Vegan Tres Leches Cake

4.73 from 11 votes

The softest vegan tres leches cake ever. Perfect for a vegan Cinco de Mayo, it's made with condensed coconut milk and delicious vegan whipped cream.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: All, American, Mexican

Servings:

Calories: 367kcal

140 ml plant milk unsweetened and unflavoured, at room temperature
75 g vegan yoghurt unsweetened and unflavoured, at room temperature
50 ml vegetable oil or any neutral oil
1 teaspoon vanilla extract
1 ¼ teaspoon white wine vinegar or sub for any plain neutral vinegar like rice vinegar
180 g cake flour see notes in blog post above
125 g caster sugar aka superfine sugar
1 ½ teaspoon baking powder
¼ teaspoon baking soda aka baking soda
¼ teaspoon fine sea salt

180 ml vegan evaporated milk I use evaporated coconut milk from Nature's Charm
90 ml vegan sweetened condensed milk I use condensed coconut milk from Nature's Charm
30 ml plant milk unsweetened and unflavoured, at room temperature
½ teaspoon vanilla extract

Preheat the oven to 170 °C. Grease and line a 20x20cm (8x8 inch) square cake/brownie tin.
Place the plant milk, vegan yoghurt, vegetable oil, vanilla extract and white wine vinegar in a medium bowl and whisk until smooth. Set aside.
140 ml plant milk, 75 g vegan yoghurt, 50 ml vegetable oil, 1 teaspoon vanilla extract, 1 ¼ teaspoon white wine vinegar
In a large bowl, sieve then whisk together the cake flour, sugar, baking powder, baking soda and salt.
180 g cake flour, 125 g caster sugar, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon fine sea salt
Add the wet ingredients to the dry and stir until just smooth. Don’t over mix.
Pour the batter into the prepared tin and bake for 25 minutes.
Remove from the oven and allow the cake to cool for 10 mins in the tin on a wire cooling rack before carefully flipping and leaving to cool fully.
While the cake cools, prepare the soak.

In a medium bowl, whisk together the soak ingredients. If the condensed milk doesn’t whisk smooth, heat the mixture in the microwave for 20 seconds or until gently warmed then whisk again.
180 ml vegan evaporated milk, 90 ml vegan sweetened condensed milk, 30 ml plant milk, ½ teaspoon vanilla extract
Return the cooled cake to the cake tin and prick all over with a fork. Pour the soak over the entire cake, then cover and leave to soak for at least 3 hours, ideally overnight.
To Make the Whipped Cream Layer
Place the vegan whipping cream in the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until soft peaks form. Alternatively, whip the vegan cream in a medium bowl using an electric hand whisk. Add the caster sugar and vanilla extract then whip again until stiff peaks form.
270 ml vegan whipping cream, 2 tablespoon caster sugar, 1 teaspoon vanilla extract
Once the cake has absorbed all the soak, top with the whipped cream layer and spread flat.

Dust the top of the cake with the cinnamon then slice into 9 squares.
1 teaspoon cinnamon
Serve with sliced fresh strawberries.
Sliced strawberries