If there’s one thing I’ve learned from baking my way through heartbreaks and happy days alike, it’s that every cake has a story. And this vegan tres leches cake? Oh, it tells a rich, creamy one without a drop of dairy. Whether you’re after a gluten free vegan tres leches cake or craving a tropical twist like a vegan coconut tres leches cake, this recipe adapts beautifully. In this article, I’ll walk you through my favorite plant-based takes, share expert baking tips, and answer popular questions like how to make vegan tres leches cake from scratch.
Vegan Tres Leches Cake
Equipment
- 8×8 baking pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Oven
- – Refrigerator
Ingredients
- 1 cup full-fat coconut milk
- ½ cup oat milk
- ½ cup almond or cashew milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup gluten-free oat flour
- ½ cup almond flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- ¼ cup neutral oil (like avocado or canola)
- ½ cup organic cane sugar
Instructions
- Preheat oven to 350°F. Grease an 8×8 pan.
- In a bowl, mix flour, baking powder, and baking soda.
- In a separate bowl, whisk milk, vinegar, oil, and sugar.
- Combine wet and dry ingredients. Pour into pan.
- Bake 28–32 minutes until golden and set. Cool.
- Whisk coconut, oat, and almond milk with vanilla and maple.
- Poke holes in cake and slowly pour milk mixture in.
- Chill for at least 6–8 hours.
- Top with whipped coconut cream and strawberries.
- Slice and serve.
Notes
Let the cake rest overnight for optimal flavor.
Try pumpkin puree and spice for a fall variation.
Nutrition
Table of Contents
Table of Contents
My Story with Vegan Tres Leches Cake
Remembering My First Tres Leches
I was 15 when I first tasted a tres leches cake, and I still remember how impossibly soft it was—soaked in sweet milk and almost melting on the tongue. That version was traditional, of course, and absolutely not vegan. Fast forward years later, standing in my Asheville kitchen with a jar of coconut milk in one hand and almond milk in the other, I set out to make a vegan tres leches cake that gave me the same feeling. Spoiler: I nailed it.
It didn’t come easy. The first few tries? Too soggy. Or dry in the center. But once I figured out the right balance of coconut cream, oat milk, and a dash of maple syrup, magic happened. The cake was tender, slightly spongy, and absorbed all the rich, creamy vegan milk blend like a dream. Now, I rotate flavors—sometimes I go tropical with a vegan coconut tres leches cake, other times I do fall-themed with a vegan pumpkin tres leches cake that’s just incredible with a spiced cashew whip.
Over the years, I’ve come to see this dessert as more than just cake. It’s a memory-maker. Whether you’re hosting a backyard summer dinner or simply craving comfort after a long day, tres leche cake vegan versions can be every bit as indulgent as the original—without compromise.
Just like my first attempt at a vegan red velvet loaf cake, this cake began as an experiment filled with trial and error—and a lot of heart.
Why This Cake Works
A gluten free vegan tres leches cake needs more than just substitutions. It needs structure. I use a combination of almond flour and gluten-free oat flour, giving the sponge the strength to soak up all that dairy-free “milk” without collapsing. I also whip aquafaba (yes, chickpea water!) to add some lightness and height to the batter. What you get is a bouncy, tender sponge that doesn’t just hold up—it glows.
I use a similar flour strategy in my gluten-free vegan red velvet cake, balancing texture with soakability.
Whether you go with classic vanilla or dress it up with strawberries like in a vegan strawberry tres leches cake, this is one cake that rewards patience and creativity.
Variations of Vegan Tres Leches Cake
How to Make a Vegan Coconut Tres Leches Cake
The coconut version of this cake is hands-down one of my go-to summer desserts. For a vegan coconut tres leches cake, I swap two out of the three milks with full-fat coconut milk and coconut cream. That combo creates an extra lush texture with a tropical scent that instantly transports me back to childhood summers on porch swings and sticky vanilla fingers.
The sponge itself stays the same—light, gluten free if needed, and designed to absorb flavor. Once baked, I poke holes all over it and pour over a coconut blend infused with a touch of vanilla and maple. Then, into the fridge it goes. The trick is patience—at least 6 hours to allow the flavors to really soak through.
For something even more summery, layer sliced pineapple or mango between the whipped coconut topping.
The rich, fruity vibe reminds me a bit of a dairy-free version of a chantilly cake, only with more soak and coconut.
Creating Seasonal Twists Like Vegan Pumpkin Tres Leches Cake
Fall baking wouldn’t feel right without a vegan pumpkin tres leches cake in rotation. This version leans into warm spices like cinnamon, nutmeg, and clove. I add a half-cup of pumpkin puree to the batter and infuse the milk soak with pumpkin spice, maple, and a splash of oat milk.
What I love about this take is how it doesn’t try to hide the pumpkin—it leans into it fully. You get velvety texture, deeper color, and all the cozy feels in every bite. Top it with a cinnamon-spiced coconut whip, and sprinkle crushed pecans for a little crunch.
It’s perfect served alongside something cozy like this vegan coffee cake for the ultimate fall dessert table.
The Milk Soak & Texture Secrets
Choosing the Best Vegan Milks for Soaking
One of the most common mistakes in making vegan tres leches cake is picking plant-based milks that are too watery. This cake lives and dies by its soak. If it’s too thin, your sponge gets soggy instead of rich and creamy. The goal? A lush texture that holds its shape but melts in your mouth.
