Black Forest Tres Leches Cake

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This cake is a rich, fudgy chocolate delight soaked in a cherry-chocolate triple milk mixture. Topped with gooey cherry jam, smooth whipped cream, and chocolate shavings, it’s a perfect blend of two amazing desserts. My recipe is egg-free and can be made without dairy, and the best part is that it’s super easy to make.

The sponge comes together in just one bowl, starting with yogurt and buttermilk for an incredibly tender crumb. Once baked, it’s poked with holes and soaked in a cherry-chocolate milk mixture, then placed in the fridge overnight to let the milk absorb into the sponge. It’s topped with homemade cherry jam, a layer of smooth whipped cream, and finished with a sprinkle of chocolate shavings.

This cake combines the rich flavors of Black Forest cake with the moist, decadent texture of Tres Leches cake. It’s egg-free, can be made dairy-free, and is simple to make.

Black Forest Tres Leches Cake (Egg-Free, Dairy-Free Option)

This cake features a rich, fudgy chocolate sponge soaked in a cherry chocolate triple milk mixture, topped with gooey cherry jam, velvety whipped cream, and chocolate shavings. It’s the perfect fusion of Black Forest cake and Tres Leches cake.

Black Forest Tres Leches Cake

Prep Time 45 minutes
Cook Time 35 minutes
Course Dessert


Chocolate Sponge:

  • cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ½ cup dark cocoa powder
  • tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup dairy-free yogurt
  • ½ cup dairy-free buttermilk plant-based milk + 1 tbsp lemon juice or vinegar
  • ½ cup melted coconut oil or vegetable oil
  • 1 tsp vanilla extract

Cherry Chocolate Milk Mixture:

  • 1 cup canned coconut milk full-fat
  • 1 cup plant-based milk almond, soy, or oat
  • ½ cup dairy-free sweetened condensed milk
  • ½ cup cherry juice or cherry syrup
  • ¼ cup dark cocoa powder

Cherry Jam:

  • 2 cups fresh or frozen cherries pitted
  • ½ cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water


  • cups dairy-free whipping cream like coconut cream or soy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Chocolate shavings for garnish


Prepare the Chocolate Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line a 9×13-inch baking pan with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, light brown sugar, cocoa powder, baking powder, baking soda, and salt.
  • In another bowl, mix the applesauce, yogurt, buttermilk, melted coconut oil, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • Pour the batter into the prepared pan and spread it evenly.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Cherry Chocolate Milk Mixture:

  • In a medium bowl, whisk together the coconut milk, plant-based milk, sweetened condensed milk, cherry juice or syrup, and cocoa powder until well combined.

Soak the Cake:

  • Once the cake has cooled, poke holes all over the top with a fork or skewer.
  • Pour the cherry chocolate milk mixture evenly over the cake.
  • Refrigerate the cake overnight to allow the milk to soak in.

Prepare the Cherry Jam:

  • In a medium saucepan, combine the cherries, granulated sugar, and lemon juice.
  • Cook over medium heat, stirring occasionally, until the cherries break down and the mixture starts to thicken, about 10 minutes.
  • Stir in the cornstarch mixture and cook for another 1-2 minutes until thickened.
  • Remove from heat and let cool completely.

Prepare the Whipped Cream:

  • In a large bowl, whip the dairy-free whipping cream until soft peaks form.
  • Add the powdered sugar and vanilla extract, and continue whipping until stiff peaks form.

Assemble the Cake:

  • Spread the cherry jam evenly over the soaked cake.
  • Spread the whipped cream over the cherry jam layer.
  • Garnish with chocolate shavings.


  • Slice and serve chilled. Enjoy this rich and indulgent cake!


  • Dairy-Free Buttermilk: Make this by combining plant-based milk with 1 tbsp of lemon juice or vinegar and letting it sit for 5-10 minutes.
  • Cherry Juice/Syrup: You can use store-bought cherry juice or make your own by cooking down cherries with sugar and straining the liquid.
  • Dairy-Free Whipping Cream: Brands like coconut cream or soy whipping cream work well for the topping.

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