Almond Milk Latte Tres Leches

This cake features a super moist almond sponge soaked in a coffee triple milk mixture, covered in velvety whipped almond cream, and topped with flaked almonds. It has notes of coffee and almond throughout, is egg-free, and can be made without dairy.


Vegan Almond Milk Latte Tres Leches Cake

This Almond Milk Latte Tres Leches Cake features a moist almond sponge soaked in a coffee-infused triple milk mixture, topped with whipped almond cream and flaked almonds. Perfect for coffee and almond lovers!

Almond Milk Latte Tres Leches

Print Recipe
Course Dessert
Prep Time 30 minutes
Cook Time 30 minutes
Soaking Time 2 hours

Ingredients

Almond Sponge:

  • cups all-purpose flour
  • 1 cup almond flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup almond milk
  • ½ cup vegetable oil or melted coconut oil
  • 1 cup dairy-free yogurt soy or coconut
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 tbsp apple cider vinegar

Coffee Triple Milk Mixture:

  • 1 cup canned coconut milk full-fat
  • 1 cup unsweetened almond milk
  • 1 cup oat milk
  • 1 shot espresso or 2 tbsp strong brewed coffee
  • ¼ cup granulated sugar

Whipped Almond Cream:

  • cups dairy-free whipping cream coconut or soy
  • ¼ cup powdered sugar
  • 1 tsp almond extract

Topping:

  • ½ cup flaked almonds toasted

Instructions

Prepare the Almond 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 all-purpose flour, almond flour, granulated sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the almond milk, vegetable oil, dairy-free yogurt, vanilla extract, almond extract, and apple cider vinegar 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 Coffee Triple Milk Mixture:

  • In a medium bowl, whisk together the coconut milk, almond milk, oat milk, espresso, and granulated sugar until the sugar is dissolved.

Soak the Cake:

  • Once the cake has cooled, use a fork or skewer to poke holes all over the surface.
  • Slowly pour the coffee triple milk mixture over the cake, ensuring it absorbs evenly.
  • Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until well chilled and the liquid is absorbed.

Prepare the Whipped Almond Cream:

  • In a large bowl, beat the dairy-free whipping cream until soft peaks form.
  • Add the powdered sugar and almond extract, and continue to beat until stiff peaks form.

Assemble the Cake:

  • Spread the whipped almond cream evenly over the chilled cake.
  • Sprinkle the toasted flaked almonds on top for decoration.

Serve:

  • Slice the cake into squares and serve chilled.
  • Enjoy this rich and indulgent Almond Milk Latte Tres Leches Cake!

Notes

  • Coffee Intensity: Adjust the amount of espresso or coffee to your taste for a more or less intense coffee flavor.
  • Whipping Cream: For best results, chill your mixing bowl and beaters before whipping the cream.
  • 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.

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