It might sound impossible, but this decadent tres leches cake is completely dairy free. Whereas traditional tres leches is made with three different types of milk, this better-for-you version uses coconut cream and your favorite plant-based milk. Surprisingly easy to whip up, a vanilla sponge cake is drenched in a sweet and silky topping for an irresistibly moist treat. It’s gluten-free, dairy free, vegan friendly and perfect for any celebration or gathering.
Vegan Tres Leches Cake
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9
Calories 271 kcal
Ingredients
Cake
- 1-1/2 cups gluten-free all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. pink salt
- 1 Tbsp. egg replacer plus 2 Tbsp. water
- 1/2 cup dairy free milk
- 1 tsp. vanilla
- 3/4 cup turbinado sugar
- 1/2 cup coconut oil
Topping
- 1/2 cup coconut cream
- 1/4 cup full-fat coconut milk
- 2 Tbsp. dairy free milk
- 1/2 cup powdered sugar
- 1 tsp. vanilla
Instructions
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Preheat oven to 350 degrees F.
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Whisk together coconut oil and sugar. Whisk in remaining cake ingredients.
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Pour into 9” round cake pan; bake 25 minutes, until done. Let cool.
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Combine topping ingredients.
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Using a fork, poke holes in top of cake; pour topping over. Serve immediately. Store leftovers in refrigerator for up to 3 days.
Recipe Notes
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Nutrition Facts
Vegan Tres Leches Cake
Amount Per Serving
Calories 271
Calories from Fat 144
% Daily Value*
Fat 16g25%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 24g27%
Protein 1g2%
Calcium 650mg65%
* Percent Daily Values are based on a 2000 calorie diet.