If you are looking for a dessert that will impress everyone, this Vegan Tres Leches Cake with Fresh Berries Recipe is an absolute showstopper. It combines the luscious, moist texture of a classic tres leches cake with a wholly plant-based twist that feels indulgent yet light. The magic lies in soaking the fluffy vegan cake with a rich, creamy blend of evaporated oat milk, sweetened condensed oat milk, and coconut cream, creating an irresistible softness that melts in your mouth. Topped with a cloud-like coconut frosting and vibrant fresh berries, this cake is a perfect celebration of flavors, colors, and wholesome ingredients that anyone will love.
Ingredients You’ll Need
This recipe surprises with its simplicity—the ingredients are familiar yet come together to create something extraordinary. Each element plays its part in building the cake’s moistness, fluffiness, or rich flavor.
- Oat milk or soy milk (200 ml): Used to create a vegan buttermilk substitute that tenderizes the cake crumb.
- Apple cider vinegar (1 tablespoon): Reacts with baking soda to help the cake rise perfectly.
- Aquafaba (80 ml): The magical vegan egg alternative, whipped to add airy texture.
- Granulated sugar (150 g): Sweetens the cake, enhancing the natural flavors.
- Sunflower oil (80 ml): Keeps the cake moist without altering the taste.
- Vanilla extract (2 teaspoons): Adds warm, inviting aroma and depth.
- All-purpose flour (200 g): The cake’s foundation, giving structure and tenderness.
- Cornstarch (20 g): Lightens the flour for a soft crumb.
- Baking powder (2 teaspoons): Leavens the cake, ensuring rise and fluffiness.
- Baking soda (½ teaspoon): Works with vinegar to help the batter lift.
- Sea salt (¼ teaspoon): Balances sweetness and enhances flavor.
- Evaporated oat milk (200 ml): The creamy base of the tres leches soak.
- Sweetened condensed oat milk (150 g): Provides sweetness and richness in the milk soak.
- Coconut whipping cream (50 g + 750 g): Used both in the milk soak and frosting for that luscious tropical creaminess.
- Powdered sugar (2 tablespoons, optional): Sweetens the frosting while helping it hold structure.
- Ground cinnamon (1 tablespoon): Sprinkled on top to add a warm, spicy note.
- Fresh strawberries (180 g): Bursts of bright flavor and juiciness.
- Fresh raspberries (120 g): Adds tang and vibrant color.
- Fresh blueberries (100 g): Sweet, plump, and beautiful for garnish.
How to Make Vegan Tres Leches Cake with Fresh Berries Recipe
Step 1: Prepare Your Oven and Cake Pan
Start by preheating your oven to 175°C (347°F) and greasing and lining an 8×10.5-inch rectangular cake pan with parchment paper. This preparation ensures your cake releases easily and bakes evenly. Don’t forget to spray the sides with oil to prevent sticking.
Step 2: Create the Vegan Buttermilk
Combine oat or soy milk with apple cider vinegar in a jug and let it sit for 10 minutes. This causes the milk to curdle slightly, mimicking traditional buttermilk and ensuring your cake stays tender and moist.
Step 3: Whip the Aquafaba
Take your aquafaba and whisk it with an electric mixer until foamy—this usually takes about a minute. Aquafaba serves as the egg replacement, adding structure and lightness to your batter.
Step 4: Mix Wet Ingredients
In a separate bowl, whisk the sugar and sunflower oil for a minute, then add the vanilla extract. Next, carefully whisk the aquafaba and vegan buttermilk mixture into this bowl to combine all the wet ingredients smoothly.
Step 5: Combine Dry Ingredients and Wet Mixture
Sift together the flour, cornstarch, baking powder, baking soda, and sea salt into a large bowl. Then gently fold the wet ingredients into the dry with a spatula. Take your time here—overmixing can make the cake dense instead of fluffy.
Step 6: Bake the Cake
Pour your batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted comes out clean. After baking, cool it in the pan for 20 minutes before transferring it to a rack to cool for another 10 to 15 minutes. This cooling step helps keep the cake’s texture just right.
