Delicious Vegan Tres Leches Cake Recipe

This vegan twist on the classic tres leches cake will leave you longing for more. Made with plant-based milk and fluffy sponge cake, soaked in tres leches sauce, and topped with a luscious whipped coconut cream, every bite of this cake is rich, moist, and absolutely heavenly. Whether you're vegan or not, this indulgent dessert is a must-try!

Ingredients

• For the cake:
• - 2 cups all-purpose flour
• - 1 and 1/2 cups granulated sugar
• - 1 and 1/2 teaspoons baking powder
• - 1/2 teaspoon baking soda
• - 1/2 teaspoon salt
• - 1 and 1/2 cups unsweetened almond milk
• - 1/2 cup vegetable oil
• - 2 teaspoons vanilla extract
• - 1 tablespoon apple cider vinegar
• For the tres leches sauce:
• - 1 can (13.5 oz) full-fat coconut milk
• - 1 can (14 oz) sweetened condensed coconut milk
• - 1 can (5.4 oz) coconut cream
• - 1 teaspoon vanilla extract
• For the whipped coconut cream:
• - 2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
• - 1/4 cup powdered sugar
• - 1 teaspoon vanilla extract
• For garnish:
• - Fresh berries
• - Shredded coconut

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with vegan butter or oil.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the unsweetened almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
5. Transfer the batter into the prepared baking dish and spread it out evenly.
6. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is baking, prepare the tres leches sauce. In a blender, combine the full-fat coconut milk, sweetened condensed coconut milk, coconut cream, and vanilla extract. Blend until smooth and well combined.
8. Once the cake is out of the oven, let it cool for a few minutes before poking holes all over the surface using a fork or skewer.
9. Slowly pour the tres leches sauce over the cake, making sure to cover the entire surface. Let the cake absorb the sauce for at least 30 minutes.
10. While the cake is soaking, prepare the whipped coconut cream. Open the refrigerated cans of coconut milk and scoop out the solid coconut cream into a mixing bowl. Discard the liquid or save it for other recipes.
11. Using an electric mixer, whip the coconut cream, powdered sugar, and vanilla extract on high speed until light and fluffy.
12. Once the cake has soaked up the tres leches sauce, spread the whipped coconut cream on top of the cake using a spatula.
13. Garnish the cake with fresh berries and shredded coconut.
14. Slice and serve the vegan tres leches cake chilled. Enjoy!

Interesting Facts