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Creamy Dairy-Free Tres Leches Cake Recipe with Coconut Cream Topping

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A moist and airy dairy-free tres leches cake soaked in a blend of coconut, almond, and oat milks, topped with a fluffy coconut cream topping. Perfect for those seeking a delicious, dairy-free dessert with tropical coconut flavor.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon sea salt
  • ¾ cup (150 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ½ cup (120 ml) unsweetened almond milk (or any plant-based milk)
  • ⅓ cup (80 ml) vegetable oil (neutral-flavored, e.g., avocado oil)
  • 1 cup (240 ml) full-fat coconut milk, shaken well
  • 1 cup (240 ml) oat milk, unsweetened
  • 1 cup (240 ml) almond milk, unsweetened
  • 3 tablespoons maple syrup (optional)
  • 1 can (about 13.5 oz / 400 ml) full-fat coconut cream, chilled overnight
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan and line the bottom with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and sea salt. Set aside.
  3. In a large bowl, beat eggs and granulated sugar on high speed for about 5 minutes until pale and fluffy.
  4. Gently fold in vanilla extract, vegetable oil, and almond milk into the egg mixture using a spatula.
  5. Slowly fold the sifted flour mixture into the wet ingredients in two additions, being careful not to overmix.
  6. Pour batter evenly into the prepared pan and tap lightly to release air bubbles.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  9. Whisk together coconut milk, oat milk, almond milk, and maple syrup in a bowl.
  10. Poke holes all over the cooled cake using a skewer or fork.
  11. Gradually pour the milk mixture evenly over the cake, allowing it to absorb slowly. Refrigerate for at least 2 hours or overnight.
  12. Scoop the solid coconut cream from the chilled can and beat with powdered sugar and vanilla extract until fluffy peaks form (about 3-5 minutes).
  13. Spread the whipped coconut cream over the soaked cake just before serving. Optionally garnish with toasted coconut flakes or fresh berries.

Notes

Chill the coconut cream overnight for best whipping results. Pour the milk soak slowly to avoid sogginess. Use room temperature eggs and beat well for a light, airy cake. Sifting dry ingredients helps create a fluffier texture. Refrigerate the soaked cake for at least 2 hours or overnight for best flavor absorption.

Nutrition

Keywords: dairy-free tres leches cake, coconut cream topping, dairy-free dessert, vegan-friendly dessert, plant-based tres leches, coconut milk cake, dairy-free cake recipe

Find it online: https://sunnysavory.com/creamy-dairy-free-tres-leches-cake-recipe-with-coconut-cream-topping/