If you’ve ever been captivated by the luscious magic of a classic tres leches cake but thought it couldn’t be veganized, get ready to be thrilled. This Vegan Chocolate Tres Leches Cake Recipe is everything you love about the original but with rich chocolatey goodness and completely animal-free ingredients. It’s moist, creamy, and simply irresistible—perfect for sharing with friends or sneaking a slice all for yourself. Whether you’re vegan, lactose intolerant, or just craving something unique, this cake will quickly become your new favorite indulgence.
Ingredients You’ll Need
The best part about this Vegan Chocolate Tres Leches Cake Recipe is how straightforward and accessible the ingredients are. Each one brings its own personality—flour builds the structure, cocoa powder adds deep chocolate notes, and the oat milk varieties create that famous tres leches creaminess without any dairy. Together, they work in harmony to produce a cake that’s tender, moist, and beautifully chocolatey.
- 180 g all-purpose flour: The foundation for a tender crumb that holds all the moisture perfectly.
- 60 g Dutch-process cocoa powder: Offers an intense, smooth chocolate flavor with a rich dark color.
- 2 ½ teaspoons baking powder: Essential for giving the cake just the right lift and fluffiness.
- ¼ teaspoon sea salt: Balances the sweetness and enhances the chocolate intensity.
- 1 batch vegan buttermilk: Provides that tangy element, making the cake moist and tender.
- 200 g brown sugar: Adds warmth and subtle caramel notes to the sweetness.
- 120 g vegan Greek-style yogurt: Contributes creaminess and moisture without any dairy.
- 100 ml olive oil: Keeps the crumb soft while adding a hint of richness.
- 2 teaspoons vanilla extract: Infuses the cake with aromatic sweetness that complements chocolate beautifully.
- 120 ml espresso or strong coffee: Intensifies the chocolate flavor and adds depth.
- 3 teaspoons Dutch-process cocoa powder: For the tres leches soak paste that adds extra chocolatey punch.
- 1 teaspoon vanilla extract: Mixed into the soak for a fragrant finish.
- 150 g sweetened condensed oat milk: The creamy, sweet core of the tres leches soak with plant-based flair.
- 300 ml evaporated oat milk: Adds richness and velvety texture in the soak.
- 120 ml oat milk: Keeps the soak light and smooth.
- 400 ml vegan whipping cream: Whipped atop the cake for an indulgently fluffy topping.
- 2 tablespoons Dutch-process cocoa powder: Mixed into the whipped cream for a luscious chocolate finish.
How to Make Vegan Chocolate Tres Leches Cake Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 160°C fan-forced or 180°C conventional. Lightly oil a 10.5 x 7.5-inch baking dish. This ensures your beautiful cake will release easily after baking and helps form a gorgeous crust.
Step 2: Combine the Dry Ingredients
Sift the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt into a medium bowl. Whisk them together thoroughly so your cake batter will blend evenly without clumps. Bright cocoa powder and salt will elevate your cake’s flavor right from the start.
Step 3: Mix the Wet Ingredients
In a separate large bowl, whisk together the vegan buttermilk, brown sugar, vegan Greek-style yogurt, olive oil, and vanilla extract. Skipping the espresso now is key to avoid bitterness—they come together with the dry mix later for a perfect balance.
Step 4: Blend Batter with Coffee and Dry Mixes
Add half of the dry ingredients and half of the espresso into the wet mixture, folding gently until combined. Then repeat with the remaining half of each. Folding carefully prevents overmixing, a big secret to keeping the cake tender. The batter will be thin and luscious—this is exactly how it’s meant to be.
Step 5: Bake to Perfection
Pour the batter into your greased pan, smoothing the top gently. Bake 40–50 minutes or until a skewer inserted in the center comes out clean. If the skewer picks up wet batter, pop it back in for another 5 minutes. Allow cooling on a wire rack—you’ll want this slightly warm cake to absorb all the three milks beautifully.
Step 6: Poke for Flavor
Once the cake has cooled, poke it liberally all over with a skewer or fork. These small holes are how the tres leches soak penetrates, seeping into every crumb and ensuring maximum moistness and flavor throughout.
Step 7: Create the Tres Leches Soak
Whisk Dutch-process cocoa powder, vanilla extract, and sweetened condensed oat milk in a large jug until smooth. Then add evaporated oat milk and oat milk, whisking until fully combined. Pour this dreamy chocolate soak all over the poked cake. Refrigerate overnight for the soak to work its magic and plump up the cake with creamy richness.
Step 8: Finish with Whipped Cream
Before serving, whip the vegan whipping cream with cocoa powder until light and fluffy. Spread this irresistible topping generously across the cake surface for the ultimate indulgent touch.
How to Serve Vegan Chocolate Tres Leches Cake Recipe
Garnishes
Adding thoughtful garnishes takes this cake from delicious to spectacular. Dark chocolate shavings, fresh berries, or a sprinkle of crushed toasted pecans add texture and a visual wow factor. Mint leaves lend a fresh aroma that cuts through the richness beautifully—and they’re so pretty!
Side Dishes
This Vegan Chocolate Tres Leches Cake Recipe pairs wonderfully with light, bright sides. Fresh fruit salad, a scoop of vegan vanilla ice cream, or a simple pot of black coffee complements the creamy richness perfectly, balancing indulgence with freshness.
Creative Ways to Present
Slice your cake into generous rectangles to showcase the soaked layers. Consider serving on colorful plates or alongside edible flowers for a celebratory vibe. For casual occasions, individual trifle glasses layered with the cake, soak, and whipped cream make a gorgeous and practical twist.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully in the fridge for up to five days. Keep it covered with cling wrap or in an airtight container to maintain freshness and prevent the whipped cream topping from drying out. The flavors actually deepen overnight, so leftovers taste incredible.
