Triple Berry Tres Leches Cake

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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.

Triple Berry Tres Leches Cake

Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 4 hours
Course Dessert

Ingredients
  

Cake:

  • cups all-purpose flour
  • 1 cup granulated sugar
  • tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup unsweetened applesauce
  • ½ cup plant-based milk almond, soy, or oat
  • 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:

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

Bake:

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

Prepare the Milk Mixture:

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

Soak the Cake:

  • Using a skewer or fork, poke holes all over the cooled cake.
  • 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.
  • Cover and refrigerate the cake for at least 4 hours, or overnight for best results.

Prepare the Coconut Whipped Cream (Optional):

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

Top with Berries:

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

Serve:

  • 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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