Mango Passionfruit Tres Leches (Vegan + 9 Ingredients)

Let’s be real—sometimes you want to impress your friends and your taste buds without destroying your kitchen in the process. That’s where this tropical vegan tres leches cake comes in. It’s soft, juicy, wildly delicious, and made with just 9 ingredients—because we don’t gatekeep flavor or simplicity around here.

The secret? Nature’s Charm. Their Sweetened Condensed Coconut Milk and Coconut Whipping Cream turn this humble yellow cake into a creamy, dreamy leches-soaked masterpiece—without any dairy, eggs, or stress.

Why You’ll Love It

• No eggs, no dairy, no problem. We’re using aquafaba instead of eggs and coconut milk for that luscious soak.

• Only 9 ingredients. Because we love flavor, not chaos.

• Tropical vibes. Mango + passionfruit = instant vacation in your mouth.

• Make ahead friendly. Soaks overnight like a boss.

Star Players

• Nature’s Charm Sweetened Condensed Coconut Milk: The rich, velvety magic behind the tres leches soak.

• Nature’s Charm Coconut Whipping Cream: Whips up fluffy in minutes. No drama, just decadence.

Pro Tips

• Don’t overmix your cake batter.

• Let that cake soak fully. It needs time to become the soft, milky goddess it’s destined to be.

• Top with extra fresh mango and passionfruit if you’re feeling extra. (You are.)

This cake is perfect for summer parties, potlucks, or when you want to feel like you’re on a beach somewhere fabulous (without leaving your kitchen). To save this recipe, pin the photo below!

For more tasty summer desserts, try my Vegan Red Velvet Ice Cream Sandwiches or my Vegan Smurf Ice Cream Sandwiches!

Mango Passionfruit Tres Leches (Vegan)

 

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Prep time

1 hour

Cook time

25 mins

Total time

1 hour 25 mins

 

Vegan Mango Passionfruit Tres Leches Cake made with just 9 ingredients. Light, fluffy, and soaked in a creamy coconut milk blend with real mango and passionfruit. A tropical, dairy-free dessert that’s easy and delicious.

Author: Carrots and Flowers

Recipe type: Dessert

Cuisine: Vegan, Fusion

Serves: 12 servings

Ingredients

• 1 box yellow cake mix
• 9 tbsp aquafaba
• 2 cups coconut milk, divided
• ½ cup coconut or grapeseed oil
• 1 ripe mango
• 2 passionfruit
• ½ can Nature's Charm sweetened condensed coconut milk
• ½ cup almond milk
• 1 can Nature's Charm coconut whipping cream

Instructions

1. Preheat the oven to 350F. Grease an 8x8” glass baking pan. In a large bowl, combine the cake mix, 1 cup coconut milk, aquafaba, and oil. Mix gently until combined.
2. Transfer the cake mix to a baking dish. Bake for 24-28 minutes or until a fork inserted into the center comes out clean.
3. Meanwhile, prepare the milk soak. Peel and dice 1 mango. Slice open a passionfruit and scoop out the pulp and seeds. Blend the mango and passionfruit pulp together until smooth.
4. Pour the fruit mixture into a bowl. Add ½ can sweetened condensed coconut milk, 1 cup coconut milk, and ½ cup almond milk. Mix well. When the cake is done, let it cool completely, then poke holes into the entire surface of the cake with a large fork or skewer.
5. Pour ½ of the mango passionfruit sauce over the cake, thoroughly covering the entire surface. Cover and refrigerate overnight. Reserve the rest of the mango passionfruit sauce in a closed container in the fridge.
6. In a chilled medium bowl, whip the coconut whipping cream until light and fluffy, about 3 minutes. When the cake is done soaking, add a thick even layer of coconut whipped cream. Top with sliced mango and passionfruit.
7. Slice the cake. Spread the mango passionfruit sauce on the plate before serving, or drizzle it over the top of each slice. Enjoy!

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