Vegan Tres Leches Cake

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  • 1 1/2 cups all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups non-dairy milk beverage, divided
  • 2 teaspoons apple cider vinegar
  • 1/3 cup vegetable oil
  • 2/3 cup sugar
  • 2 teaspoon vanilla extract
  • 1 (14-oz.) can sweetened condensed coconut milk
  • 2-3 cups non-dairy whipped topping


Heat oven to 350°F.

In a medium bowl, mix together flour, baking soda, baking powder and salt.

In a small bowl, combine 1 cup non-dairy milk, vinegar, oil, sugar and vanilla. Whisk until very mixed.

Add the wet ingredients to the dry and mix well. Pour into a greased 9x9 baking dish and bake 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool for at least one hour. Poke holes every half-inch with a chopstick. In a bowl, combine the sweetened condensed coconut milk and remaining non-dairy milk. Pour over cake a little at a time, allowing it to soak in. Top cake with non-dairy whipped topping. Chill well before serving.

Serve with fresh berries, shaved chocolate or coconut.

Recipe from Central Market Shoreline - Culinary Resource Center
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