This cake features a moist Biscoff sponge soaked in a Biscoff-infused triple milk mixture, topped with sweet whipped cream and crushed Biscoff biscuits. It’s egg-free and can be made without dairy for a fully vegan version.
Vegan Biscoff Tres Leches Cake
This Biscoff Tres Leches Cake features a Biscoff sponge soaked in a caramelized Biscoff-infused triple milk mixture, topped with whipped cream and crushed Biscoff biscuits.
Biscoff Tres Leches Cake
This cake features a moist Biscoff sponge soaked in a Biscoff-infused triple milk mixture, topped with sweet whipped cream and crushed Biscoff biscuits. It’s egg-free and can be made without dairy for a fully vegan version.
Ingredients
Biscoff Sponge:
- 1½ cups all-purpose flour
- 1 cup light brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup almond milk or other plant-based milk
- ½ cup vegetable oil or melted coconut oil
- ½ cup dairy-free yogurt soy or coconut
- 1 tsp vanilla extract
- ½ cup smooth Biscoff spread
Triple Milk Mixture:
- 1 cup coconut milk
- 1 cup dairy-free condensed milk coconut or oat-based
- 1 cup almond milk
- ½ cup smooth Biscoff spread
Topping:
- 1½ cups dairy-free whipped cream coconut or soy-based
- ½ cup crushed Biscoff biscuits
Instructions
Prepare the Biscoff Sponge:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, light brown sugar, baking powder, baking soda, and salt.
- In another bowl, mix the almond milk, vegetable oil, dairy-free yogurt, vanilla extract, and Biscoff spread until smooth.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack.
Prepare the Triple Milk Mixture:
- In a medium bowl, whisk together the coconut milk, dairy-free condensed milk, almond milk, and Biscoff spread until well combined.
Soak the Cake:
- Once the cake has cooled, use a fork or skewer to poke holes all over the surface.
- Slowly pour half of the triple milk mixture over the cake, ensuring it absorbs evenly.
- Cover the cake with plastic wrap and refrigerate overnight, or until well chilled and the liquid is absorbed.
Prepare the Topping:
- The next day, spread the dairy-free whipped cream evenly over the soaked cake.
- Sprinkle the crushed Biscoff biscuits on top for decoration.
Serve:
- Slice the cake into squares and serve chilled.
- Enjoy this rich and indulgent Biscoff Tres Leches Cake!
Notes
- Biscoff Spread: Make sure the Biscoff spread is smooth and well-mixed before incorporating it into the batter and milk mixture.
- Milk Mixture: Adjust the amount of Biscoff spread to your taste for a stronger or milder biscuit flavor.
- Serving: This cake is best served chilled to enhance the flavors and texture.
- Storage: Store the cake in the refrigerator for up to 3 days.