Tres leches cake gets its name from the triple mix of condensed milk, rich evaporated milk, and heavy cream that is poured over just-baked cake. The soaked sponge, topped with whipped cream. This vegan, eggless, dairy-free, soft and flavorful cake hides a soaked with plant milk sponge topped with vegan cream.
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Tres leches (three milk), is a classic cake from South America. This vegan version one tin cake you could garnish with passion fruit or any fruit of your choice.
EASY TRES LECHES CAKE INGREDIENTS
VEGAN SPONGE CAKE INGREDIENTS
Flour: you can use gluten-free flour
Cane Sugar
Baking soda
Baking powder: homemade baking powder recipe could be found in this post.
Canola Oil
Xanthan gum
Plant milk
Apple cider vinegar
Vanilla extract
SOAK INGREDIENTS
Plant milk
Vegan condensed milk
Vegan cream: you could substitute with full-fat coconut milk
TRES LECHES TOPPING
Vegan cream: whipped
HOW TO MAKE THREE MILK CAKE
VANILLA SPONGE CAKE
- Sift and whisk together the flour, sugar, xanthan gum baking soda, baking powder and salt.
- In a separate bowl place the plant milk, vanilla and vinegar whisking to blend completely.
- Pour the wet mixture into the dry and mix until batter is smooth.
- Pour the mixture into a mold and bake 365F 25-30 minutes until the top of the cake is ready and set.
MILK SOAK
- Pour plant milk into a small saucepan and warm slightly.
- Remove from the heat, add vegan condensed milk and vegan cream. Combine everything.
- Set aside to cool for 15-20 minutes.
Use a skewer poke holes over the tops of the cake and using a pastry brush brush the milk soak over the top twice. Wait for 5 minutes and repeat the process three times.
Cover the cake and refrigerate for 2-3 hours.
For the topping, whip vegan cream. Spread the cream, over the chilled cake. Garnish with passion fruit before serving.
I hope you will love this Tres Leches Cake because it’s:
Classic
Easy to make
One tin cake
and absolutely delicious!
Other recipes to try:
Tres leches cake
Ingredients
SPONGE CAKE
- 1 1/2 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp xanthan gum
- 1/2 cup cane sugar
- 3/4 cup plant milk
- 1/2 cup canola oil
- 2 tbsp vinegar
- 1 tsp vanilla extract
- 1 pinch salt
MILK SOAK
- 1/2 cup plant milk
- 1/2 can vegan condensed milk
- 1/4 cup vegan cream (or full-fat coconut milk)
TOPPING
- 1 cup vegan cream
- 3 passion fruit
Instructions
SPONGE CAKE
- Sift and whisk together the flour, sugar, xanthan gum baking soda, baking powder and salt.In a separate bowl place the plant milk, vanilla and vinegar whisking to blend completely. Pour the wet mixture into the dry and mix until batter is smooth. Pour the mixture into a mold and bake 365F 25-30 minutes until the top of the cake is ready and set.
MILK SOAK
- Pour plant milk into a small saucepan and warm slightly. Remove from the heat, add vegan condensed milk and vegan cream. Combine everything. Set aside to cool for 15-20 minutes.
TOPPING
- Use a skewer poke holes over the tops of the cake and using a pastry brush brush the milk soak over the top twice. Wait for 5 minutes and repeat the process three times.
- Cover the cake and refrigerate for 2-3 hours.
- For the topping, whip vegan cream. Spread the cream, over the chilled cake. Garnish with passion fruit before serving.
Nutrition
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