Name: Vegan Pumpkin Tres Leches: Indulge in a Creamy Fall Treat
Prep time: 20 min
Cook time: 35 min
Total time: 535 min
Ingredients: 2 cups All-Purpose Flour (Substitute with gluten-free flour for a gluten-free version.); 2 teaspoons Baking Powder (Ensure it’s fresh for best results.); 1 teaspoon Baking Soda (Freshness is key to avoid a dense cake.); 2 teaspoons Pumpkin Pie Spice (Adjust spice levels to your preference.); 1/2 teaspoon Sea Salt (Common table salt can serve as a substitute.); 1 cup Unsweetened Oat Milk (Barista-style oat milk is best for creaminess.); 1 tablespoon Apple Cider Vinegar (Lemon juice can be an alternative.); 1 cup Canned Pumpkin Puree (Use pure pumpkin, not pie filling.); 1 cup Granulated Sugar (Feel free to use coconut sugar for a different touch.); 1/3 cup Olive Oil (Swap for any neutral oil like canola or sunflower oil.); 1 teaspoon Vanilla Extract (Vanilla paste can offer a richer option.); 1 cup Sweetened Condensed Oat Milk (Substitute with sweetened condensed coconut milk.); 1 cup Evaporated Oat Milk (Replace with evaporated coconut milk if needed.); 1 cup Coconut Whipping Cream (Can substitute with any plant-based whipped topping.)

As I took my first bite of this Vegan Pumpkin Tres Leches Cake, I felt like I’d traveled to a cozy autumn café where all the flavors of the season come together. This delightful dessert brings a warm twist to a traditional favorite, with light, fluffy layers soaked in creamy oat-based milk that promises to satisfy everyone—even if they’re not vegan! Not only is this cake a festive treat perfect for gatherings, but it’s also an effortless recipe boasting a quick prep time that makes it ideal for those busy fall days. What’s your favorite way to enjoy pumpkin-flavored desserts? Keep scrolling to find out how to whip up this seasonal delight!

Why is Vegan Pumpkin Tres Leches a Must-Try?

Indulgent and Creamy: This Vegan Pumpkin Tres Leches Cake is a luscious twist on a classic, elevating your dessert game with a rich, decadent flavor that everyone will adore.

Perfect for Autumn: Infused with pumpkin and warm spices, it embodies the essence of fall, making it a star attraction at any gathering.

Easy Preparation: With simple steps and common ingredients, you’ll whip this up without breaking a sweat, making it great for busy days or last-minute cravings.

Crowd-Pleasing Appeal: Whether you’re serving friends or family, this dessert offers a delicious experience that will impress both vegans and non-vegans alike.

Versatile Variations: Adapt it to your taste by trying different plant milk options or adding toppings for that extra touch of creativity.

Discover other delightful vegan sweets that complement this cake perfectly, such as my Vegan Chocolate Chip Cookies or Vegan Apple Crisp!

Vegan Pumpkin Tres Leches Ingredients

For the Cake
• All-Purpose Flour – Provides structure to the cake; substitute with gluten-free flour for a gluten-free version.
• Baking Powder – Helps the cake rise; ensure it’s fresh for best results.
• Baking Soda – Acts as a leavening agent; freshness is key to avoid a dense cake.
• Pumpkin Pie Spice – Adds warm autumn flavor; adjust spice levels to your preference.
• Sea Salt – Enhances overall flavor; common table salt can serve as a substitute.
• Unsweetened Oat Milk – The primary liquid for moisture; barista-style oat milk is best for creaminess.
• Apple Cider Vinegar – Reacts with baking soda for leavening; lemon juice can be an alternative.
• Canned Pumpkin Puree – Key to that delightful pumpkin flavor; use pure pumpkin, not pie filling.
• Granulated Sugar – Sweetens the cake; feel free to use coconut sugar for a different touch.
• Olive Oil – Adds moisture; swap for any neutral oil like canola or sunflower oil.
• Vanilla Extract – Enhances the overall flavor; vanilla paste can offer a richer option.

For the Soaking Mixture
• Sweetened Condensed Oat Milk – Provides a creamy soak for the cake; substitute with sweetened condensed coconut milk.
• Evaporated Oat Milk – Creates a rich milk bath for the cake; replace with evaporated coconut milk if needed.

For the Topping
• Coconut Whipping Cream – Adds a fluffy finish; can substitute with any plant-based whipped topping.

Embrace the deliciousness of this Vegan Pumpkin Tres Leches Cake, sure to delight both vegan and non-vegan fans alike!