Freezing
If you want to freeze, slice the cake first and wrap individual pieces tightly in plastic wrap and foil. Frozen cake can keep up to 2 months and lets you enjoy this vegan delight anytime. Thaw in the fridge overnight for best results.
Reheating
This cake is best served chilled, but if you prefer it a bit warmer, bring slices to room temperature or warm gently in a low oven (covered to protect the cream). Avoid microwaving to preserve texture and prevent the soak from separating.
FAQs
Can I use regular milk instead of oat milk in this cake?
This Vegan Chocolate Tres Leches Cake Recipe is designed to be completely plant-based, so we recommend sticking to oat milk or other plant milks to keep it vegan. Using dairy would change the texture and flavor and take away from the recipe’s magic.
What can I substitute for vegan Greek-style yogurt?
If you don’t have vegan Greek yogurt, try using plain plant-based yogurt with a thicker consistency or even silken tofu blended smooth. The goal is to add creaminess and moisture without dairy.
How important is the espresso in the recipe?
The espresso or strong coffee sharpens and deepens the chocolate flavor wonderfully, but if you don’t want caffeine, a strong, unsweetened cocoa beverage or hot water with a bit of instant coffee alternative works fine.
Can I make this cake nut-free?
Absolutely. Just verify that all vegan products like yogurts and vegan cream are nut-free. This recipe itself does not call for nuts, so it’s easy to keep allergy-friendly.
Is this recipe suitable for gluten-free diets?
The recipe calls for all-purpose flour, so it isn’t gluten-free as-is. For gluten-free needs, substitute a 1:1 gluten-free flour blend that includes xanthan gum for best results.
Final Thoughts
Making this Vegan Chocolate Tres Leches Cake Recipe is like giving yourself the gift of pure chocolate bliss wrapped in a vegan, luscious package. Each bite practically melts on your tongue with its rich layers and creamy texture. I promise it will wow anyone lucky enough to try it, vegan or not. So grab your ingredients, get baking, and prepare to fall in love all over again with tres leches, but with a delicious vegan twist!
Print
Vegan Chocolate Tres Leches Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 12 hours (including overnight soaking)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegan
Description
This Vegan Chocolate Tres Leches cake is a rich, moist, and decadent dessert that combines the classic Latin American tres leches technique with a vegan twist. Made with a cocoa-infused sponge soaked in a luscious mixture of sweetened condensed oat milk, evaporated oat milk, and espresso, it’s topped with a whipped vegan cream for the perfect indulgence without dairy or eggs.
Ingredients
Dry Ingredients
- 180 g all-purpose flour
- 60 g Dutch-process cocoa powder (*note 1)
- 2 ½ teaspoons baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 1 batch vegan buttermilk
- 200 g brown sugar
- 120 g vegan Greek-style yogurt (*note 2)
- 100 ml olive oil (*note 3)
- 2 teaspoons vanilla extract
- 120 ml espresso or strong coffee (*note 4)
Tres Leches Soak
- 3 teaspoons Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- 150 g sweetened condensed oat milk (*note 5)
- 300 ml evaporated oat milk (*note 6)
- 120 ml oat milk
Topping
- 400 ml vegan whipping cream
- 2 tablespoons Dutch-process cocoa powder
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 10.5 x 7.5-inch baking dish with some oil to prepare for the cake batter.
- Combine dry ingredients: Sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt in a medium bowl, then whisk to ensure an even mix of dry ingredients.
- Combine wet ingredients: In a separate large bowl, whisk together the vegan buttermilk, brown sugar, vegan Greek-style yogurt, olive oil, and vanilla extract until smooth and fully incorporated. Do not add the espresso at this stage.
- Make the batter: Add half of the sifted dry ingredients and half of the brewed espresso to the wet mixture. Gently fold to combine until just incorporated. Repeat with the remaining dry ingredients and espresso, folding carefully to avoid overmixing. The resulting batter should be thin and slightly runny, which is normal for this recipe.
- Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 40 to 50 minutes or until a skewer inserted in the center comes out clean. If wet batter remains, bake for an additional 5 minutes. Remove from oven and let cool on a wire rack.
- Poke cake: Once the cake has cooled, use a skewer to poke holes liberally across the entire surface to allow the tres leches soak to penetrate deeply.
- Tres leches soak: In a large jug, whisk together the 3 teaspoons cocoa powder, 1 teaspoon vanilla extract, and sweetened condensed oat milk to form a smooth paste. Gradually whisk in the evaporated oat milk and oat milk until well combined. Pour this mixture evenly over the poked cake. Cover and refrigerate the cake overnight to let it fully absorb the soak.
- Serving: Before serving, whip the vegan whipping cream with 2 tablespoons of Dutch-process cocoa powder until light and fluffy. Spread the whipped cream generously over the soaked cake. Slice and enjoy cold.
Notes
- *Note 1: Using Dutch-process cocoa powder gives a smoother, less acidic chocolate flavor.
- *Note 2: Vegan Greek-style yogurt adds creaminess and moisture to the cake.
- *Note 3: Olive oil provides healthy fats and keeps the cake tender.
- *Note 4: Espresso or strong coffee intensifies the chocolate notes.
- *Note 5: Sweetened condensed oat milk acts as a dairy-free alternative to traditional condensed milk.
- *Note 6: Evaporated oat milk replaces evaporated dairy milk for a creamy vegan soak.
- Make sure not to overmix the batter to keep the cake light and airy.
- The cake needs to soak overnight for best texture and flavor.
