The ultimate vegan Tres Leches Cake recipe featuring Matcha—an inspired plant-based take on the classic Latin American dessert. Soft, soaked, and full of delicate matcha flavor, this version uses simple vegan swaps for an unforgettable texture and taste.
What is Tres Leches Cake?
Tres leches is a beloved Latin American sponge cake soaked with three milks for a lusciously moist finish. Traditionally the milks are evaporated milk, condensed milk and whole milk, and the cake is often finished with whipped cream, fresh fruit, or a dusting of cinnamon or cocoa. This vegan version recreates that indulgent, soaked texture using plant-based ingredients while introducing a subtle, aromatic matcha twist.
Why You’ll Love This Recipe
If you enjoy matcha and crave a tender, richly soaked cake, this Vegan Matcha Tres Leches is for you. It captures the essential qualities of tres leches—the soft crumb, the milky soak, and a melt-in-your-mouth finish—while remaining completely plant-based. The recipe uses easy swaps like aquafaba in place of egg whites and dairy-free evaporated and condensed alternatives so the flavors feel authentic and the preparation stays straightforward.
It requires only basic equipment (a stand or hand mixer and a cake pan) and pantry-friendly ingredients. Top it however you like: coconut whipped cream, fresh berries, sprinkles, or an extra dusting of matcha.
Ingredient Notes
- Soy milk: Use unsweetened soy milk for the best texture when combined with lemon juice.
- Lemon juice: Reacts with the soy milk to create a slight curdle that mimics buttermilk for tender crumb.
- Aquafaba: The liquid from canned chickpeas, whipped to soft peaks as an egg-white replacement.
- Neutral oil: Such as avocado or vegetable oil for moisture.
- Vanilla bean paste or extract: Adds depth—either works well.
- Organic cane sugar: Standard sweetener here.
- Baking soda and salt: For lift and balance.
- Cake flour: Yields a delicate crumb; substitute gluten-free all-purpose if needed.
- Ceremonial-grade matcha powder: For bright, clean green tea flavor.
- Dairy-free evaporated milk: Evaporated coconut milk is a great option for richness.
- Condensed coconut or oat milk: Provides the sweet, syrupy component—use store-bought or a reliable homemade version.
- Non-dairy milk: Any unsweetened plant milk (almond, oat, soy, etc.) to finish the milk mixture.
- Optional garnishes: Sprinkles, coconut whipped cream, fresh berries.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Whisk 1 tablespoon lemon juice into 1 cup unsweetened soy milk and let it sit to slightly thicken.
- Pour 1/2 cup aquafaba into a stand mixer or bowl and whip on high until frothy with soft peaks. The volume should increase—set aside.
- Add the soy milk mixture to the mixer along with 1/3 cup neutral oil, 1 cup organic cane sugar, 1 teaspoon baking soda, 2 teaspoons vanilla, and 1/2 teaspoon salt. Mix until combined.
- Sift in 1 3/4 cups cake flour and 3 teaspoons ceremonial-grade matcha powder. Mix until smooth, then stop the mixer.
- Gently fold 1 cup of the whipped aquafaba into the batter using a spatula until incorporated but still lightened.
- Pour the batter into the prepared pan and bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for at least an hour.
- Poke holes all over the cooled cake using a chopstick or fork to help the milk mixture absorb evenly.
- Whisk together the milk soak: one 15 oz can dairy-free evaporated milk (such as evaporated coconut milk), one 15 oz can condensed coconut or oat milk, and about 2 cups unsweetened plant milk. Pour the mixture over the cake in stages, allowing it to absorb between pours until the cake is fully moistened. You may not need all of the milk mixture.
- When ready to serve, spread a layer of coconut whipped cream or another vegan whipped topping. Dust lightly with matcha powder and garnish with fresh berries or sprinkles if desired.
Serving Tips
Spread coconut whip or your favorite plant-based whipped topping across the cake. Finish with a light dusting of matcha powder, fresh berries, or colorful sprinkles for a festive touch. Serve chilled for best texture.
Storage Tips
Refrigerate the cake in an airtight container or tightly covered to preserve moisture. It will keep for up to a week. For longer storage, freeze individual slices in freezer-safe bags or containers; add fresh toppings after thawing.
Recipe FAQs
Any unsweetened plant-based milk works: soy, oat, almond, cashew or coconut milk are all good choices depending on the flavor and richness you want.
Tres leches is meant to be very moist; the milk soak creates a slightly soggy, silky texture that distinguishes it from typical dry cakes.
Traditional versions often use eggs. This recipe replaces eggs with whipped aquafaba to replicate the light, airy texture.
Overbaking can make the cake too dry to absorb the soak. Make sure the cake is cooled to room temperature before pouring the milk, use room-temperature milk, and pierce enough holes so the liquid can penetrate the crumb.
More Vegan Dessert Recipes
Healthy Vegan Cake Pops
Pumpkin Gingerbread Loaf
The BEST Chocolate Chip Cookies
Vegan Crème Brûlée
Vegan Tres Leches Cake Recipe (with Matcha!)
Equipment
- Stand mixer or hand mixer
- 8×8-inch cake pan
- Fine sifter
Ingredients
Cake Ingredients
- 1 cup unsweetened soymilk
- 1 tbsp lemon juice
- 1/2 cup aquafaba (chickpea brine)
- 1/3 cup neutral oil
- 2 tsp vanilla bean paste or extract
- 1 cup organic cane sugar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 3/4 cups cake flour (or gluten-free all-purpose)
- 3 tsp ceremonial-grade matcha powder (plus more for dusting)
Milk Mixture
- 1 (15 oz) can dairy-free evaporated milk (evaporated coconut milk recommended)
- 1 (15 oz) can condensed coconut or oat milk
- 2 cups unsweetened plant milk of choice
Garnish
- Sprinkles (optional)
- Coconut whip (to taste)
Instructions
Preparation Steps
- Preheat oven to 350°F and line an 8×8 pan with parchment paper.
- Add lemon juice to soymilk and let sit.
Whip the Aquafaba
- Whip aquafaba on high until frothy with soft peaks. Set aside.
Prepare Cake Batter
- Combine the soy milk mixture with oil, sugar, baking soda, vanilla and salt; mix until smooth.
- Sift in cake flour and matcha, mix until combined, then turn off the mixer.
- Fold in 1 cup of whipped aquafaba gently.
- Transfer batter to the lined pan and bake 30–40 minutes until a toothpick is clean. Cool for at least an hour.
- Poke holes throughout the cake with a fork or chopstick.
Add Milk Mixture
- Whisk together evaporated dairy-free milk, condensed coconut/oat milk and plant milk. Pour over the cake in stages, allowing absorption. You may not use all the mixture.
Prepare for Serving
- Top with coconut whip or vegan whipped topping, dust with matcha, add garnishes, and enjoy chilled.
Notes
Serving Tips
Spread a layer of coconut whip or plant-based whipped topping and dust with matcha. Add fresh berries or sprinkles for color and texture.
Storage Tips
Refrigerate in an airtight container for up to one week. Freeze individual slices for longer storage and add toppings after thawing.
Nutrition information is approximate and automatically calculated.