Cereal Milk Tres Leches

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Imagine a cake with an incredibly moist sponge soaked in cereal milk, giving it a sweet, creamy, and malty flavor that’s irresistible. Topped with fluffy whipped cream and crispy cereal, it captures everything you adore about your favorite bowl of cereal.

Cereal Milk Tres Leches

Course Dessert


  • 1 cup plant-based milk such as almond milk, oat milk, or soy milk
  • 1 cup cereal of your choice e.g., cornflakes, rice cereal
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract

For the Tres Leches Mixture:

  • 1 can 14 oz sweetened condensed coconut milk
  • 1 cup canned coconut milk full-fat

For Serving (Optional):

  • Vegan whipped cream
  • Fresh berries or fruit slices


Prepare Cereal Milk:

  • In a bowl, combine the plant-based milk and cereal. Let it sit for about 10-15 minutes to infuse the milk with cereal flavor. Strain the mixture through a fine-mesh sieve, pressing the cereal to extract as much liquid as possible. Discard the cereal solids. You should have about 1 cup of cereal-infused milk.

Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish or round cake pan.

    Prepare the Cake:

    • In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
    • In another bowl, whisk together the granulated sugar, vegetable oil, apple cider vinegar, and vanilla extract until well combined.
    • Gradually add the dry ingredients to the wet ingredients, alternating with the cereal milk, starting and ending with the dry ingredients. Mix until smooth and well combined.

    Bake the Cake:

    • Pour the batter into the prepared baking dish or cake pan, spreading it evenly.
    • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    • Remove from the oven and let the cake cool completely in the pan.

    Prepare the Tres Leches Mixture:

    • In a bowl, whisk together the sweetened condensed coconut milk and canned coconut milk until smooth.

    Soak the Cake:

    • Once the cake has cooled, use a fork or toothpick to poke holes all over the top of the cake.
    • Slowly pour the Tres Leches mixture over the cake, allowing it to absorb. You may not need to use all of the mixture; stop when the cake is soaked but not overly soggy. Let the cake sit for 30 minutes to absorb the liquid.

    Chill and Serve:

    • Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to fully absorb the Tres Leches mixture.
    • Before serving, optionally top with vegan whipped cream and fresh berries or fruit slices.

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