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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Tres Leches Cake with a Milky Dairy-Free Sauce

    Vegan Tres Leches Cake with a Milky Dairy-Free Sauce

    4
    By Alisa Fleming on April 26, 2019 Dairy Free Desserts, Dairy-Free Recipes

    As Cinco De Mayo approaches, you’ll likely see plant-based twists to Mexican favorites, predicts Flavor Forecast. They recently announced Mexicana Vegana Cocina (Mexican vegan cuisine) as the next flavor trend to be on the lookout for. Which means this Vegan Tres Leches Cake will be all the rage at your next fiesta.

    Vegan Tres Leches Cake Recipe (dairy-free and egg-free!)

    Vegan Tres Leches Cake with a Milky Dairy-Free Sauce

    Tres Leches Cake is a sponge cake soaked in three types of dairy milk. This vegan version forgoes the dairy and eggs in the cake, and is soaked in three dairy-free milks: sweetened condensed coconut milk, almond milk beverage, and cashew milk beverage. The result is a light, airy, and moist vegan cake that lives up to its Latin American roots.

    If you need a nut-free vegan tres leches cake, and are okay with coconut, then you can substitute your favorite dairy-free milk beverage for the almond and cashew versions.

    Reader Raves for this Tres Leches Cake

    Sometimes readers leave feedback via social media. This came via our Facebook page:

    This recipe made my Mother’s Day. I put it together yesterday and it was ready to share with friends at church this morning. Amazing. I called it “Tres Leches Sin Leche” ? and it was as delicious as I remember the real deal. ? ~ Heather H.

    Vegan Tres Leches Cake Recipe (dairy-free and egg-free!)This recipe with photo was shared with us by McCormick.

    Special Diet Notes: Vegan Tres Leches Cake

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, soy-free, vegan, and vegetarian.

    4.0 from 1 reviews
    Vegan Tres Leches Cake
     
    Print
    Prep time
    25 mins
    Cook time
    35 mins
    Total time
    1 hour
     
    This is a great make-ahead recipe since the cake needs to chill for several hours or overnight. If using homemade, the dairy-free sweetened condensed milk (recipe below) can be made ahead of time or while the cake is baking. Please note that the Prep time is hands on time only.
    Author: Chef Kevan Vetter
    Recipe type: Dessert
    Cuisine: Mexican
    Serves: 12 Servings
    Ingredients
    • 2 cups all-purpose flour
    • ½ cup sugar
    • 1½ teaspoons + ¼ teaspoon baking soda, divided
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ¼ cup + 2 tablespoons full fat canned coconut milk
    • ¼ cup oil (your favorite type for baking)
    • ¼ cup unsweetened applesauce
    • 1 tablespoon + 2 teaspoons vanilla extract, divided
    • 1 cup aquafaba (canned chickpea liquid)
    • 1 teaspoon cream of tartar
    • 1 cup unsweetened almond milk beverage
    • 1 cup unsweetened cashew milk beverage
    • ⅔ cup sweetened condensed coconut milk (store bought or the Recipe below)
    • 2 tablespoons powdered confectioners' sugar
    • ½ teaspoon ground cinnamon
    Instructions
    1. Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper.
    2. Put the flour, sugar, 1½ teaspoons baking soda, baking powder, and salt in a large bowl and whisk to combine.
    3. In a separate large bowl, whisk together the coconut milk, oil, applesauce, and 1 tablespoon vanilla.
    4. Place the aquafaba and cream of tartar in a large mixing bowl. Beat with a mixer on high speed until stiff peaks form, about 10 minutes.
    5. Gently fold the whipped aquafaba mixture into the coconut milk mixture until combined. Gradually add the dry ingredient mixture, stirring gently after each addition just until mixed.
    6. Pour the batter into your prepared pan.
    7. Bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
    8. Let the cake cool in the pan on a wire rack for 10 minutes.
    9. Carefully remove the cake from the pan and place it on a large, shallow-sided serving platter.
    10. Poke holes in the warm cake with kitchen fork at 1-inch intervals, moving the fork side to side to enlarge holes slightly.
    11. In a large bowl, whisk together the milk beverages, sweetened condensed coconut milk, powdered sugar, remaining 2 teaspoons vanilla extract, cinnamon, and remaining ¼ teaspoon baking soda until smooth.
    12. Slowly pour the milky mixture over the cake, reserving about ½ cup of the liquid for serving.
    13. Let the cake cool completely, then cover and refrigerate for at least 3 hours or overnight to allow the milky mixture to absorb into the cake.
    14. Slice and serve with the reserved milky mixture drizzled over cake.
    Notes
    Sweetened Condensed Coconut Milk: Bring 1 (14-ounce) can of coconut milk to boil in a small saucepan. Let is boil for 5 minutes. Stir in ¼ cup agave nectar. Reduce the heat and simmer for 30 to 35 minutes, or until the mixture has reduced by half. Let cool completely.
    Nutrition Information
    Calories: 226 Fat: 10g Saturated fat: 5g Carbohydrates: 31g Sugar: 15g Sodium: 356mg Fiber: 1g Protein: 3g
    3.5.3229

    More Mexican-Inspired Vegan Treats

    Classic Horchata

    Dairy-Free Mexican Horchata Recipe with a Cool and Creamy Twist (vegan, plant-based, soy-free, gluten-free)

    Bittman’s Coconut Flan

    Mark Bittman's Dairy-free Coconut Flan - shared from his cookbook, Food Matters. Includes vegan and soy-free options!

    Thick Mexican Chocolate Smoothie

    Thick Mexican Chocolate Smoothie Recipe worthy of Healthy "Milkshake" Status - dairy-free, gluten-free, soy-free, plant-based, and vegan with sweetener and no added sugar options.

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    4 Comments

    1. Carolina Guardia on March 7, 2020 2:57 pm

      I haven`t tried it yet – but it smells and looks amazing!

      In my case, I had a hard time understanding the recipe. I had to re-read it a couple of times, and write it depending on what I had to do. I would definitely recommend dividing it by “dry ingredients” “wet ingredients” and have a recommended “step-by-step” like saying – start off with the condense milk so it’s ready when you have to do the mixture of milks, for example.

      Overall, very excited to try the recipe of the famous tres leches!

      Reply
      • Alisa Fleming on March 7, 2020 4:04 pm

        Sorry for any confusion. We’ll take a look at it. I hope it works out well for you though!

        Reply
    2. Danielle on May 13, 2019 3:30 pm

      Can the AP flour be substituted with GF flour? If so, what do you recommend?

      Reply
      • Alisa Fleming on June 12, 2019 11:40 am

        Sorry for the delay Danielle! You could probably sub gluten-free flour, but I hesitate on recommending on egg-free recipes. I would trial with your favorite brand. We haven’t tested it.

        Reply

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