A soft, airy vanilla sponge soaked in a blend of three dairy-free milks, topped with whipped cream frosting, and finished with a sprinkle of cinnamon. This Vanilla Tres Leches Cake is a light, creamy dessert that’s perfect for any occasion!
Vegan Tres Leches Cake
A soft, airy vanilla sponge soaked in a blend of three dairy-free milks, topped with whipped cream frosting, and finished with a sprinkle of cinnamon. This Vanilla Tres Leches Cake is a light, creamy dessert that's perfect for any occasion!
Ingredients
For the Sponge:
- 1¾ cups self-rising flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup sugar
- ¾ cup dairy-free milk + 1 tbsp apple cider vinegar
- ¼ cup dairy-free yogurt
- ¼ cup oil
- 1 tsp vanilla extract
For the Milk Mixture:
- 1 cup coconut cream
- 1¼ cups vegan condensed milk
- ½ cup dairy-free milk
For the Topping:
- 1 cup dairy-free cream cheese
- ⅓ cup vegan vanilla protein powder
- Cinnamon for dusting
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (180°C).
- Line a square baking tin with parchment paper.
Prepare the Wet Ingredients:
- Mix the dairy-free milk and apple cider vinegar together, and set it aside to thicken and curdle.
- In a large bowl, combine the milk mixture with the dairy-free yogurt, oil, and vanilla extract.
Add the Dry Ingredients:
- Sift the self-rising flour, baking powder, baking soda, and sugar into the wet mixture.
- Gently mix until everything is just combined, being careful not to overmix.
Bake the Sponge:
- Pour the batter into the prepared tin and bake for 25-30 minutes, or until the cake is well risen and a toothpick inserted into the center comes out clean.
Prepare the Milk Mixture:
- While the cake is baking, whisk together the coconut cream, vegan condensed milk, and dairy-free milk until well combined.
Soak the Cake:
- Once the cake is done, let it cool for about 15 minutes. Then, pierce holes all over the sponge with a fork or skewer.
- Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate the cake until the milk is fully absorbed.
Make the Topping:
- In a bowl, whip together the dairy-free cream cheese and vanilla protein powder until smooth and creamy.
Frost the Cake:
- Once the cake is completely cooled, spread the whipped cream cheese frosting over the top. Finish with a dusting of cinnamon.