For my milk blend, I use:
- 1 cup full-fat coconut milk (for richness)
- 1/2 cup oat milk (for balance)
- 1/2 cup cashew milk or almond milk (for mild creaminess)
- 2 tablespoons maple syrup (for a gentle sweetness)
- 1 teaspoon vanilla extract
This combination gives your tres leche cake vegan version the luxurious feel of traditional recipes without the dairy. Always warm the milk mixture slightly before pouring so it soaks in more evenly.
And if you’re watching sugar intake, you can easily adapt the sweetness level like I do in my sugar-free cake recipes.
Technique: How to Soak Without Ruining the Cake
Once your cake is baked and slightly cooled, use a skewer to poke holes all over—don’t be shy. This helps the milk blend penetrate the crumb. Pour about half of the vegan milk soak slowly over the cake, wait 5 minutes, then pour the rest in two rounds, letting each absorb.
Chill the cake in the fridge for at least 6 to 8 hours to let the flavors fully absorb
. Overnight is even better. That’s when the sponge transforms into that signature creamy-dense texture of a true tres leches.
Toppings, Fruit & Final Flourishes for Vegan Tres Leches Cake
How to Serve Vegan Strawberry Tres Leches Cake with Style
Once your vegan tres leches cake has fully absorbed the milk mixture and chilled, it’s time to dress it up. For a vibrant vegan strawberry tres leches cake, I layer thinly sliced strawberries over the top and cover it with whipped coconut cream. The berries bring brightness that pairs beautifully with the creamy texture of the soaked sponge.
The whipped topping is simple: chilled full-fat coconut milk whipped with a bit of vanilla and maple syrup. This dairy-free cream finishes off the cake with a luxurious feel while enhancing the flavor of the plant-based milk soak.
Want to take it a step further? Add a drizzle of strawberry compote or sandwich fresh strawberries between two layers for an extra indulgent variation. It’s a perfect pairing with something elegant like luxury chocolate covered strawberries at a dinner party.
Presentation Tips for Every Vegan Tres Leches Cake Variation
Whether you’re making a gluten free vegan tres leches cake, a fall-ready vegan pumpkin tres leches cake, or a tropical vegan coconut tres leches cake, the way you serve it matters. Use a serrated knife to slice cleanly, and present it directly in the baking dish or on a flat tray. Garnish with seasonal fruits, shredded coconut, or a dusting of cinnamon based on the flavor profile.
For storage, refrigerate your tres leche cake vegan creation in an airtight container. It keeps well for up to 4 days and actually tastes better the longer it sits. Want to serve them individually? You can also bake mini versions, much like mini cupcakes, for easy party portions.
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Frequently Asked Questions (FAQ)
How to make vegan tres leches cake?
To make a vegan tres leches cake, start with a dairy-free sponge using plant-based milk, oil or vegan butter, and a leavening agent like baking soda or vinegar. After baking, soak the sponge in a blend of coconut milk, oat milk, and almond or cashew milk—this replaces the traditional three milks. Let the cake chill for at least 6 to 8 hours so it becomes rich and creamy. Top with whipped coconut cream and fruit for a luscious finish. You can easily adapt this into a gluten free vegan tres leches cake by using oat or almond flour instead of all-purpose.For a frozen twist, try pairing a slice with my strawberry shortcake ice cream—they share the same fruity-creamy spirit.
Where to buy tres leches cake in Las Vegas?
If you’re looking to buy a traditional or even a tres leche cake vegan version in Las Vegas, a few bakeries like Tacotarian and Panadería Las Vegas occasionally offer plant-based desserts. However, vegan tres leches isn’t always easy to find in stores—which is why making it at home ensures it’s truly dairy-free and tailored to your dietary needs. Homemade versions like my vegan coconut tres leches cake are easier and often more satisfying.
Does Nothing Bundt Cakes have vegan options?
Currently, Nothing Bundt Cakes does not offer vegan or vegan tres leches cake options. Their classic lineup includes dairy and eggs. For those following a plant-based lifestyle, baking your own from scratch is the most reliable option. Try the vegan pumpkin tres leches cake recipe from this article during fall—it’s a cozy, satisfying alternative.
Is Duncan Hines cake mix vegan?
Some Duncan Hines cake mixes are accidentally vegan—like the Classic Yellow or Devil’s Food—but always check the ingredients. You’ll need to replace eggs with vegan alternatives like flax eggs or unsweetened applesauce. For a true vegan tres leches cake, it’s better to make the sponge from scratch so it holds up to the milk soak properly and gives you that classic tres leches texture.
Conclusion
This vegan tres leches cake recipe isn’t just a plant-based version of a classic—it’s a celebration of texture, flavor, and flexibility. From seasonal spins like vegan pumpkin tres leches cake to fruit-forward favorites like vegan strawberry tres leches cake, this dessert proves you don’t need dairy to enjoy something rich and indulgent. Whether you’re baking for a crowd or treating yourself, the gluten-free and coconut milk variations keep things exciting. Ready to bake your first tres leche cake vegan style? Save this recipe and let your kitchen become the place where sweet traditions get a compassionate twist.