Vegan Tres Leches Cake

Name: Vegan Tres Leches Cake
Prep time: 15 min
Cook time: 25 min
Total time: 3 h
Cuisine: Mexican
Ingredients: 1 cup cake flour; 1/2 cup vegan yogurt; 1/2 cup plant milk (soy or oat); 1/4 cup neutral oil; 1 tsp vanilla extract; 1 1/4 tsp vinegar (white or apple cider); 1/2 cup sugar; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; **For the soak:**; 3/4 cup coconut evaporated milk; 1/2 cup coconut condensed milk; 1/4 cup plant milk; 1/2 tsp vanilla; **Whipped topping:**; 1 cup coconut cream or vegan whipped cream; 2 tbsp sugar; 1 tsp vanilla

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Vegan tres leches cake topped with whipped coconut cream and strawberries — Vegan Tres Leches Cake with creamy coconut topping

There’s something about tres leches cake that tugs at my heartstrings—and my sweet tooth. In this post, I’ll walk you through how to make a dairy-free version of this beloved classic that doesn’t sacrifice its signature richness. You’ll get the full story of my plant-based mishaps, how I found the perfect trio of vegan milks, and exactly how to keep your cake fluffy, flavorful, and never soggy. If you’ve been craving a vegan tres leches cake that aligns with your vegan values and tastes like comfort in every bite, this one’s for you.

Table of Contents

My Vegan Tres Leches Cake Story

The First Vegan Tres Leches Disaster

I’ll never forget my first try at vegan tres leches cake. I was newly dairy-free, missing my mom’s traditional version, and decided to wing it with almond milk and hope. Spoiler alert: that cake turned into a grainy, collapsing sponge that soaked up everything and still managed to stay dry in the center. Classic rookie mistake—I didn’t poke the holes deep enough, and my soak wasn’t rich or creamy enough to cling.

But I couldn’t let it go. That recipe haunted me, not because it failed, but because I knew there had to be a way to make a tres leches cake that tasted like home—even without the dairy.

How I Finally Nailed It (And You Can Too)

The turning point came when I found coconut-based condensed and evaporated milks. Luxuriously rich with a hint of caramelization and a naturally dense texture, they instantly reminded me of the smooth, velvety cakes I enjoyed as a child. The trick was in the blend—coconut for fat, oat or soy for structure, and a touch of vanilla to round it out.

I tested sponge after sponge, settling on a cake flour base with yogurt for tenderness and just the right spring. Now? It’s the kind of cake you can make a day ahead, store in the fridge, and still have it taste bakery-fresh.

Looking for more dairy-free inspiration? You’ll love how this Gluten and Dairy Free Tres Leches Cake compares. Or for a twist, check out the Biscoff Cake Tres Leches—it’s outrageously good with coffee.

Key Ingredients for a Vegan Tres Leches Cake Success

Making a vegan tres leches cake that’s both rich and fluffy comes down to using the right base ingredients. It’s not just about removing dairy—it’s about swapping it with plant-based elements that replicate the same texture, structure, and depth. Let’s break down what really makes this cake shine and how you can make smart choices based on what’s in your pantry.

What Milks Make It Work?

Classic tres leches cake is made by soaking the sponge in a trio of milks: whole milk, evaporated milk, and sweetened condensed milk. The vegan version does too—but with better-for-you swaps. You’ll need:

Dairy-free evaporated milk: Opt for coconut milk versions such as those from brands like Nature’s Charm, which offer a rich and creamy plant-based alternative. It adds richness without being too thick.
Vegan sweetened condensed milk: This is essential for that slightly caramelized flavor.
Opt for non-dairy milk such as soy, oat, or rich almond milk made with full-fat content. These hold up better and help with structure. Avoid anything labeled “light” or sweetened.

Don’t use only one type of milk for the soak—it won’t provide that luscious layered effect. The combo is what turns this from “cake with milk” to actual tres leches bliss.

And here’s a secret: warming the soak mixture just slightly helps it blend better and absorb evenly into the sponge. No more puddles or uneven spots.

This layering of flavor works beautifully in other tres leches varieties too—like my favorite Ferrero Rocher Tres Leches with hazelnut chocolate notes. And for a lighter twist, High Protein Fresas con Crema is a perfect pairing.

Flour Power: Why Cake Flour Matters

Cake flour is the real MVP in this recipe. With lower protein than all-purpose flour, it creates a tender crumb that soaks up the milk mixture beautifully without collapsing.

Vegan tres leches cake ingredients laid out on a kitchen counter — All the dairy-free ingredients you need to make Vegan Tres Leches Cake

If you can’t find cake flour, no worries. You can make a quick substitute at home:

DIY Cake Flour Substitute
To make a lighter flour substitute, take 1 cup of all-purpose flour, scoop out 2 tablespoons, and add 2 tablespoons of cornstarch in their place. Sift thoroughly.

Why does this work? Cornstarch softens the flour blend and lowers the overall gluten level, helping the cake stay airy while still holding together after soaking.

And don’t skip the yogurt or vinegar combo—it acts like a faux buttermilk, giving the cake a delicate tang and helping it rise evenly.

The Soaking & Whipping Game Plan

This is where things get deliciously serious. A vegan tres leches cake isn’t just about a sponge—it’s about that signature soak and cloud-like topping. Done right, it’s indulgent and light at once. Done wrong, it’s soggy or bland. Let’s make sure yours is the first kind.