Step‑by‑Step Instructions for Vegan Pumpkin Tres Leches

Step 1: Preheat the Oven
Begin by preheating your oven to 160°C (320°F for fan-forced) or 180°C (356°F conventional). While the oven warms up, grease a 10.5 x 7.5-inch baking dish with a bit of oil to ensure the Vegan Pumpkin Tres Leches cake releases easily once baked.

Step 2: Combine Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and sea salt. This step is essential for even distribution of the leavening agents and spices, which will give your cake the fluffy texture it deserves.

Step 3: Mix Wet Ingredients
In another bowl, combine the unsweetened oat milk and apple cider vinegar to create a vegan buttermilk substitute; let it sit for about 5 minutes. Next, whisk in the canned pumpkin puree, granulated sugar, olive oil, and vanilla extract until fully integrated. This mixture will ensure a rich flavor in the Vegan Pumpkin Tres Leches cake.

Step 4: Prepare the Batter
Gently fold the dry ingredient mixture into the wet ingredients in two additions, stirring carefully to avoid overmixing. You want the batter to be smooth and homogenous, so take your time as you incorporate everything together for a light, airy cake.

Step 5: Bake the Cake
Pour the batter into the prepared baking dish, distributing it evenly. Bake in your preheated oven for around 30-35 minutes, or until a skewer inserted into the center comes out clean. The cake should be lightly golden on top, signaling it’s ready to absorb all the creamy goodness.

Step 6: Poke Holes in the Cake
Once the cake has baked, remove it from the oven and while it’s still warm, use a skewer to poke holes all over the surface. This technique is crucial, as it allows the soaking mixture to penetrate the cake fully, ensuring each bite of your Vegan Pumpkin Tres Leches is moist and flavorful.

Step 7: Make the Soaking Mixture
In a separate bowl, whisk together the sweetened condensed oat milk, evaporated oat milk, additional oat milk, pumpkin puree, and vanilla extract. The blend should be silky and well-combined, creating a luxurious soak that will infuse your cake with rich flavors overnight.

Step 8: Soak the Cake
Pour the soaking mixture evenly over the cooled cake, ensuring it thoroughly fills the holes and seeps into every crevice. Cover the dish with plastic wrap and refrigerate overnight, allowing the Vegan Pumpkin Tres Leches to soak up all that delicious moisture.

Step 9: Prepare for Serving
When you’re ready to serve, take the cake out of the fridge and top it generously with whipped coconut cream. A light dusting of cinnamon on top adds a festive touch, enhancing the look and taste of your fall-inspired dessert.

Vegan Pumpkin Tres Leches Variations

Feel free to get creative with this Vegan Pumpkin Tres Leches Cake and make it your own with these delightful twists!

Gluten-Free: Substitute all-purpose flour with your favorite gluten-free blend for a delicious gluten-free version.
Nutty Flavors: Experiment with almond or cashew milk in place of oat milk to introduce new nutty undertones.
Heavenly Toppings: Drizzle with caramel sauce and sprinkle with crushed pecans for extra sweetness and a delightful crunch.
Spice It Up: Enhance the cake’s flavor by adding a hint of cayenne pepper or ginger for a warming kick. A little goes a long way!
Coconut Twist: Mix in shredded coconut to the batter for added texture and a tropical flair that complements pumpkin beautifully.
Different Whipped Toppings: Try topping with a cinnamon-flavored coconut whipped cream or a vanilla coconut yogurt for a twist on the original.
Fruit Fusion: Slice up ripe bananas or roasted apples and layer them in between the cake for a fruity surprise.
Soy-Free Option: Swap out oat milk for soy milk for a richer, protein-packed alternative that compliments the flavors well.

Don’t forget to pair your slice with my comforting Vegan Latte or a warm cup of cider for an autumnal delight!

Expert Tips for Vegan Pumpkin Tres Leches

Cool Completely: Allow the cake to cool completely before pouring the soaking mixture to prevent a soggy texture.

Poke Holes While Warm: Poking holes in the warm cake enhances absorption of the soaking liquid, ensuring every bite is deliciously moist.

Use Fresh Ingredients: Ensure your baking powder and baking soda are fresh to achieve the best rise and texture in your Vegan Pumpkin Tres Leches.

Check Soaking Time: Chill the cake overnight to let the flavors meld and the texture transform into a rich, creamy delight.

Storage Strategy: Store any leftovers covered in the refrigerator; the flavors will intensify as the cake continues to absorb the milk soak.

