Dairy-Free Triple Milk Cake

This vegan tres leches cake transforms the classic Mexican dessert into a plant-based delight that stays true to the luscious, milk-soaked texture of the original. The light vanilla cake gets thoroughly drenched in a triple dairy-free milk mixture, creating that signature moist texture that makes tres leches so beloved.

I first made this cake for my sister's birthday after she went vegan and was missing her favorite desserts. The look on her face when she tasted it told me everything I needed to know it had all the decadence of the traditional version without compromising on flavor or texture.

Ingredients

• Unsweetened soy milk works best with its protein content creating the perfect cake structure
• Apple cider vinegar creates a vegan buttermilk that adds tenderness
• All purpose flour provides reliable structure try unbleached for best results
• Cornstarch is the secret to creating that delicate crumb texture
• Granulated sugar sweetens without overpowering the vanilla flavor
• Baking powder and baking soda work together for the perfect rise
• Salt enhances all the flavors never skip this ingredient
• Canola oil keeps the cake moist look for cold-pressed for best quality
• Pure vanilla extract choose real extract not imitation for authentic flavor

• Full fat coconut milk provides richness similar to heavy cream
• Vegan sweetened condensed milk delivers that characteristic sweet creaminess
• Oat milk adds a subtle sweetness that complements the other milks

• Coconut whipped cream creates a light cloud-like topping
• Ground cinnamon adds warmth and visual appeal
• Fresh strawberries provide a bright pop of color and flavor

Step-by-Step Instructions

Prepare the oven

Heat your oven to 350°F and thoroughly grease a 9x13 inch cake pan ensuring no spots are missed to prevent sticking. The pan size is crucial for proper soaking.

Make vegan buttermilk

Combine soy milk with apple cider vinegar and let it sit for 5 minutes until slightly curdled. This creates the acidity needed for a tender crumb similar to using buttermilk in traditional recipes.

Mix dry ingredients

Whisk together flour cornstarch sugar baking powder baking soda and salt in a large bowl. Thorough mixing ensures even distribution of leavening agents for a uniform rise.

Combine wet and dry

Pour the curdled milk oil and vanilla into the dry ingredients and whisk just until combined. Overmixing can develop gluten and create a tough cake so stop when large lumps disappear.

Bake the cake

Pour batter into the prepared pan and bake for 20-25 minutes until a toothpick comes out clean. The cake should be lightly golden but not overly browned. Cool for exactly 15 minutes.

Create milk mixture

Warm the coconut milk in the microwave until smooth then whisk in sweetened condensed coconut milk and oat milk. Warming helps blend the ingredients thoroughly for even soaking.

Prepare cake for soaking

Poke holes all over the warm cake using a fork making sure to reach the bottom. These channels allow the milk mixture to penetrate throughout the entire cake.

Pour milk and chill

Slowly drizzle the milk mixture over the entire surface allowing it to absorb gradually. Refrigerate for at least one hour though longer is better for maximum flavor development.

Add finishing touches

Top with coconut whipped cream sprinkle with cinnamon and add fresh strawberries. The contrast of the cool creamy topping with the moist cake creates the perfect texture balance.

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The coconut milk is my favorite component in this recipe. It adds a subtle tropical note that complements the vanilla beautifully without overpowering it. I discovered this combination accidentally when I ran out of almond milk one day and had to improvise. Now I wouldn't make it any other way.

Storage Tips

The beauty of this vegan tres leches cake lies in its keeping quality. Store it covered in the refrigerator where it will maintain its moisture and flavor for 3-5 days. The cake actually improves with time as the milks continue to infuse the cake with flavor. If you need to store it longer you can freeze the plain vanilla cake before soaking but never freeze the cake after adding the milk mixture as it will affect the texture.

Ingredient Substitutions

This recipe offers flexibility for different dietary needs. For a gluten-free version substitute the all-purpose flour with a quality measure-for-measure gluten-free flour blend like King Arthur's. Any neutral plant milk can replace the soy milk though soy provides the best protein structure. If you cant find vegan sweetened condensed milk in stores my homemade version works perfectly. For the topping store-bought coconut whipped cream saves time but a homemade version allows you to control the sweetness.

Serving Suggestions

Serve this cake well-chilled for the best texture and flavor. A light dusting of cinnamon adds visual appeal and warming spice notes. Fresh berries particularly strawberries provide a beautiful color contrast and bright flavor that cuts through the sweetness. For special occasions consider adding a scatter of toasted coconut flakes or a drizzle of vegan caramel sauce. This cake pairs wonderfully with a strong coffee or a shot of espresso to balance the sweetness.

Cultural Context

Tres leches cake originated in Latin America particularly Mexico and Nicaragua where it remains a beloved celebration dessert. The traditional version uses three types of dairy milk evaporated condensed and heavy cream. This vegan adaptation honors the original while making it accessible to those avoiding animal products. The technique of soaking a cake in liquid has roots in European desserts like British trifle and Italian tiramisu showing how culinary traditions cross borders and evolve through creative adaptation.

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Recipe FAQs

→ Can I make this cake gluten-free?

Yes, you can make this cake gluten-free by substituting the all-purpose flour with a measure-for-measure gluten-free flour blend, such as King Arthur's Measure for Measure Flour. The texture may be slightly different, but the cake will still absorb the milk mixture beautifully.

→ What options do I have for the whipped topping?

You have several options for the whipped topping: use store-bought coconut whipped cream like So Delicious Coco Whip, make homemade coconut whipped cream from chilled coconut milk, or prepare an aquafaba-based whipped topping. All options work well with this cake.

→ How far in advance can I make this cake?

This cake actually improves with time, making it perfect to prepare 1-2 days ahead of serving. Store it covered in the refrigerator. For longer storage, you can freeze the plain vanilla cake (without milk mixture), then thaw and add the milk mixture before serving.

→ What can I use for vegan sweetened condensed milk?

You can either make homemade vegan sweetened condensed milk or purchase canned sweetened condensed coconut milk, which is available at many grocery stores and online retailers. Either option will provide the necessary sweetness and richness for the milk mixture.

→ How long does this cake stay fresh?

When stored properly covered in the refrigerator, this vegan tres leches cake stays fresh for 3-5 days. The cake may become increasingly moist over time as it continues to absorb the milk mixture.

→ Can I use different plant milks in this recipe?

Yes, you can customize the plant milks used in both the cake and soaking mixture. For the cake, any unsweetened plant milk works well. For the soaking mixture, the full-fat coconut milk provides richness but you can experiment with different plant milks for the remaining portion, keeping in mind that creamier varieties produce the best results.