Vegan Tres Leches Cake

This vegan tres leches cake is a dairy-free twist on the classic Latin dessert. It’s made with soft sponge and soaked in creamy mix of plant-based milks, it’s rich, moist, flavourful, without eggs and again without dairy. Great for parties or a perfect weekend treat: this cake is simple to cook and definitely appreciated by everyone.

Key Benefits

Making a vegan tres leches cake isn’t just about skipping dairy and eggs—it comes with several real benefits that make it a smart and tasty choice:

1. Dairy-Free and Egg-Free:
Perfect for those with allergies or sensitivities. This cake uses plant-based milks like coconut and almond, along with egg replacers, so everyone can enjoy it.

2. Light Yet Moist Texture:
Thanks to the vegan “three milks” soak, this cake stays soft and moist without feeling heavy. It’s rich, but not too dense.

3. Simple Ingredients:
You don’t need anything fancy—just pantry staples like flour, sugar, baking powder, and non-dairy milk. It’s an easy recipe that fits into any kitchen routine.

4. Lower in Saturated Fat:
By avoiding traditional cream and butter, this vegan tres leches cake tends to be lighter and lower in saturated fat than the original.

5. Customizable Flavors:
You can easily swap in gluten-free flour, add cinnamon or chocolate, or use different plant-based milks like oat or soy to suit your taste.

6. A Treat Everyone Can Enjoy:
Whether someone is vegan, lactose-intolerant, or just prefers plant-based desserts, this cake checks all the boxes and still delivers big flavor.

From family dinners to birthdays, this dessert brings comfort and indulgence—without the dairy.

Ingredients

To make a soft, fluffy, and fully soaked vegan tres leches cake, you’ll need a few basic ingredients. Everything here is dairy-free and egg-free, but still gives you that same rich, creamy texture you’d expect from the classic version.

For the Cake:

• 1 ½ cups all-purpose flour – the base for a light sponge
  
• 1 cup cane sugar – provides balanced sweetness while contributing to the cake’s tender crumb
  
• 1 tsp baking powder – your invisible kitchen helper that puffs up the batter like magic while baking
  
• ½ tsp baking soda – adds lightness and helps the batter lift
  
• ¼ tsp salt – balances the flavors
  
• 1 cup plant-based milk (almond or oat milk works best)
  
• 1 tbsp apple cider vinegar – reacts with baking soda to give a fluffy rise
  
• ⅓ cup neutral oil (like canola or sunflower) – keeps the cake moist
  
• 2 tsp vanilla extract – infuses each bite with warm, aromatic notes
  

For the Vegan Tres Leches Mixture (“Three Milks”):

• ¾ cup full-fat canned coconut milk – adds creaminess
  
• ¾ cup unsweetened almond milk – ensures a delicate, moist consistency
  
• ¾ cup vegan sweetened condensed milk – for that signature sweetness
  (You can use store-bought or make your own with coconut milk and sugar)
  

For the Topping:

• 1 cup vegan whipped cream – light and fluffy for topping
  
• Ground cinnamon (optional) – adds a cozy flavor
  
• Fresh fruit or berries (optional) – for garnish
  

These ingredients come together to make a vegan tres leches cake that’s moist, soft, and rich without any dairy or eggs. Simple to find and easy to mix, you’ll be ready to bake in no time.

How to Make Vegan Tres Leches Cake

Making a vegan tres leches cake at home isn’t as tricky as it sounds. It’s actually pretty simple—and really satisfying. All you need is a light sponge, a creamy plant-based milk blend, and a fluffy whipped topping. Let’s walk through the steps together.

Step 1: Get Your Oven and Pan Ready

First things first—preheat your oven to 350°F (175°C). While it’s heating up, grease an 8×8-inch baking dish or line it with parchment paper if you want to lift the cake out easily later. For foolproof release, I apply a thin oil coating followed by a dusting of flour – this double protection guarantees easy removal.

Step 2: Make the Vegan Sponge

This sponge is light, fluffy, and holds up beautifully under all that milk.

Dry Ingredients (Whisk these in a bowl):

• 1 ½ cups all-purpose flour
  
• 1 cup organic cane sugar
  
• 1 teaspoon baking powder
  
• ½ teaspoon baking soda
  
• ¼ teaspoon salt
  

Wet Ingredients (Mix in a separate bowl):

• 1 cup almond milk (or any neutral plant milk)
  
• 1 tablespoon apple cider vinegar (this helps the sponge rise)
  
• ⅓ cup neutral oil (like sunflower or canola)
  
• 2 teaspoons vanilla extract
  

Let the almond milk and vinegar sit for about a minute to curdle—it’s a vegan buttermilk hack that gives the cake extra tenderness. Use the ‘100-stroke rule’ – no more than 100 gentle folding motions total to achieve perfect incorporation without overworking. You don’t want to overmix, just enough to get rid of any dry spots.

