Vegan Pumpkin Spice Tres Leches Cake | Plant-Based Holiday Dessert Recipe
Friends! I have the PERFECT dessert for your holiday table this year- Vegan Pumpkin Spice Tres Leches Cake!
It combines everything I love about Tres Leches Cake, the perfectly moist, melt in your mouth quality that is to-die for, with everything I love pumpkin spice and everything I love about fall flavors.
I made this cake using my favorite trio from Nature’s Charm – evaporated coconut milk, sweetened condensed coconut milk, and coconut whipping cream. You can find the products online or in your local Whole Foods or health food store in the baking aisle!
If you really want to impress your family and friends this year, this Vegan Pumpkin Spice Tres Leches is a MUST-TRY!
Pin the recipe below to save it and be sure to tag me #carrotsandflowers if you give it a go! Stay tuned later this week for a Vegan Thanksgiving Round-up!
- Pumpkin Cake
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 2 tsp pumpkin spice
- 1½ tsp cinnamon
- ½ cup apple sauce
- ¾ cup aquafaba (from 1 can of chickpeas)
- ½ cup soy, oat, or coconut milk
- ½ cup apple sauce
- ½ cup melted coconut oil
- 1 cup packed brown sugar
- ½ cup coconut or cane sugar
- 1 (15 oz) can pumpkin puree
- 1½ tsp vanilla extract
- Milk Soak
- 1 can Nature’s Charm sweetened condensed coconut milk
- 1 can Nature’s Charm evaporated coconut milk
- ¼ cup soy, oat, or coconut milk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1-2 (15 oz) cans Nature’s Charm coconut whipping cream, chilled overnight
- Preheat the oven to 350 F. Grease a 9x13 glass baking pan. Combine the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon in a large bowl. Whisk thoroughly. Combine the aquafaba, milk, apple sauce, oil, sugar, brown sugar, pumpkin, and vanilla in a second large bowl. Whisk thoroughly.
- Mix the wet ingredients into the dry ingredients. Whisk until evenly combined but do not over mix. Pour the batter into the pan and smooth out the top.
- Bake for 30-36 minutes, checking at 30 minutes. Cover the edges with foil if they appear to be getting overly browned. The cake is done when a toothpick inserted into the center comes out clean.
- While the cake bakes, combine the sweetened condensed coconut milk, evaporated coconut milk, soy milk, and pumpkin pie spice in a medium sauce pot over medium heat. Heat the milks until bubbly then reduce heat to low.
- When the cake is done, place it on a wire rack to cool. Poke dozens of holes with a toothpick or skewer. Pour the milk soak evenly over the top of the cake. Cover and chill for 6 hours or overnight.
- Pour the coconut whipping cream into a bowl and whip for 3 minutes. Use 1 can for a thin layer of whipped cream. Use 1½ cans to make it extra thick. Slather the whipped cream over the cake in an even layer. Dust with cinnamon.
- Slice and serve!