Vegan Tres Leches Cake

Vegan Tres Leches Cake

This recipe turns the beloved tres leches classic into an ultra-delicious dairy free vegan treat. You won’t miss the traditional milk one bit in this rich, decadent, and utterly indulgent dessert. Coconut milk features front and center in this recipe, lending it a sunny, tropical flavor that’s not exactly traditional, but no less delicious. Both vegans and dairy-lovers alike will be charmed by this crowd-pleasing tres leches cake. 

SERVING SIZE: Serves 4-6

PREP TIME: 20 minutes


Overnight chilling time (for coconut whipped cream)

30-40 minutes baking time

1 hour chilling & soaking time


  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • ½ teaspoon kosher or sea salt

  • ½ teaspoon ground cinnamon

  • 1/3 cup Earth’s Best vegan butter

  • 1 cup sugar

  • 2/3 cup water

  • 2 tablespoons vanilla extract

  • 1 tablespoon apple cider vinegar

  • ½ cup vanilla coconut yogurt

  • ½ cup unsweetened vanilla coconut milk

  • One 14 oz. can sweetened condensed coconut milk

  • One 14 oz. can coconut cream, chilled overnight (see note) 


  1. Preheat your oven to 350 degrees. Lightly grease and flour an 8 inch round cake pan.

  2. Sift together the flour, baking powder, baking soda, and cinnamon into a medium size bowl.

  3. Melt the vegan butter on the stovetop or in the microwave until just barely melted.

  4. Whisk together the salt, melted butter, sugar, water, vanilla, and vinegar in a small bowl.

  5. Whisk the wet ingredients into the dry ingredients until well combines, and pour them into the prepared cake pan.

  6. Bake for 30-40 minutes, until just set and risen.

  7. Using a fork, lightly prick the cake all over, going all the way through the cake.

  8. Whisk together the coconut yogurt, coconut milk, and condensed coconut milk until smooth. Pour ½ of this mixture over the cake evenly, smoothing it to the edges. Let it absorb for a few minutes, and pour over more of the milk mixture to achieve the texture you want. Refrigerate the cake for at least 1 hour and up to overnight, allowing it to soak up the milks.

  9. To make the whipped cream, carefully open the can to avoid disturbing the cream. Scoop out the thickened cream that’s risen to the top of the can, and put that in the chilled bowl of an electric mixer. Beat the cream on high until it becomes very light and fluffy. Add a splash of vanilla if desired.

  10. Generously frost the finished cake with the cream, and enjoy!


Chill the can of coconut cream overnight in the fridge. Be careful to not shake it as it settles and the thicker cream rises to the top. Chilling your mixing bowl to beat the cream also helps in this recipe. In a pinch, you can also buy prepared vegan whipped cream that you can enjoy right out of the can!

Serve this dish topped with maraschino cherries if you want to be traditional, and to add a bit of color. If fresh cherries are in season, they’d taste delicious here too!


Salmon Provençal

Salmon Provençal

Zucchini Rollup Enchiladas

Zucchini Rollup Enchiladas