The traditional tres leches cake (translated "three-milk cake") is usually off-limits for vegans, but a few easy ingredient substitutions transform this scrumptiously moist Mexican-inspired dessert into a dairy-free must-eat.
Vegan tres leches cake recipe
1-1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla almond milk
1/3 cup warm coconut oil
1 tablespoon pure vanilla extract
1 tablespoon red wine vinegar
1 (15 ounce) can coconut milk (do not shake can before opening)
Vanilla soy creamer
Ground cinnamon and cocoa powder for dusting
Preheat the oven to 350 degrees F and grease a 9-inch square baking pan.
In a medium bowl, whisk together flour, sugar, baking soda and salt.
In the bowl of stand mixer fitted with the paddle attachment, combine almond milk, coconut oil, vanilla extract and vinegar. Blend on medium until smooth.
Add flour mixture and blend on medium until ingredients are well combined.
Pour batter into a prepared baking pan. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Do not over bake. Set aside to cool.
Meanwhile, carefully open the can of coconut milk and spoon the thick cream into a medium bowl. Place this cream in the refrigerator.
Pour the remaining thin, watery coconut milk into a 2-cup measuring cup and add enough vanilla creamer to make 1-1/2 cups total liquid.
Invert the cake onto a rimmed platter and poke holes on the top of the cake using a dowel.
Pour the creamer mixture all over the cake, using a spoon to evenly distribute the liquid and fill the holes in the cake. Set aside for 30 minutes for the liquid to soak in.
Use an electric hand mixer to whip the chilled coconut cream until fluffy.
Spread whipped coconut cream over the cake and dust with cinnamon and cocoa. Slice and serve.