Step 3: Bake the Cake

Pour your batter into the prepared pan and smooth the top with a spatula. Bake for 28 to 32 minutes, or until the top is golden and a toothpick comes out clean. Let the cake cool in the pan for about 15 minutes. While it’s still slightly warm, use a fork or skewer to poke holes all over the top. This is key—the more holes, the better the milk will soak in.

Step 4: Mix the Tres Leches (Three Milks) Blend

This is where the magic happens. Traditional tres leches uses dairy cream and condensed milk, but we’re doing a plant-based twist.

Combine the following in a spacious mixing vessel, blending thoroughly with a wire whisk:

• ¾ cup full-fat canned coconut milk
  
• ¾ cup almond milk (or oat milk for a slightly sweeter taste)
  
• ¾ cup vegan sweetened condensed milk (available at most health food stores or online)
  

Give it a taste—you can adjust the sweetness or swap one of the milks if needed. You’re looking for a silky texture with a little richness.

Step 5: Soak the Cake

Now comes the fun part. Slowly pour the milk mixture over the cake a bit at a time. Go slow—give it a chance to absorb before you pour more. It’ll look like too much at first, but trust the process. The hallmark of this dessert is its luxurious moisture – expect a tender, almost pudding-like crumb rather than dryness.

Cover the pan with plastic wrap or foil and chill it in the fridge for at least 4 hours, but overnight is even better. With extended chilling, the flavors permeate the cake’s structure, creating harmonious depth in every layer.

Step 6: Top It Off with Whipped Cream

Once your cake is fully chilled and has soaked up all that goodness, it’s ready for the final layer.

Use store-bought vegan whipped topping or whip up your own using full-fat coconut cream and a little powdered sugar. Spread it evenly over the top, then dust with a bit of cinnamon or decorate with sliced strawberries if you’re feeling fancy.

And that’s it—you’ve made a vegan tres leches cake that’s just as creamy and dreamy as the original, without the dairy or eggs. Each forkful delivers cloud-like texture, balanced sweetness, and an explosion of well-integrated flavors. You’ll definitely want to make this one again.

Pro Tips and Variations

If you’ve got a vegan tres leches cake on the mind, you’ll want it to be perfect, right? Here are a few tips to make sure you get the lightest, fluffiest cake and a few fun variations to try out. After all, everyone loves a good twist on a classic, especially when it comes to desserts!

Pro Tip 1: Choose the Right Vegan Milk

The plant-based milk you choose will impact the overall flavor and texture. Almond milk is the most neutral, but I’ve found that coconut milk adds a rich, creamy texture that mimics traditional tres leches. If you want a sweeter twist, try oat milk—it’s got a natural sweetness that works well in desserts.

For a more decadent feel, go for canned coconut milk for the main three milks mix, as it’s thicker and gives your cake an indulgent richness.

Pro Tip 2: Don’t Skimp on Soaking Time

For that perfect moist cake, time is your friend. Let the cake soak up the three-milk mixture for at least 4 hours—but if you can leave it overnight, you’ll get a deeper flavor and even more moisture. The cake will absorb all the milk and become incredibly soft, almost like a sponge that melts in your mouth.

Pro Tip 3: Make Your Own Vegan Condensed Milk

While commercial vegan condensed milk works perfectly, crafting your homemade version requires minimal effort with maximum reward. In a heavy-bottomed saucepan, whisk together one 13.5-oz can of full-fat coconut milk with ¾ cup granulated sugar and a scant ⅛ teaspoon of salt. Maintain a gentle bubble over low heat for 30-40 minutes, stirring every few minutes, until the mixture reduces to a velvety, syrup-like consistency. It’s rich, smooth, and adds the perfect sweetness to your cake.

Pro Tip 4: Make It Extra Fluffy with Aquafaba

If you want an ultra-fluffy sponge, consider whipping up some aquafaba (the liquid from a can of chickpeas). When whipped, aquafaba mimics egg whites and gives the cake a lighter, airy texture. Just beat it until stiff peaks form and fold it gently into your batter. The result is a sponge that’s even fluffier and spongier!

Fun Variations to Try

1. Chocolate Vegan Tres Leches Cake
   Love chocolate? Add cocoa powder to your dry ingredients (about ½ cup) for a rich, chocolatey twist. You could even mix in some vegan chocolate chips or top it with melted dark chocolate after soaking for an extra indulgent treat. It’s like a chocolate cake and tres leches had a delicious baby.
   
2. Coconut Tres Leches Cake
   If you’re a coconut fan (like me!), go all-in and use coconut milk for all three of the milks. The flavor will be intense and tropical—perfect for a summer dessert. You could even top it with toasted coconut flakes for extra crunch and flavor.
   
