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Vegan Lemon Tres Leches Cake Recipe

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4.2 from 6 reviews

This Vegan Lemon Tres Leches is a moist, zesty cake soaked in a luscious lemon-infused three-milk blend, topped with fluffy vegan whipped cream swirled with bright lemon curd. Perfect for a refreshing dairy-free dessert that delivers rich flavor and a tender texture.

Ingredients

Dry Ingredients

  • 280 g all-purpose flour
  • 3 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 150 g granulated sugar
  • 2 tablespoons lemon zest

Wet Ingredients & Mixtures

  • 30 ml freshly squeezed lemon juice
  • 300 ml non-dairy milk (such as soy or almond milk)
  • 80 ml olive oil
  • 2 teaspoons vanilla extract

Tres Leches Soak

  • 80 g vegan lemon curd
  • 120 g vegan sweetened condensed milk
  • 120 g vegan evaporated milk (such as coconut evaporated milk)
  • 240 ml non-dairy milk

Topping

  • 240 g vegan lemon curd
  • 400 ml vegan whipping cream, chilled

Instructions

  1. Prep: Prepare the vegan lemon curd according to your preferred recipe or use store-bought, then refrigerate until needed. Preheat the 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.
  2. Combine dry ingredients: Sift the all-purpose flour, baking powder, and sea salt into a medium bowl, then whisk to evenly combine.
  3. Flavor the sugar: Place the granulated sugar and lemon zest in a large mixing bowl. Using your fingertips, rub the zest into the sugar until it feels slightly moist and aromatic.
  4. Make vegan buttermilk: In a jug, mix the non-dairy milk with freshly squeezed lemon juice and set aside to curdle slightly, mimicking buttermilk.
  5. Mix wet ingredients: Add olive oil, vanilla extract, and the prepared vegan buttermilk mixture to the lemon-sugar mixture. Whisk until smooth and combined.
  6. Make the batter: Fold the dry ingredients into the wet mixture in two parts, carefully using a spatula to fold until no flour streaks remain. Avoid overmixing to keep the batter light.
  7. Bake: Pour the batter into the prepared baking dish and smooth the top evenly. Bake for 30 to 40 minutes until a skewer inserted in the center comes out clean. If batter remains on the skewer, bake an additional 5 minutes and re-check. Allow the cake to cool on a wire rack.
  8. Poke cake: When the cake has cooled, use a skewer to poke holes liberally all over the cake surface to prepare for soaking.
  9. Tres leches soak: In a large jug, whisk 80 g (¼ cup) vegan lemon curd with the vegan sweetened condensed milk until combined. Add the vegan evaporated milk and whisk again. Finally, whisk in the 240 ml non-dairy milk. Pour this milk mixture evenly over the poked cake. Cover with plastic wrap and refrigerate overnight to allow the soak to absorb fully.
  10. Serving: In a large bowl, whisk 80 g (¼ cup) vegan lemon curd for 30 seconds to lighten it. Add the chilled vegan whipping cream and whisk until fluffy and peaks form. Spread the whipped cream mixture evenly over the soaked cake. Use a spoon to swirl the remaining 80 g (¼ cup) vegan lemon curd through the cream topping for a decorative and flavorful finish.

Notes

  • Lemon zest and juice add fresh citrus brightness—use organic lemons if possible.
  • Non-dairy milk options include soy, almond, oat, or coconut milk, tailored to your preference.
  • Olive oil provides moisture and richness but can be substituted with another neutral oil if desired.
  • If you prefer to make your own vegan lemon curd, use a recipe that includes vegan butter and cornstarch or agar as thickening agents.
  • Chilling the cake overnight allows it to soak up maximum flavor and moisture for the classic tres leches texture.

Find it online: https://bitezly.com/vegan-lemon-tres-leches-cake-recipe/