Try this rose cardamom vegan tres leches cake for a unique plant-based twist on a Latin American classic! It showcases vanilla sponge cake soaked in three different kinds of dairy-free milk. Adding rose petals and cardamom syrup gives it an aromatic element that's both refreshing and indulgent.

Why youβll love this recipe
- Impressive yet easy: While the cake looks and tastes like a masterpiece, the steps are incredibly straightforward, even for beginner bakers.
- Perfect for special occasions: Whether it's a birthday, an anniversary, or just a special family gathering, rose cardamom vegan tres leches cake adds a touch of elegance.
- Customizable: Feel free to play around with the toppings! While I love dried rose petals, you can customize it with your choice of vegan-friendly garnishes.
What is vegan tres leches cake?
Tres leches cake, which translates to βthree milks cake,β is a popular Latin American dessert. It typically consists of vanilla sponge cake soaked in a mixture of condensed milk, evaporated milk, and heavy cream before being topped with whipped cream and berries.
This plant-based variation fuses traditional flavors with rose and cardamom syrup to spice things up! These additional ingredients give the cake a rich, floral aroma you wonβt be able to resist.
While replacing a heavily dairy-based cake may seem difficult, following my detailed steps makes it surprisingly easy. So, if you're looking for a show-stopping dessert that will wow any crowd, this recipe is a must-try.
Ingredients & Substitutions

- Cake flour: Provides a light, soft texture. If you donβt have cake flour, replace it with all-purpose flour mixed with a touch of cornstarch.
- Leavening agents: You will need both baking powder and soda to help the cake rise.
- Aquafaba: This liquid brine from canned chickpeas acts as an egg replacement, giving structure to the cake. If you cook your own chickpeas from scratch, you can save the cooking liquid and reduce it to use instead of canned aquafaba.
- Cream of tartar: Stabilizes the aquafaba. Substitute cream of tartar with lemon juice or white vinegar in a pinch.
- Avocado oil: Adds moisture and gives the cake a tender crumb. I prefer avocado oil, but you can swap in any neutral-tasting vegetable oil.
- Plant milk: I use soy milk to provide moisture to the cake. Almond, oat, or cashew milk can be used instead.
- Coconut cream: Adds extra richness and creaminess. If you prefer, you can try almond milk creamer instead but the flavor and consistency will vary.
- White vinegar: Reacts with the baking soda to give the cake rise. Apple cider vinegar is also a good substitute.
- Vanilla extract: Make sure to use pure vanilla extract for the most flavorful results.
- Sugar: I recommend cane sugar or vegan-friendly granulated sugar to delicately sweeten the cake without overpowering its flavor.
- Cardamom seeds: Use whole green cardamom pods, not black cardamom. You can also try cinnamon sticks for a different flavor profile.
- Vegan condensed milk: Adds sweetness and richness. You should be able to find vegan condensed milk at most large grocery stores, but you can also make a homemade version by reducing full-fat coconut milk or any plant milk.
- Vegan whipped cream: I like to use my oat milk whipped cream in this recipe, but store bought vegan cool whip is a good alternative.
- Dried rose petals: For syrup and garnishing the cake and adding aromatic notes. You can replace dried rose petals with fresh berries or a sprinkle or cinnamon if you prefer.
How to make vegan tres leche cake

- Step 1: Sift the cake flour, baking powder, baking soda, and salt into a mixing bowl. Sifting helps distribute the ingredients and aerate the flour, leading to a lighter cake.

- Step 2: In another bowl, mix the soy milk and vinegar. This mixture will curdle slightly, creating a vegan buttermilk substitute.

- Step 3: Whip the aquafaba and cream of tartar until stiff peaks form, then gradually add sugar while continuing to whip.

- Step 4: Incorporate the vanilla extract and avocado oil, followed by the vegan buttermilk mixture. Be gentle to prevent the whipped aquafaba mixture from deflating.

- Step 5: Fold the wet ingredients into the dry ingredients, then transfer the batter into the baking pan and bake for 40 minutes at 350 degrees F.

- Step 6: Grind the cardamom seeds and simmer them with water and rose petals, adding sugar after a while. Take your time to fully infuse the syrup with the flavors of cardamom.

- Step 7: After the cake is baked and cooled, poke holes in it to allow the milk blend to seep in. Mix the vegan milks and rose cardamom syrup, then pour this over the cake.

