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Apologies in advance for the overload of pictures in this post, but I just adore this vegan tres leches cake and had a tough time choosing my favorite shots! This is my dairy-free spin on the classic cake.
I’ll address the elephant in the room first: vegan tres leches cake is a pretty ridiculous sounding name considering that the crucial component of standard tres leches cakes is a mixture of 3 different forms of dairy. But then again, I think it’s also ridiculous to ask me to name this Vegan Sponge Cake With A Sweetened Non-Dairy Beverage Mixture Poured Over The Top. So we’re going with vegan tres leches.
Phew. Now that I’ve preemptively addressed the haters who will urgeme to choose a different name for the recipe, I can tell you all about this glorious cake. Traditional tres leches was undoubtedly one of my favorite sweets before I went dairy-free. So I’ve eaten a fair number of these in my day, and I willhonestly tell you that I think this vegan version is just as good, if not better.
It starts with a basic vegan vanilla sponge cake. I mergeda couple of different recipes that I found online, and then reduced the sugar and liquid to arrive at my final version. That’s because after the cake cools, we poke a bunch of little holes in it and pour a mixture of vegan sweetened condensed milk and coconut milk over the top and let the cake soak up all of that goodness.
You can also whip up the rest of the coconut cream as additional toppingif you like. I just like my cake served with some fresh berries. (Or a tiny bit of rice whip, pictured). It’s already super sweet and moist even without frosting or cream on top.Up to you!
SO MOIST. Sorry, I know a lot of people hate that word.
Enjoy this vegan tres leches cake for Cinco de Mayo, or anytime! Personally I’m gonna have to make yet another one, because this entire thing was gone in 36 hours. No clue where it went. I definitely did not skip all of my regular meals that day. Also, this is my official acknowledgement that the amount of sugary cake recipes in general lately has been too damn high. More fresh veggies coming to you very soon 🙂
If you make this vegan tres leches cake, let me know! Leave a comment, or tag me on Instagram with #yupitsvegan and @yupitsvegan. Happy baking!
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Vegan Tres Leches Cake
Decadent vegan tres leches cake, made up of a vanilla sponge cake soaked in sweet caramel syrup.
Course cake, Dessert
Cuisine dairy-free, vegan, vegetarian
Keyword dairy-free tres leches, vegan tres leches cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 slices
Calories 221kcal
Author Yup, it's Vegan
Ingredients
For the sponge cake:
- 1 cup plain, unsweetened soy milk
- 2 tsp apple cider vinegar (or other vinegar)
- 170 g all-purpose flour (1 and 1/2 cups)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/3 cup vegetable oil (coconut oil is not recommended)
- 2/3 cup cane sugar (or use coconut sugar, cake will have a darker color)
- 1 tbsp vanilla extract
- 1/2 tsp almond extract
For the soaking syrup:
- 1 cup vegan sweetened condensed milk
- 1 14- oz . can full-fat coconut milk , refrigerated overnight
Instructions
In a mixing bowl, stir together the soy milk and apple cider vinegar.
Preheat the oven to 350 degrees Fahrenheit, and lightly grease an 8-by-8 or 7-by-11 inch baking dish.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
To the bowl with the soy milk, add the oil, sugar, vanilla extract, and almond extract. Whisk well to combine. Stir in the dry mixture and mix until no lumps remain.
Bake in the preheated oven until a toothpick inserted into the center comes out clean. (Wait until at least 20 minutes have passed before opening the oven door at all). The 7-by-11 cake size takes around 30 minutes to bake, and the 8-by-8 size takes around 35 minutes.
Let the cake cool for at least an hour. (You could potentially prepare the sweetened condensed milk while the cake bakes and cools). Using a chopstick, skewer, or a toothpick in a pinch, poke holes throughout the cake, spaced about 1/2 inch apart. The distance isn't very important, just make to poke lots of holes all over.
Retrieve the coconut milk from the refrigerator and gently scoop out the cream on top. Either turn this into coconut whip to top the cake if you like, or reserve it for another use (curry, etc.). Take the rest of the liquid from the can and mix it together with the sweetened condensed milk. Pour this milk mixture over the top of the cake. You'll need to do it in several stages, waiting in between for the cake to soak up the milk. When the cake is pretty much saturated with the milk, you're done - you may or may not need all of it.
This cake is best served cold, so if you have time, refrigerate it. However, it still tastes pretty darn good if you eat it right away 🙂 leftovers will keep for up to 3 days in the fridge.
Notes
NON-DAIRY MILK: I heartily recommend using soy milk for this cake batter. The higher protein content in soy versus other options leads to better flavor, texture and browning. But you can substitute for it if you need to.
NUTRITION: Nutrition facts exclude sweetened condensed milk and any other toppings such as coconut cream.
