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.