Tres Leches Cake is a sponge cake soaked in three types of dairy milk. This vegan version forgoes the dairy and eggs in the cake, and is soaked in three dairy-free milks: sweetened condensed coconut milk, almond milk beverage, and cashew milk beverage. The result is a light, airy, and moist vegan cake that lives up to its Latin American roots.
If you need a nut-free vegan tres leches cake, and are okay with coconut, then you can substitute your favorite dairy-free milk beverage for the almond and cashew versions.
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.
If you need a nut-free vegan tres leches cake, and are okay with coconut, then you can substitute your favorite dairy-free milk beverage for the almond and cashew versions.
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.
Ingredients:
- 2 cups all-purpose flour
- ½ cup sugar
- 1½ teaspoons + ¼ teaspoon baking soda, divided
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup + 2 tablespoons full fat canned coconut milk
- ¼ cup oil (your favorite type for baking)
- ¼ cup unsweetened applesauce
- 1 tablespoon + 2 teaspoons vanilla extract, divided
- 1 cup aquafaba (canned chickpea liquid)
- 1 teaspoon cream of tartar
- 1 cup unsweetened almond milk beverage
- 1 cup unsweetened cashew milk beverage
- ⅔ cup sweetened condensed coconut milk (see Recipe below)
- 2 tablespoons powdered confectioners' sugar
- ½ teaspoon ground cinnamon
Instructions:
- For the Cake, preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Put the flour, sugar, 1½ teaspoons baking soda, baking powder, and salt in a large bowl and whisk to combine.
- In a separate large bowl, whisk together the coconut milk, oil, applesauce, and 1 tablespoon vanilla.
- Place the aquafaba and cream of tartar in a large mixing bowl. Beat with a mixer on high speed until stiff peaks form, about 10 minutes.
- Gently fold the whipped aquafaba mixture into the coconut milk mixture until combined. Gradually add the dry ingredient mixture, stirring gently after each addition just until mixed.
- Pour the batter into your prepared pan.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool in the pan on a wire rack for 10 minutes.
- Carefully remove the cake from the pan and place it on a large, shallow-sided serving platter.
- Poke holes in the warm cake with kitchen fork at 1-inch intervals, moving the fork side to side to enlarge holes slightly.
- In a large bowl, whisk together the milk beverages, sweetened condensed coconut milk, powdered sugar, remaining 2 teaspoons vanilla extract, cinnamon, and remaining ¼ teaspoon baking soda until smooth.
- Slowly pour the milky mixture over the cake, reserving about ½ cup of the liquid for serving.
- Let the cake cool completely, then cover and refrigerate for at least 3 hours or overnight to allow the milky mixture to absorb into the cake.
- Slice and serve with the reserved milky mixture drizzled over cake.
NOTES:
- Sweetened Condensed Coconut Milk: Bring 1 (14-ounce) can of coconut milk to boil in a small saucepan. Let is boil for 5 minutes. Stir in ¼ cup agave nectar. Reduce the heat and simmer for 30 to 35 minutes, or until the mixture has reduced by half. Let cool completely.