Go Back
Print

Cookies and Cream Tres Leches Cake

Course Dessert

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup almond milk or any plant-based milk
  • 1/2 cup vegetable oil
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup crushed vegan chocolate sandwich cookies like Oreos

For the Vegan Tres Leches Mixture:

  • 1 can 13.5 oz full-fat coconut milk
  • 1 cup almond milk or any plant-based milk
  • 1/2 cup sweetened condensed coconut milk

For the Frosting:

  • 1 1/2 cups vegan whipped topping or coconut whipped cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup crushed vegan chocolate sandwich cookies

Instructions

Preheat and Prepare:

  • Preheat your oven to 350°F (175°C).
  • Grease a 9x13-inch baking pan or line it with parchment paper.

Make the Cake:

  • In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, and salt.
  • In another bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
  • Combine the wet and dry ingredients, stirring until just mixed. Fold in the crushed cookies.
  • Pour the batter into the prepared baking pan and spread it evenly.

Bake:

  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan on a wire rack.
  • Prepare the Vegan Tres Leches Mixture:
  • In a medium bowl, whisk together the coconut milk, almond milk, and sweetened condensed coconut milk until smooth.

Soak the Cake:

  • Once the cake is cool, poke holes all over it with a fork or a skewer.
  • Slowly pour the vegan tres leches mixture over the cake, allowing it to soak in.
  • Cover and refrigerate the cake for at least 2 hours or overnight to let it absorb the liquid.

Make the Frosting:

  • In a medium bowl, beat the vegan whipped topping, powdered sugar, and vanilla extract until smooth and fluffy.
  • Fold in the crushed cookies.

Frost the Cake:

  • Spread the frosting evenly over the soaked cake.
  • Sprinkle additional crushed cookies on top for garnish.

Serve:

  • Slice and serve the cake chilled. Enjoy your vegan Cookies and Cream Tres Leches Cake!

Storage:

  • Keep any leftovers covered in the refrigerator for up to 5 days.

Notes

  • Plant-Based Milk: You can use any plant-based milk you prefer, such as soy, oat, or cashew milk.
  • Sweetened Condensed Coconut Milk: If you can't find sweetened condensed coconut milk, you can make your own by simmering full-fat coconut milk with sugar until thickened.
  • Vegan Whipped Topping: Use store-bought or make your own coconut whipped cream by chilling a can of full-fat coconut milk and whipping the solidified cream.