Description
This eggless and dairy-free Strawberry Tres Leches cake is a luscious vegan twist on the classic Latin American dessert. Moist and infused with a strawberry-flavored three-milk soak made from vegan condensed milk, evaporated milk, and oat milk, this cake is topped with whipped coconut cream and fresh strawberries, offering refreshing fruity notes and indulgent creaminess in every bite.
Ingredients
Scale
For the Cake
- 188 g granulated sugar
- 10 g freeze-dried strawberries (see note 1)
- 120 g vegan Greek-style yogurt (see note 2)
- 80 ml neutral flavored oil (see note 3)
- 2 teaspoons vanilla extract
- 1 batch vegan buttermilk
- 240 g all-purpose flour
- 1 tablespoon baking powder
- 1 ¼ teaspoons cornstarch
- ¼ teaspoon sea salt
For the Strawberry Soak
- 180 g fresh strawberries
- 1 tablespoon granulated sugar
- 1 tablespoon freeze-dried strawberries
- 60 g vegan sweetened condensed milk (see note 4)
- 120 ml vegan evaporated milk (see note 5)
- 120 ml oat milk
For the Topping
- 400 ml coconut whipping cream (chilled overnight)
- 9 fresh strawberries
- 2 tablespoons reserved strawberry sugar (from step 2)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Line the base of an 8×8-inch pan with parchment paper, ensuring the sides remain unlined.
- Make strawberry sugar: Combine the freeze-dried strawberries and granulated sugar in a food processor and blend until finely ground. Reserve 2 tablespoons of this mixture for garnishing the cake.
- Mix the wet ingredients: In a large bowl, whisk together the strawberry sugar, vegan Greek-style yogurt, neutral flavored oil, and vanilla extract until smooth. Then, whisk in the vegan buttermilk until fully incorporated.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, and sea salt. Whisk these dry components to combine evenly.
- Make the batter: Gently fold the dry ingredients into the wet mixture in two parts using a rubber spatula. Fold just until combined to avoid overmixing.
- Bake: Pour the cake batter into the prepared pan and bake for 25-30 minutes. Insert a skewer into the center to check doneness; if batter sticks, continue baking for an additional 5 minutes. Remove from oven and allow to cool on a wire rack for 10-15 minutes.
- Poke cake: Using a skewer, liberally poke holes all over the slightly warm cake to help the soak absorb thoroughly.
- Tres leches soak: Blend fresh strawberries, granulated sugar, freeze-dried strawberries, vegan sweetened condensed milk, vegan evaporated milk, and oat milk until smooth.
- Soak cake: Once the cake has cooled, pour the strawberry milk soak evenly over it until fully covered. Save any remaining soak for serving. Cover the cake tightly with plastic wrap and refrigerate overnight to allow flavors to meld.
- Serving: Whip the chilled coconut cream until fluffy, then spread it evenly atop the soaked cake. Sprinkle with the reserved strawberry sugar and garnish with fresh strawberries just before serving.
Notes
- Freeze-dried strawberries add intense flavor and natural sweetness without moisture.
- Vegan Greek-style yogurt provides creaminess and tang without dairy.
- Neutral flavored oil such as canola or sunflower oil is ideal to avoid overpowering flavors.
- Vegan sweetened condensed milk is available commercially or can be homemade from plant-based milk and sugar.
- Vegan evaporated milk substitutes dairy evaporated milk, ensuring creaminess while keeping the recipe dairy-free.
- Chilling the coconut whipping cream overnight helps it whip to the proper consistency.
