Vegan Tres Leches Cake (Printable Version)

Light vanilla sponge soaked in coconut, condensed and oat milk, topped with fluffy coconut whipped cream and fresh strawberries.

# Ingredients:

→ For the vanilla cake

01 - 1 1/2 cups unsweetened soy milk or other plant milk
02 - 2 teaspoons apple cider vinegar
03 - 2 cups all purpose flour
04 - 2 tablespoons cornstarch
05 - 3/4 cup granulated sugar
06 - 2 teaspoons baking powder
07 - 1/4 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1/2 cup canola oil or other neutral flavored oil
10 - 2 teaspoons pure vanilla extract

→ For the milk mixture

11 - 1 cup full fat coconut milk
12 - 11.25 ounces vegan sweetened condensed milk
13 - 1/2 cup oat milk or other plant milk

→ For the topping

14 - 1 recipe coconut whipped cream OR store bought coco whip
15 - Ground cinnamon for sprinkling
16 - Fresh sliced strawberries

# Steps:

01 - Preheat the oven to 350°F (175°C) and grease a 9x13 inch cake pan.
02 - Combine the soy milk and vinegar in a measuring cup or bowl, stir and set aside for a few minutes to curdle.
03 - In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda and salt.
04 - Pour the milk/vinegar mixture, oil and vanilla into the dry ingredients. Whisk until combined and there are no large lumps left in the batter.
05 - Pour the batter into the prepared cake pan, transfer to the oven and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool for about 15 minutes. The cake should still be warm when you pour the milk over it for better absorption.
06 - Scoop/pour the full fat coconut milk into a large microwave safe bowl. Heat for 1 minute, until warm and there are no more hard white portions. Add the sweetened condensed coconut milk and oat milk to the bowl with the coconut milk and whisk well.
07 - Use a fork to poke holes all over the top of the cake, all the way down to the bottom of the pan.
08 - Slowly pour the milk mixture over the cake, ensuring even distribution.
09 - Refrigerate the cake for at least an hour to let it soak up the milk mixture completely.
10 - Prepare whipped topping. Remove the cake from the refrigerator and smooth whipped cream all over the cake. Sprinkle with cinnamon and decorate with fresh sliced strawberries, if desired.
11 - Slice and serve chilled. Store in the refrigerator for 3-5 days, covered.

# Notes:

01 - For gluten-free version, try a gluten free flour mix, such as King Arthur's Measure for Measure Flour.
02 - You can use homemade sweetened condensed milk OR buy a can of sweetened condensed coconut milk.
03 - So Delicious Coco Whip works well for the topping, or you can make coconut whipped cream or aquafaba based whipped topping instead.
04 - This cake is perfect to make 1-2 days ahead of time, as it develops better flavor over time.
05 - You can freeze the vanilla cake base, but don't freeze the cake with milk mixture soaked in. Thaw and add milk mixture before serving.

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