The Best Vegan Tres Leches Cake You’ll Love to Make

If you love rich, moist desserts but want to keep things plant-based, this vegan tres leches cake is a must-try. What makes tres leches cake so special is its signature soak of three milks, which creates an irresistibly tender, creamy texture.

We’ve recreated this classic using coconut milk, vegan sweetened condensed milk, and oat milk, topping it all with fluffy coconut whipped cream and fresh strawberries. Whether you’re new to vegan baking or a seasoned pro, this recipe includes expert tips and substitutions to help you succeed and enjoy every bite.

What Is Vegan Tres Leches Cake Exactly

Tres leches cake translates from Spanish as “three milks cake,” traditionally made by soaking a light sponge cake in three kinds of dairy milk: evaporated milk, condensed milk, and whole milk. Our vegan version replaces these dairy ingredients with plant-based milks—full-fat canned coconut milk for richness, vegan sweetened condensed milk for creamy sweetness, and oat milk for a neutral balance.

This approach keeps the classic moist texture and luxurious mouthfeel without any animal products or eggs. It’s the perfect dairy-free dessert to share at gatherings or celebrations, delivering all the creamy indulgence in a lighter, plant-powered way.

Ingredients for Vegan Tres Leches Cake You Need

For the best results, you’ll want simple pantry staples and a few specialty vegan-friendly ingredients:

• For the Cake:
  • Unsweetened soy or your favorite plant milk (1 1/2 cups)
  • Apple cider vinegar (2 teaspoons, to create vegan buttermilk)
  • All-purpose flour (2 cups)
  • Cornstarch (2 tablespoons, for tenderness)
  • Granulated sugar (3/4 cup)
  • Baking powder (2 teaspoons)
  • Baking soda (1/4 teaspoon)
  • Salt (1/2 teaspoon)
  • Neutral oil like canola or sunflower oil (1/2 cup)
  • Pure vanilla extract (2 teaspoons)
• For the Milk Soak:
  • Full fat canned coconut milk (1 cup)
  • Vegan sweetened condensed milk (about 11 oz, store-bought or homemade)
  • Oat milk or your preferred plant milk (1/2 cup)
• For the Topping:
  • Coconut whipped cream (store-bought or homemade)
  • Ground cinnamon for sprinkling
  • Fresh sliced strawberries for garnish

We also include notes on substitutions and tips in the recipe card to customize based on dietary needs or availability.

Expert Tips to Nail Your Vegan Tres Leches Cake Every Time

1. Use a combination of baking powder and baking soda plus an acid (vinegar) for a light, fluffy sponge despite no eggs.
2. Incorporate cornstarch in the flour mix to mimic the tender crumb of traditional cakes.
3. Warm your milk mixture slightly before pouring to help it absorb fully into the cake.
4. Poke many deep holes evenly across the cake while it’s still warm to ensure thorough soaking.
5. Chill the soaked cake for at least 4 hours, preferably overnight—this deepens flavor and texture.
6. Use full-fat coconut milk in the soak for richness, balancing it with neutral oat milk.
7. Stabilize coconut whipped cream by chilling bowls and cream beforehand; consider a light powdered sugar addition.
8. Avoid over-mixing batter to keep the cake from becoming dense.

Applying these tips ensures a moist, flavorful, and visually stunning vegan tres leches every time.

Step-by-Step Instructions to Make Vegan Tres Leches Cake

1. Prepare the Cake
   • Preheat your oven to 350°F (175°C) and grease a 9×13-inch pan.
   • Mix plant milk and apple cider vinegar; set aside to curdle.
   • In a large bowl, whisk flour, cornstarch, sugar, baking powder, baking soda, and salt.
   • Add milk mixture, oil, and vanilla. Stir until just combined—avoid overmixing.
   • Pour batter into pan and bake 20-25 minutes until a toothpick comes out clean.
   • Let cake cool for 15 minutes; it should be warm when soaking.
2. Make the Milk Soak
   • Warm full-fat coconut milk until smooth.
   • Whisk in vegan sweetened condensed milk and oat milk until well combined.
3. Soak and Chill the Cake
   • Poke holes all over the warm cake with a fork or skewer.
   • Slowly pour milk mixture over cake, allowing absorption.
   • Refrigerate at least 4 hours, preferably overnight.
4. Finish and Serve
   • Spread chilled coconut whipped cream evenly over cake.
   • Sprinkle cinnamon and arrange fresh strawberries on top.
   • Serve chilled for best texture and flavor.

Storage and Make-Ahead Tips for Your Cake

Vegan tres leches cakes actually improve in flavor and texture after resting, making them perfect for make-ahead preparations:

• Keep the cake refrigerated, covered securely, for up to 3-5 days.
• The soak intensifies the moistness, so store leftovers well wrapped to prevent absorbing other fridge odors.
• Avoid freezing the soaked cake as the texture can suffer; instead, you can freeze the unsoaked vanilla cake, thaw fully, then soak before serving.
• For best results, bring refrigerated cake to room temperature for 15 minutes before serving to enhance flavor and soften the topping.

These tips ensure your dessert stays fresh, tasty, and convenient for any occasion.

What to Serve with Vegan Tres Leches Cake

Vegan tres leches is a versatile dessert that pairs beautifully with vibrant, plant-based Mexican-inspired dishes. Try these crowd-pleasers alongside:

• Jackfruit tacos with avocado cream
• Vegan enchiladas rich in tomato sauce
• Plant-based carne asada styled seitan
• Vegan fish tacos with crispy battered tofu
• Homemade vegan queso dip and a five-minute blender salsa

Each of these dishes complements the creamy, sweet finish of your vegan tres leches cake, making for a memorable meal celebration.

For more plant-based dessert ideas, explore recipes for vegan chocolate sheet cake, s’mores cookie bars, and raspberry bars all designed to delight your guests.

Common Questions About Vegan Tres Leches Cake

What three milks are used in vegan tres leches cake?
The recipe typically uses full-fat canned coconut milk, vegan sweetened condensed milk (coconut-based or homemade), and a neutral plant milk like oat or soy milk.

Can I make vegan tres leches cake without eggs?
Yes! This recipe uses vinegar as an acid to simulate the effect of buttermilk with plant milk, combined with baking powder and soda for leavening.

How long should the cake soak?
For best results, soak the cake for at least 4 hours or overnight. This allows the milk mixture to fully absorb and the flavors to meld.

Can I make this cake gluten-free?
Absolutely. Substitute all-purpose flour with a gluten-free baking blend that includes xanthan gum for structure.

How to keep vegan whipped cream stable?
Chill your coconut cream and mixing bowl before whipping. Add a little powdered sugar for sweetness and stability. Store chilled until serving.

How long will the cake keep?
In the fridge, covered tightly, it lasts 3-5 days. Avoid freezing the cake after soaking to maintain texture.

These answers cover frequently asked questions to guide your vegan tres leches success.

Conclusion

This vegan tres leches cake merges tradition and modern plant-based baking for a show-stopping dessert. With moist, fluffy vanilla sponge soaked in three luscious dairy-free milks and a crown of creamy coconut whipped topping, it’s a delightful treat that everyone can enjoy.

By following expert tips, proper soaking, and simple ingredient swaps, you can make this cake your signature vegan dessert. Bring it to your next gathering or savor a slice any day.

Happy baking!