• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • Recipes
  • Connect
  • Shop

paper + heart logo

menu icon
go to homepage
  • Recipes
  • Connect
  • Shop
  • About
  • Subscribe
    • Email
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Connect
    • Shop
    • About
    • Subscribe
    • Email
    • Pinterest
  • ×

    Home » Recipes » Desserts

    published: Apr 22, 2021 · by Kris · This post may contain affiliate links

    Vegan Tres Leches Cake

    FacebookPinEmailYummlyTweetPrint
    Jump to Recipe·Print Recipe
    vegan tres leches cake slice on a plate
    vegan tres leches cake on a stand
    vegan tres leches cake on a stand
    vegan tres leches cake slice
    vegan tres leches cake on a stand

    This vegan tres leches cake is two layers of delicate vanilla sponge soaked in a mixture of milks and then filled and topped with whipped coconut milk and strawberries.

    Beautiful and delicious, but I must acknowledge this isn't a traditional tres leches cake. I'm only using two types of milk in this recipe (three I suppose if you count the coconut cream in the frosting). You'll also find that most tres leches cakes are baked in one layer and so this cake has a bit less moisture in it to make it easier to layer and frost.

    vegan tres leches cake on a stand with strawberries this Recipe
    Table of Contents
    • Ingredient Notes
    • Step By Step Instructions
    • Frequently Asked Questions
    • Storing and Freezing
    • You might also like these recipes...
    • Recipe
    • Related Recipes

    Ingredient Notes

    • all-purpose flour
    • baking soda
    • salt
    • sugar
    • vegetable oil - you could also use melted coconut oil or canola oil
    • vanilla extract
    • lemon juice - you could replace this with lime juice
    • unsweetened plant milk - I used soy, but almond or oat would also work well
    • sweetened condensed coconut milk - I used the Nature's Greatest Foods brand
    • strawberries - you can substitute with other berries, peaches or mango if you like
    • vegan cream cheese - I used Tofutti brand, but also like Miyoko's
    • powdered sugar
    • cornstarch
    • coconut cream - I find a lot of variation between brands. I've had good results with Savoy brand. You'll typically get more cream from a can of coconut cream than coconut milk (go figure!), but coconut milk will also work.

    Step By Step Instructions

    The night before making this cake, place the coconut cream in the fridge to harden.

    Preheat your oven to 350 degrees.

    Prepare two 8" cake pans by oiling and lightly flouring them.

    Whisk together the flour, baking soda, salt, and sugar.

    dry ingredients in a bowl with whisk

    Then add in the vegetable oil, vanilla, lemon juice, and 1 ½ cups of the milk and stir until combined.

    vegan tres leches cake batter in a bowl

    Divide the batter equally between the two cake pans and bake for 30 minutes. Test to ensure that a toothpick inserted in the center comes out clean.

    Allow to cool in the pans for 15-20 minutes and then run a butter knife around the edge of the cake and flip onto a cooling rack.

    vegan tres leches cake before and after baking

    After the cake cools, transfer to a plate and use a skewer, toothpick or fork poke holes in the cakes.

    poke holes in vegan tres leches cake

    Mix together the sweetened condensed milk, ½ cup plant milk and ½ teaspoon of vanilla.

    Pour this slowly over the tops of the cakes and the put them in fridge (you may have leftover milk). Check on the cakes after 15-20 minutes and pour any leftover milk over the top. Allow the milk to soak into the cakes for at least 1 hour.

    pour milk on vegan tres leches cake

    In a bowl, mix together the cream cheese and vanilla and then place in the fridge.

    cream cheese and vanilla in a bowl

    In a small bowl mix together cornstarch and powdered sugar and set aside.

    powdered sugar in a bowl

    Remove the coconut cream from the fridge and open the can. Carefully spoon out the thickened cream and leave behind the coconut water. You can save the liquid for use in smoothies or soups. Beat the coconut cream on medium-high for 2-3 minutes.

    frosting in mixing bowl

    Then add in the sugar and cornstarch mixture and beat for another 2 minutes. Stop to scrape down the sides of the bowl then beat for an additional minute.

