First things first—preheat your oven to 350°F (175°C). While it’s heating up, grease an 8x8-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.

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.

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.

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.

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.

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.