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Who Else Wants to Eat Cake Guilt Free?

This delicious and moist whole food plant based Tres Leches Cake is going to blow your mind, you will not believe that it is salt free, oil free, and sugar free! This Tres Leches Cake is naturally sweetened with whole dates and no added processed sugar! Not to mention, it is so easy and simple to prepare that it takes less than 20 minutes total to prepare this cake!


This recipe is straight from our FIRST EVER cookbook, Well Your World Favorites! In our cookbook you will find over 45 whole food plant based and salt, oil, and sugar free recipes. We have added a wide array of recipes including starters, salads, sides, sauces, soups, stews, suppers, and sweets (like this cake)! It is available in a physical or digital copy, perfect for those outside the US! Get your own copy here.

Well your world
Well your world

We are going to begin this recipe by combining the dry ingredients for the cake! In a large mixing bowl, add the whole wheat flour, cinnamon, and baking powder and whisk together. It is time to prepare the first leche! Blend the 1 ½ cups soy milk, dates, and vanilla until smooth. Pour the contents of the blender into the mixing bowl with the dry ingredients.


Next, add the sparkling water to the same mixing bowl with the dry ingredients and first leche. You can use any sparkling water you have on hand even if it is flavored! Whisk all the ingredients together to make the cake batter, ensuring there are no large chunks. Pour the batter into a cake or pie pan. Bake the cake for about 35 minutes at 350°F, uncovered.

Well your world
Well your world

Once the cake is done baking, remove it from the oven and let it cool for at least 15 minutes. Before we add the second leche, we need to ensure that it is able to soak in the cake. That is why we are going to poke the absolute heck out of the cake with the end of a chopstick or skewer.


Now that the cake has a whole bunch of holes, we can add the second leche. Simply pour the 2 cups of soy milk on top of the cake. It looks quite strange, but it will soak into the cake. Trust the process! Cover the cake and allow to soak for a few hours or overnight.

Well your world
Well your world

It is time to frost this cake up with the final leche! Before beginning this step ensure that the cake has soaked up all the soy milk. To make the frosting, blend the dates, soy milk, and cinnamon together. You want a thicker consistency for the frosting. If it is too wet you can add more dates or use less soy milk. Spread the frosting onto the cake evenly. We suggest refrigerating the cake again for a couple hours to allow the frosting to firm up, but it is not necessary.


It is almost time to dig in! Before serving, top the cake with freshly sliced strawberries. Other great options to top the cake include blueberries, walnuts, pecans, coconut shreds…the sky's the limit! Slice the cake, serve, and enjoy!! Don’t forget to grab your copy of Well Your World Favorites with this recipe and 45 other amazingly delicious recipes! We would love to see your Tres Leches Cake creations so be sure to tag us on Instagram or share in our Facebook Community!

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Well your world

Tres Leches Cake

Your new favorite plant based cake recipe!


Ingredients:

    • Cake
    • 1 ½ cup whole wheat flour
    • 1 teaspoon cinnamon
    • 2 teaspoons baking powder
    • 1 ½ cups soy milk
    • 25 deglet dates
    • 1 teaspoon vanilla extract
    • ½ can sparkling water (or milk or plain water)
    • 2 cups soy milk (for soaking after baking)

  • Frosting
  • 20 dates
  • 1 cup soy milk
  • 1 teaspoon cinnamon
  • strawberries, sliced to top

Instructions:

Preheat the oven to 350°F.

For the cake, whisk together flour, cinnamon, and baking powder in a large mixing bowl.

Blend the soy milk, dates, and vanilla and add to the mixing bowl along with the sparkling water.

Stir it all together and pour into an 8x8 pyrex

Bake for 35 minutes, uncovered.

Take the cake out of the oven and let it cool on a rack for at least 15 minutes.

With the end of a chopstick, poke the heck out of the cake until perforated very well. Really give’er.

Add the 2 cups of soy milk, cover, and soak in the fridge for a few hours or overnight.

For the frosting, blend the soy milk, dates, and cinnamon and pour over the top of the cake. Slice the strawberries and top before serving.


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