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–+ servings
coconut tres leches cake in square pan with square slice on white plate beisde, toasted coconut scattered around, two forks, and white flowers around

Vegan Coconut Tres Leches Cake with Coconut Whipped Cream

5 from 1 vote
Prep Time: 30 minutes
Cook Time: 40 minutes
Refrigeration Time 12 hours
Total Time: 13 hours 10 minutes
Author: Traci Crossland
Extra sweet, coconut-y, and easy to make! This Vegan Coconut Tres Leches with Coconut Whipped Cream is the perfect summertime bake.

Ingredients

Cake

  • 1½ cups cake flour sifted
  • 1⅓ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup aquafaba
  • 1 cup granulated sugar
  • ½ cup coconut milk
  • 3 Tablespoons coconut oil
  • 1 teaspoon vanilla extract

Syrup

  • 1 cup cream of coconut
  • ¾ cup oat milk
  • ½ cup vegan heavy whipping cream
  • ½ teaspoon vanilla extract

Topping

US Customary - Metric

Instructions

Cake

  • Heat oven to 350° F.
  • Spray an 8-inch square pan with baking spray. Set aside.
  • In a small bowl, combine cake flour, baking powder, and salt. Set aside.
  • With an electric mixer, beat aquafaba until stiff peaks form.
  • Add sugar 1 Tablespoon at a time, beating continuously. Set aside.
  • Heat coconut milk and coconut oil until heated through and melted.
  • Fold flour mixture into aquafaba mixture.
  • Gently stir in coconut milk mixture in 3 parts.
  • Fold in vanilla.
  • Pour into prepared pan.
  • Bake for 25-30 minutes, or until cake tests done.

Syrup

  • Combine cream of coconut and oat milk in a small saucepan.
  • Bring to a boil.
  • Reduce heat to low.
  • Continue to cook until reduced by half.
  • Remove from heat.
  • Stir in cream and vanilla.
  • Pour over cake.
  • Cover and refrigerate overnight.

Topping

  • Beat coconut cream with an electric mixer to soft peaks.
  • Beat in powdered sugar and vanilla.
  • Spread on top of cake.

Notes

  • 3/4 of a cup of aquafaba is the liquid from one 15.5 ounce can chickpeas.
  • 1 3/4 cups unsweetened coconut milk is equal to one 13.66 ounce can.
  • The aquafaba may take a while to whip, but it will whip eventually! Be patient.
  • Do NOT add all the sugar at once. Slowly add the sugar to the aquafaba while it's whipping.
  • Use a rubber spatula to fold in the flour and coconut milk. Be careful to not OVER fold. You don't want to deflate the batter.
  • The cake may sink slightly in the middle after baking. This is normal.
  • For extra absorption, prick holes into the cake using a fork!
  • Do not skip the overnight refrigeration.
  • Make sure the coconut cream is COLD for the whipped cream.

Nutrition

Serving: 1sliceCalories: 445kcalCarbohydrates: 53gProtein: 6gFat: 25gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 231mgPotassium: 159mgFiber: 3gSugar: 37gVitamin A: 154IUVitamin C: 1mgCalcium: 62mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.