Vegan Tres Leches Cake

Desserts
Gluten-Free
Nut-free
Soy-Free

This Vegan Tres Leches Cake is everything you need and MORE! Soft, light, sweet, perfect. I put so much love & intention into this recipe to make it not just vegan, but also make it so delicious that no one at your family gathering would even know its vegan!

PREP TIME

COOK TIME

TOTAL TIME

INGREDIENTS

For the cake

  • 10 tbsp plant butter, melted 
  • 3 1/2 cups all purpose flour (gluten free optional)
  • 2 cups non dairy milk (like almond, soy or oat milk)
  • 1 tbsp vanilla extract 
  • 3/4 tsp salt 
  • 2 tsp baking soda 
  • 2 cups cane sugar 
  • 1 1/2 tbsp white vinegar (or apple cider vinegar)
  • 1/2 cup unsweetened apple sauce

For the "milk" mixture

  • 12 ounce can vegan evaporated milk 
  • 14 ounce can vegan condensed milk 
  • 1 cup non dairy milk (like almond, soy or oat milk)

For the vegan whipped cream

  • Juice of a can of white beans 
  • 2-3 cups powdered sugar (more or less depending on sweetness preference) 
  • 1 tbsp lemon juice 

For the toppings

  • 1 tbsp softened plant butter 
  • Strawberries for topping 

EQUIPMENT

  • Large mixing bowl
  • Cake mixer (you can whisk by hand too if you don't have a mixer, it will just, of course, take longer)
  • Cake pan

Instructions

vIDEO INSTRUCTIONS

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at fuelednaturally@gmail.com.

For the cake

  1. Preheat oven to 350 degrees F.
  2. To the melted plant butter, add apple sauce, sugar, non dairy milk, vinegar & vanilla extract. 
  3. In a separate bowl add flour, baking soda, salt. Whisk together then pour the wet into the dry and whisk until smooth. 
  4. Grease 2 9x13 pans, with the 1 tbsp softened plant butter then pour in the cake batter into both pans, smooth the top, place in oven to bake for 25-28 min (check center w/ fork)
  5. Prepare milk mixture by adding the sweetened condensed milk, evaporated milk & non dairy milk to a pitcher & whisk. 
  6. Once cake is out of the oven… let cool for 40 min to an hour.
  7. Slice strawberries.
  8. Pierce cakes with fork various times then pour milk mixture over cakes in thirds. Letting the cakes soak in the milk, before adding the rest. Let cakes sit for 20 mins. 
  9. I stacked the two cakes. Top off with vegan whipped cream & strawberries!

For the vegan whipped cream

  1. Open the can of white beans; and pour only the juice into a bowl of a stand mixer or in a large bowl with an electric hand mixer. Then add in 1 tbsp lemon juice and begin to beat for 3-4 minutes until stiff peeks begin to form. 
  2. Then add in powdered sugar a little at a time… about 1/2 cup at a time and mix on low speed. Beat for 4-5 minutes. Taste and add more powdered sugar if desired. You can leave it out on your counter top.

HAVE ANY QUESTIONS?

Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.