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Vegan Pumpkin Tres Leches

Vegan Pumpkin Tres Leches: Indulge in a Creamy Fall Treat

Vegan Pumpkin Tres Leches is a delightful dessert that combines all the flavors of fall in a creamy, indulgent treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling Time 8 hours
Total Time 8 hours 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 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.
For the Soaking Mixture
  • 1 cup Sweetened Condensed Oat Milk Substitute with sweetened condensed coconut milk.
  • 1 cup Evaporated Oat Milk Replace with evaporated coconut milk if needed.
For the Topping
  • 1 cup Coconut Whipping Cream Can substitute with any plant-based whipped topping.

Equipment

  • mixing bowls
  • Baking Dish
  • whisk
  • Skewer

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 160°C (320°F for fan-forced) or 180°C (356°F conventional). Grease a 10.5 x 7.5-inch baking dish with a bit of oil.
  2. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and sea salt.
  3. 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. Whisk in the canned pumpkin puree, granulated sugar, olive oil, and vanilla extract.
  4. Gently fold the dry ingredient mixture into the wet ingredients in two additions, stirring carefully to avoid overmixing.
  5. Pour the batter into the prepared baking dish and bake for around 30-35 minutes, or until a skewer inserted into the center comes out clean.
  6. While the cake is still warm, use a skewer to poke holes all over the surface.
  7. In a separate bowl, whisk together the sweetened condensed oat milk, evaporated oat milk, additional oat milk, pumpkin puree, and vanilla extract.
  8. Pour the soaking mixture evenly over the cooled cake and refrigerate overnight.
  9. When ready to serve, top with whipped coconut cream and a light dusting of cinnamon.

Notes

Ensure the cake cools completely before soaking to prevent sogginess. Use fresh ingredients for best results.