Tiramisu Tres Leches Cake

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My Tiramisu Tres Leches Cake combines two classics into one incredibly indulgent dessert. It has all the flavors of Tiramisu but with a tender vanilla sponge soaked in a three-milk syrup for that moist Tres Leches texture. Topped with sweet whipped cream and a dusting of cocoa powder, it’s super simple to make and completely vegan!

The sponge is made in just one bowl and starts with buttermilk for a soft and tender crumb. Using dairy-free ingredients and no eggs, this dessert is vegan-friendly. The cake is baked until golden, then soaked in a three-milk syrup to achieve that beloved moist texture. It’s served with the creamiest whipped frosting and a light dusting of cocoa powder. Perfect for all my coffee lovers!

This dessert combines the flavors of Tiramisu with the moist texture of a classic Tres Leches Cake. It’s completely vegan and super simple to make.

Tiramisu Tres Leches Cake (Vegan)

This Tiramisu Tres Leches Cake combines two classics into one incredibly indulgent dessert. It has a tender vanilla sponge soaked in a three-milk syrup, topped with sweet whipped cream and a dusting of cocoa powder. Perfect for all coffee lovers!

Tiramisu Tres Leches Cake

Course Dessert


Vanilla Sponge:

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

Three-Milk Syrup:

  • 1 cup canned coconut milk full-fat
  • 1 cup almond milk or other plant-based milk
  • 1 cup sweetened condensed coconut milk
  • 1 tbsp instant coffee or espresso powder optional for coffee flavor

Whipped Cream Topping:

  • cups dairy-free whipping cream like coconut cream or soy whipping cream
  • ¼ cup powdered sugar
  • 1 tsp vanilla extract


  • Cocoa powder for dusting


Prepare the Vanilla Sponge:

  • Preheat your oven to 350°F (175°C).
  • Grease and line a 9×13-inch baking dish with parchment paper.
  • In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the dairy-free buttermilk, melted coconut oil, dairy-free yogurt, and vanilla extract until smooth.
  • Add the wet ingredients to the dry ingredients, mixing until just combined.
  • Pour the batter into the prepared baking dish 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 in the pan for 10 minutes.

Prepare the Three-Milk Syrup:

  • In a medium bowl, whisk together the coconut milk, almond milk, sweetened condensed coconut milk, and instant coffee or espresso powder (if using) until well combined.

Soak the Cake:

  • Once the cake has cooled slightly, poke holes all over the top with a skewer or fork.
  • Slowly pour the three-milk syrup over the cake, allowing it to soak in.
  • Refrigerate the cake for 1-2 hours to let the syrup fully absorb.

Prepare the Whipped Cream Topping:

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

Assemble and Serve:

  • Spread the whipped cream evenly over the soaked cake.
  • Dust with cocoa powder before serving.
  • Serve chilled and enjoy this rich, indulgent dessert!


  • 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.
  • Sweetened Condensed Coconut Milk: Can be found in most grocery stores or made at home by simmering coconut milk with sugar until thickened.
  • Serving: This cake is best served chilled for the ultimate moist and creamy texture.

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