Tres Leches Cake (Vegan)
Ingredients:
- 240 g (2 cups) all-purpose flour
- 7 g (1 1/2 tsp) baking powder
- 3 g (1/2 tsp) salt
- 200 g (1 cup) sugar
- 113.5 g (1/2 cup) vegan butter
- 240 ml (1 cup) unsweetened plant milk
- 4.3 g (1 tsp) vanilla extract
- 382.7 g (1 (13.5 oz) can) coconut milk
- 240 ml (1 cup) sweetened condensed coconut milk
- 240 ml (1 cup) vegan whipped cream
Features:
Soy-Free
Nut-Free
Nutrition:
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Poke the cake all over while it's still warm, right out of the oven — warm cake absorbs the milk mixture far better than cake that's cooled, giving you that classic soaked-through texture.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Combine the Dry Ingredients: Whisk together the flour, baking powder, and salt.
- Make the Batter: Cream the sugar and vegan butter, then alternate adding the dry ingredients and plant milk, mixing until smooth. Stir in vanilla.
- Bake: Pour the batter into the dish and bake for 25-30 minutes, until a toothpick comes out clean.
- Make the Milk Mixture: Whisk together the coconut milk and condensed coconut milk.
- Soak the Cake: Poke holes all over the warm cake and pour the milk mixture evenly over the top, letting it soak in.
- Chill & Top: Chill for at least 2 hours, then top with vegan whipped cream before serving.
Notes: Avoid overmixing the batter once wet and dry ingredients are combined, or the texture can turn dense and tough.
Tips: Test for doneness with a toothpick inserted in the center — it should come out clean or with a few moist crumbs.
Storage: Store covered at room temperature for 2 days, or refrigerate for up to 5 days if frosted.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish. The sugar provides clean sweetness and helps balance acidity.
Tres Leches Cake (Vegan)
Ingredients:
- 240 g (2 cups) all-purpose flour
- 7 g (1 1/2 tsp) baking powder
- 3 g (1/2 tsp) salt
- 200 g (1 cup) sugar
- 113.5 g (1/2 cup) vegan butter
- 240 ml (1 cup) unsweetened plant milk
- 4.3 g (1 tsp) vanilla extract
- 382.7 g (1 (13.5 oz) can) coconut milk
- 240 ml (1 cup) sweetened condensed coconut milk
- 240 ml (1 cup) vegan whipped cream
Why These Ingredients:
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The baking powder provides lift so the texture stays light rather than dense. The salt sharpens and balances every other flavor in the dish. The sugar provides clean sweetness and helps balance acidity.
Prep:
Poke the cake all over while it's still warm, right out of the oven — warm cake absorbs the milk mixture far better than cake that's cooled, giving you that classic soaked-through texture.
Instructions:
- Preheat & Prep: Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Combine the Dry Ingredients: Whisk together the flour, baking powder, and salt.
- Make the Batter: Cream the sugar and vegan butter, then alternate adding the dry ingredients and plant milk, mixing until smooth. Stir in vanilla.
- Bake: Pour the batter into the dish and bake for 25-30 minutes, until a toothpick comes out clean.
- Make the Milk Mixture: Whisk together the coconut milk and condensed coconut milk.
- Soak the Cake: Poke holes all over the warm cake and pour the milk mixture evenly over the top, letting it soak in.
- Chill & Top: Chill for at least 2 hours, then top with vegan whipped cream before serving.
