Vegan Tres Leches
Prep time
Cook time
Total time
The BEST vegan tres leches cake ever. Fluffy, moist but not soggy, perfectly sweet with a hint of cinnamon. Easy to make, even easier to eat!
Recipe type: Vegan, Gluten-free optional
Cuisine: Vegan, Mexican
Serves: 12 servings
  1. Preheat the oven to 350 F. Lightly grease the bottom of a 9" by 13" baking dish. Combine the milk, vinegar, and vanilla in a bowl. Set aside to thicken.
  2. With a hand or stand mixer and balloon attachment, beat the aquafaba until you achieve stiff peaks, about 6-7 minutes.
  3. In a large mixing bowl, combine the dry ingredients. Whisk thoroughly until evenly mixed and all lumps are gone. Add the melted coconut oil and vegan butter to the dry ingredients. Change the mixer attachment from the balloon to the regular mixer. On high speed, mix the melted fats with the flour mixture until you have an evenly grainy texture. Slowly add the milk and mix until combined.
  4. You will have a very thin and pourable cake batter. From there, GENTLY fold in the whipped aquafaba into the batter. Mix gently until evenly combined but do not over mix or the cake won't rise properly.
  5. Pour the batter into the cake pan. Bake for 25-30 minutes until the cake lightly springs back in the center when touched.
  6. Meanwhile, combine the condensed coconut milk, evaporated coconut milk, cinnamon, and vanilla in a small sauce pan over medium heat. Stir and bring to a light boil, then remove from heat.
  7. When the cake is done cooking, place it on a wire rack to cool for ten minutes. Using a thin chopstick or 2-3 toothpicks, poke holes over the cake, at least every inch or so.
  8. Pour the warm condensed milk mixture over the cake. Cover and place in the fridge for 4 hours but ideally overnight to let the cake soak up the milks.
  9. When the milk has mostly soaked into the cake, cover the cake with a thin layer of coconut whipped cream. If the cake still has a layer of liquid on top, the easiest way to place the whipped cream is to cover the edges first, then add dollops of cream all over the cake, and gently spread it out to cover. Place the halved strawberries over the cake. Chill for another 10-15 minutes to set the whipped cream then slice and serve!
Recipe adapted from Food & Wine and Yup It's Vegan.
Prep and Cook time does not include chill time.
Recipe by Carrots and Flowers at