:24 am

      5 stars
      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. 👏🏼

      Reply
    4. Atikah

      January 06, 2022 at 4:00 am

      Can I used canned coconut milk to replace one the the 3 milks?

      Reply
      • Dora S.

        January 06, 2022 at 9:17 pm

        Yes

        Reply
    5. Caroline

      December 17, 2021 at 10:04 am

      5 stars
      Definitely the best vegan cake I've made, thank you, Dora!

      Reply
    6. Sorai

      November 23, 2021 at 8:24 am

      5 stars
      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!

      Reply
    7. Ana

      November 08, 2021 at 1:30 pm

      What can I do if I don’t have Aquafaba?

      Reply
      • Dora S.

        November 13, 2021 at 3:55 pm

        Aquafaba is the liquid from a can of chickpeas, it's super easy to find. You can try another egg substitute.

        Reply
    8. Ellie

      September 28, 2021 at 3:36 am

      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.

      Reply
      • Dora S.

        September 30, 2021 at 1:25 pm

        Hi Ellie, I'm going to email to you.

        Reply
        • Liz

          October 11, 2021 at 4:34 pm

          Can you please email me too! I love the old recipe!

        • Dora S.

          November 07, 2021 at 7:31 am

          Sending it now

        • Avi

          November 06, 2021 at 11:28 am

          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!!

        • Dora S.

          November 07, 2021 at 7:33 am

          Just sent it to you.

    9. Janice Steinberg

      June 18, 2021 at 5:52 am

      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?

      Reply
      • Dora S.

        June 20, 2021 at 5:55 pm

        Hi Janice, the cake doesn't rise too much. Once you add the milk it will expand in size with all the milk

        Reply
    10. Katelyn

      May 10, 2021 at 9:47 pm

      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!!

      Reply
      • Dora S.

        June 20, 2021 at 6:07 pm

        I haven't tried it yet, but I think it will.

        Reply
    11. Lucia

      January 27, 2021 at 3:06 pm

      Hi Dora,

      Would I be able to use Gluten Free flour. Thank you.

      Reply
      • LUCIA

        January 27, 2021 at 3:26 pm

        Hi, I just saw the comments on using Gluten Free AP flour.

        Thanks.

        Reply
      • Dora S.

        January 28, 2021 at 8:51 am

        I've never tried it with gluten-free flour so I'm not sure

        Reply
        • Maureen

          February 05, 2021 at 3:52 pm

          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.

        • Dora S.

          February 13, 2021 at 6:14 pm

          Keep us posted

    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome. I'm so happy you're here.

    I’m Dora, and I make traditional vegan Mexican recipes that are easy, mostly healthy and delicious. Find out more →

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube

    Comforting Soups

    Mexican vegan lentil soup in a white bowl surrounded by tomato, cilantro and onion

    Mexican Vegan Lentil Soup (Sopa de Lentejas)

    This vegan Mexican meatball soup is a hearty soup filled with carrots, potatoes, celery, and amazingly tender meatballs.

    Vegan Mexican Meatball Soup

    Caldo de res or vegan Mexican beef soup is a warm comforting soup of stewed beef, carrots, potatoes, corn, chayote, potatoes, mint, and cilantro. It is served all year, but is especially good in the winter months.

    Vegan Caldo de Res

    How to Make Sopa de Fideo

    Vegan pozole verde topped with lettuce, radishes, and avocado in a blue and white talavera bowl

    Vegan Pozole Verde

    bowl of chipotle tomato soup with a gold and black spoon

    Smoky Chipotle Vegan Tomato Soup

    See More;

    Subscribe

    Join the community and get the Our Vegan Mexico Ebook!! 32 authentic vegan Mexican recipes

    Privacy Policy

    Popular Posts

    birria taco being dipped in broth

    Vegan Birria Tacos

    cantaritos locos on a blue and white background with grapefruit halves

    Cantaritos Locos

    a close up of the vegan flan covered in caramel

    Vegan Flan

    How to Make Sopa de Fideo

    This salsa molcajeteada combines pan roasted tomatoes, garlic, and peppers to make a spicy and hearty salsa. They are pureed in a molcajete.

    Salsa Molcajeteada

    Potato and chorizo tacos. Serve the crispy bits of spicy chorizo mixed with the slightly golden potatoes on a warm tortilla and top with salsa.

    Homemade Vegan Chorizo

    Footer

    ^ back to top

    About

    • Privacy Policy
    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme