Triple Berry Tres Leches Cake

Posted on July 3, 2025

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This cake is soaked in a rich, dairy-free milk mixture and topped with a medley of berries for a refreshing and indulgent dessert. This egg-free, dairy-free Triple Berry Tres Leches Cake combines a light sponge cake soaked in a creamy milk mixture and topped with fresh berries. It’s a delicious, vegan twist on the classic dessert.

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Triple Berry Tres Leches Cake

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  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Category: Dessert

Ingredients

Scale

Cake:

  • 1½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup plant-based milk (almond, soy, or oat)
  • â…“ cup melted coconut oil or vegetable oil
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice

Milk Mixture:

  • 1 cup canned coconut milk
  • 1 cup plant-based milk (almond, soy, or oat)
  • ½ cup sweetened condensed coconut milk (or sweetened condensed almond milk)
  • 1 tsp vanilla extract

Topping:

  • 1 cup fresh strawberries (sliced)
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 tbsp powdered sugar (optional)
  • 1 tsp lemon zest (optional)

Coconut Whipped Cream (Optional):

  • 1 can (14 oz full-fat coconut milk, chilled overnight)
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract


Instructions

Prepare the Cake:

  1. Preheat your oven to 350°F (175°C).
  2. Grease and line a 9×13-inch baking dish or cake pan.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  4. In another bowl, mix the applesauce, plant-based milk, melted coconut oil, vanilla extract, and lemon juice.
  5. Combine the wet and dry ingredients, stirring until just mixed.
  6. Pour the batter into the prepared pan and spread evenly.

Bake:

  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
  2. Allow the cake to cool in the pan for 10 minutes.

Prepare the Milk Mixture:

  1. In a bowl, whisk together the coconut milk, plant-based milk, sweetened condensed coconut milk, and vanilla extract until smooth.

Soak the Cake:

  1. Using a skewer or fork, poke holes all over the cooled cake.
  2. Slowly pour the milk mixture over the cake, allowing it to soak in. You may need to do this in batches, letting the mixture absorb before adding more.
  3. Cover and refrigerate the cake for at least 4 hours, or overnight for best results.

Prepare the Coconut Whipped Cream (Optional):

  1. Scoop out the solid cream from the chilled coconut milk can, leaving the liquid behind.
  2. In a large bowl, whip the coconut cream with powdered sugar and vanilla extract until fluffy.
  3. Spread the whipped cream over the soaked cake, if using.

Top with Berries:

  1. Arrange the fresh strawberries, blueberries, and raspberries over the top of the cake.
  2. Sprinkle with powdered sugar and lemon zest, if desired.

Serve:

  1. Slice and serve chilled. This cake is perfect on its own or with a dollop of coconut whipped cream!

Notes

  • Sweetened Condensed Coconut Milk: You can find this in health food stores or make your own by simmering coconut milk with sugar until thickened.
  • Coconut Milk: Chilling separates the cream from the liquid. Use only the thick cream for whipping.
  • Berries: Feel free to substitute with other fruits like blackberries or sliced peaches.

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