Yes it’s true, the Tres Leches cake has been veganized!
Three milks and the best vanilla cake recipe laced with a pinch of nutmeg and cinnamon too!
OMG How Dare you! LOL
This simple little cake is full of complex flavors you won’t believe just how easy it is to make!
For me this cake is best served super cold and a day after it’s been prepared to let all the flavors meld together.
So if you are someone who loved cake dunked in milk; this Vegan Tres Leches Cake is for you!
Typically served casserole style so I just serve it right out of the cake pan!
This recipe was developed several years ago as one of the first vegan recipes I created upon transitioning to vegan back in early 2016!
Using my famous Vegan Vanilla Cake however since then I have developed many more cake recipes, including my Bakery Style Yellow Cake Recipe
Which I recently discovered happens to be a more perfect canvas for this Tres Leches mixture!
The original Vegan Vanilla Cake recipe is super moist & fluffy and by itself is fabulous!
But upon pouring the Tres Leches milk mixture, the cake had a tendency to become soggy and could be gummy~ not this yellow cake version!
Check out the original version versus the new improved cake recipe below!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THE YELLOW CAKE
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Notes for Success
Using a 9″ x 13″ cake pan is my choice for this Vegan Tres Leches Cake
But many people like to make this recipe into a fully iced round layer cake
Just be sure not to use parchment paper in the bottom of your pans!
For those who cannot find Vegan Sweetened Condensed Milk in the grocery store, you can easily make your own! *Recipe below!
Yield: serves 15 ppl
Vegan Tres Leches Cake
Grease your cake 9″ x 13″ cake pan but do not use parchment paper
Preheat the oven to 350°F
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour 30 minutes
Ingredients
For the Milk Mixture:
- 1 can full fat coconut milk 14oz (414ml)
- 1 can vegan sweetened condensed milk 11.25oz (320g)
- 1 cup plant milk of your choice (237ml)
- Nutmeg ½ teaspoon
Instructions
- Prepare the yellow cake recipe as per the instructions on that page
- Prepare the milk soak by combining all 3 milks together in a small sauce pot with the nutmeg and bring to a boil
- Once it is boiled remove from the heat and let cool to warm
- Once the cake is baked~ cool it slightly in the pan then poke holes all over the top with a skewer
- Pour the warm Tres Leches over the warm cake still in the pan and then refrigerate at least 3 hours or overnight
- Preferably overnight to allow all the flavors to meld
- Once the cake is cold prepare the vegan whipped cream and spread over the top of the cake then sprinkle with cinnamon
- Serve Cold or at room temperature if preferred
Notes
Tres Leches cake must be kept refrigerated and I prefer to serve it cold.
It will stay fresh for up to 1 week in the refrigerator wrapped loosely
FOR THE SWEETENED CONDENSED MILK RECIPE
Yield: 1 cup
Homemade Sweetened Condensed Milk
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour 30 minutes
Ingredients
- 1- 14ounce can full fat coconut milk
- 1/3 cup granulated sugar
Instructions
- Combine the coconut milk with the sugar in a heavy bottom sauce pan
- bring to a boil over high heat stirring often
- Once it boils reduce heat to a simmer cook for 45 minutes stirring occasionally and watch it closely so it doesn’t burn or boil over
- By the time 45 minutes approaches it should have reduced down to close to 1 or 1¼ cup total volume and start to get thick
- It will thicken more as it cools.
- Cool completely then use it in your recipes
Notes
Sweetened condensed milk must be kept refrigerated and will stay fresh for up to 3 weeks in the refrigerator or frozen for up to 2 months
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