Description
This Vegan Chocolate Tres Leches is a decadent dairy-free twist on the classic Latin American dessert. Featuring a moist chocolate cake soaked in a rich, creamy vegan tres leches milk mixture made from sweetened condensed oat milk, evaporated oat milk, and oat milk, then topped with whipped vegan cream and cocoa powder. Perfect for those seeking a luscious plant-based treat with deep chocolate flavor and a melt-in-your-mouth texture.
Ingredients
Scale
Dry Ingredients
- 180 g all-purpose flour
- 60 g Dutch-process cocoa powder
- 2 ½ teaspoons baking powder
- ¼ teaspoon sea salt
Wet Ingredients
- 1 batch vegan buttermilk (made from plant-based milk and vinegar or lemon juice)
- 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 Soak
- 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: 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 the cake from sticking.
- Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking powder, and sea salt. Whisk them to combine evenly.
- Combine wet ingredients: In a separate large bowl, whisk together the vegan buttermilk, brown sugar, vegan Greek-style yogurt, olive oil, and vanilla extract. Do not add the espresso at this point.
- Make the batter: Add half of the sifted dry ingredients and half of the brewed espresso to the wet mixture. Gently fold until just combined. Then add the remaining dry ingredients and remaining espresso, folding again carefully until no flour pockets remain. Take care not to overmix. The batter will be thin and runny, which is normal.
- Bake: Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 40 to 50 minutes or until a skewer inserted in the center comes out clean. If the skewer has wet batter, continue baking for an additional 5 minutes and test again. Once done, transfer the cake to a wire rack to cool completely.
- Poke the cake: When the cake is cool, use a skewer or fork to poke numerous holes all over the surface. This allows the tres leches soak to penetrate deeply.
- Tres leches soak: In a large jug, whisk together the cocoa powder, vanilla extract, and sweetened condensed oat milk to form a smooth paste. Then whisk in the evaporated oat milk and oat milk until fully combined. Pour this mixture evenly over the poked cake. Cover and refrigerate the cake overnight to allow full absorption and flavor development.
- Serving: Before serving, whip the vegan whipping cream with the cocoa powder until soft peaks form. Spread this whipped cream topping evenly over the soaked cake. Slice and enjoy chilled.
Notes
- Use freshly brewed espresso or very strong coffee for the best chocolate intensity in the cake batter.
- Vegan buttermilk can be made by mixing plant-based milk with a tablespoon of vinegar or lemon juice and letting it sit for 5 minutes.
- Ensure the cake is completely cool before poking and soaking to prevent breaking or sinking.
- For best results, chill the cake overnight to let the flavors meld and the milk soak into the cake fully.
- Olive oil adds moisture and richness—do not substitute with butter as this recipe is vegan.
- The cake batter will be thin and runny; this is normal due to the vegan ingredients.
