Vegan Tres Leches Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A dairy-free take on tres leches cake with fluffy vanilla sponge soaked in plant-based milks and topped with whipped coconut cream. Rich, moist, and indulgent despite being fully vegan. Perfect for dessert when you want the traditional flavors without animal products.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/3 cup unflavored and unsweetened non-dairy milk, (divided)
- 1/4 cup ground flaxseed
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups organic granulated sugar
- 1/3 cup vegan butter, (at room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1 (11.25 ounce/320 gram) can vegan sweetened condensed milk
- 1 cup full-fat coconut milk
- 1/4 cup unflavored and unsweetened non-dairy milk
- 2 (13.5 ounce/398 ml) cans coconut cream, (chilled overnight)
- 1/2 cup organic powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon
- Fresh strawberries
At a glance
PER SERVING · TIME 115M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 25m
- Sodium
- 289mg
- Total sugar
- 79g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 269mg
- Calcium
- 69mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 289MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.