1. Recipes

How to Make Vegan Tres Leches Cake - A Step-by-Step Guide

Are you looking for a delicious and dairy-free dessert to satisfy your sweet tooth? Look no further than this Vegan Tres Leches Cake recipe! Tres Leches Cake, a popular dessert in Latin America, is known for its moist and fluffy texture, thanks to being soaked in a sweet mixture of three different milks. And now, with this vegan version, you can enjoy all the flavors and textures of a traditional Tres Leches Cake without any animal products.

This Vegan Tres Leches Cake recipe is a del...

Read more Snack recipes

Ingredients

  • 4 tablespoons dry egg replacer (such as Bob's Red Mill®)
  • ¾ cup water, divided
  • ¾ cup white sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 (11.5 fl oz) can sweetened condensed coconut milk (such as A Taste of Thai® Sweetened Condensed Coconut Milk)
  • 1 cup dairy-free heavy whipping cream (such as Silk®)
  • ½ cup cream of coconut (such as Coco Lopez®)
  • ½ tablespoon vanilla extract
  • ½ tablespoon coconut extract

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Additional Time: 5 hrs
  • Total Time: 5 hrs 50 mins
  • Servings: 12
  • Yield: 1 11x7-inch cake

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking pan.
  • Mix egg replacer with 1/2 cup water in a bowl. Add sugar and beat with an electric mixer until well combined. Beat in remaining 1/4 cup water, vanilla extract, and coconut extract. Add flour, baking powder, and salt, beating until batter is smooth. Pour into the baking pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 28 to 33 minutes. Cool for 1 hour on a wire rack.
  • Combine sweetened condensed coconut milk, dairy-free heavy whipping cream, cream of coconut, vanilla, and coconut extract in a bowl for the tres leches sauce.
  • Poke holes into the top of the cooled cake with a skewer. Pour sauce over the cake using a large spoon, allowing it to soak into the holes. Cover and refrigerate until most of the sauce is absorbed, at least 4 hours.

    • Nutrition

    270 cal.

    • Total Fat: 7g
    • Saturated Fat: 6g
    • Sodium: 120mg
    • Total Carbohydrate: 51g
    • Dietary Fiber: 0g
    • Total Sugars: 20g
    • Protein: 1g
    • Calcium: 25mg
    • Iron: 1mg
    • Potassium: 13mg

    Categories

    Vegan recipes
    Dessert recipes