This eggless, dairy-free strawberry tres leches features a moist vegan sponge soaked overnight in a smooth blend of vegan condensed milk, evaporated milk, and oat milk infused with fresh strawberries. The standout trait is the complete overnight flavor absorption that keeps the cake impossibly tender without eggs or dairy.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Line the base of an 8x8-inch pan with parchment paper - do not line the sides.
Make strawberry sugar: Add the freeze-dried strawberries and sugar to a food processor and blitz until finely ground. Reserve 2 tablespoons of the mixture for garnishing the cake.
Mix the wet ingredients: In a large bowl, whisk the strawberry sugar, yogurt, oil, and vanilla until smooth. Whisk in the vegan buttermilk.
Combine dry ingredients: In a separate bowl, sift the flour, cornstarch, baking powder, and salt. Whisk to combine.
Make the batter: Gently fold the dry ingredients into the wet in 2 parts using a rubber spatula, until just combined.
Bake: Transfer the cake batter to the prepared pan and bake for 25-30 minutes. Insert a skewer into the center of the cake to check for doneness - if the batter sticks to the skewer, bake for an additional 5 minutes. Remove the pan from the oven and let it cool on a wire rack for 10-15 minutes.
Poke cake: Liberally poke the slightly warm cake with a skewer.
Tres leches soak: Blend all the soak ingredients until smooth.
Soak cake: Once cool, pour the strawberry milk mixture over the cake until covered, and save any remaining mixture for serving. Cover the cake with plastic wrap and refrigerate overnight.
Serving: Whip the chilled coconut cream and spread it on top of the cake. Sprinkle with the reserved strawberry sugar and arrange fresh strawberries on top.
Refrigerate covered for up to 3 days; do not freeze due to the whipped cream topping. Soak the cake without toppings for make-ahead convenience.
food processor · 8x8-inch baking pan · parchment paper · rubber spatula · skewer
Yes—the cake must refrigerate overnight after soaking, so you can prepare it up to 2 days in advance. Assemble with whipped cream and strawberries just before serving.
Substitute with regular plant-based yogurt (coconut, almond, or soy) or unsweetened applesauce in equal measure.
Bake for 25–30 minutes at 160°C fan-forced (180°C conventional). A skewer inserted in the center should come out clean; if batter sticks, bake another 5 minutes.
Freeze-dried strawberries add concentrated flavor without adding moisture. You can omit them, but increase fresh strawberries or strawberry jam in the soak mixture to maintain taste.
The overnight soak allows the dairy-free milk mixture to fully absorb into the cake, creating the signature tres leches texture: moist, tender, and infused with flavor.
