Vegan Tres Leches Cake

I wanted to challenge myself with this recipe! I’ve dabbled in vegan cooking/baking here and there and certainly would love to do more of it!

This cake was inspired by Cinco De Mayo, but could be used for literally any occasion. After I made it, I was thinking how it would be perfect for Memorial day, Fourth of July, or any summer party.

This cake is just amazing all around. It doesn’t leak too much like a traditional tres leches cake, but is super moist and you would never know there was no dairy in it at all.

Highly recommend! It also did not take me too long to put together!

Let me know what you think in the comments below!

@wicked_nutritious on Instagram and Facebook!

Vegan Tres Leches Cake

A vegan version of the Spanish inspired Tres Leches Cake
Prep Time45 minutes
Cook Time25 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 15 pieces


  • 9×13 baking dish


  • 2 1/2 cup All purpose flour
  • 1 1/2 cup Sugar
  • 1 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 1/2 cup Soy Milk
  • 3 tsp Vanilla
  • 1/2 Cup Olive Oil
  • 1 1/2 tbsp Vinegar


  • 1/2 Cup Coconut Milk
  • 1 Cup Vegan Butter Softened
  • 1 tsp Vanilla
  • 3 1/2 Cups Powdered Sugar

Tres Leches Milk

  • 1/4 Cup Coconut Milk
  • 1/2 Cup Soy Milk
  • 1/4 Cup Coconut cream


  • Preheat oven to 350 degrees. In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt. Add the rest of the wet ingredients and mix until combined. Pour into a greased 9×13 baking dish and cook for 25 minutes or until a toothpick comes out clean. Set aside to cool.
  • While the cake is cooling, place all of the ingredients for the frosting in the food processor and mix until combined.
  • Mix together the milks for the tres leches filling.
  • Once the cake has cooled, poke holes into the cake either using a fork or the end of a wooden spoon. Drizzle the milk filling over the cake and allow the cake to absorb the milk. Do this in increments to give time for the cake to soak up the liquid.
  • Lastly, frost cake and decorate with berries. If you want to use toasted coconut, I just put shredded coconut on a pan and let cook at 350 for about 5-10 minutes, watching it closely! It browns quickly!


You can serve this immediately or put in the fridge to cool. This is perfect for a party or cookout! There’s no dairy in this at all! 

hi there, i’m michelle

welcome to my little home on the internet! I'm a Registered Dietitian and am here to share with you evidenced based and realistic ways to better your health for the long haul. Here you'll learn ways to eat that are both practical and sustainable. Enjoy!

Current Location

Current Location

New Hampshire

Leave a Comment

Recipe Rating