{"id":42915,"date":"2025-09-18T20:53:39","date_gmt":"2025-09-18T13:53:39","guid":{"rendered":"https:\/\/9amchef.com\/?p=42915"},"modified":"2025-09-18T20:53:39","modified_gmt":"2025-09-18T13:53:39","slug":"vegan-tres-leches-cake","status":"publish","type":"post","link":"https:\/\/9amchef.com\/vegan-tres-leches-cake\/","title":{"rendered":"Vegan Tres Leches Cake"},"content":{"rendered":"\n
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JUMP TO RECIPE<\/strong><\/a><\/div>\n<\/div>\n\n\n\n

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A soft, airy vanilla sponge soaked in a blend of three dairy-free milks, topped with whipped cream frosting, and finished with a sprinkle of cinnamon. This Vanilla Tres Leches Cake<\/strong> is a light, creamy dessert that’s perfect for any occasion!<\/p>\n\n\n\n

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Vegan Tres Leches Cake<\/h2>\n\t\t

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A soft, airy vanilla sponge soaked in a blend of three dairy-free milks, topped with whipped cream frosting, and finished with a sprinkle of cinnamon. This Vanilla Tres Leches Cake<\/strong> is a light, creamy dessert that's perfect for any occasion!<\/p>\t<\/p>\n\t

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For the Sponge:<\/h4>
  • 1\u00be cups self-rising flour<\/li>
  • 1 tsp baking powder<\/li>
  • \u00bd tsp baking soda<\/li>
  • \u00bd cup sugar<\/li>
  • \u00be cup dairy-free milk + 1 tbsp apple cider vinegar<\/li>
  • \u00bc cup dairy-free yogurt<\/li>
  • \u00bc cup oil<\/li>
  • 1 tsp vanilla extract<\/li><\/ul>

    For the Milk Mixture:<\/h4>
    • 1 cup coconut cream<\/li>
    • 1\u00bc cups vegan condensed milk<\/li>
    • \u00bd cup dairy-free milk<\/li><\/ul>

      For the Topping:<\/h4>
      • 1 cup dairy-free cream cheese<\/li>
      • \u2153 cup vegan vanilla protein powder<\/li>
      • Cinnamon (for dusting)<\/li><\/ul>\t<\/div>\n\t
        \n\t\t

        Preheat the Oven:<\/h4>
        1. Preheat your oven to 350\u00b0F (180\u00b0C).<\/li>
        2. Line a square baking tin with parchment paper.<\/li><\/ol>

          Prepare the Wet Ingredients:<\/h4>
          1. Mix the dairy-free milk and apple cider vinegar together, and set it aside to thicken and curdle.<\/li>
          2. In a large bowl, combine the milk mixture with the dairy-free yogurt, oil, and vanilla extract.<\/li><\/ol>

            Add the Dry Ingredients:<\/h4>
            1. Sift the self-rising flour, baking powder, baking soda, and sugar into the wet mixture.<\/li>
            2. Gently mix until everything is just combined, being careful not to overmix.<\/li><\/ol>

              Bake the Sponge:<\/h4>
              1. Pour the batter into the prepared tin and bake for 25-30 minutes, or until the cake is well risen and a toothpick inserted into the center comes out clean.<\/li><\/ol>

                Prepare the Milk Mixture:<\/h4>
                1. While the cake is baking, whisk together the coconut cream, vegan condensed milk, and dairy-free milk until well combined.<\/li><\/ol>

                  Soak the Cake:<\/h4>
                  1. Once the cake is done, let it cool for about 15 minutes. Then, pierce holes all over the sponge with a fork or skewer.<\/li>
                  2. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate the cake until the milk is fully absorbed.<\/li><\/ol>

                    Make the Topping:<\/h4>
                    1. In a bowl, whip together the dairy-free cream cheese and vanilla protein powder until smooth and creamy.<\/li><\/ol>

                      Frost the Cake:<\/h4>
                      1. Once the cake is completely cooled, spread the whipped cream cheese frosting over the top. Finish with a dusting of cinnamon.<\/li><\/ol>\t<\/div>\n\t
                        \n\t\t\t<\/div>\n\t
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                        Dessert<\/div>\t<\/div>\n<\/div>\n\n\n\n\n\n\n\n\n\n
                        \n\t

