Go Back
–+ servings
Rose cardamom vegan tres leche cake slice on a serving plate with a fork slicing through.

Rose Cardamom Vegan Tres Leche Cake

5 from 3 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serving Size: 8
Author Puja Verma
Print Recipe Pin Recipe

DESCRIPTION

This rose cardamom vegan tres leche cake looks and tastes like a masterpiece. This plant-based variation fuses traditional flavors with rose and cardamom syrup for a rich and floral aroma. These ingredients give the cake a refreshing and indulgent element. So, if you're looking for a show-stopping dessert that will wow any crowd, this recipe is a must-try.

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
  • ⅔ cup avocado oil
  • 2 cups soy milk
  • 2 tablespoon white vinegar
  • 4 teaspoon vanilla extract
  • ½ cup sugar (used in the wet ingredients)

Rose Cardamon Syrup Ingredients

  • 1 ½ cup water
  • 1 ½ 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 350℉.
  • 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.

NUTRITION

Calories: 512kcal | Carbohydrates: 75g | Protein: 8g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 567mg | Potassium: 151mg | Fiber: 2g | Sugar: 39g | Vitamin A: 233IU | Vitamin C: 5mg | Calcium: 156mg | Iron: 1mg
Course: Dessert
Cuisine: Latin America
Keyword: vegan tres leches, vegan tres leches cake
Tried this recipe?Let us know how it was!