Tres Leches Cake


Cake ingredients

  • 1 cup
    soy milk unsweetened
  • 2 tsp.
    apple cider vinegar
  • 1 ⅓ cup
    all-purpose flour
  • 1 tsp.
    baking soda
  • ½ tsp.
    baking powder
  • ½ tsp.
  • cup
    vegetable oil
  • ½ cup
    cane sugar
  • 1 tbsp.
    vanilla extract
  • ½ tsp.
    almond extract

Soaking syrup ingredients

  • 1 cup
    vegan condensed milk sweetened
  • 1 ⅔ cup
    coconut milk full fat, cooled


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

  2. Preheat the oven to 340°F. Lightly grease a baking tin.

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

  4. Bake for 30-35 minutes until a toothpick can be pulled out without the dough sticking.
  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. Use a toothpick to prick small holes over the entire cake.
  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. The cake can be enjoyed at room temperature and will last in the fridge for 3 days.

Courses: Dessert
Cuisines: Mexican
Cooking time: > 1 hour
Season: autumn, spring, summer, winter
Number ingredients: 10-15 ingredients
Preparation method: baking
Type of dish: cake
Campaigns: VeggieChallenge

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