- Step 8: Chill the cake in the refrigerator before topping it with vegan whipped cream and garnishing it with dried rose petals for an elegant finish.
Storage
Follow my storage tips to ensure your rose cardamom vegan tres leche cake remains fresh:
- Room temperature: You can store vegan tres leche cake at room temperature for up to 2-3 days. Just keep it in an airtight container.
- Freezer: For a longer storage period, you can freeze the cake for up to a month. Wrap the slices in foil, then keep them in an airtight container to prevent freezer burn. Let them thaw in the fridge overnight before serving again.
Top tips
- Use room temperature ingredients: This helps the ingredients combine thoroughly and uniformly without having to overmix the batter.
- Check for doneness: Use a toothpick to ensure the cake is fully baked. The toothpick should come out clean or with a few small crumbs attached.
- Chill before serving: Chill your rose cardamom vegan tres leches cake before serving it to enhance the flavor and texture.
FAQ
Yes, use a gluten-free flour blend in place of cake flour if you have a gluten sensitivity. Just ensure the blend is a 1:1 substitute for regular flour to maintain the cake's texture and structure.
The aquafaba should form stiff peaks, similar to whipped egg whites, which indicates it has reached the right consistency. The peaks should stand up straight without collapsing when the whisk is lifted.
A dense cake can result from overmixing the batter or not whipping the aquafaba to the correct stiffness. Overmixing deflates the air bubbles necessary for a light texture, while under-whipped aquafaba fails to provide enough lift.

More dessert recipes
If you loved this rose cardamom vegan tres leches cake, check out these vegan desserts:
- Vegan Sponge Cake: Moist, light, and airy dessert made egg and dairy-free.
- Vegan Olive Oil Cake: A classic Italian favorite made plant-based.
- Vegan Flan: Rich, creamy, and indulgent flan made without eggs or dairy!
- Vegan Tiramisu: Decadent layers of lady fingers and velvety vegan mascarpone.

Rose Cardamom Vegan Tres Leche Cake
DESCRIPTION
INGREDIENTS
Vegan Sponge Cake (Dry Ingredients)
- 3 cups cake flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Vegan Sponge Cake (Wet Ingredients)
- 1 cup aquafaba
- 1 cup cream of tarter
- β cup avocado oil
- 2 cups soy milk
- 2 tablespoon white vinegar
- 4 teaspoon vanilla extract
- Β½ cup sugar (used in the wet ingredients)
Rose Cardamon Syrup Ingredients
- 1 Β½ cup water
- 1 Β½ cup sugar
- 2 tablespoon cardamom seeds
- 2 tablespoon dried rose petals
Remaining Tres Leche Ingredients
- 1 cup soy milk or oat milk (full fat)
- 2 tablespoon vegan condensed milk
- 2 tablespoon coconut cream
- 6 cups vegan whipped cream
- 2 tablespoon dried rose petals to garnish
METHOD
How to make vegan Sponge Cake
- Preheat oven to 350β.
- Sift the cake flour, baking powder, baking soda and salt through a fine mesh sieve into a mixing bowl.
- Combine soy milk and vinegar in a separate bowl or jug and mix together.
- Whip aquafaba and creme of tarter with an electric whisk or stand mixer on medium-high speed. Whip till it starts to fluff up or create stiff peaks.Note: Do not over-whip aquafaba. Stop once it fluffs up with air. Whipping too long can deflate it.
- Slowly start adding sugar to the aquafaba as it is whipping. Do not dump the sugar all at once because that can cause it to deflate. Once sugar is added, the mixture should start to look slightly glossy.
- Next, add vanilla extract and avocado oil to the aquafaba while it is still whipping followed by the soy milk curd mixer.Note: Stop whisking once it's all combine because you do not want it to deflate.
- Once the wet ingredients are all combined then use a spatula to slowly fold in the dry flour mixer.Note: Avoid over mixing. Stop once the ingredients are combined to form a batter.
- Transfer batter into prepared baking pan. Bake for 40 minutes or until a toothpick inserted comes out clean.
Prepare rose cardamom syrup
- Roughly grind cardamom seeds using a mortar and pestle.
- Heat water in a saucepan over high-medium heat for 1-2 minutes. Once it starts to boil, then reduce the heat to low. Add cardamom seeds and dried rose petals and let them them simmer on low heat for 15 minutes.
- Add sugar and stir till it dissolves. Once the sugar is completely dissolved, then turn off the heat and let it cool down and steep for an hour.
- Use a metal sieve to strain the syrup into a mason jar or an air tight jar. Pour out 1 cup of the rose cardamom syrup and set aside.
How to make vegan tres leche
- Start with making a vegan sponge cake in a baking dish. Then use a fork to poke holes all of the entire cake. Make sure the holes are going through all the way down.
- Blend soy milk, coconut cream, vegan condensed milk, and 1 cup of the rose cardamom syrup in a blender.
- Pour over the the blended milk mixture over the warm cake with holes. Then refrigerate the cake to chill for at least a couple hours.
- Next top the cake with vegan whipped cream. I recommend making your own oat milk whipped cream one day ahead of time. But to save time, you can always use a store bought vegan Truwhip.
- Evenly spread the whipped cream all over the top of the cake. Then garnished with dried rose petals.
NOTES
- Use room temperature ingredients: This helps the ingredients combine thoroughly and uniformly without having to overmix the batter.
- Check for doneness: Use a toothpick to ensure the cake is fully baked. The toothpick should come out clean or with a few small crumbs attached.
- Chill before serving: Chill your rose cardamom vegan tres leches cake before serving it to enhance the flavor and texture.
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