                        Vegan Tres Leches Cake<\/h2>\n\t\t

                        \n\t\t

                        A soft, airy vanilla sponge soaked in a blend of three dairy-free milks, topped with whipped cream frosting, and finished with a sprinkle of cinnamon. This Vanilla Tres Leches Cake<\/strong> is a light, creamy dessert that's perfect for any occasion!<\/p>\t<\/p>\n\t

                        \n\t\t\t<\/div>\n\t
                        \n\t\t

                        For the Sponge:<\/h4>
                        • 1\u00be cups self-rising flour<\/li>
                        • 1 tsp baking powder<\/li>
                        • \u00bd tsp baking soda<\/li>
                        • \u00bd cup sugar<\/li>
                        • \u00be cup dairy-free milk + 1 tbsp apple cider vinegar<\/li>
                        • \u00bc cup dairy-free yogurt<\/li>
                        • \u00bc cup oil<\/li>
                        • 1 tsp vanilla extract<\/li><\/ul>

                          For the Milk Mixture:<\/h4>
                          • 1 cup coconut cream<\/li>
                          • 1\u00bc cups vegan condensed milk<\/li>
                          • \u00bd cup dairy-free milk<\/li><\/ul>

                            For the Topping:<\/h4>
                            • 1 cup dairy-free cream cheese<\/li>
                            • \u2153 cup vegan vanilla protein powder<\/li>
                            • Cinnamon (for dusting)<\/li><\/ul>\t<\/div>\n\t
                              \n\t\t

                              Preheat the Oven:<\/h4>
                              1. Preheat your oven to 350\u00b0F (180\u00b0C).<\/li>
                              2. Line a square baking tin with parchment paper.<\/li><\/ol>

                                Prepare the Wet Ingredients:<\/h4>
                                1. Mix the dairy-free milk and apple cider vinegar together, and set it aside to thicken and curdle.<\/li>
                                2. In a large bowl, combine the milk mixture with the dairy-free yogurt, oil, and vanilla extract.<\/li><\/ol>

                                  Add the Dry Ingredients:<\/h4>
                                  1. Sift the self-rising flour, baking powder, baking soda, and sugar into the wet mixture.<\/li>
                                  2. Gently mix until everything is just combined, being careful not to overmix.<\/li><\/ol>

                                    Bake the Sponge:<\/h4>
                                    1. Pour the batter into the prepared tin and bake for 25-30 minutes, or until the cake is well risen and a toothpick inserted into the center comes out clean.<\/li><\/ol>

                                      Prepare the Milk Mixture:<\/h4>
                                      1. While the cake is baking, whisk together the coconut cream, vegan condensed milk, and dairy-free milk until well combined.<\/li><\/ol>

                                        Soak the Cake:<\/h4>
                                        1. Once the cake is done, let it cool for about 15 minutes. Then, pierce holes all over the sponge with a fork or skewer.<\/li>
                                        2. Slowly pour the milk mixture over the cake, allowing it to soak in. Refrigerate the cake until the milk is fully absorbed.<\/li><\/ol>

                                          Make the Topping:<\/h4>
                                          1. In a bowl, whip together the dairy-free cream cheese and vanilla protein powder until smooth and creamy.<\/li><\/ol>

                                            Frost the Cake:<\/h4>
                                            1. Once the cake is completely cooled, spread the whipped cream cheese frosting over the top. Finish with a dusting of cinnamon.<\/li><\/ol>\t<\/div>\n\t
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                                              \n\t\t
                                              Dessert<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                                              A soft, airy vanilla sponge soaked in a blend of three dairy-free milks, topped with whipped cream frosting, and finished with a sprinkle of cinnamon. This Vanilla Tres Leches Cake is a light, creamy dessert that’s perfect for any occasion!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[89],"tags":[],"class_list":["post-42915","post","type-post","status-publish","format-standard","hentry","category-dessert","infinite-scroll-item"],"_links":{"self":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42915","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/comments?post=42915"}],"version-history":[{"count":0,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/posts\/42915\/revisions"}],"wp:attachment":[{"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/media?parent=42915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/categories?post=42915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/9amchef.com\/wp-json\/wp\/v2\/tags?post=42915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}