Make Ahead Options

These Vegan Pumpkin Tres Leches Cake preparations are perfect for busy home cooks! You can bake the cake up to 24 hours in advance; simply let it cool completely before poking holes and soaking it with the milk mixture. Additionally, the soaking mixture can be prepared a day ahead, allowing all those warm flavors to meld together beautifully. Store the soaked cake covered in the refrigerator to keep it moist and flavorful. When you’re ready to serve, just top it with whipped coconut cream and a sprinkle of cinnamon for a delightful finishing touch. This approach ensures you enjoy a festive dessert without the last-minute fuss!

How to Store and Freeze Vegan Pumpkin Tres Leches

Fridge: Keep your Vegan Pumpkin Tres Leches cake covered in an airtight container in the refrigerator for up to 5 days. The cake will continue to absorb the soaking liquid, enhancing its flavor.

Freezer: For longer storage, freeze the cake without the whipped topping. Wrap it tightly in plastic wrap and aluminum foil, and it will last up to 2 months.

Thawing: To enjoy frozen cake, transfer it to the fridge and let it thaw overnight. Once thawed, top with whipped coconut cream just before serving.

Reheating: If desired, you can warm individual slices in the microwave for about 15-20 seconds. Enjoy this delicious treat warm or chilled!

What to Serve with Vegan Pumpkin Tres Leches Cake

As you gather with loved ones to enjoy this delightful dessert, consider complementing its flavors with some equally comforting sides.

Chai-Spiced Tea: A warm cup of chai enhances the fall vibe, pairing perfectly with the spices in the cake. The aromatic spices in the tea echo those in the cake, creating a harmonious blend.
Crunchy Maple Candied Pecans: These sweet, crunchy nuts add a delightful contrast to the moist cake, enriching each bite with a satisfying crunch while amplifying the pumpkin flavor.
Cinnamon Sugar Doughnuts: Light, fluffy doughnuts dusted in cinnamon sugar are the perfect companion, providing a delightful sweetness and a playful texture that keeps everyone coming back for more.
Spiced Apple Cider: Warm, spiced apple cider is a fantastic fall drink, enhancing the cozy atmosphere and adding a fruity note that balances the richness of the cake.
Mixed Green Salad: A light salad with pomegranate seeds and a citrus vinaigrette adds freshness, cutting through the creaminess of the cake and bringing a burst of color to your table.
Coconut Whipped Cream: Serve a side of extra whipped coconut cream for those who want an indulgent topping on their cake. The light, airy texture complements the dessert beautifully with added creaminess.

Create a delightful dining experience by mixing and matching these ideas, ensuring your Vegan Pumpkin Tres Leches Cake takes center stage!

Vegan Pumpkin Tres Leches Recipe FAQs

How do I choose the right pumpkin puree?
Absolutely! For your Vegan Pumpkin Tres Leches, it’s essential to use pure canned pumpkin puree rather than pumpkin pie filling, as the latter is often sweetened and spiced, which can affect your overall flavor. Look for a label that lists only “pumpkin” as the ingredient for the best results.

What’s the best way to store leftover cake?
Very! Keep your Vegan Pumpkin Tres Leches cake covered in an airtight container in the refrigerator for up to 5 days. The cake will continue to absorb the soaking liquid, enhancing its flavor over time. If you’d like to enjoy it longer, consider freezing, as described below!

Can I freeze Vegan Pumpkin Tres Leches Cake?
Absolutely! To freeze, I recommend wrapping the cake (without any whipped topping) tightly in plastic wrap and then in aluminum foil. This prevents freezer burn. It can last up to 2 months. When you’re ready to enjoy, simply transfer it to the fridge to thaw overnight.

What if my cake turns out too dense?
Oh no, but don’t worry! The most common cause of a dense Vegan Pumpkin Tres Leches is stale ingredients, particularly baking powder and baking soda. Always use fresh leavening agents, and be careful not to overmix your batter when folding in the dry ingredients. Gently incorporate them to preserve the cake’s light texture!

Is this cake suitable for those with nut allergies?
Very! This Vegan Pumpkin Tres Leches can be made nut-free by using oat milk and ensuring that your egg replacer is also suitable for nut allergies. Always check labels when using packaged ingredients. Moreover, if you’re topping with whipped coconut cream, confirm that’s a safe option for your guests.

How should I serve the cake for the best experience?
Absolutely! For a delightful touch, serve your Vegan Pumpkin Tres Leches with a warm cup of chai or spiced coffee alongside. If you’re feeling adventurous, add a splash of caramel sauce or extra spices to your whipped coconut cream for a festive flair. This will elevate your dessert experience perfectly!