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.

Vegan Tres Leches Cake – Amazing 3-Milk Recipe That Delights

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

Description

This vegan tres leches cake is soaked in creamy coconut milk and topped with dairy-free whipped cream. It’s fluffy, moist, and everything you love about the classic—without the dairy.

Ingredients

Scale

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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Instructions

1. Preheat oven to 350°F and grease an 8×8 inch baking dish.

2. Whisk wet ingredients: yogurt, plant milk, oil, vanilla, and vinegar.

3. In another bowl, sift cake flour, sugar, baking powder, baking soda, and salt.

4. Combine wet and dry ingredients just until smooth.

5. Pour batter into pan and bake for 25 minutes.

6. Let cake cool completely.

7. Mix all soak ingredients together.

8. Poke holes in the cake and pour soak evenly over.

9. Refrigerate 3 hours or overnight.

10. Whip topping ingredients until stiff.

11. Spread whipped topping over soaked cake.

12. Dust with cinnamon and top with strawberries.

Notes

Use canned coconut milk for the richest flavor.

Chill the cake overnight for the best texture.

Great for make-ahead parties or dairy-free celebrations.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: Mexican

Nutrition

Serving Size: 1 slice
Calories: 367
Sugar: 28g
Sodium: 157mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 43g
Fiber: 1g
Protein: 7g
Cholesterol: 0mg