Mexican Tres Leches

Votes: 14
Rating: 3.07
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Cake ingredients

240 mlsoya milk unsweetened
2 cider vinegar
170 gall-purpose flour
1 tsp.baking soda
0.5 tsp.baking powder
0.5 tsp.salt
80 mlvegetable oil
90 gcane sugar
1 tbsp.vanilla extract
0.5 tsp.almond extract

Soaking syrup ingredients

240 mlvegan condensed milk sweetened
400 mlcoconut milk full fat, cooled


  1. 1

    Mix the soya milk and apple cider vinegar together in a bowl.

  2. 2

    Preheat the oven to 170 degrees. Lightly grease a baking tin.

  3. 3

    In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the soya milk, oil, sugar, vanilla extract and almond extract to the bowl and mix well until the mixture is smooth without any lumps.

  4. 4

    Bake for 30-35 minutes until a toothpick can be pulled out without the dough sticking.

  5. 5

    When the cake is ready, let it stand in the switched off oven for at least 20 minutes and then let it cool down for 1 hour.

  6. 6

    Use a toothpick to prick small holes over the entire cake.

  7. 7

    Take the coconut milk out of the fridge and spread the thicker, creamier part over the cake. Mix the remaining coconut liquid with the condensed milk and drizzle over the cake. Pour carefully, only adding small amounts at a time.

  8. 8

    The cake can be enjoyed at room temperature and will last in the fridge for 3 days.

Ingredients all-purpose flour, almond extract, apple cider vinegar, baking powder, baking soda, cane sugar, coconut milk, salt, soya milk, vanilla extract, vegan condensed milk, vegetable oil
Course Dessert
Cuisine Mexican
Cooking time > 1 Hour
Season Autumn, Spring, Summer, Winter
Number ingredients 10-15 ingredients
Preparation method Baking
Type of dish Cake
Campaign World Vegan Bake Sale

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