Vegan Tres Leches Cake Recipe (with Matcha!)
Jun 27, 2023 • Updated Nov 07, 2023
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The ultimate vegan Tres Leches Cake recipe featuring Matcha! A vegan take on a classic dessert that has the most delicious flavor and texture. Made with easy vegan swaps for an unbelievable dessert.
What is Tres Leches Cake?
Tres Leches is a Latin American dessert sensation! It’s a sponge cake soaked in a trio of creamy dairy milks—condensed, evaporated, and whole milk. The result? Pure, indulgent perfection! It’s typically served with sliced strawberries and whipped cream or a dusting of cinnamon or cocoa powder. Needless to say, it’s divine.
Of course, however, it’s not Vegan! So here I am again, excited to veganize a tried and true dessert staple! And guess what? You’re going to LOVE it!
Why You’ll Love This Recipe
If you love matcha and you love cake, well, this is the recipe for you! My Vegan Tres Leches Cake is all things tres leches– the soft, soaked cake, the amazing texture, and flavor– but it’s completely vegan!
It comes together quite simply, and you won’t believe how easy the vegan replacements are and how authentic they taste in this classic cake recipe. You only need a few wet ingredients, dry ingredients, a stand mixer, and a cake pan!
Plus toppings of your choice– like sprinkles, berries, or coconut whipped cream!
Ingredient Notes
- Soymilk
- Lemon juice
- Aquafaba: This is the liquid from a can of chickpeas. It is the perfect egg replacement to make this vegan version without traditional egg whites!
- Neutral oil
- Vanilla bean paste: You can also use pure vanilla extract instead.
- Organic cane sugar
- Baking soda
- Salt
- Cake flour: Or use gluten-free all-purpose flour.
- Ceremonial-grade matcha powder
- Dairy-free evaporated milk: I used evaporated coconut milk from Nature’s Charm brand.
- Condensed coconut or oat milk: I have a homemade recipe for 2-ingredient vegan condensed milk made with full-fat coconut milk and cane sugar.
- Non-dairy milk: Use your favorite– almond milk, coconut milk, soy milk, etc.
- Sprinkles (optional)
- Whipped Coconut Cream (optional)
Step-by-Step Instructions
- Preheat your oven to 350F and line your baking pan with parchment paper.
- Add lemon juice to soy milk and let sit.
- Transfer the aquafaba to your stand mixer and whip on high until frothy and soft peaks form. The mixture should expand in volume after whipping. Transfer to a bowl and set aside.
- Add the soy milk and lemon juice mixture to the stand mixer along with oil, cane sugar, baking soda, vanilla, and salt. Mix until smooth and incorporated.
- Sift in cake flour and matcha powder and mix again until smooth. Turn the stand mixer off.
- Add 1 cup of the whipped aquafaba mixture and gently fold it into the batter using a spatula.
- Transfer the cake batter mixture to your lined baking pan and bake in the oven for 30 to 40 minutes or until a toothpick comes out clean. Let the cake cool for at least an hour.
- Using a chopstick or fork, pierce holes into the cake.
- In a small mixing bowl, whisk together condensed milk, evaporated milk, and plant milk of choice until smooth. Pour the mixture over the cake in parts and allow the cake to soak and absorb the moisture. Add more milk until the cake is completely soaked, and allow to sit. You may only end up using some of your milk mixture.
- When ready to serve, spread a layer of coconut whip or other whipped topping of choice and dust with matcha powder if desired. Add sprinkles or fresh berries if desired, and enjoy.
Serving Tips
To serve, spread a layer of coconut whip or other whipped topping of choice and dust with matcha powder if desired. Add sprinkles or fresh berries, and enjoy!
Storage Tips
To store vegan tres leches cake, refrigerate it in an airtight container or cover it with plastic wrap to maintain moisture. Consume it within a week.
To freeze, store individual slices in a freezer-safe container or bag. Add desired toppings just before serving for freshness.
Recipe FAQs
Any non-dairy, plant-based milk will work. Consider cashew milk, soy milk, almond milk, coconut milk, oat milk, and more. Make sure whichever milk you choose is unsweetened!
Tres Leches Cake is intentionally moist and slightly soggy in texture because it is soaked with a mixture of three different milks. The sogginess sets it apart from traditional cakes and gives it its class texture!
Typically yes! In this vegan version, we are using aquafaba instead, which serves as an excellent vegan egg replacement.
It could be due to overbaking, making the cake less absorbent. You also want to make sure the temperature of the milk is at room temperature, and the cake itself should have time to cool before pouring the milk onto it. You’ll also want to ensure you made enough holes in the cake. Without enough holes, the cake will not absorb the milk properly.
More Vegan Dessert Recipes
The BEST Chocolate Chip Cookies
If you make this recipe, be sure to let me know what you think with a comment below! Follow me on Instagram for more delicious recipes!
Vegan Tres Leches Cake Recipe (with Matcha!)
Equipment
- stand mixer or use hand mixer
- 8×8 cake pan
- superfine sifter
Ingredients
Cake Ingredients
- 1 cup soymilk unsweetened
- 1 tbsp lemon juice
- 1/2 cup aquafaba chickpea brine
- 1/3 cup neutral oil
- 2 tsp vanilla bean paste or extract
- 1 cup organic cane sugar
- 1 tsp baking soda
- 1/2 tsp salt kosher
- 1 3/4 cup cake flour or use gluten free all purpose flour
- 3 tsp ceremonial grade matcha powder more for dusting
Milk Mixture
- 1 15 oz can dairy free evaporated milk I used evaporated coconut milk from Nature's Charm brand
- 1 15 oz can condensed coconut or oat milk
- 2 cups plant milk unsweetened
Garnish
- sprinkles as desired, optional
- coconut whip to taste
Instructions
Preparation Steps
- Preheat your oven to 350F and line your baking pan with parchment paper.
- Add lemon juice to soy milk and let sit.
Whip the Aquafaba
- Transfer the aquafaba into the stand mixer and whip on high until frothy and soft peaks form. The mixture should expand in volume after whipping. Transfer to a bowl and set aside.
Prepare Cake Batter
- Add the soy milk and lemon juice mixture to the stand mixer along with oil, cane sugar, baking soda, vanilla and salt. Mix until smooth and incorporated.
- Sift in cake flour and matcha powder and mix again until smooth. Turn the stand mixer off.
- Add in 1 cup of the whipped aquafaba mixture and gently fold it into the batter using a spatula.
- Transfer the mixture into your lined baking pan and bake in the oven for 30 to 40 minutes, or until a toothpick comes out clean. Let the cake cool for at least an hour.
- Using a chopstick or fork, pierce holes into the cake.
Add Milk Mixture
- In a small mixing bowl, whisk together condensed milk, evaporated milk and plant milk of choice until smooth. Pour the mixture over the cake in parts and allow the cake to absorb the moisture. Add more milk until the cake is completely soaked and allow to sit. You may not end up using all of your milk mixture.
Prepare for Serving
- When ready to serve, spread a layer of coconut whip or other whipped topping of choice and dust with matcha powder if desired. Add sprinkles, if desired and enjoy.
Notes
Serving Tips
To serve, spread a layer of coconut whip or other whipped topping of choice and dust with matcha powder if desired. Add sprinkles or fresh berries, and enjoy!Storage Tips
To store, refrigerate it in an airtight container or cover it with plastic wrap to maintain moisture. Consume it within a week. To freeze, store individual slices in a freezer-safe container or bag. Add desired toppings just before serving for freshness.Nutrition information is automatically calculated, so should only be used as an approximation.
