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–+ servings
A whole square of my vegan tres leches cake. It is topped with vegan whipped cream. There is also a sprinkle of cinnamon.
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5 from 3 votes

Easy Vegan Tres Leches Cake

This easy vegan tres leches cake is topped with vegan whipped cream. It's so moist and soft. I hope you enjoy it. 
Prep Time10 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: Tres Leches Cake
Diet: Vegan
Servings: 12 Slices
Calories: 331kcal
Author: DJ

Ingredients

Cake Batter:

  • 100 g light brown sugar
  • 100 g granulated sugar
  • 1 teaspoon vanilla extract
  • 120 g vegan butter softened
  • 200 g all-purpose flour sifted
  • 1.5 Tablespoons cornstarch
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon baking soda
  • 0.5 teaspoon salt
  • 110 ml soy milk
  • 30 ml canola oil

Vegan Milk Mixture:

Topping:

Metric - US Customary

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, skip this.
  • Let the cake cool for 15 minutes. While you wait, prepare the milk mixture.

Make the dairy-free 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.

Video

Notes

  • The recipe calls for the tres leches cake to be inside the fridge for a minimum of two hours after the milks have been poured in. The longer you leave the milk mixture to soak into the cake, the better that it will taste.
  • 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 appetizing.
  • You can either buy store-bought vegan condensed milk and whipped cream or make my recipes which are above. 

Nutrition

Calories: 331kcal | Carbohydrates: 46g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 252mg | Potassium: 189mg | Fiber: 1g | Sugar: 32g | Vitamin A: 522IU | Vitamin C: 2mg | Calcium: 123mg | Iron: 1mg