Cinnamon Latte Tres Leches Cake (Vegan)
This rich, cosy and delicious Cinnamon Latte Tres Leches Cake is made with dairy-free ingredients and is so perfect for the season. It’s packed with cinnamon, coffee and topped with a three-milk cinnamon-infused syrup.
This is the perfect cake to make for the season, it’s full of cinnamon flavours, lightly flavoured with coffee and topped with clouds of whipped cream. Plus, you will never tell that it’s made without dairy or eggs and is fully vegan. I have used a few of my favourite products from Natures Charm for this, making a vegan tres leches (aka three milk) cake easily plant-based. The batter comes together in one bowl and is such a showstopper dessert for the holiday season.
Why will I love this cake?
This cake is so delicious:
- Cinnamon-y sweet and delicious
- Full of coffee in the sponge cake and syrup
- Moist, tender, fluffy and spongey
- Rich and delicious
- Lighter and lower sugar than other desserts
- A delicious sponge with a spiced coffee soak
- Topped with clouds of whipped coconut cream
- Decorate with cookies
- A real showstopper dessert
- Great for the autumn months
- The batter comes together in one bowl
- Naturally dairy-free and egg-free
- Three milk made with vegan ingredients
- With gluten-free options
- Naturally nut-free
- Everyone will love this cake
- Delicious for dessert
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. Or, first let’s discuss the recipe in more detail.
For the cake:
- Plant-based milk and apple cider vinegar: when combined, these form a buttermilk, great for binding egg-frere batters. I use soya milk but coconut, almond or oat will work.
- Finely ground coffee: I use Dirtea mushroom coffee as it’s really fine and blends in really well, or use an espresso powder.
- Light brown and caster sugar: the two sugars balance out the rich caramel flavour and the lighter texture of caster sugar.
- Applesauce: this acts as an egg replacer. Use the 100% unsweetened applesauce found in the baking aisles.
- Olive oil: for fat and that “buttery” softness. This is light olive oil.
- Vanilla extract: for flavour.
- Self-raising flour: to make it light and fluffy. I can imagine that use GF self-raising flour with xanthan gum (or add ½ tsp of your own) will work here.
- Ground almonds: this adds fat and moisture to the cake which is so good. You can swap it for more flour, to keep it nut-free.
- Cinnamon: for the best flavour.
- Raising agents: for the rise.
- Salt: for flavour.
And for the three milk syrup:
- Sweetened condensed coconut milk: this is from Natures Charm and is so sticky, sweet and delicious. Find it here on Amazon or on their website – they are also stocked in independent health food shops.
- Coconut evaporated milk: this is from Natures Charm and is thicker and creamier than milk, ideal for the syrup.
- Dairy-free milk: as above.
- Cinnamon and coffee: as above (finely ground coffee).
To serve the cake:
- Coconut whipping cream: this is also from Natures Charm and is my favourite cream to use. It’ has a subtle coconut flavour and is so light and fluffy.
- Crushed cookies and coffee beans: to add decoration on top.
Is this gluten-free and nut-free?
I have not tried this with GF flour, but I can imagine it will work, based on other sponge cakes. Use a SF flour blend with xanthan gum (or add ½ tsp of your own). To make this nut-free, swap the ground almonds for more SF flour.
How do I make this?
This cake comes together in a few steps:
- Combine the milk and vinegar: and leave for 5 minutes to curdle.
- Whisk together the wet ingredients: until mixed in.
- Sift in the dry ingredients: and whisk again.
- Pour into the cake tin: and bake for 30 minutes, until well-risen and an inserted skewer comes out clean.
- Allow to cool in the tin for 30 minutes: and then poke holes all over.
- Combine the three milk syrup: until smooth.
- Pour most of the syrup over the warm cake: and allow to sit.
- Rest overnight: to allow the syrup to soak through.
- Whip up the cream and spread over the cake: decorate as you wish.
- Slice and serve: with more three milk syrup.
How long will it last?
Once made, keep this cake covered in the fridge for 3-5 days. This cake is best made fresh.
What other recipes can I try?
For more seasonal bakes:
- Apple Cinnamon Fritter Cake
- Pumpkin Protein Cupcakes
- Pumpkin Crumble Banana Bread
- No-Yeast Chai Spiced Cinnamon Buns
- Gingerbread Latte Banana Bread
Cinnamon Latte Tres Leches Cake (Vegan)
This rich, cosy and delicious Cinnamon Latte Tres Leches Cake is made with dairy-free ingredients and is so perfect for the season. It’s packed with cinnamon, coffee and topped with a three-milk cinnamon-infused syrup.
Ingredients
For the Cake:
- 210ml plant-based milk + 1 tbsp apple cider vinegar
- 1 tbsp finely ground instant coffee
- 50g light brown sugar
- 50g caster sugar
- 80g applesauce
- 80ml light olive oil
- 1 tsp vanilla extract
- 250g self-raising flour
- 50g ground almonds
- 1 tbsp cinnamon
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
For the Tres Leches Soak:
- 200g Natures Charm Sweetened Condensed Coconut Milk
- 120ml Natures Charm Coconut Evaporated Milk
- 40ml dairy-free milk
- 1 tsp finely ground instant coffee
- 1 tsp cinnamon
To Serve:
- 1 x 400ml tin Natures Charm Coconut Whipping Cream, chilled
- Cinnamon, to dust, Coffee beans, Crushed cookies, optional
Instructions
- Grease an 8-inch/20-cm square tin with oil and preheat the oven to 160Fan/180ºC.
- Add the milk and vinegar to a jug and stir. Leave to one side for 5 minutes to curdle.
- Into a large mixing bowl, add the coffee, both sugars, applesauce, olive oil, vanilla and the milk mix. Whisk to combine.
- Sift in the flour, add the ground almonds, cinnamon, baking powder, bicarbonate of soda and salt and whisk to a smooth, thick batter.
- Pour the batter into the tin and smooth over the top. Bake for 30 minutes, until well-risen, an inserted skewer comes out clean and it’s golden all over.
- Meanwhile, combine all of the ingredients for the tres leches soak in a jug and whisk to combine.
- Allow the cake to cool for 30 minutes in the tin and then poke holes all over the cake. Pour over most of the tres leches soak and allow to sit for a few hours, until fully. For best results, cover tightly and chill in the fridge overnight.
- When ready to serve, whip up the cream and spread all over the cake.
- Dust with cinnamon, some coffee beans and cookie crumbs and slice to serve.
- Serve with a drizzle of the extra tres leches soak mix.
- Keep the cake covered tightly in the fridge for 3-5 days.
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Stay in touch
I look forward to hearing what you think of this Cinnamon Latte Tres Leches Cake so please do let me know in the comments below. If you do make these cupcakes, I’d love to see them so please tag me in your creations, 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 who I love and this blog post is not sponsored.
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