Pastel de Tres Leches Vegano (Vegan Tres Leches Cake)
A soft vegan sponge soaked in coconut and soya milks and topped with whipped coconut cream.
- Time1 hr 20 plus chilling
- LevelMedium
- Costabout £0.43 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Grease and line a 20 x 30 cm tin.
- 2
Whisk the flour, baking powder, bicarbonate of soda, salt and 200 g sugar in a bowl. In a jug mix the oil, 250 ml soya milk, vinegar and vanilla.
- 3
Pour the wet into the dry and whisk until just smooth. Pour into the tin and bake for 28 to 32 minutes, until a skewer comes out clean.
30 min - 4
Meanwhile, simmer the 400 ml coconut milk with the 80 g sugar for 10 minutes, to reduce slightly. Cool, then stir in the 200 ml soya milk.
10 min - 5
Prick the warm cake all over with a fork. Pour the soak over slowly in stages, letting it sink in. Cool, cover and chill for at least 4 hours.
- 6
Scoop the thick coconut cream from the tin, whip with the icing sugar until fluffy, spread over the cake and dust with cinnamon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
