Try Our Vegan Tres Leches Cake Recipe: A Dairy-Free Take on the Classic

Tres leches cake is known for its soft, sponge-like texture soaked in a trio of creamy milks. This vegan version delivers all of that beloved richness without any dairy or eggs. 

It’s light, tender, and perfect for special occasions, or whenever you’re craving something a little extra.

This recipe stays true to the spirit of tres leches but uses plant-based ingredients to create the same indulgent feel. 

The cake is easy to prepare, and once soaked and chilled, it becomes irresistibly soft and flavorful. It’s a dessert that feels both nostalgic and fresh.

Why You’ll Love This Vegan Tres Leches Cake

This dairy-free take on the classic is every bit as satisfying as the original, with a few wholesome updates.

Here’s why it’s a favorite:

• Light and airy sponge cake that soaks up flavor beautifully
• Dairy-free milk mixture for that signature creamy texture
• No eggs or dairy, and completely plant-based
• Perfect for celebrations, potlucks, or holiday desserts
• Can be made ahead of time and stored in the fridge for easy serving

Ingredients You’ll Need for Vegan Tres Leches Cake

This recipe is made with pantry staples and a mix of plant-based milks. Each component plays a role in getting the texture just right.

Dry Ingredients:

• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients:

• ¾ cup organic cane sugar
• 1 cup unsweetened plant milk (soy or almond works well)
• ⅓ cup neutral oil (such as sunflower or avocado)
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract

For the Dairy-Free “Tres Leches” Mixture:

• 1 cup canned full-fat coconut milk
• ¾ cup oat milk or soy milk
• ½ cup sweetened condensed coconut milk
• 1 teaspoon vanilla extract

Optional Toppings:

• Coconut whipped cream
• Fresh berries
• Ground cinnamon for sprinkling

How to Make Vegan Tres Leches Cake

This cake is simple to assemble and tastes perfect after a few hours in the fridge. Here’s how to make it from start to finish.

1. Preheat the oven:
   Set your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
   
2. Mix the dry ingredients:
   In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
   
3. Combine the wet ingredients:
   In a separate bowl, whisk the sugar, plant milk, oil, apple cider vinegar, and vanilla extract until well blended.
   
4. Make the batter:
   Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.
   
5. Bake:
   Transfer the batter into your prepared baking dish and smooth the top. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
   
6. Let it cool:
   Allow the cake to cool in the pan for at least 30 minutes. Then use a skewer or fork to poke holes all over the surface of the cake.
   
7. Make the “tres leches” mixture:
   Whisk together the coconut milk, oat or soy milk, condensed coconut milk, and vanilla extract.
   
8. Pour the mixture:
   Slowly pour the mixture over the entire cake, allowing it to soak in evenly. Let it sit for 10 to 15 minutes to fully absorb.
   
9. Chill:
   Cover the cake and refrigerate for at least 4 hours, or overnight if possible. This gives it the classic soaked texture.
   
10. Add toppings (if you’re using them) and serve:
    Top with coconut whipped cream, fresh fruit, or a sprinkle of cinnamon before slicing.

Tips for a Perfect Vegan Tres Leches Cake

To make sure your cake turns out soft and flavorful, keep these tips in mind:

• Let the cake cool slightly before pouring the milk mixture to avoid it becoming too soggy
• Use full-fat coconut milk for richness (it’s key to mimicking traditional tres leches)
• Don’t skip the poking step; it helps the liquid soak through the cake evenly
• Chill the cake long enough so the texture sets just right before serving

How To Make This Cake Your Own

You can keep this recipe interesting by switching up a few ingredients:

• Add a pinch of cinnamon or nutmeg to the batter for a spiced version
• Fold in orange or lemon zest for a subtle citrus note
• Use different plant-based milks according to your preference (e.g., cashew, macadamia).
• Top with toasted coconut flakes for extra texture

How to Store Vegan Tres Leches Cake

This cake stores beautifully and often tastes even better the next day. 

After topping with whipped cream, keep leftovers in an airtight container in the refrigerator for up to 4 days. The cake will stay soft and creamy, and the flavors will continue to deepen.

Final Thoughts

This vegan tres leches cake is a comforting, creamy dessert that doesn’t rely on any dairy or eggs.

With a tender sponge base and a sweet plant-based milk soak, it delivers everything you love about the original, except it’s entirely vegan. 

Serve it chilled and topped with coconut cream for a refreshing, crowd-pleasing treat that feels both classic and entirely your own.

Try Our Vegan Tres Leches Cake Recipe: A Dairy-Free Take on the Classic

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1½ cups all-purpose flour

• 2 teaspoons baking powder

• ¼ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup organic cane sugar

• 1 cup unsweetened plant milk (soy or almond work well)

• ⅓ cup neutral oil (such as sunflower or avocado)

• 1 tablespoon apple cider vinegar

• 2 teaspoons vanilla extract

• 1 cup canned full-fat coconut milk

• ¾ cup oat milk or soy milk

• ½ cup sweetened condensed coconut milk

• 1 teaspoon vanilla extract

• Coconut whipped cream

• Fresh berries

• Ground cinnamon for sprinkling

Directions

• Preheat the oven and mix the dry ingredients together
• Next, combine the wet ingredients
• Make your batter
• Bake
• Allow to cool
• Make the “tres leches” mixture
• Pour the mixture and chill before serving.