Moist, Creamy Vegan Milk Cake
This vegan tres leches cake contains three plant based milks. Coconut milk, soy milk and my very own vegan condensed milk.
If you love a moist cake, see my vegan apple cinnamon cake which is so good.
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Ingredients For This Recipe
- Light brown sugar
- Granulated sugar
- Vanilla extract
- Vegan butter
- All-purpose flour
- Cornstarch
- Baking powder
- Baking soda
- Salt
- Soy milk
- Canola oil - this is another name for rapeseed oil
- Coconut milk
- Vegan condensed milk
- Vegan whipped cream - check out my new recipe
- Ground cinnamon
How To Make Vegan Tres Leches Cake
Step By Step Instructions
For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.
STEP ONE
Grease a square baking tin with vegan butter.
STEP TWO
Whisk together the two sugars and the softened vegan butter.
STEP THREE
Add the other dry ingredients to the butter mixture. Combine.
STEP FOUR
Next, fold in the wet ingredients until a smooth batter forms.
STEP FIVE
Spoon the cake batter into the greased cake tin. Bake until the cake is golden brown.
STEP SIX
Let the cake cool.
STEP SEVEN
Portion the cakes then poke holes into the cakes.
STEP EIGHT
Pour the tres leches milk mixture into the cakes so that it can absorb.
What Is Tres Leches Cake?
Tres leches cake isn't usually vegan. It translates to 'three milks' traditionally consists of milk, sweetened condensed milk and evaporated milk which are soaked into sponge cake.
It is also usually topped with whipped cream too. This vegan version is just as good as its dairy counterpart.
Tips For Making Vegan Milk Cakes
Chill The Cake In The Fridge Overnight
My recipe calls for at least an hour but the longer you leave the milk mixture to soak in the better the cake will taste.
Don't Over-mix The Cake Batter
As this is a vegan milk cake, you want the texture to be as light and fluffy as possible. If the cake is dense, the vegan milk mixture won't soak through as well and ultimately won't taste as appetising.
How To Store My Tres Leches Cake
As this cake is filled with soaked plant milk, you can't freeze it effectively but you can store it inside the fridge for up to four days.
Alternatively, you can freeze the cakes after baking and pour the milk mixture onto it a few days later.
More Cake Recipes
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Easy Vegan Tres Leches Cake
- Total Time: 2 hours 30 minutes
- Yield: 12 cakes 1x
- Diet: Vegan
Description
This easy vegan tres leches cake is topped with vegan whipped cream. It's so moist and soft. I hope you enjoy it.
Ingredients
Cake Batter:
- 100g light brown sugar
- 100g granulated sugar
- 1 teaspoon vanilla extract
- 120g vegan butter (softened)
- 200g all-purpose flour (sifted)
- 1.5 Tablespoons cornstarch
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.5 teaspoon salt
- 110ml soy milk
- 30ml canola oil
Vegan Milk Mixture:
- 180ml coconut milk (full fat)
- 250ml vegan condensed milk* (see notes)
- 100ml soy milk
Topping:
- Vegan whipped cream* (to taste) (see notes)
- Ground cinnamon (to taste)
Instructions
Preparation:
- Preheat your oven to 180 Celsius (356F).
- Line a 9.5” (24cm) square baking tin with parchment paper. Set aside.
Make the cake batter:
- In a mixing bowl, cream together the light brown sugar, the granulated sugar, vanilla extract and the vegan butter until fully combined.
- Fold in the all-purpose flour, cornstarch, baking powder, baking soda and the salt.
- Next, pour in the soy milk and the canola oil. Fold again until a smooth batter forms.
- Pour the cake into the prepared tin.
Bake the cake:
- Bake the cake in the oven for 20 minutes. It should be golden brown, and a skewer should come out clean. If you are making my vegan condensed milk recipe, do this now. If you have a store-bought variation, ignore this.
- Let the cake cool for 15 minutes. While you wait, prepare the milk mixture.
Make the milk mixture:
- Add the coconut milk to a microwave-safe bowl and cook for 45 seconds so that all the hard parts have melted.
- Mix in the condensed milk and the soy milk. Whisk to combine.
Pour on the milk mixture:
- Use a skewer or a fork to poke holes all over the sheet cake. Pour the vegan milk mixture over the entire cake so that it is all covered.
- Place the cake into the fridge for at least 2 hours but I recommend overnight.
Serving the cake:
- Remove the tres leches cake from the fridge. Use store bought vegan whipped cream or my vegan coconut whipped cream as the topping for this cake. Sprinkle ground cinnamon on top and enjoy.
Notes
- You can either buy store-bought vegan condensed milk and whipped cream or make my recipes.
- Prep Time: 10 minutes
- Cook Time: 2 hours 20 minutes
- Category: Bakes
- Method: Baking
- Cuisine: Tres Leches Cake
Nutrition
- Serving Size: 1 Cake Slice
- Calories: 324
- Sugar: 33 g
- Sodium: 257.4 mg
- Fat: 13 g
- Carbohydrates: 48 g
- Protein: 5 g
- Cholesterol: 9.3 mg
Keywords: tres leches cake, vegan cakes, milk cake, vegan treats, vegan desserts, vegan baking
Anonymous says
Nice 😍
★★★★★
Claire says
This looks so good. I have to try this soon.
★★★★★