This cake features a super moist vanilla sponge with crushed Oreos, soaked in a creamy three-milk mixture. It’s topped with sweet whipped cream and more crushed Oreos, offering a tender texture and a deliciously sweet cookie flavor.
The recipe starts with a simple one-bowl vanilla sponge, baked until golden. Once baked, the sponge is poked with holes and soaked in a mixture of evaporated milk, condensed milk, and almond milk.
After soaking twice in the milk mixture, the cake is chilled in the refrigerator overnight to let the milk fully absorb. The next day, it’s topped with whipped cream and crushed Oreos for a perfect finish.
Vegan Cookies and Cream Tres Leches Cake Recipe
This Vegan Cookies and Cream Tres Leches Cake is a delicious twist on a classic dessert. It’s soaked in a rich, plant-based “tres leches” mixture and topped with creamy frosting and crushed cookies. Perfect for any occasion and surprisingly easy to make!
Cookies and Cream Tres Leches Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup almond milk or any plant-based milk
- 1/2 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup crushed vegan chocolate sandwich cookies like Oreos
For the Vegan Tres Leches Mixture:
- 1 can 13.5 oz full-fat coconut milk
- 1 cup almond milk or any plant-based milk
- 1/2 cup sweetened condensed coconut milk
For the Frosting:
- 1 1/2 cups vegan whipped topping or coconut whipped cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup crushed vegan chocolate sandwich cookies
Instructions
Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or line it with parchment paper.
Make the Cake:
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt.
- In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Combine the wet and dry ingredients, stirring until just mixed. Fold in the crushed cookies.
- Pour the batter into the prepared baking pan and spread it evenly.
Bake:
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack.
- Prepare the Vegan Tres Leches Mixture:
- In a medium bowl, whisk together the coconut milk, almond milk, and sweetened condensed coconut milk until smooth.
Soak the Cake:
- Once the cake is cool, poke holes all over it with a fork or a skewer.
- Slowly pour the vegan tres leches mixture over the cake, allowing it to soak in.
- Cover and refrigerate the cake for at least 2 hours or overnight to let it absorb the liquid.
Make the Frosting:
- In a medium bowl, beat the vegan whipped topping, powdered sugar, and vanilla extract until smooth and fluffy.
- Fold in the crushed cookies.
Frost the Cake:
- Spread the frosting evenly over the soaked cake.
- Sprinkle additional crushed cookies on top for garnish.
Serve:
- Slice and serve the cake chilled. Enjoy your vegan Cookies and Cream Tres Leches Cake!
Storage:
- Keep any leftovers covered in the refrigerator for up to 5 days.
Notes
- Plant-Based Milk: You can use any plant-based milk you prefer, such as soy, oat, or cashew milk.
- Sweetened Condensed Coconut Milk: If you can’t find sweetened condensed coconut milk, you can make your own by simmering full-fat coconut milk with sugar until thickened.
- Vegan Whipped Topping: Use store-bought or make your own coconut whipped cream by chilling a can of full-fat coconut milk and whipping the solidified cream.