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Vegan Pumpkin Tres Leches Recipe

Vegan Pumpkin Tres Leches Recipe
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★★★★★

5.2 from 12 reviews

This Vegan Pumpkin Tres Leches cake is a moist and flavorful plant-based dessert that combines the warm spices of pumpkin pie with a rich, dairy-free tres leches soak. Using oat milk and coconut cream, this recipe offers a creamy, luscious finish perfect for fall or any celebration. The cake absorbs the sweet, spiced milk mixture overnight for an irresistibly tender texture.

Ingredients

Scale

Dry Ingredients

  • 2 cups All-Purpose Flour (substitute with gluten-free flour for gluten-free version)
  • 2 teaspoons Baking Powder (fresh is best)
  • 1 teaspoon Baking Soda (fresh for best rise)
  • 2 teaspoons Pumpkin Pie Spice (adjust to taste)
  • 1/2 teaspoon Sea Salt (table salt can be substituted)

Wet Ingredients

  • 1 cup Unsweetened Oat Milk (barista-style recommended)
  • 1 tablespoon Apple Cider Vinegar (or lemon juice)
  • 1 cup Canned Pumpkin Puree (pure pumpkin, not pie filling)
  • 1 cup Granulated Sugar (or coconut sugar)
  • 1/3 cup Olive Oil (or neutral oil such as canola or sunflower)
  • 1 teaspoon Vanilla Extract (or vanilla paste)

Tres Leches Soaking Mixture

  • 1 cup Sweetened Condensed Oat Milk (or sweetened condensed coconut milk)
  • 1 cup Evaporated Oat Milk (or evaporated coconut milk)
  • 1/2 cup Unsweetened Oat Milk (additional for soaking)
  • 1/4 cup Canned Pumpkin Puree
  • 1 teaspoon Vanilla Extract

Topping

  • 1 cup Coconut Whipping Cream (plant-based whipped topping)
  • Ground Cinnamon (for dusting)

Instructions

  1. Preheat Oven: Preheat your oven to 160°C (320°F fan-forced) or 180°C (356°F conventional). Lightly grease a 10.5 x 7.5-inch baking dish with a bit of oil to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and sea salt to ensure even distribution and remove any lumps.
  3. Create Vegan Buttermilk: In a separate bowl, combine unsweetened oat milk with apple cider vinegar and let it sit for 5 minutes. This will curdle slightly, mimicking buttermilk.
  4. Add Wet Ingredients: To the vegan buttermilk, whisk in canned pumpkin puree, granulated sugar, olive oil, and vanilla extract until smooth and well combined.
  5. Combine Mixtures: Gently fold the dry mixture into the wet mixture in two additions, stirring carefully just until incorporated to avoid overmixing which can toughen the cake.
  6. Bake the Cake: Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a skewer inserted into the center comes out clean.
  7. Prepare for Soaking: While the cake is still warm, use a skewer to poke holes evenly across the surface to allow the soak to absorb deeply.
  8. Mix Soaking Liquid: In a bowl, whisk together sweetened condensed oat milk, evaporated oat milk, additional oat milk, pumpkin puree, and vanilla extract until smooth.
  9. Soak the Cake: Pour the soaking mixture evenly over the cake, allowing it to absorb fully. Refrigerate the cake overnight for the best texture and flavor infusion.
  10. Serve: When ready to serve, top the soaked cake with a generous layer of coconut whipping cream and a light dusting of cinnamon for added aroma and flavor.

Notes

  • For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking flour.
  • Ensure baking powder and baking soda are fresh for optimal rise and texture.
  • Use barista-style oat milk for creamier consistency in the batter and soaking mixture.
  • The soaking mixture can be adjusted by adding more oat milk if a thinner soak is preferred.
  • Keep the cake refrigerated after soaking to maintain freshness and texture.
  • Feel free to garnish with toasted pumpkin seeds or a sprinkle of nutmeg for extra flavor.
  • This cake tastes best after at least 8 hours of soaking, ideally overnight.

Nutrition

Keywords: vegan pumpkin dessert, pumpkin tres leches, dairy-free tres leches, vegan fall cake, plant-based pumpkin cake

Find it online: https://amayaharis.com/vegan-pumpkin-tres-leches-recipe/