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
Ingredients
Almond Sponge:
- 1½ 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:
- 1½ 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.