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Tiramisu Tres Leches Cake

A soft and airy coffee-flavored sponge soaked in a dairy-free coffee milk mixture, topped with whipped cream frosting, and finished with a dusting of cocoa. Enjoy this deliciously moist and flavorful coffee cake with its rich, creamy topping!
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
  • 2 tsp instant coffee dissolved in 3 tbsp water cooled

For the Coffee Milk Mixture:

  • 1 cup coconut cream
  • 1⅓ cups vegan condensed milk
  • ⅓ cup dairy-free milk
  • 2 tsp instant coffee dissolved in 3 tbsp water cooled

For the Topping:

  • 1 cup dairy-free cream cheese
  • ⅓ cup vegan vanilla protein powder
  • Cocoa powder 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:

  • In a bowl, mix the dairy-free milk and apple cider vinegar. Let it sit for a few minutes to thicken and curdle.
  • Stir in the dairy-free yogurt, oil, and cooled coffee mixture until well combined.

Combine 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 baking tin.
  • Bake for 25-30 minutes, or until the cake is well-risen and a toothpick inserted into the center comes out clean.

Prepare the Coffee Milk Mixture:

  • In a separate bowl, combine the coconut cream, vegan condensed milk, dairy-free milk, and the cooled coffee mixture.

Soak the Sponge:

  • Once the cake is baked, allow it to cool for about 15 minutes.
  • Use a fork or skewer to poke holes all over the cake.
  • Pour the coffee milk mixture over the sponge, making sure it soaks in evenly.
  • Refrigerate the cake until the milk mixture is fully absorbed.

Make the Topping:

  • Whip the dairy-free cream cheese together with the vanilla protein powder until smooth and fluffy.
  • Spread the cream cheese mixture over the cooled cake and finish with a dusting of cocoa powder.