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.

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.

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4.39 from 26 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.

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Resting Time10 hrs

Total Time2 hrs

Course: Dessert

Cuisine: Mexican

Diet: Vegan

Servings: 10 Servings

Calories: 299kcal

Author: Dora S.

Ingredients

Cake:

• ▢ 1 1/4 cups Soy milk, unsweetened
• ▢ 2 teaspoons Apple cider vinegar
• ▢ 1 3/4 cups All-purpose flour
• ▢ 2 teaspoons Baking powder
• ▢ 1/2 teaspoon Baking soda
• ▢ 1/2 cup Sugar
• ▢ 1/4 cup Vegetable oil
• ▢ 2 teaspoons Vanilla extract
• ▢ 6 tablespoons Aquafaba

Milk Syrup:

• ▢ 1 1/2 cups Oatmilk, unsweetened
• ▢ 1 1/2 cups Soy condensed milk (11.2 oz)
• ▢ 1 1/2 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.

Notes

• 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!