Elevate your dessert experience with this Vegan Coffee Tres Leches Cake, a unique take on the traditional Latin American favorite, infused with rich coffee flavors. Perfectly blending the moistness of a tres leches cake with the aromatic zest of coffee, this recipe offers a fluffy, eggless sponge cake soaked in a delightful coffee-flavored milk syrup. Topped with a luscious vanilla whipped cream, this cake is both indulgent and approachable, made entirely from plant-based ingredients to suit vegan and dairy-free diets.
Why You’ll Love This: This Coffee Tres Leches Cake stands out for its extraordinary fusion of flavors and textures. The sponge is light yet capable of absorbing the rich coffee-infused milks, resulting in a perfectly moist yet fluffy texture. The vegan whipped cream adds a creamy, smooth finish that beautifully complements the robust coffee undertones. It’s a versatile dessert that promises to please not only vegans but also anyone looking to explore dairy-free alternatives without compromising on taste or indulgence.
Perfect Occasion: This cake is ideal for celebrations, coffee breaks, or as a sophisticated dessert at dinner parties. It’s also a fantastic choice for birthdays, holidays, or any occasion where you want to offer something special that is inclusive of various dietary preferences. Serve this at a brunch to impress your guests or bring it to a potluck to share the joy of a dairy-free, flavorful dessert.
Decoration Tips: To enhance the visual appeal of this cake, sprinkle cocoa powder over the whipped cream for a classic finish. For an extra touch of elegance, add a few chocolate curls or dust with finely ground coffee for a deeper coffee flavor. Edible flowers or a drizzle of caramel can also add color and texture, making the cake not only delicious but also a beautiful centerpiece.
Ingredients:
- For the Sponge Cake:
- 240ml (1 cup) unsweetened plant-based milk, warm
- 20ml (1+ 1/2 tablespoon) white vinegar
- 180ml (3/4 cup) neutral oil for baking
- 100g (1/2 cup) granulated sugar
- 2 teaspoons vanilla extract
- 250g (2 cups) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- For the Coffee Flavored Milk Syrup:
- 480ml (2 cups) unsweetened plant-based milk, warm
- 2 tablespoons instant coffee or espresso powder
- 1 can (11 oz) vegan condensed milk (e.g., oat-based)
- For the Whipped Cream Topping:
- 240ml (1 cup) vegan whipping cream, cold
- 50g (1/4 cup) cane sugar
- 2 teaspoons vanilla extract
Instructions:
- Bake the Sponge Cake:
- Preheat the oven to 350°F (180°C). Grease and line a 9 x 13-inch baking pan.
- Mix milk and vinegar; let sit to curdle. Add oil, sugar, and vanilla, whisking to dissolve sugar.
- Combine dry ingredients and mix into wet ingredients in batches. Pour into the pan, smooth the top, and bake for 30-35 minutes. Cool completely.
- Prepare the Milk Syrup:
- Whisk warm milk with coffee and condensed milk. Poke holes in the cake; pour the syrup over gradually, allowing it to absorb. Chill for 3-4 hours or overnight.
- Whipped Cream Topping:
- Whip the cream and sugar to medium peaks. Spread over the chilled cake with an offset spatula.
- Serve:
- Dust with cocoa powder before serving. Keep refrigerated and enjoy within 3 days.
Indulge in the rich, coffee-infused flavors of this Vegan Coffee Tres Leches Cake, a perfect treat for any occasion that calls for a special, dairy-free dessert.
