This cake features a super moist chocolate sponge soaked in a coffee-infused triple milk mixture, covered in velvety whipped coffee cream, and a dusting of cocoa powder. It’s egg-free and can be made without dairy, and it’s super simple to make!
This Mocha Tres Leches Cake features a moist chocolate sponge soaked in a coffee-infused triple milk mixture, covered with whipped coffee cream, and dusted with cocoa powder. Perfect for any coffee and chocolate lover!
Mocha Tres Leches
Ingredients
Chocolate Sponge:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar packed
- 1 cup cocoa powder
- 2 tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 1 cup plant-based milk almond, soy, or oat
- ½ cup vegetable oil or melted coconut oil
- 1 cup dairy-free yogurt soy or coconut
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
Coffee Triple Milk Mixture:
- 1 cup canned coconut milk full-fat
- 1 cup unsweetened almond milk or another plant-based milk
- 1 cup brewed coffee cooled
- 1/4 cup granulated sugar
- 1 tbsp instant coffee granules
Whipped Coffee Cream:
- 1½ cups dairy-free whipping cream coconut cream or soy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp instant coffee granules dissolved in 2 tbsp hot water cooled
Topping:
- Cocoa powder for dusting
Instructions
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 plant-based milk, vegetable oil, dairy-free yogurt, apple cider vinegar, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Prepare the Coffee Triple Milk Mixture:
- In a medium bowl, whisk together the canned coconut milk, almond milk, brewed coffee, granulated sugar, and instant coffee granules until the sugar and coffee granules are dissolved.
Soak the Cake:
- Once the cake has cooled, use a fork or skewer to poke holes all over the surface.
- Slowly pour the coffee triple milk mixture over the cake, ensuring it absorbs evenly.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until well chilled and the liquid is absorbed.
Prepare the Whipped Coffee Cream:
- In a large bowl, beat the dairy-free whipping cream until soft peaks form.
- Add the powdered sugar, vanilla extract, and dissolved instant coffee, and continue to beat until stiff peaks form.
Assemble the Cake:
- Spread the whipped coffee cream evenly over the chilled cake.
- Dust the top with cocoa powder for a decorative finish.
Serve:
- Slice the cake into squares and serve chilled.
- Enjoy this rich and indulgent Mocha Tres Leches Cake!
Notes
- Coffee Intensity: Adjust the amount of instant coffee granules to your taste for a more or less intense coffee flavor.
- Whipping Cream: For best results, chill your mixing bowl and beaters before whipping the cream.
- Serving: This cake is best served chilled to enhance the flavors and texture.
- Storage: Store the cake in the refrigerator for up to 3 days.