Vegan Coffee Tres Leches Cake

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.

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Ingredients

Sponge Cake

1 cup Vegan Milk
1 + 1/2tablespoon White Vinegar
1 cup Vegetable Oil
1/2 cup Domino® Golden Sugar
2 teaspoons Vanilla Extract
2 cups All-purpose Flour
2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt

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Instructions

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Prep Time: 5-6 hours (including refrigerating) / Cook Time: 30-35 minutes / Yields: 1 (9x13 inch) sheet cake

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.

Additional Tip

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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