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Almond Milk Latte Tres Leches

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

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 9x13-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.