    This should be starting to thicken up into soft peaks.

    frosting in mixing bowl

    Add the cream cheese mixture to the mixer and beat until combined for 1-2 minutes.

    Place the frosting the fridge until ready to use.

    frosting in mixing bowl

    This frosting pipes really well, but you'll want to work quickly because the warmth of your hands on the piping bag can cause it to soften up a bit too much. If that happens you can pop it back in the fridge for a bit.

    slice of vegan tres leches cake on a plate

    Pipe or spread frosting on top of the first cake. You can also add strawberry slices between layers. Then place the second layer on top and frost with the remaining whipped coconut cream. Decorate with sliced berries.

    Frequently Asked Questions

    Can I use coconut milk instead of cream?

    Yes, however you're going to need about 2 cups of the separated cream for this recipe. I found that each can of coconut cream yielded about 1 cup of cream. If using coconut milk, you may need an additional can. A few other things to keep in mind - make sure to refrigerate for at least 8 hours and don't mix it up or shake it. You're trying to get the cream to separate and harden and will not be using the coconut liquid. Also, some brands contain guar gum or other stabilizers that may not allow the cream to separate.

    Can I use a different size pan?

    This cake also works well in a 9" pan though the layers will be thinner.

    Storing and Freezing

    This vegan tres leches cake keeps well in the fridge for a day or two.

    If making ahead to eat within 1-2 days you can put it (unwrapped) in the freezer and then take out and allow it to come to room temperature before serving. Honestly, this cake tastes great cold.

    You can cut and freeze any leftover slices in an airtight container and then thaw for 30 minutes before eating.

    You might also like these recipes...

    Vegan Lemon Pound Cake

    Vegan Carrot Cake Cupcakes

    Chewy Vegan Chocolate Chip Cookies

    Print

    Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    vegan tres leches cake on a stand

    Vegan Tres Leches Cake


    ★★★★★

    5 from 8 reviews

    • Author: Kris
    • Total Time: 1 hour 40 minutes
    • Yield: 8 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    This vegan tres leches cake is two layers of delicate vanilla sponge soaked in a mixture of milks and then filled and topped with whipped coconut milk and strawberries.


    Ingredients

    Units Scale

    For the cake

    • 3 cups all-purpose flour (390 g)
    • 1 ½ tsp baking soda
    • ¾ tsp salt
    • 1 ½ cups sugar
    • ½ cup + 1 Tbs vegetable oil
    • 2 tsp vanilla extract
    • 3 Tbs lemon juice
    • 1 ½ cups unsweetened plant milk

    For the soak

    • ¾ cup sweetened condensed coconut milk
    • ½ cup unsweetened plant milk
    • ½ tsp vanilla

    For the frosting

    • 2 cups hardened coconut cream (from 2 cans of coconut cream that have been refrigerated for 8 hours or longer)
    • 1 cup powdered sugar
    • 1 Tbs cornstarch
    • 8 oz vegan cream cheese, softened

