If you’re looking for a cozy dessert that truly dazzles, you’re going to adore this Vegan Pumpkin Tres Leches Recipe. Imagine a moist, spiced pumpkin cake infused with a luscious blend of three plant-based milks, topped with a velvety coconut cream that simply melts in your mouth. It’s the perfect combination of fall flavors and creamy indulgence, yet surprisingly light and refreshing. Whether you’re vegan or simply love a dessert that’s bursting with autumn charm, this homemade delight will quickly become one of your favorites to make and share.
Ingredients You’ll Need
These ingredients are straightforward, pantry-friendly, and each plays an essential role in crafting the perfect texture, flavor, and look of your Vegan Pumpkin Tres Leches Recipe. From the fragrant pumpkin pie spice to the creamy oat milks, every element elevates this cake into something truly special.
- All-purpose flour (240 g): The base that gives the cake structure and tenderness.
- Baking powder (2 teaspoons): Helps the cake rise beautifully for a fluffy crumb.
- Baking soda (1 teaspoon): Reacts with the acidity to ensure the cake is light and airy.
- Pumpkin pie spice (1 tablespoon): A warming blend that brings quintessential fall flavor to the cake.
- Sea salt (¼ teaspoon): Enhances all the sweet and spicy notes.
- Unsweetened oat milk, barista-style (240 ml + 240 ml): Provides a creamy base and soaks the cake perfectly without overpowering the pumpkin.
- Apple cider vinegar (1 tablespoon): Reacts with the baking soda to help the cake rise and adds a subtle tang.
- Canned pumpkin puree (250 g + 30 g): Gives that rich pumpkin flavor and moist texture.
- Granulated sugar (150 g): Sweetens and balances the spices.
- Olive oil (100 ml): Keeps the cake tender and moist with added depth of flavor.
- Vanilla extract (2 teaspoons + ½ teaspoon): Enhances the sweetness and brings warmth to the flavor profile.
- Sweetened condensed oat milk (150 g): Adds creamy sweetness, mimicking the traditional tres leches.
- Evaporated oat milk (200 ml): Concentrated milk flavor for soaking the cake intensely.
- Coconut whipping cream (400 ml, chilled overnight): Creates the rich, dairy-free topping with a naturally sweet and creamy finish.
How to Make Vegan Pumpkin Tres Leches Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 160°C fan-forced (or 180°C conventional). Lightly grease a 10.5 x 7.5-inch baking dish with oil to ensure your cake won’t stick and bakes evenly. Getting this right sets the stage for a flawless bake.
Step 2: Combine the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisking them ensures the spices are evenly distributed, giving your cake a consistent, cozy flavor in every bite.
Step 3: Mix the Wet Ingredients
In a large bowl, stir the oat milk and apple cider vinegar, letting it sit for about 5 to 10 minutes so it curdles slightly—this mimics buttermilk and helps the cake rise with a tender crumb. Then, whisk in the pumpkin puree, sugar, olive oil, and vanilla extract until everything is smooth and inviting.
Step 4: Bring Wet and Dry Together
Gently fold the dry ingredients into the wet mixture in two parts. Be careful not to overmix; you want a rustic batter that’s just combined to keep the cake light and fluffy.
Step 5: Bake to Perfection
Pour the batter into your prepared pan and bake for 30-35 minutes. Test for doneness by inserting a skewer in the center. If it comes out clean or with just a few moist crumbs, your cake is ready. If not, give it five more minutes—patience here pays off big time.
Step 6: Poke While Warm
When the cake comes out of the oven, grab a skewer and poke holes all over the warm cake. This is key for soaking in the signature tres leches milk mixture later, so don’t skip this step! Then, let the cake cool completely at room temperature.
Step 7: Make the Three Milk Mixture
In a large jug, whisk together the sweetened condensed oat milk, evaporated oat milk, unsweetened oat milk, pumpkin puree, and vanilla extract. This creamy, spiced concoction will deeply soak the cake, giving it that luscious tres leches texture and flavor.
Step 8: Soak the Cake
Once cooled, pour the milk mixture evenly over the cake. Then, cover and place it in the fridge to chill and soak overnight. This step is where the magic happens: every bite becomes moist, flavorful, and irresistible.
Step 9: Finish with Coconut Whipping Cream
Before serving, whip the chilled coconut cream until it’s light and fluffy. Spread it generously on top of the cake and dust with ground cinnamon for a final touch of warmth and elegance.
How to Serve Vegan Pumpkin Tres Leches Recipe
Garnishes
To make your Vegan Pumpkin Tres Leches Recipe even more stunning, sprinkle a little cinnamon or nutmeg on top of the whipped coconut cream. Toasted pumpkin seeds add a wonderful crunch and a lovely seasonal flair. If you’re feeling festive, a drizzle of maple syrup can enhance the sweetness beautifully.
Side Dishes
This dessert pairs wonderfully with a simple cup of black coffee or chai tea to complement the spices. If you want to keep things light, a fresh fruit salad or sliced pears with a dash of cinnamon can balance the richness while keeping the fall vibe intact.
Creative Ways to Present
Instead of serving it as a traditional sheet cake, try cutting the Vegan Pumpkin Tres Leches Recipe into individual squares and serving it in small glass jars or ramekins—this showcases the lovely soaked layers and makes a charming presentation for dinner parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Keep your dessert fresh by storing leftovers covered tightly in the refrigerator. The cake actually tastes even better the next day as the flavors continue to deepen, but enjoy within 3-4 days for the best texture.