Step 7: Make the Tres Leches Syrup and Soak the Cake
Mix evaporated oat milk, sweetened condensed oat milk, and coconut whipping cream until smooth. Pour this luscious syrup over your cooled cake, ensuring it soaks evenly by covering the cake well. Refrigerate for at least 2-3 hours or overnight—this step is what truly brings the signature moistness of this Vegan Tres Leches Cake with Fresh Berries Recipe to life.
Step 8: Whip the Coconut Frosting and Decorate
Whip the coconut whipping cream with optional powdered sugar until fluffy, then spread it gently over the soaked cake. Sprinkle ground cinnamon for a warm touch, and finish with a generous heap of fresh strawberries, raspberries, and blueberries to bring freshness and stunning color.
How to Serve Vegan Tres Leches Cake with Fresh Berries Recipe
Garnishes
The fresh berries are the natural stars that complement the creamy sweetness flawlessly, but you can also add a light dusting of cinnamon or even a few edible flowers to elevate the visual appeal. Toasted coconut flakes can be a fun, crunchy addition for an extra tropical sensation.
Side Dishes
Serve this cake alongside a refreshing fruit salad or a simple scoop of vegan vanilla ice cream to balance the richness and add a cool contrast. A cup of freshly brewed coffee or herbal tea pairs wonderfully, rounding out the experience perfectly.
Creative Ways to Present
For a stunning dessert table, cut the cake into smaller squares and serve in individual glass jars topped with berries and a mint leaf. Alternatively, create trifle layers with cake pieces, syrup, coconut cream, and berries for a fun twist on this classic recipe.
Make Ahead and Storage
Storing Leftovers
This cake is best enjoyed chilled and keeps wonderfully in the refrigerator for up to 5 days. Store leftover slices in an airtight container or cover the pan tightly with plastic wrap to prevent it from drying out or absorbing other fridge odors.
Freezing
While freezing is possible, it’s not ideal because the texture may change due to the creamy soak and frosting. If you do freeze it, wrap the cake tightly in plastic wrap and foil, and thaw it overnight in the refrigerator before serving. Note that fresh berries are best added after thawing.
Reheating
Reheating is generally not recommended for this cake as it’s meant to be enjoyed cold. However, if you prefer, bring it to room temperature before serving to enhance its flavors and softness.
FAQs
Can I use other plant milks instead of oat or soy milk?
Yes! Almond or cashew milk can work, but oat and soy milks tend to give the creamiest texture and best flavor for this recipe’s vegan buttermilk substitute.
Is aquafaba necessary, or can I replace it?
Aquafaba is important as it mimics the binding and aerating qualities of eggs beautifully. Flax or chia egg substitutes don’t create the same light, airy crumb for this cake.
How long should I let the cake soak in the tres leches mixture?
The longer the soak, the more luscious and moist the cake becomes. At least 2-3 hours is recommended, but overnight soaking is best for maximum flavor absorption.
Can I make this recipe gluten-free?
You can try substituting with a gluten-free flour blend, but some adjustments may be necessary for texture. Keep in mind that gluten-free versions may be crumblier.
What if I can’t find sweetened condensed oat milk?
You can make your own by reducing sweetened oat milk on low heat until thickened or substitute with another vegan condensed milk option available at specialty stores.
Final Thoughts
This Vegan Tres Leches Cake with Fresh Berries Recipe is truly one of those desserts where you feel like you’ve discovered a hidden treasure. It’s moist, dreamy, and bursting with fresh flavors—all while being completely plant-based. Whether you’re impressing guests or treating yourself, this cake promises to bring a smile with every bite. I encourage you to give it a try and savor the magic of this perfectly balanced, beautifully vibrant dessert.
