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!

Course Dessert

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.

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