Craving a classic tres leches cake but need a dairy-free option? You’re in the right place. This easy, step-by-step guide will show you how to make a dairy-free tres leches cake that’s irresistibly creamy, moist, and perfect for anyone avoiding dairy. Whether you’re lactose intolerant, vegan, or just looking for a lighter dessert, this recipe is designed to be just as delicious as the original.
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What Is Tres Leches Cake?

Tres leches cake is a famous Latin American dessert known for its light sponge cake soaked in a sweet, creamy blend of three types of milk: condensed, evaporated, and whole milk. The result is a cake that’s ultra-moist and topped with fluffy whipped cream. Our dairy-free tres leches cake recipe delivers all that creamy goodness, without any dairy.

Why Make a Dairy-Free Tres Leches Cake?

Many people can’t enjoy traditional tres leches cake due to lactose intolerance or a dairy-free lifestyle. With the right plant-based milk alternatives, you can enjoy a vegan tres leches cake that’s every bit as rich, creamy, and satisfying as the original.

Best Dairy-Free Milk Substitutes

To replace the traditional three-milk soak, use these plant-based options:

Coconut Milk – Full-fat canned coconut milk and sweetened condensed coconut. milk are key for richness and creaminess.
Almond Milk – Adds a light, nutty flavor and keeps the cake moist.
Oat Milk – Offers a neutral, creamy base and blends well with other flavors.
Soy Milk – Creamy and versatile, works well in both the cake and the soaking mixture.

Tip: For a more authentic flavor, use a combination of these milks to mimic the depth of traditional tres leches.

Ingredients

For the Cake

1 cup sugar
5 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt

For the Dairy-Free Tres Leches Soak

1 cup full-fat canned coconut milk (unsweetened)
½ cup almond milk (or oat milk)
1 (11 oz) can sweetened condensed coconut milk (dairy-free, such as Nature’s Charm)

For the Dairy-Free Whipped Topping

2 (13 oz) cans coconut cream, chilled overnight
¾ to 1 cup powdered sugar
1 teaspoon vanilla extract
Ground cinnamon, for garnish (optional)

How to Make Creamy Dairy-Free Tres Leches Cake

1. Make the Sponge Cake

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, beat sugar and eggs with a mixer on high speed until pale and fluffy (about 5 minutes).
Mix in vanilla extract.
In a separate bowl, sift together flour, baking powder, and salt.
Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix.
Pour the batter into your prepared dish and bake for 30–34 minutes, or until a toothpick comes out clean.

2. Prepare the Dairy-Free Milk Mixture

In a medium bowl, whisk together the coconut milk, almond (or oat) milk, and sweetened condensed coconut milk.
When the cake is done, let it cool for 10 minutes, then poke holes all over the top with a fork or skewer.
Slowly and evenly pour the milk mixture over the cake, letting it soak in.

3. Chill and Set

Allow the cake to cool to room temperature, then cover and refrigerate for at least 8 hours (overnight is best) so it absorbs all the creamy goodness.

4. Make the Dairy-Free Whipped Cream

Scoop the solid coconut cream from the chilled cans into a mixing bowl (leave the liquid behind).
Whip the coconut cream until smooth, then add powdered sugar and vanilla. Whip until fluffy and light.
Spread the whipped topping over the chilled cake. Sprinkle with cinnamon if desired.

5. Serve and Enjoy!

Keep the cake refrigerated until ready to serve.
Slice, serve, and enjoy your ultra-creamy, dairy-free tres leches cake!

Printable Recipe Card

Step	Ingredients / Instructions
Cake Base	1 cup sugar, 5 eggs, 1 tsp vanilla, 1½ cups flour, 1 tsp baking powder, ½ tsp salt
Milk Soak	1 cup coconut milk, ½ cup almond/oat milk, 1 can sweetened condensed coconut milk
Whipped Topping	2 cans coconut cream, ¾–1 cup powdered sugar, 1 tsp vanilla, cinnamon (optional)
Directions	Bake cake, poke holes, soak with milk mixture, chill, top with whipped cream, serve

Pro Tips for the Creamiest Dairy-Free Tres Leches Cake

Use full-fat coconut milk and coconut cream for the richest texture
Let the cake soak overnight for maximum creaminess
Egg-Free Option: Use a vegan egg replacer for a fully vegan tres leches cake (texture may vary)
Add flavor: A dash of cinnamon or a splash of rum in the milk mixture adds depth
Toppings: Try fresh berries, toasted coconut, or a sprinkle of cinnamon

Why This Dairy-Free Tres Leches Cake Works

By using coconut milk and sweetened condensed coconut milk, you get the same creamy richness as the traditional version. Almond and oat milk add balance and moisture, while coconut whipped cream delivers an airy, sweet finish. This dairy-free tres leches cake is so delicious, no one will miss the dairy.

Cultural Note: The Origin of Tres Leches Cake

Tres leches cake has roots in Latin American cuisine, beloved for its unique milk-soaked texture and sweet flavor. This dairy-free version honors that tradition while making it accessible to those with dietary restrictions.

Get Involved!

Did you try this dairy-free tres leches cake recipe? Share your results in the comments below, rate the recipe, and if you’re still dreaming of that perfect tres leches bite, Current Cravings has you covered with seasonal, handcrafted takes on this beloved classic that are worth every spoonful.

Dairy-Free Tres Leches Cake Recipe: Creamy, Moist & Vegan-Friendly