Vegan Coffee Tres Leches Cake

Categories:

Cakes & Cupcakes
dessert
everyday baking
vegan
nut-free
egg-free
golden Sugar
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This Coffee Tres Leches Cake is a spin on the classic dessert of Latin America. It is irresistibly moist with a perfect kick of coffee. The vanilla sponge cake is soaked in a coffee infused milk and then topped off with a luscious, whipped cream topping.

Prep Time
5-6 hours (including refrigerating)
Cook Time
30-35
minutes
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Meet the Chef: Saloni Mehta

Saloni Mehta is a former professional chef turned food blogger. Saloni now focuses on creating plant-based desserts and sharing baking recipes on her instagram page @pastrybysaloni. 

Ingredients
Yields
1 (9x13 inch) sheet cake
Sponge Cake
  • 1 cup Vegan Milk
  • 1 + ½ tablespoon White Vinegar 
  • 1 cup Vegetable Oil
  • ½ cup Domino® Golden Sugar
  • 2 teaspoons Vanilla Extract
  • 2 cups All-purpose Flour
  • 2 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1/8 teaspoon Salt
Coffee Soaking Milk
  • 2 cups  Vegan Milk 
  • 2 tablespoons Instant Coffee Granules 
  • 1 can, 11.25oz Vegan Condensed Milk 
Whipped Cream Topping
  • 1 cup Vegan Whipping Cream 
  • ¼ cup Domino® Golden Sugar
Garnish
  • 2-3 teaspoon Cocoa Powder 
Instructions
Sponge Cake

Step 1 
Preheat the oven to 350°F (180°C) and prepare a 9 x 13-inch baking pan by lightly greasing the bottom of the pan and the sides of the baking sheet with oil.

Step 2
In a medium sized mixing bowl combine vegan milk & white vinegar. Allow this mixture to sit for a few minutes until it is slightly curdled. 


Step 3
Add oil to the milk mixture and mix using a hand whisk until fully combined. Add Domino® Golden Sugar and vanilla extract, mix using a whisk until the sugar is dissolved.

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Step 4
In a separate bowl combine all-purpose flour, baking powder, baking soda and salt. Add dry ingredients into the liquid ingredients in three small additions, whisking in between each addition.

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Step 5
Pour the batter into the prepared pan and use an offset spatula to smooth the top. Bake the sponge cake for 30 - 35 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the center of the cake comes out with a few crumbs attached. Cool the cake in the pan on a wire rack completely before soaking.
 

Coffee Infused Milk

Step 1 
In a large liquid measuring cup, whisk together the sweetened vegan milk, instant coffee, and vegan condensed milk.

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Step 2
Use a fork to poke holes all over the top of the cake.

Step 3
Slowly pour the milks over the cake, a quarter cup at a time, to allow the milks to soak fully between each pour.
 
Step 4 
Loosely cover the cake with plastic wrap and refrigerate for 3 to 4 hours, preferably overnight, to allow the cake to absorb the milk.
 

Whipped Cream Topping

Step 1
In a medium bowl with a hand mixer, mix cold vegan whipping cream and Domino® Golden Sugar until medium peaks form and doubled in volume, 2-4 minutes 

Step 2 
Use a rubber spatula to scrape the whipped cream over the cake. Use an offset spatula to make large, sweeping motions across the whipped cream to spread it over the cake. Garnish with cocoa powder

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Additional Tips

The coffee Tres leches cake will keep in the refrigerator for up to 3 days if covered loosely in plastic wrap.

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