Nutrition
Serving: 1slice | Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 259mg | Potassium: 46mg | Fiber: 1g | Sugar: 15g | Iron: 0.2mg
Adapted from:AllRecipesand The Witchy Kitchen
FAQs
If you add too much liquid to your cake batter, it may seem like a good idea to thicken it up again by adding extra flour. Usually, this will only make the problem worse and you'll end up with a gummy, dense vegan cake. To ensure best results, always follow the recipe as closely as possible.
Does tres leches contain egg? ›
Ingredients for Tres Leches
Eggs – We'll be using the egg whites and egg yolks. Both will serve different purposes; both important. Sweetened condensed milk – One of the three milks is an important one. Evaporated milk – I love evaporated milk.
What is vegan cake made of? ›
Vegan cake is cake made without eggs, dairy butter or dairy milk. Each of these standard ingredients is easily replaced by plant-based substitutes, such as banana or flaxseed for eggs, non-trans fat margarine or oils for butters and plant milks for milk.
Why is my tres leches cake too dense? ›
If it is in fact dry after you've poured the liquid over the top, there's probably a problem with your cake. This sponge cake does a very good job of absorbing liquid because it's light and, well, spongey. However, if you over mix the batter, it can cause the cake to lose its airiness and come out dense.
Why does my vegan cake taste bitter? ›
Why does an eggless cake turn bitter? (It is mostly the overuse of baking powder/soda, but it has happened twice, even after reducing the baking powder.) Yes , usually its because of baking soda , but if you are making a chocolate cake and using cocoa powder , excess of same could cause the bitterness to occur.
Why do vegan cakes not rise? ›
In vegan cakes, the absence of the egg makes it so that it's all about taking advantage of gluten formation to build structure. This means that when you take the egg out of a cake recipe, you're going to be taking out the primary structure builder, which means that the cake is going to fall flat.
Is Tres Leches actually Mexican? ›
Tres Leches as we know it is a fixture in all of Latin American cuisine. While there is some lively debate on whether Nicaragua is the birthplace of the milky cake, the general consensus is that Mexico holds the strongest claim to that honor.
Why is tres leches not soggy? ›
The secret lies in the sponge's structure. Generally, a tres leches cake recipe benefits from a light and airy sponge that excludes fat like butter or oil. This loose crumb structure allows the milk to permeate all the pockets without overly weighing down the cake.
Why is tres leches so good? ›
Living up to its name, the Tres Leches Cake contains three different forms of milk.”Tres” means three, and “leches” means milk, so namely whole milk, condensed milk and evaporated milk. These are absorbed by the dough, which results in a moist and milky cake that is simply irresistible.
What do vegans use in place of butter? ›
What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.
Vegan baking, on the other hand, omits all animal products. While baking without eggs and butter can seem daunting, it's not impossible. All it takes is getting familiar with the right substitutions, and you'll be whipping up cakes, cookies, cupcakes, and more in no time.
Why are vegan cakes so expensive? ›
Ingredient Costs:Vegan cakes rely on alternative ingredients such as plant-based milk, egg substitutes, and non-dairy butter, which can be more expensive than their conventional counterparts. Ingredients like almond flour, coconut oil, or specialty vegan chocolate may also contribute to higher costs.
What can I use instead of heavy cream for tres leches? ›
Whisk together three-quarters of a cup of whole milk with a quarter cup of melted and slightly cooled butter until smooth, and you will have a cup of heavy cream(ish). Or, for creamy texture and flavor — again for non-whipping uses — half and half can be substituted in equal measure for cream.
Who invented tres leches cake? ›
The dessert originated in Nicaragua in the 19th century. It is the country's national pastry. The Austin Chronicle cited possible soaked-cake influences as English rum cake, trifle, fruitcakes, Italian zuppa inglese, tiramisu, bread pudding, and medieval Portuguese sopa dorada.
Why is my eggless cake chewy? ›
It is important to not overmix your cake, as mixing too much or too vigorously makes gluten – the protein in wheat flour that makes breads chewy – form too much structure too early in the cake-making process, which results in a gummier, less tender cake.
Why is my cake texture chewy? ›
Overmixing
Overworking the batter, especially if it contains gluten, will result in a tough, chewy cake. You'll often see the instructions, “mix until just combined,” in cake recipes. This means to stop mixing as soon as you see that all ingredients are evenly incorporated.
What causes gummy cake texture? ›
Categories
| Questions | Common Cake Mistakes |
|---|
| Why does my cake have a gummy streak in the center? | ○ High gluten flour (eg. bread flour) ○ Too much flour used ○ Over-mixing of batter |
| Why did my cake overflow? | ○ Overmeasured leavening agents ○ Overfilled pans |
12 more rowsWhy is my eggless cake not spongy? For a spongy cake use all-purpose flour and avoid wheat flour. Sponge cakes are always made with cake flour but in this recipe all-purpose flour does the job. The bran in the wheat flour won't give you the same sponge as the all-purpose flour or cake flour does in any recipe.