3. Citrus Twist
   Add a fresh, zesty spin by incorporating the zest of 1 lemon or 1 orange into the batter. The citrus will brighten the cake and give it a refreshing flavor, cutting through the richness of the milk mixture.
   
4. Gluten-Free Vegan Tres Leches Cake
   To make this gluten-free, substitute the wheat flour with an equal amount of certified gluten-free all-purpose flour containing xanthan gum. Make sure to use a brand with a good structure, as some blends can make cakes a bit dense. Add xanthan gum to help bind everything together, or simply use a 1:1 gluten-free flour replacement.
   
5. Berry Vegan Tres Leches Cake
   Top your soaked tres leches with fresh berries—think strawberries, blueberries, or raspberries. The juicy berries will balance the richness of the cake and give it a burst of color. You could even mix some berries into the whipped topping for a creamy, fruity topping.
   

These tips and variations will elevate your vegan tres leches cake and add personal touches that make it uniquely yours. Whether you’re sticking to the traditional version or getting creative, it’s sure to be a hit. Let your creativity guide you – each variation you try writes its own delicious story in this versatile dessert.

Serving Suggestions of Vegan Tres Leches Cake

One of the best parts about vegan tres leches cake—besides the soft, milk-soaked texture—is how versatile it is when it comes to serving. You can dress it up for a celebration or keep it simple for a casual sweet treat after dinner. Here are a few of my favorite ways to enjoy and present it:

Chill Before Serving

First things first—this cake is best served cold. Allow the cake to fully absorb the milk blend (overnight soaking yields best results), then refrigerate for at least 2-3 hours to achieve the ideal chilled texture. It firms up slightly, the flavors meld together, and the texture becomes incredibly satisfying. It’s the kind of dessert that just hits differently when cold.

Add Whipped Topping

Crown each portion with a lavish cloud of dairy-free whipped topping for the perfect finish. Coconut whipped cream is a classic choice—it’s rich, slightly sweet, and holds up well on top of the cake. You can make your own with the thick cream from a chilled can of coconut milk, or grab a store-bought vegan version for ease. Either way, it’s the finishing touch that ties everything together.

Fresh Fruit for a Pop of Color

Nothing elevates a slice of tres leches like a scattering of fresh fruit. I love topping it with sliced strawberries, kiwi, or mango for a tropical vibe. Blueberries and raspberries also work beautifully and add a pop of color and freshness that balances out the richness of the cake.

Serve in Slices or Jars

If you’re serving a crowd, cut into neat squares and serve on a platter with a dollop of whipped cream and a few berries on top—it’s an easy way to impress with minimal effort.
Want to get extra creative? Try making individual portions in jars or cups. Just layer slices of cake with the milk mixture, whipped topping, and fruit. It’s a cute, portable dessert that’s great for parties or picnics.

Drizzle with Caramel or Chocolate

For a little extra flair, drizzle each slice with a bit of vegan caramel sauce or dark chocolate ganache just before serving. It adds a touch of decadence and really makes the flavors pop—especially if you’re doing a chocolate or coconut variation of the cake.

Pair with Coffee or a Dessert Wine

A slice of chilled tres leches pairs beautifully with a hot cup of espresso or dark roast coffee—the bitterness of the coffee balances out the sweetness of the cake. If you’re serving it after a special dinner, try a small glass of dessert wine like a Moscato or sweet Riesling for something elegant and memorable.

This cake really shines when you take the time to serve it with care, but don’t stress too much—it’s delicious no matter how you plate it. Just cut yourself a generous slice, take a bite, and enjoy every soft, milky, flavor-packed mouthful.

Conclusion for Vegan Tres Leches Cake

Vegan tres leches cake proves that you don’t need dairy or eggs to enjoy a rich, moist, and indulgent dessert. This cake laden with the fluffy sponge in a creamy blend of plant-based milk and topped with whipped coconut cream is nothing but pure comfort in every bite without any compromise to your values or your health goals.

If you want to make it for a birthday, family get-together, or simply because you’re jonesing for something sweet and nostalgic, this dairy-free tres leches cake hits the spot with regards to taste and texture. The cake reaches that non-existent balance of sweetness. a tender crumb with just the right amount of sweetness to make it satisfying, one that is made entirely from plants, but is not distinguishable from the traditional versions.

The best part? You will be able to put your mark on it. Experiment with different types of milks, toppings, or make it a chocolate version. Whichever way you serve it, one thing will be certain though: it’s going to become one of your dessert staples.

So get the fork, grab, dig in, and savor every creamy, dreamy morsel.

For more information about plant-based nutrition, explore the comprehensive resources offered by Loma Linda University’s Master of Science in Plant-Based Nutrition program.