    Optional for decoration - Strawberries


    Instructions

    1. Preheat:   your oven to 350 degrees and prepare two 8" round cake pans by oiling and lightly flouring them.
    2. Dry:  In a large bowl, whisk together the flour, baking soda, salt, and sugar.
    3. Wet:  Add in the vegetable oil, vanilla, lemon juice, and 1 ½ cups of the milk and stir until combined.
    4. Bake:  Pour the batter equally between the two cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.  Allow the cakes to cool in the pans for 15-20 minutes and then run a butter knife around the edge of the cake to loosen and flip onto a cooling rack.
    5. Poke:  After the cakes are cool, transfer to dinner plates and use a skewer or fork to poke holes all over the top of the cakes.  
    6. Soak:  Prepare the soak by mixing together the sweetened condensed milk, ½ cup of plant milk and the vanilla.  Pour about ¾ of this over the top of the cakes and place in the fridge.  After 15-20 minutes check to see how much of the liquid has been absorbed and pour the remaining milks on the cakes.  Leave in the fridge for at least 1 hour.
    7. Frosting:  In the meantime, prepare the frosting by mixing together the softened cream cheese and vanilla in a small bowl until combined and then placing it in the fridge.  Then whisk together the powdered sugar and cornstarch in a bowl and set aside.  Scoop out the hardened cream from 2 cans of coconut cream being careful not to get any of the watery liquid and place in a mixer bowl.  Beat on high for 2-3 minutes.  Then add in the powdered sugar mixture and beat for another 2-3 minutes stopping to scrape down the sides.  Soft peaks should be beginning to form.  Add in the cream cheese mixture and beat another 1-2 minutes until combined.  Place the frosting in the fridge until ready to assemble the cake.
    8. Assemble:  Place one cake on a plate or stand and top with half the frosting.  Layer sliced strawberries on top of the whipped cream.  Then carefully place the second layer on top of the first and pipe or spread on the rest of the whipped cream.  Top with strawberries and serve.

    Notes

    • When whipping the coconut cream frosting you can place your beaters in the freezer for 30 minutes to help it thicken up quickly.
    • Prep Time: 10 minutes
    • Chill Time: 1 hour
    • Cook Time: 30 minutes
    • Category: desserts
    • Method: baking
    • Cuisine: Mexican

    Nutrition

    • Serving Size: 1 slice
    • Calories: 493

    Keywords: vegan, cake, tres leches cake, dairy-free, plant-based, dessert

    Did you make this recipe?

    Share a photo and tag us @paperandheartblog

    Related Recipes

    « Vegan Puff Pastry
    Vegan Candied Pecans »

    Reader Interactions

    Comments

    1. Gregory Halpen says

      April 24, 2021 at 3:34 pm

      At forst glanse of the photo, I said "Oh, wow!" Really, this looks so declious. And elegant too.

      ★★★★★

      Reply
    2. Andra says

      April 24, 2021 at 4:06 pm

      This looks absolutely amazing! I've never had vegan Tres Leches before but after seeing this I definitely need to try it!

      ★★★★★

      Reply
    3. Emily Flint says

      April 24, 2021 at 5:41 pm

      Oh my goodness this cake looks AMAZING!! I cannot wait to get all of the ingredients to make this cake! Strawberries are my favorite and this sponge cake looks so yummy!

      ★★★★★

      Reply
      • Cindy Mom the Lunch Lady says

        April 25, 2021 at 1:02 am

        Oh wow this cake looks phenomenal! I never knew there was sweetened condensed coconut milk. It's definitely something I need to look for.

        ★★★★★

        Reply
    4. Cooking with Carbs says

      April 24, 2021 at 6:49 pm

      This cake looks amazingly soft snd delicious! Definitely going to try this. I also love your photos!

      ★★★★★

      Reply
    5. Nora says

      April 24, 2021 at 8:32 pm

      I love strawberries! Can’t wait to try it out! Thank you for sharing!

      ★★★★★

      Reply
    6. Gina Abernathy says

      April 24, 2021 at 9:17 pm

      This cake looks amazingly delicious! This is something I need to make today.

      ★★★★★

      Reply
    7. Dana L says

      May 02, 2021 at 4:11 am

      PEOPLE...PEOPLE...you need to make this cake. I made it last weekend and it is sooooo incredible! There is no reason to wait - so flavorful, and the strawberries just make it pop! Yum - thank you thank you thak you!

      ★★★★★

      Reply
      • Kris says

        May 04, 2021 at 1:23 am

        Oh I'm so happy to hear that you like it!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar



    • Email
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • About Kris
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Subscribe for emails and updates

    Contact

    • Reach out

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme

    Share this ArticleLike this article? Email it to a friend!

    Email sent!