Lemon Berry Tres Leches Cake (Vegan Gluten-Free)

This Lemon Berry Tres Leches Cake is fresh, fruity and summery, perfect for a delicious and simple but impressive bake. The three-milk dessert is dairy-free, plant-based and easily gluten-free.

This is my first tres leches cake and I am loving them, they are so easy to make, despite looking rather impressive. They take some forward planning with the overnight soaking, but that is all there is to it. Tres leches translates to three milks in Spanish and refers to the three milk mix that the cake soaks in:

• Sweetened condensed milk
• Evaporated milk
• Cream or milk

And this version uses all plant-based milk varieties to make this cake totally vegan and just as delicious. The soak makes the sponge really moist and tender, while adding some sweetness, too. The base of the cake is lemony and fresh, and after the soak, add on some berry jam, whipped (coconut) cream and extra berries. This is summer in every bite.

Why will I love this cake?

This cake is amazing:

• Lemony, fruity and fresh
• Sweet and sticky
• Moist, tender and spongey
• Great for all the family
• Ideal for celebrations or afternoon tea
• Packed with lemon zest
• Topped with fresh berries
• Soaked in a dairy-free three milk syrup
• Easy to make in one dish
• Naturally vegan, dairy-free and egg-free
• Easily gluten-free and nut-free
• Decadent and indulgent
• Healthier with a focus on wholefoods
• Delicious for the summer (can be made all year round)

If you already love the sound of this cake then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card below and see my favourites in the “shop the recipe” section.

For the sponge cake:

• Plant-based milk: you can use your favourite dairy-free milk here like oat, almond, soya or coconut (from the carton).
• Apple cider vinegar: this works as an egg replacer as it creates a buttermilk, to bind the batter.
• Granulated sugar: this is perfect for the soft texture, and I like to use golden granulated sugar but you can use white, too. Or, use coconut sugar for a richer cake, which make be slightly denser.
• Lemon zest: for a great lemony flavour.
• Light olive oil: this is the fat in the cake and adds moisture and a soft texture. You could also try melted and cooled coconut oil.
• Vanilla extract: for flavour.
• Plain or GF plain flour: this keeps the cake moist and tender. If making this gluten-free then make sure the blend contains xanthan gum or add ¼ tsp of your own.
• Raising agents: for the rise.

For the milk soak:

• Sweetened condensed coconut milk: I use the Natures Charm sweetened condensed coconut milk and they also have an oat version which are both gooey, sticky and sweet, perfect for this.
• Coconut evaporated milk: this is also from Natures Charm and you can choose their coconut or oat one, both are thick and creamy, ideal for the milky mix.
• Plant-based milk: as the third milky component, use the same dairy-free milk as above.

Finally, for the topping:

• Berry jam: use your favourite berry jam to add a layer of fruity gooeyness to the cake.
• Coconut whipping cream: I love the Natures Charm whipping creamy as it’s so soft and gorgeous and whips up beautifully. Again, you can  use also their oat whipping cream or try another dairy-free cream.
• Fresh berries: I like a mix of berries on top.
• Cookie crumbs: these add some crunch and texture on top but are optional.

Is this gluten-free and nut-free?

This is easily gluten-free as long as you use a gluten-free flour blend that contains xanthan gum, or add ¼ tsp of your own. To keep this nut-free, make sure your ingredients do not contain nuts like milk and condensed milk.

How do I make this?

This cake is ready in a few steps and does require overnight soaking, so please allow time for this.

• Whisk together the milk and vinegar: and leave to curdle for 5 minutes.
• Add all of the wet ingredients together: and whisk again.
• Sift in the dry ingredients: and whisk to a really smooth batter.
• Pour into a lightly greased ceramic or glass dish: and smooth over the top.
• Bake until golden and well-risen: and allow to cool in the dish for 30 minutes.
• Combine the three milk mixture: until smooth.
• Poke holes all over the cake and pour over most of the milky mix: and allow it to sink in.
• Spread over the rest of the milky mix later: and then chill in the fridge overnight.
• When ready to assemble, whip up the cream: until firm enough to hold shape.
• Spread the jam over the cake and pipe on the cream: decorating with berries and cookies.
• Slice and enjoy straight away: or keep in the fridge for 2-3 days.

What dish should I use?

Rather than bake this cake in a loose-bottomed cake tin, it’s better to bake it in a glass dish (this is my favourite option) or ceramic dish). This is so that you can use the same dish to then pour over the milky mix and it won’t leak, and looks pretty to serve in. You can use a cake tin without a loose bottom, if you prefer, too.

How long will it last?

Once made, keep this cake in the fridge, covered well, for 2-3 days.

What other recipes can I try?

For other summery ideas:

• Banoffee Trifle
• Mango Turmeric Cake
• Golden Lemon Cheesecake Bars
• Raspberry Lemon and Coconut Loaf Cake
• Strawberry and Pistachio Cake

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Lemon Berry Tres Leches Cake so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With tres leches love x

p.s. this recipe was first made with Natures Charm bit this blog post is not sponsored and all opinions are my own.