Butter Pecan Tres Leches Cake

An eggless and dairy-free twist on the classic Tres Leches Cake, featuring a buttery pecan sponge soaked in a luscious triple milk mixture, topped with whipped vegan cream and a dusting of pecans for a delightful crunch.

By @recipebyrosie

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 1 cup dairy-free buttermilk store-bought or homemade using non-dairy milk and vinegar
• 0.5 cup plain vegan yogurt
• 0.5 cup vegan butter melted
• 1 cup sugar
• 0.25 cup vegetable oil
• 1.5 cups self-raising flour
• 0.75 cup pecans chopped
• 0.5 cup almond milk
• 0.5 cup coconut milk
• 0.5 cup condensed coconut milk
• 2 cups whipped vegan cream
• 0.25 cup pecans additional for garnish

Instructions

1. Preheat the oven to 350°F (180°C). In a mixing bowl, combine dairy-free buttermilk, plain vegan yogurt, melted vegan butter, sugar, and vegetable oil.
2. Sift self-raising flour into the wet mixture and whisk until just combined.
3. Fold in chopped pecans gently. Pour the batter into a greased baking dish.
4. Bake in the preheated oven for 30-35 minutes until golden brown and a toothpick inserted into the center comes out clean.
5. While the cake is baking, prepare the dairy-free triple milk mixture by combining almond milk, coconut milk, and condensed coconut milk.
6. Once baked, remove the cake from the oven and let it cool slightly. Poke holes all over the cake using a skewer.
7. Pour the milk mixture evenly over the entire surface of the cake and let it soak overnight in the fridge.
8. Before serving, spread whipped vegan cream over the cake and sprinkle with additional chopped pecans.