​Rose Cardamom Vegan Tres Leche Cake

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 you’ll 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 ‘three milks cake,’ 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 won’t 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 don’t 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.
• Rose Water: For that rosy flavor profile. You can find this in most Indian grocery stores.
• 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 powder: You can also try cinnamon powder 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. I use the Oat Milk Sweetened Condensed Milk by Nature's Charm.
• Vegan whipped cream: You make your own oat milk whipped cream, but store bought vegan cool whip is a much easier alternative, like TruWhip.
• 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

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

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

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

1. 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.

1. 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: 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 water, then pour this over the cake.

Step 7: 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

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 Lemon 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.