Print
Vegan Tres Leches Cake with Fresh Berries Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes plus 2-3 hours chilling or overnight
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegan
Description
This Vegan Tres Leches Cake is a moist, decadent plant-based version of the classic Latin American dessert. Made with oat or soy milk and aquafaba, it uses a vegan buttermilk substitute and is soaked in a luscious vegan tres leches syrup made from evaporated oat milk, sweetened condensed oat milk, and coconut cream. Topped with whipped coconut cream, cinnamon, and fresh berries, this cake is perfect for celebrations or a rich vegan treat. The recipe yields 12 servings and requires about 50 minutes to prepare and bake, plus chilling time.
Ingredients
Cake
- 200 ml oat milk or soy milk
- 1 tablespoon apple cider vinegar
- 80 ml aquafaba
- 150 g granulated sugar (or superfine/caster sugar)
- 80 ml sunflower oil
- 2 teaspoons vanilla extract
- 200 g all-purpose flour (plain flour)
- 20 g cornstarch (cornflour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Syrup
- 200 ml evaporated oat milk
- 150 g sweetened condensed oat milk
- 50 g coconut whipping cream
Frosting & Topping
- 750 g coconut whipping cream
- 2 tablespoons powdered sugar (optional)
- 1 tablespoon ground cinnamon
- 180 g fresh strawberries
- 120 g fresh raspberries
- 100 g fresh blueberries
Instructions
- Preparation: Read the entire recipe and instructions carefully before beginning to ensure smooth execution.
- Prepare Cake Pan: Preheat oven to 175°C (347°F). Lightly grease and line an 8×10.5-inch rectangular cake tin or casserole dish with parchment paper, spraying sides with oil spray for easy cake removal.
- Make Vegan Buttermilk: Combine the oat or soy milk with apple cider vinegar in a jug and let it sit for 10 minutes to curdle, creating a vegan buttermilk substitute.
- Whip Aquafaba: In a clean medium or large bowl, whisk the aquafaba with an electric mixer for 1 minute until foamy, providing volume and structure to the cake.
- Mix Wet Ingredients: In another medium bowl, whisk the sugar and sunflower oil together for 1 minute. Add vanilla extract and whisk again. Stir in the whipped aquafaba followed by the vegan buttermilk mixture, combining well.
- Combine Dry Ingredients: Sift flour, cornstarch, baking powder, baking soda, and sea salt into a large bowl, then whisk to combine evenly.
- Make Batter: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula. Handle carefully to avoid overmixing, which can affect texture.
- Bake Cake: Pour batter into the prepared cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 20 minutes, then lift the cake using parchment paper onto a cooling rack for 10-15 minutes until completely cooled.
- Prepare Cake for Soaking: Transfer the cooled cake back to the baking tin and carefully peel away the parchment paper. Pierce multiple holes across the surface of the cake using a fork to allow syrup absorption.
- Make Syrup: In a large jug, combine evaporated oat milk, sweetened condensed oat milk, and 50 g coconut whipping cream. Whisk until smooth.
- Soak Cake: Slowly pour the syrup evenly over the top and sides of the cake. Cover with plastic wrap and refrigerate for 2-3 hours or overnight to fully absorb the syrup and develop rich flavor.
- Make Frosting: In a large bowl, whisk the remaining 750 g coconut whipping cream with powdered sugar for 2-3 minutes until light and fluffy.
- Frost Cake: Spread the whipped coconut cream over the chilled cake using an offset spatula for smooth coverage. Sprinkle ground cinnamon evenly on top.
- Garnish: Decorate the frosted cake with fresh strawberries, raspberries, and blueberries, adding a vibrant, fresh finish.
- Storage: Keep the cake refrigerated in an airtight container or covered tightly with plastic wrap. It will remain fresh and delicious for up to 5 days.
Notes
- Ensure not to overmix the batter to keep the cake light and airy.
- The aquafaba must be whipped until foamy to provide structure in place of eggs.
- Use a fork to pierce holes in the cake to allow the syrup to soak evenly and deeply.
- Chilling the cake for several hours or overnight improves flavor and texture.
- Keep the cake refrigerated since it contains coconut cream and plant milks.
- Optional powdered sugar in the frosting adds extra sweetness but can be omitted for less sugar.
- Fresh berries can be swapped or omitted based on preference or seasonal availability.