Vegan Tres Leches Cake

Dive into the ultimate Vegan Tres Leches Cake recipe, where simplicity meets delightful taste. A thrilling dessert for everyone to enjoy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 6 hours hrs

Course Dessert

Cuisine Latin American

Servings 9 slices

Calories 310 kcal

Ingredients

  

For the Cake:

• 1 ½ cups all-purpose flour – the base for a light sponge
• 1 cup cane sugar – provides balanced sweetness while contributing to the cake’s tender crumb
• 1 tsp baking powder – your invisible kitchen helper that puffs up the batter like magic while baking
• ½ tsp baking soda – adds lightness and helps the batter lift
• ¼ tsp salt – balances the flavors
• 1 cup plant-based milk almond or oat milk works best
• 1 tbsp apple cider vinegar – reacts with baking soda to give a fluffy rise
• ⅓ cup neutral oil like canola or sunflower – keeps the cake moist
• 2 tsp vanilla extract – infuses each bite with warm aromatic notes

For the Vegan Tres Leches Mixture (“Three Milks”):

• ¾ cup full-fat canned coconut milk – adds creaminess
• ¾ cup unsweetened almond milk – ensures a delicate moist consistency
• ¾ cup vegan sweetened condensed milk – for that signature sweetness
• You can use store-bought or make your own with coconut milk and sugar

For the Topping:

• 1 cup vegan whipped cream – light and fluffy for topping
• Ground cinnamon optional – adds a cozy flavor
• Fresh fruit or berries optional – for garnish

Instructions

 

Step 1: Get Your Oven and Pan Ready

• First things first—preheat your oven to 350°F (175°C). While it’s heating up, grease an 8×8-inch baking dish or line it with parchment paper if you want to lift the cake out easily later. For foolproof release, I apply a thin oil coating followed by a dusting of flour – this double protection guarantees easy removal.

Step 2: Make the Vegan Sponge

• This sponge is light, fluffy, and holds up beautifully under all that milk.
• Dry Ingredients (Whisk these in a bowl):
• 1 ½ cups all-purpose flour
• 1 cup organic cane sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• Wet Ingredients (Mix in a separate bowl):
• 1 cup almond milk (or any neutral plant milk)
• 1 tablespoon apple cider vinegar (this helps the sponge rise)
• ⅓ cup neutral oil (like sunflower or canola)
• 2 teaspoons vanilla extract
• Let the almond milk and vinegar sit for about a minute to curdle—it’s a vegan buttermilk hack that gives the cake extra tenderness. Use the ‘100-stroke rule’ – no more than 100 gentle folding motions total to achieve perfect incorporation without overworking. You don’t want to overmix, just enough to get rid of any dry spots.

Step 3: Bake the Cake

• Pour your batter into the prepared pan and smooth the top with a spatula. Bake for 28 to 32 minutes, or until the top is golden and a toothpick comes out clean. Let the cake cool in the pan for about 15 minutes. While it’s still slightly warm, use a fork or skewer to poke holes all over the top. This is key—the more holes, the better the milk will soak in.

Step 4: Mix the Tres Leches (Three Milks) Blend

• This is where the magic happens. Traditional tres leches uses dairy cream and condensed milk, but we’re doing a plant-based twist.
• Combine the following in a spacious mixing vessel, blending thoroughly with a wire whisk:
• ¾ cup full-fat canned coconut milk
• ¾ cup almond milk (or oat milk for a slightly sweeter taste)
• ¾ cup vegan sweetened condensed milk (available at most health food stores or online)
• Give it a taste—you can adjust the sweetness or swap one of the milks if needed. You’re looking for a silky texture with a little richness.

Step 5: Soak the Cake

• Now comes the fun part. Slowly pour the milk mixture over the cake a bit at a time. Go slow—give it a chance to absorb before you pour more. It’ll look like too much at first, but trust the process. The hallmark of this dessert is its luxurious moisture – expect a tender, almost pudding-like crumb rather than dryness.
• Cover the pan with plastic wrap or foil and chill it in the fridge for at least 4 hours, but overnight is even better. With extended chilling, the flavors permeate the cake’s structure, creating harmonious depth in every layer.

Step 6: Top It Off with Whipped Cream

• Once your cake is fully chilled and has soaked up all that goodness, it’s ready for the final layer.
• Use store-bought vegan whipped topping or whip up your own using full-fat coconut cream and a little powdered sugar. Spread it evenly over the top, then dust with a bit of cinnamon or decorate with sliced strawberries if you’re feeling fancy.

Video

Notes

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 6 hours (includes soaking time)
• Servings: 9 slices
• Calories: ~310 per serving

 

Keyword vegan tres leches cake

FAQs about Vegan Tres Leches Cake

Craving more plant-based indulgence? Discover our collection of decadent vegan chocolate desserts that are sure to satisfy your sweet tooth. Explore the recipes here: Decadent Vegan Chocolate Desserts That Will Blow Your Mind