How to Soak Without Sogginess

One of the most common concerns when making Traditional or Vegan Tres Leches Cake —is that it might turn out overly soaked and completely fall apart. Here’s how to avoid it:

Allow the cake to cool down fully before pouring the milk mixture over it.
Pierce the entire surface thoroughly using a fork or skewer, making sure to reach all the way down to the base. Space the holes about an inch apart for even absorption.
Use a measuring cup to pour the soak slowly and evenly. Let the cake absorb in stages rather than flooding it all at once.
Refrigerate it overnight (minimum 3 hours) to lock in the moisture and develop flavor.

Want to make it your own? Try flavoring your soak with a cinnamon stick or espresso shot. That trick also works beautifully in recipes like Sopapilla Cheesecake Pie for added depth.

Over-soaked? Don’t toss it. Slice and serve with a scoop of ice cream or layer it in a trifle dish—this cake is surprisingly forgiving.

Pouring coconut milk soak into vegan sponge cake — Proper soaking is key to a perfectly moist Vegan Tres Leches Cake

Making Fluffy Vegan Whipped Cream

A good vegan tres leches cake isn’t complete without its creamy topping. Coconut cream is the top pick here—it’s thick, smooth, and sets up nicely when whipped.

Two great options:

Pre-made vegan whipped toppings are easy to find—great options include brands like So Delicious, Silk, and Trader Joe’s.
Make your own at home: Place a can of full-fat coconut milk in the fridge overnight. The following day, carefully skim off the thick layer of cream that has settled on the surface. Whip it together with a bit of powdered sugar and vanilla extract for a rich, velvety topping that’s totally dairy-free and delicious.

Add a burst of flavor by mixing in a sprinkle of cinnamon or a touch of fresh lime zest—perfect for giving your dish a playful, aromatic kick. Spread it in an even layer, then top with fresh strawberries for a look that rivals any bakery.

Just like with Mini Churro Cheesecake Bites, presentation matters—and that final dusting of cinnamon brings it all together.

Storage, Serving, and Making It Ahead

A vegan tres leches cake is one of the few desserts that gets even better the next day. But to enjoy it at its peak, you’ll need to treat it right in the fridge and at the table. Whether you’re prepping it for a special dinner or just want a make-ahead treat, here’s everything you need to know.

How Long Will Vegan Tres Leches Cake Last?

The beauty of this cake is how well it keeps. Once assembled and soaked, it stays moist and flavorful for up to 4 days in the fridge. Just make sure it’s:

Covered tightly with plastic wrap or a sealed lid.
Stored in a non-metal pan to prevent any reaction with the soak.

If you’re baking ahead, it’s best to:

Bake the sponge a day in advance.
Add the soak and whipped cream 12–24 hours before serving.

Don’t freeze a fully soaked cake—it changes the texture and can make it icy or rubbery. But you can freeze the unfrosted, unsoaked sponge for up to one month, wrapped tightly.

Bonus tip: The same storage rule applies for similar creamy desserts like this Homemade Gluten and Dairy Free Ice Cream—always chill tightly covered and serve just softened.

Vegan tres leches cake in a glass baking dish with whipped topping — Make-ahead vegan tres leches cake in just a few easy steps

Make It Shine for Events

When serving vegan tres leches cake for birthdays or holidays, it’s all about the finishing touches:

Use a hot knife (dipped in warm water and wiped dry) for clean slices.
Top each slice with a handful of fresh berries or a sprig of mint for a vibrant finishing touch.
A delicate dusting of cinnamon or a few curls of dark chocolate create a striking and elegant finishing touch.

Want to make it even more festive? Serve with spiced drinks or alongside something savory like Mexican Hot Chocolate Rolled Tacos for a full-flavored fiesta.

Whether you’re hosting or just celebrating a random Wednesday, this cake rises to the occasion—and holds up beautifully on the second (or third) day.

Conclusion

There’s something magical about vegan tres leches cake—it’s soft, soaked, sweet, and full of comforting memories. Whether you’re making it for a celebration or simply to treat yourself, this recipe brings all the flavor of the traditional version without the dairy. With the right plant-based swaps and a little patience, you’ll have a dessert that’s light, moist, and absolutely unforgettable.

Looking for more sweet ideas? Try a creamy slice of Gluten and Dairy Free Tres Leches Cake or the decadent Ferrero Rocher Tres Leches.

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FAQs

How to keep vegan tres leches cake from being soggy?

To avoid a soggy vegan tres leches cake, always let the sponge cool completely before adding the soak. Use a fork to poke deep, evenly spaced holes across the entire surface. Gently drizzle the milk blend over the cake, allowing it to soak in slowly and evenly. Chill it for at least 3 hours—preferably overnight—to allow even absorption. Don’t pour all the liquid at once; let it settle before adding more.

Why is my vegan cake not fluffy?

A dense vegan cake is often the result of overmixing, using the wrong flour, or skipping the acid (like vinegar or lemon juice). Cake flour helps lighten the texture, while a mix of plant milk and vinegar activates baking soda for a better rise. Always sift dry ingredients and mix just until combined.

How long will vegan tres leches cake stay fresh?

A vegan tres leches cake can be kept fresh in the refrigerator for up to four days. Store it tightly wrapped to prevent it from drying out or absorbing fridge odors. To achieve the ideal texture, allow it to rest at room temperature for about 20 to 30 minutes prior to serving. Avoid freezing once soaked.

How long will a vegan cake last?

A vegan sponge cake (before soaking) can last up to 3 days at room temperature or 1 month frozen. Once soaked, store it in the fridge and consume within 3–4 days. Keep toppings like whipped cream and fruit separate until ready to serve for maximum freshness.

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