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
Scale
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.
