Why is my tres leches cake so mushy?

It’s usually from over-soaking or pouring the milk before the cake has cooled. Make sure to let the sponge cool completely, poke holes evenly, and pour the milk slowly in stages. Let it rest in the fridge for a minimum of 2 hours before serving.

Why is my vegan cake not fluffy?

Your batter may be overmixed, or the leavening wasn’t activated properly. Use fresh baking soda and baking powder, fold the batter gently, and include an acid like lemon juice or apple cider vinegar to boost the rise.

How long will tres leches cake stay fresh?

Vegan tres leches cake stays fresh for 3–4 days in the fridge. It’s best in the first 48 hours. For longer storage, freeze the soaked (but untopped) cake and add toppings later.

How to keep tres leches cake from being soggy?

Don’t oversaturate the sponge. Add the milk little by little—just enough to dampen the mixture—and allow the cake to sit for a while before serving. Also, avoid adding toppings until you’re ready to serve—it helps prevent wateriness.

Vegan Strawberry Tres Leches Cake – 1 Easy, Moist Recipe You’ll Love

Name: Vegan Strawberry Tres Leches Cake
Prep time: 15 min
Cook time: 35 min
Total time: 4 h
Cuisine: Mexican
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; 2 flax eggs (2 tbsp flaxseed + 5 tbsp water); ¾ cup sugar or coconut sugar; ½ cup coconut oil or neutral oil; 1 cup almond milk; ½ cup oat milk; ½ cup full-fat coconut milk; 1 tsp vanilla extract; 1 cup fresh strawberries, sliced; 1 cup coconut cream (chilled); Optional: strawberry syrup or jam for topping

Description

A fruity, creamy, dairy-free twist on the classic Mexican tres leches—this vegan strawberry version is fluffy, easy, and packed with flavor.

Ingredients

Scale

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

2 flax eggs (2 tbsp flaxseed + 5 tbsp water)

¾ cup sugar or coconut sugar

½ cup coconut oil or neutral oil

1 cup almond milk

½ cup oat milk

½ cup full-fat coconut milk

1 tsp vanilla extract

1 cup fresh strawberries, sliced

1 cup coconut cream (chilled)

Optional: strawberry syrup or jam for topping

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 baking pan.

2. Prepare flax eggs and let sit 5 minutes.

3. Whisk together wet ingredients and flax eggs in a bowl.

4. In a separate bowl, mix flour, baking powder, and baking soda.

5. Fold dry into wet until combined.

6. Pour into baking pan and bake 30–35 minutes.

7. Let cake cool completely, then poke holes all over.

8. Mix almond, oat, and coconut milk together.

9. Pour milk mixture slowly over cake in stages.

10. Chill 2–4 hours or overnight.

11. Top with whipped coconut cream and sliced strawberries.

12. Serve chilled.

Notes

For a stronger strawberry flavor, blend some strawberries into the milk mixture.

To avoid sogginess, do not over-pour milk and wait until fully cooled before soaking.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Desserts
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 160mg
Fat: 12g
Saturated Fat: 9g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg