Description
This Vegan Chocolate Tres Leches is a moist, rich cake soaked in a luscious vegan tres leches mixture made with sweetened condensed oat milk and evaporated oat milk, topped with fluffy vegan whipped cream and a dusting of cocoa powder. Perfect for chocolate lovers seeking a dairy-free, plant-based dessert that’s indulgent yet light.
Ingredients
Scale
Cake
- 180 g all-purpose flour
- 60 g Dutch-process cocoa powder
- 2 ½ teaspoons baking powder
- ¼ teaspoon sea salt
- 1 batch vegan buttermilk (approx. 240 ml)
- 200 g brown sugar
- 120 g vegan Greek-style yogurt
- 100 ml olive oil
- 2 teaspoons vanilla extract
- 120 ml espresso or strong brewed coffee
Tres Leches Soaking Mixture
- 3 teaspoons Dutch-process cocoa powder
- 1 teaspoon vanilla extract
- 150 g sweetened condensed oat milk
- 300 ml evaporated oat milk
- 120 ml oat milk
Topping
- 400 ml vegan whipping cream
- 2 tablespoons Dutch-process cocoa powder
Instructions
- Prepare the oven and pan: 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 prevent sticking.
- Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. Whisk these together to evenly distribute the ingredients.
- Mix wet ingredients: In a separate large bowl, whisk vegan buttermilk, brown sugar, vegan Greek-style yogurt, olive oil, and vanilla extract until smooth. Do not add espresso yet.
- Make the batter: Add half of the sifted dry ingredients and half of the brewed espresso to the wet ingredients. Gently fold until just combined. Repeat with the remaining dry ingredients and espresso, folding carefully to avoid overmixing. The batter will be thin and runny, which is expected.
- Bake the cake: Pour the batter into the prepared pan, smoothing 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 and check again. Allow the cake to cool completely on a wire rack.
- Prepare cake for soaking: Once cooled, use a skewer to poke holes liberally all over the cake surface. This allows the tres leches mixture to absorb better.
- Make tres leches soak: In a large jug, whisk together Dutch-process cocoa powder, vanilla extract, and sweetened condensed oat milk into a smooth paste. Then whisk in evaporated oat milk and oat milk until combined. Pour this mixture evenly over the poked cake. Cover and refrigerate overnight to let the flavors meld and cake soak thoroughly.
- Whip topping and serve: Whip vegan whipping cream with Dutch-process cocoa powder until soft peaks form. Spread the whipped cream evenly over the soaked cake before serving. Enjoy chilled for the best texture and flavor.
Notes
- Use Dutch-process cocoa powder for a rich and smooth chocolate flavor, both in the batter and the tres leches soak.
- Vegan buttermilk can be made by mixing plant-based milk with a tablespoon of vinegar or lemon juice, letting it sit for 5 minutes.
- Olive oil adds moisture and a subtle fruity note, but you may substitute with neutral oil such as canola or vegetable oil if preferred.
- Espresso or strong coffee enhances the chocolate depth; decaf can also be used.
- Sweetened condensed oat milk and evaporated oat milk are vegan alternatives to dairy; they provide creaminess essential to the tres leches soak.
- Chilling the cake overnight helps the soak fully permeate the cake for ultimate moistness.
- For a festive touch, garnish with chocolate shavings or fresh berries on top of the whipped cream.
