Description
This Vegan Chocolate Tres Leches is a luscious plant-based twist on the classic Latin American dessert. Made with a moist and tender chocolate cake soaked in a rich mixture of sweetened condensed oat milk, evaporated oat milk, and oat milk, it offers a deeply chocolatey, creamy experience without any dairy. Topped with fluffy vegan whipped cream dusted with cocoa powder, this cake is perfect for vegan and dairy-free celebrations or anytime you crave a decadent chocolate treat.
Ingredients
Scale
Dry Ingredients
- 180 g all-purpose flour
- 60 g Dutch-process cocoa powder (plus 3 tsp and 2 tbsp for soaking and topping)
- 2 ½ teaspoons baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 1 batch vegan buttermilk (typically made from plant milk and acid)
- 200 g brown sugar
- 120 g vegan Greek-style yogurt
- 100 ml olive oil
- 2 teaspoons vanilla extract (plus 1 tsp for soaking)
- 120 ml espresso or strong coffee
Tres Leches Soak
- 150 g sweetened condensed oat milk
- 300 ml evaporated oat milk
- 120 ml oat milk
For the 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 oil to prevent sticking and ensure easy cake release.
- Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, 60 g Dutch-process cocoa powder, baking powder, and sea salt, then whisk to evenly incorporate all the dry ingredients.
- Combine wet ingredients: In a separate large bowl, mix the vegan buttermilk, brown sugar, vegan Greek-style yogurt, olive oil, and 2 teaspoons of vanilla extract until smooth and well combined. Do not add the espresso yet.
- Make the batter: Gradually add half of the dry ingredient mixture and half of the brewed espresso to the wet ingredients. Gently fold the mixture until just combined. Then add the remaining dry ingredients and espresso, folding again until no dry flour pockets remain. Be careful to avoid overmixing. The batter will be thin and runny, which is expected.
- 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 into the center comes out clean. If wet batter remains on the skewer, bake an additional 5 minutes and recheck. Let the cake cool completely on a wire rack.
- Poke cake: Once cooled, use a skewer to liberally poke holes throughout the cake, which allows the tres leches soak to penetrate deeply.
- Tres leches soak: In a large jug, whisk together 3 teaspoons of Dutch-process cocoa powder, 1 teaspoon vanilla extract, and the sweetened condensed oat milk until forming a smooth paste. Whisk in the evaporated oat milk and oat milk until fully blended. Pour this mixture evenly over the poked cake. Place the cake in the refrigerator and chill overnight for the soak to fully absorb.
- Serving: Whip the vegan whipping cream with 2 tablespoons of Dutch-process cocoa powder until fluffy and spreadable. Spread the whipped cream over the soaked cake before serving for a rich and creamy chocolate finish.
Notes
- The vegan buttermilk can be made by adding 1 tablespoon lemon juice or vinegar to 1 cup of plant-based milk and letting it sit for 5-10 minutes.
- Use a good quality vegan Greek-style yogurt for best creaminess and tang.
- Olive oil provides a subtle fruitiness, but a neutral oil like avocado or sunflower oil can be used if preferred.
- Espresso or strong brewed coffee enhances the chocolate flavor; decaf can be substituted if desired.
- Sweetened condensed oat milk and evaporated oat milk are available at specialty stores or can be made at home for a fully plant-based version.
- Chilling the cake overnight deeply enhances flavor and moistness.
- Ensure the cake is completely cooled before poking and soaking to prevent it from breaking apart.
- Store leftovers covered in the refrigerator and consume within 3-4 days for optimum freshness.
