Vegan Coconut Tres Leches Cake
Hello & Happy Thursday!!
Although I instantly fell in love with the Tres Leche dessert, I never explored it until just recently. (insert virtual tears)
This dessert is a classic Spanish concept that has been enjoyed for ages. There are probably many contributing factors as to why I had never experienced this dessert untill recently. First and foremost, if you’re not in a Spanish restaurant you won’t typically see it on a menu and as a whole it’s just not a concept that is discussed much.
However, I have to admit, like the majority of all Spanish foods, I instantly fell in love with this dessert!
What I love about this dish is, everything! It’s quick, easy, has minimal ingredients, is aesthetically pleasing, has a softness, a richness, healthy fats, notes of coconut, is dairy and egg free, and is perf for those who have an affinity for this classic dessert or for those who just love good vegan eats!
If you’re looking to explore a vegan variety of this famous dessert or are simply searching for a fun summer concept, you have to try my recipe for vegan Coconut Tres Leches Cake!!
Why this recipe rocks:
Perf for summer
Perf vegan version of the classic variety
Non vegan approved
Want to see just how easy this recipe is?!
Watch this clip above!!
Eat Drink Shrink
Yields 8 to 10 servings
1 hr, 40 Prep Time
30 minCook Time
2 hr, 10 Total Time
- 1 1/2 cups vegan butter
- 1 cup sugar
- 4 tbsp Follow Your Heart vegan egg powder (combined with 1/2 cup almond milk or lime juice)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp sea salt
- 3 cups all purpose flour
- 1/4 tsp baking soda
- 2 3/4 tsp baking powder
- 2 cans full fat coconut milk (chilled in fridge overnight)
- 1/3 cup powdered sugar
- 2 tsp vanilla extract
- 1 cup almond milk
- 1 can coconut
- 1/2 cup coconut or brown sugar
- 1 tsp sea salt
- 2 cups vegan coffee creamer
- Preheat the oven to 350°F, grease a casserole dish. Beat the vegan butter and sugar in a large bowl on medium speed about 2 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the vegan egg, lemon juice/almond milk, and vanilla and beat on medium speed for about 1 minute. The texture of the batter will change and become thicker and may seem a little curdled.
- Combine the flour, sea salt, baking soda and baking powder in a medium sized bowl. Add about one-third of the flour mixture to the batter and beat on medium speed until incorporated. Add about half of the milk/lemon juice combo and beat on medium speed until incorporated. (you can always just add all the dry to wet ingredients)
- Continue alternating adding dry and wet ingredients, scraping down the sides of the bowl as needed, and beating until incorporated after each addition. The batter will be thick and glossy.
- Add batter to dish and spread evenly. Bake for 30-33 minutes, or until a toothpick inserted into the middle of the cakes comes out clean. Remove cake from oven and allow to cool for 3-5 minutes. Poke as many holes as you can in the cake to enable the leche sauce to come thru.
- Coconut whip: Throw everything in the bowl of a standing mixer, combine until smooth, set aside in fridge to chill.
- Place coconut on a pan, toast in oven for 5 to 7 minutes.
- Leche: Place ingredients in a pan over med/high heat (minus the coffee creamer) bring to quick boil, reduce, simmer for 15 minutes. Pour over the cooled cake w/holes. Spread every to help it come all the way thru. Top w/creamer and allow to soak for 20 minutes. Top w/coconut whip & toasted coconut. Allow to set in fridge for 30-45mins.