Freezing
If you want to freeze it, it’s best to do so before adding the whipped coconut cream topping. Wrap the cake tightly in plastic wrap and then foil to prevent freezer burn. Thaw it overnight in the fridge before serving, then add fresh coconut cream on top for that perfect finish.
Reheating
Since this is a soaked cake, reheating is generally not recommended as it can change the texture. Instead, serve chilled or at room temperature to enjoy the full creamy freshness.
FAQs
Can I use a different type of plant milk for this recipe?
Absolutely! While oat milk is recommended for its creamy texture and natural sweetness, you can substitute with almond, soy, or cashew milk. Just be aware that it might slightly alter the flavor and consistency of the soak.
Is pumpkin pie spice necessary, or can I make my own blend?
Using pumpkin pie spice saves time and ensures a balanced blend of spices, but you can easily make your own using cinnamon, nutmeg, ginger, and cloves. Adjust quantities to suit your taste.
How long does the soaking time impact the cake?
The overnight soak is important to let the milk mixture fully absorb into the cake, making it tender and moist. If you’re short on time, at least 4 hours will work, but overnight is best.
Can I make this recipe nut-free?
Yes! Since this recipe uses oat and coconut milk, it is naturally free of tree nuts. Just ensure the brand of oat milk you use is free from cross-contamination if allergies are a concern.
What’s the best way to whip coconut cream for the topping?
Chill a can of full-fat coconut cream overnight, scoop out the solid part, and whip it with a hand mixer until it forms stiff peaks. Adding a touch of vanilla extract or powdered sugar enhances the sweetness if desired.
Final Thoughts
You’re going to love how effortlessly the Vegan Pumpkin Tres Leches Recipe comes together, delivering an elegant dessert that feels special yet homey. It’s rich in pumpkin flavor, silky with the soak, and topped with heavenly coconut cream that invites second helpings. Go ahead and try this recipe—it’s the kind of treat that brings the best of fall to your table and to your heart.
Print
Vegan Pumpkin Tres Leches Recipe
- Total Time: 50 minutes plus overnight chilling
- Yield: 12 servings 1x
- Diet: Vegan
Description
This Vegan Pumpkin Tres Leches is a moist, spiced pumpkin cake soaked in a rich blend of three plant-based milks, topped with fluffy whipped coconut cream. Perfect for fall celebrations or anytime you crave a dairy-free twist on the classic Mexican tres leches cake.
Ingredients
Dry Ingredients
- 240 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (see note 1)
- ¼ teaspoon sea salt
Wet Ingredients for Cake
- 240 ml unsweetened oat milk (barista-style if possible)
- 1 tablespoon apple cider vinegar
- 250 g canned pumpkin puree (not pumpkin pie filling)
- 150 g granulated sugar
- 100 ml olive oil (see note 2)
- 2 teaspoons vanilla extract
Three Milk Mixture
- 150 g sweetened condensed oat milk (see note 3)
- 200 ml evaporated oat milk (see note 4)
- 240 ml unsweetened oat milk (barista-style if possible)
- 30 g canned pumpkin puree
- ½ teaspoon vanilla extract
Topping
- 400 ml coconut whipping cream (chilled overnight)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 10.5 x 7.5-inch baking dish with some oil to prevent sticking.
- Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and sea salt. Whisk to evenly blend all dry components.
- Combine wet ingredients: In a large separate bowl, mix the unsweetened oat milk and apple cider vinegar. Let this mixture sit for 5-10 minutes to curdle and simulate buttermilk. Then whisk in canned pumpkin puree, granulated sugar, olive oil, and vanilla extract until smooth.
- Make the batter: Gradually fold the dry ingredients into the wet ingredients in two additions. Gently combine to avoid overmixing, which can toughen the cake.
- Bake: Pour the batter into the prepared baking dish and bake for 30-35 minutes. Check doneness by inserting a skewer into the center; if wet batter clings to it, bake for an additional 5 minutes.
- Poke cake: While still warm, use a skewer to poke holes evenly across the cake surface to allow the milk mixture to soak in. Then let the cake cool completely to room temperature.
- Three milk mixture: In a large jug, combine sweetened condensed oat milk, evaporated oat milk, unsweetened oat milk, pumpkin puree, and vanilla extract. Mix well.
- Soak cake: Slowly pour the milk mixture evenly over the cooled cake, letting it absorb the milks. Refrigerate the cake overnight to allow full soaking and flavor melding.
- Serving: Whip the chilled coconut cream until fluffy and spread atop the soaked cake. Dust with ground cinnamon before slicing and serving.
Notes
- Note 1: Pumpkin pie spice typically contains cinnamon, nutmeg, ginger, and cloves. You can use a store-bought blend or make your own.
- Note 2: Olive oil adds moisture and a mild fruity flavor. Light olive oil is preferable to avoid overpowering taste.
- Note 3: Sweetened condensed oat milk is a vegan alternative to traditional condensed milk, readily available in specialty stores or online.
- Note 4: Evaporated oat milk is thicker than regular oat milk and used to replicate the traditional evaporated dairy milk texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
