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Vegan Tres Leches Cake with Fresh Berries and Coconut Whipping Cream Recipe

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★★★★

3.9 from 78 reviews

This Vegan Tres Leches Cake is a moist, dairy-free twist on the classic Latin American dessert. Made with a spongy vegan cake soaked in a rich mixture of evaporated oat milk, sweetened condensed oat milk, and coconut cream, it’s topped with fluffy coconut frosting, a sprinkle of cinnamon, and fresh berries for a delightful finish. Perfect for a vegan or dairy-free celebration dessert.

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 and Toppings

  • 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

  1. Preparation: Please read through the full recipe and instructions along with the accompanying blog post to understand details, tips, and visuals before starting.
  2. Preheat and Prepare Pan: Preheat your oven to 175°C (347°F). Lightly grease and line an 8×10.5-inch rectangular cake tin or casserole dish with parchment paper. Spray the sides with oil spray to prevent sticking.
  3. Make Vegan Buttermilk: Combine oat or soy milk with apple cider vinegar in a jug and set aside for 10 minutes. The mixture will curdle, creating a vegan buttermilk substitute.
  4. Whip Aquafaba: In a clean medium-large bowl, use an electric mixer to whisk the aquafaba for one minute until foamy.
  5. Mix Wet Ingredients: In a separate medium bowl, whisk together sugar and sunflower oil for one minute. Add vanilla extract and whisk again. Then whisk in the foamy aquafaba followed by the vegan buttermilk mixture until combined.
  6. Prepare Dry Ingredients: Sift together flour, cornstarch, baking powder, baking soda, and sea salt into a large bowl. Whisk to combine evenly.
  7. Combine Batter: Pour the wet ingredients into the dry ingredients bowl and gently fold with a spatula until just combined. Avoid overmixing to keep the cake light and fluffy.
  8. Bake Cake: Pour batter into the prepared cake pan. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool Cake: Allow the cake to cool in the pan for 20 minutes, then carefully lift with parchment paper onto a cooling rack. Let it cool completely for another 10-15 minutes.
  10. Prepare Cake for Soaking: Transfer the cooled cake back into the cake tin. Gently remove the parchment paper and pierce several holes in the cake surface with a fork to allow the syrup to absorb fully.
  11. Make Syrup and Soak: In a large jug, whisk together evaporated oat milk, sweetened condensed oat milk, and 50g coconut whipping cream until smooth. Slowly pour this syrup evenly over the cake, covering top and sides. Cover with plastic wrap and refrigerate for 2-3 hours or preferably overnight to soak thoroughly.
  12. Whip Frosting: In a large bowl, whisk the remaining 750g coconut whipping cream with powdered sugar until light and fluffy.
  13. Frost Cake: Spread the coconut frosting evenly over the soaked cake using an offset spatula. Sprinkle ground cinnamon on top.
  14. Add Fresh Berries: Decorate the frosted cake with fresh strawberries, raspberries, and blueberries.
  15. Storage: Keep the tres leches cake refrigerated due to the coconut cream content. Store covered tightly in an airtight container or cover the baking tray with plastic wrap. Consume within 5 days for best freshness.

Notes

  • This cake relies on aquafaba (chickpea water) as an egg substitute to provide structure and lightness.
  • The vegan buttermilk substitute improves tenderness and flavor in the cake.
  • Piercing the cake before soaking is crucial to allow the syrup to fully penetrate and create the moist texture.
  • Using coconut whipping cream keeps the recipe fully vegan and adds richness without dairy.
  • The cake is best soaked overnight for maximum flavor and perfect moisture.
  • Keep refrigerated due to the dairy-free cream toppings and soaked cake base.
  • You can customize the fresh berries topping based on seasonality or preference.

Keywords: Vegan Tres Leches Cake, Dairy-Free Tres Leches, Vegan Cake, Latin American Dessert, Coconut Cream Cake, Vegan Celebration Cake

Find it online: https://epicrecipebox.com/vegan-tres-leches-cake-with-fresh-berries-and-coconut-whipping-cream-recipe/