Vegan Tres Leches Cake

A Vegan Tres Leches Cake with a classic Boricua twist! Complete with 3 milks, cinnamon, and vegan whipped cream. 

Vegan | Gluten-free | Soy-free

Welcome to another segment of #VeganizedPuertoRican with my version of a Vegan Puerto Rican Tres Leches Cake!

In the world of desserts, some classics stand the test of time, and one of those is the Tres Leches Cake. Originating from México, this decadent treat has won the hearts of Latin America and around the globe with its moist cake soaked in a luxurious blend of three milks. Today, we’re exploring the vegan version of this beloved dessert with a classic Boricua twist!

This dessert that cannot be missed in important celebrations such as Thanksgiving, Christmas dinner, or even birthdays is an occasion as special as its preparation. Let’s go through the step-by-step!

The making of: Vegan Tres Leches Cake

Every great dessert begins with a solid foundation; my Vegan Tres Leches Cake is no exception! So what makes the Puerto Rican version of Tres Leches Cake different from the rest? COCONUT! Just like everything else that we create a Boricua version of, coconut is the star of the show, which is honestly perfect to veganize, because every substitute needed for this recipe is coconut-derived. The base of the cake is a moist and flavorful vanilla-olive oil cake that not only complements the richness of the three milks but also adds a unique depth of flavor. The use of olive oil keeps the cake moist while also imparting a subtle fruity note, enhancing the overall taste experience.

To make this recipe, first, you’ll make the cake by whisking together all-purpose flour, brown sugar, olive oil, apple sauce, cinnamon, baking soda, baking powder, almond extract, and vanilla extract. Then pour the cake mixture into a greased baking pan (not a spring pan!), and bake until golden and the center is cooked. When the cake is ready, remove from the oven and allow to cool down to room temperature. 

While that’s happening, mix coconut milk, condensed coconut milk, and oat milk in a bowl. Essentially, you could choose any plant-based milk you like, but make sure that one is vegan condensed milk for added flavor. Now that the cake has cooled down, poke multiple holes throughout the entire top layer of the cake, making sure to pierce all the way to the bottom. Then pour in the 3 milk mixture, until the top of the cake is slightly covered, and allow to chill in the fridge for about an hour or more if possible. Best if overnight! At first, it may look like “too much milk” but the cake will absorb it after a few hours. 

Once the milks have been properly absorbed, it’s time to decorate. Cover the top layer of the cake with vegan whipped cream, cinnamon, and a berry of your choice, usually strawberries or raspberries. Now, the whipped cream that you choose is VITAL. Most vegan whipped creams out there don’t really do the whipped-thing, you know? So for this recipe, I went with Cocowhip which kept its shape really well, even 5 days later. 

And voila! You now have the best Vegan Tres Leches Cake with my classic Puerto Rican twist! Get ready to indulge in the magic of flavors that will transport you to the vibrant streets of San Juan. Enjoy!

Notes:

• For a gluten-free version of this cake, substitute all-purpose flour with chickpea flour or a gluten-free flour mix. 
• Make ahead? This cake is the perfect cake to make 1-2 days ahead of time; in fact, it’s actually better the longer it sits!
• Leftovers? This recipe will keep in the fridge covered for up to 5 days. 
• For whipped cream, I recommend using a thick vegan whipped cream that doesn’t lose its shape as soon as it changes temperature. I chose Cocowhip.

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Vegan Tres Leches Cake

Rating: 5.0/5

( 3 voted )

Serves: 12 Prep Time: 30 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cake:

• ¾  cup olive oil
• ½  cup unsweetened apple sauce
• 1 cup unsweetened plant-based milk
• 1 tsp apple cider vinegar
• ½ tsp pure vanilla extract
• ½ tsp pure almond extract
• 1 ½  cup brown sugar (or any granulated sugar)
• 2 cups all-purpose flour (chickpea flour for gluten-free)
• 1 ½  tsp baking powder
• ½  tsp baking soda
• 1 tsp salt
• Optional: a dash of cinnamon

Milk Bath:

• ½ cup condensed coconut milk (or condensed oat milk)
• ½ cup full-fat unsweetened coconut milk
• ½ cup any other unsweetened plant-based milk, I chose oat

Other ingredients:

• 9oz Cocowhip
• Cinnamon, to taste
• Raspberries or strawberries

Procedure

1. Preheat the oven to 350 F. Grease the bottom of an 8” x 6” baking pan with at least a 3-inch depth with vegan butter. Note: don’t use a spring pan, as the cake is meant to stay in the container that it’s baked.
2. In a mixing bowl whisk together olive oil, apple sauce, non-dairy milk, apple cider vinegar, almond & vanilla extract, and brown sugar until the mixture is thick and consistent. 
3. In a separate bowl, combine flour, baking powder, baking soda, salt, and a dash of cinnamon.
4. Gently fold the dry ingredients into the wet, whisking until the dry ingredients are evenly hydrated and the batter is thick and smooth.
5. Pour cake into the prepared baking pan and bake for 50-70 minutes, or until a toothpick inserted in the middle comes out clean. When done, remove from oven and let cool to room temperature. 
6. While that’s happening, mix coconut milk, condensed coconut milk, and oat milk in a bowl. 
7. Now that the cake has cooled down, poke multiple holes throughout the entire top layer of the cake, making sure to pierce all the way to the bottom. Then pour in the 3 milk mixture, until the top of the cake is slightly covered, and allow to chill in the fridge for about an hour or more if possible. Best if overnight! 
8. Once the milks have been properly absorbed, it’s time to decorate. Cover the top layer of the cake with vegan whipped cream, cinnamon, and a berry of your choice, usually strawberries or raspberries. Refrigerate until ready to eat.
9. Serve chilled, and ENJOY!

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