Tres Leches – Milk Cake


A scrumptious, lite and fruity dessert from Almond Breeze® Recipes.


  • 6 large Eggs (separated)
  • 2 cups Sugar, raw, unrefined
  • 2 cups Flour, unbleached
  • 2 tsp Baking powder
  • 1/4 tsp Sea salt
  • 1/2 cup Vanilla Almond Breeze®


  • 1 cup Vanilla Almond Breeze®
  • 3/4 cup Cream of coconut
  • 1/2 cup Corn syrup
  • 1/2 tsp Vanilla extract
  • 1 large Egg yolk


Preheat oven to 350 degrees. Grease and flour a 9" x 13" pan. Start beating the egg whites at low speed, increasing the speed to high until soft peaks form. Add the sugar gradually, letting it dissolve well between each addition. Beat until stiff peaks form. Add the egg yolks to the whites, one-by-one, beating well after each addition. Mix the flour with the baking powder and salt and add to the egg mixture alternating with the Vanilla Almond Breeze®. This must be done quickly or the batter will lose its lightness. Add the vanilla. Blend. Pour the batter into prepared pan and bake 25 – 30 minutes. Top will spring back when touched.

Whisk ingredients together in a sauce pan. Bring to a boil, reduce heat, and simmer on low until the mixture thickens, approximately 10 – 12 minutes. Remove from heat and pour topping evenly over warm sponge cake. It is not necessary to poke holes in the cake, as the syrup will be absorbed by the sponge cake within 3 – 4 hours.

Yield:  12 – 14 Servings

Prep time 35 minutes. Cook time 30 – 45 minutes.

Serve with assorted berries, rice or soy ice cream. 

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Just made your tres leche non-dairy cake and it was really good and pretty easy. Very happy to find one that didn’t have shortening in it. Thanks! Denise

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