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Vegan Pumpkin Tres Leches Cake: Indulge in Pure Creaminess!

Vegan Pumpkin Tres Leches cake
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Indulge in this moist and creamy Vegan Pumpkin Tres Leches cake, spiced and unbelievably luscious, perfect for fall and holiday celebrations.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup pumpkin purée
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup neutral oil (like avocado or sunflower)
  • 1/2 cup unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1 cup canned coconut milk
  • 3/4 cup almond milk
  • 1/2 cup sweetened condensed coconut milk
  • 1 1/2 cups vegan whipped topping
  • Ground cinnamon, for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
  2. In a bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk pumpkin purée, both sugars, oil, almond milk, vinegar, and vanilla until smooth.
  4. Add dry ingredients to wet and mix just until combined. Pour into prepared pan and bake 30–35 minutes, or until a toothpick comes out clean.
  5. While cake cools slightly, whisk together coconut milk, almond milk, and condensed coconut milk.
  6. Poke holes all over the cake and slowly pour the milk mixture on top. Chill at least 4 hours or overnight.
  7. Before serving, spread whipped topping evenly and dust with cinnamon.

Notes

  • Let the cake soak overnight for the best texture.
  • Use full-fat coconut milk for richness.
  • Store leftovers in fridge up to 3 days.

Nutrition

Find it online: https://www.homeydishes.com/vegan-pumpkin-tres-leches-cake-recipe/