This Vegan Tres Leches Cake is a light vanilla cake soaked in a triple dairy-free milk mixture. Top with fluffy coconut whipped cream, a sprinkle of cinnamon and sliced strawberries for a delightful dessert.
The classic tres leches is soaked in three milks and finished with whipped cream, so developing a satisfying vegan version took some trial and error — but the result is worth it.
This vegan tres leches is one of my favorite desserts. Like other dairy-forward recipes I’ve adapted, it took time to recreate the right texture and flavor. The cake stays light and tender, while the milk soak adds a rich, melt-in-your-mouth moistness.
If you enjoy desserts that are flavorful without being overly sweet, this cake will be a hit — it’s elegant enough for celebrations and easy to transport to potlucks.
What is tres leches?
Tres leches means “three milks.” Traditionally, a light sponge cake is soaked in a mixture of evaporated milk, condensed milk and whole milk or cream, then topped with whipped cream. The method yields an ultra-moist, tender cake.
This vegan version replaces dairy with plant-based alternatives and omits eggs, while aiming to preserve the classic moist texture and sweet-but-not-cloying balance.
A vegan tres leches cake consists of
- A simple vanilla cake
- Three-milk mixture – full-fat coconut milk, vegan sweetened condensed milk, and oat milk (or your preferred plant milk).
- Coconut whipped cream – or aquafaba whipped cream, or a store-bought dairy-free topping.
- Optional finishing touches – a sprinkle of cinnamon and fresh sliced strawberries.
How to make vegan tres leches
Start by baking an easy vanilla cake in a greased 9×13-inch pan. When it’s out of the oven and still warm, use a fork to poke holes all over the top, pushing down to the pan. These holes let the milk mixture penetrate the cake, ensuring every bite is moist.
Whisk the three milks together: warm full-fat coconut milk, vegan sweetened condensed milk, and oat milk. Slowly pour the mixture over the warm, pierced cake so it soaks in evenly. Chill the cake in the refrigerator for at least an hour to allow the flavors to meld and the texture to set.
Once chilled and fully soaked, spread cooled coconut whipped cream over the top. I like to use a ready-made coconut whipped topping for convenience, or you can use homemade coconut whipped cream or aquafaba-based topping.
Smooth the whipped topping evenly, then finish with a light dusting of cinnamon and fresh sliced strawberries for color and brightness.
Serve chilled. The cake is easier to slice and cleaner to serve after a short rest in the fridge.
Make ahead option and storing
This cake keeps well in the refrigerator and often tastes better after a day as the flavors meld. Cover and chill for 1–2 days ahead of serving.
Stored in an airtight container, the cake will keep 3–5 days in the refrigerator. I don’t recommend freezing the cake after it’s been soaked; instead freeze the plain vanilla cake, thaw it later, then pour the milk mixture over before serving.
What to serve with tres leches cake
This cake pairs well with bold, savory Mexican-inspired dishes for a full menu. Serve it after tacos, enchiladas, or carne asada alternatives for a satisfying finish.
Want more crowd-pleasing desserts?
- Vegan Chocolate Sheet Cake
- Best Ever Vegan Brownies
- Vegan Raspberry Bars
- 1-Bowl Vegan Apple Cake
- Vegan Peanut Butter Pie
Vegan Tres Leches Cake
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Ingredients
For the vanilla cake
- 1 1/2 cups unsweetened soy milk (or other plant milk)
- 2 teaspoons apple cider vinegar
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup canola oil (or other neutral oil)
- 2 teaspoons pure vanilla extract
For the milk mixture
- 1 cup full-fat coconut milk
- 11.25 ounces vegan sweetened condensed milk (see notes)
- 1/2 cup oat milk (or other plant milk)
For the rest
- Coconut whipped cream (homemade or store-bought)
- Sprinkle of cinnamon
- Sliced strawberries
Instructions
Make the cake
- Preheat the oven to 350°F and grease a 9×13-inch pan.
- Combine the soy milk and vinegar, stir and let sit a few minutes to curdle.
- In a large bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda and salt.
- Add the milk mixture, oil and vanilla, whisking until smooth and lump-free.
- Pour batter into the pan and bake 20–25 minutes, until a toothpick comes out clean. Cool about 15 minutes; the cake should still be warm when you pour the milk so it absorbs well.
Prepare the milk mixture
- Warm the full-fat coconut milk until smooth and free of firm white solids.
- Add the vegan sweetened condensed milk and oat milk, then whisk until combined.
Pour the milk mixture over the cake and chill
- Use a fork to poke holes all over the cake down to the pan.
- Slowly pour the milk mixture over the cake, allowing it to absorb.
- Refrigerate at least one hour to let the cake soak and set.
Finish and serve
- Top with whipped cream, smooth evenly, then sprinkle with cinnamon and garnish with sliced strawberries.
- Store the cake covered in the refrigerator for 3–5 days.
Notes
- Gluten free: Substitute a gluten-free flour blend (such as a measure-for-measure mix) if needed.
- Sweetened condensed milk: Use a vegan canned sweetened condensed coconut milk or a homemade version.
- Whipped topping: Ready-made coconut whipped topping works well, or use homemade coconut whipped cream or an aquafaba-based topping.
- Make ahead: The cake improves after a day in the refrigerator and can be made 1–2 days in advance.
- Freezing: Don’t freeze the cake after it’s been soaked. You may freeze the plain vanilla cake, then thaw and add the milk mixture before serving.
Nutrition
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Calories: 352 kcal
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Carbohydrates: 46 g
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Protein: 6 g
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