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
Scale
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.
