vegan cookies & creme tres leches cake
Prep time
Cook time
Total time
Have you ever wanted to make a dairy-free version of tres leches cake? This Vegan Cookies & Creme Tres Leches Cake transforms the original into a plant-based dessert that's studded with chocolate sandwich cookies!
Recipe type: Cakes
Serves: 12
  • *for the cake*
  • 2 tbsp ground flaxseed + 6 tbsp water
  • 1 cup granulated sugar
  • 1½ cup all-purpose flour
  • 10 chocolate sandwich cookies, blended into a fine powder
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ cup soy-free vegan butter, at room temperature
  • ⅓ cup nondairy yogurt {I used Silk almond}
  • ¼ cup vegetable oil
  • 1 tbsp vanilla extract
  • ⅔ cup unsweetened nondairy milk
  • *for the soaking liquid*
  • 1 cup full-fat coconut milk
  • 1 cup evaporated soy milk
  • 1 cup sweetened condensed soy milk
  • 5-6 chocolate sandwich cookies
  • *for topping*
  • 1 can full-fat coconut cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • chocolate sandwich cookies
  1. Before you do anything else, place the can of coconut cream in the fridge very carefully (DO NOT SHAKE) so that it can set to make whipped cream later. It needs to chill for at least 6 hours but optimally overnight.
  2. First, make the cake. Preheat oven to 350F and spray one 8x8 square baking dish with nonstick baking spray.
  3. In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
  4. In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar. Stir in the finely crushed chocolate sandwich cookies.
  5. Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
  6. In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, and vanilla extract, and add them to the dry ingredients. Mix until combined.
  7. Finally, pour in the unsweetened nondairy milk, and beat on medium-low until smooth and creamy.
  8. Pour batter into prepared pan and bake for about 45 minutes, until golden brown on top and a toothpick inserted in the center comes out with just a few moist crumbs. If the middle is still too runny, cover the pan with a piece of foil and cook for 5-10 more minutes until set. Set aside to cool.
  9. While cake cools, prepare the soaking liquid. Combine the coconut milk, sweetened condensed milk, and evaporated milk in a large bowl. Roughly crush 5-6 chocolate sandwich cookies with your hands and toss them in. Set aside until cake is ready.
  10. When ready to soak, poke the cake all over with a toothpick or a fork. Using a ladle or large spoon, gently pour some of the soaking liquid on the cake. When it's soaked enough that there's a layer of liquid sitting on top of the cake, cover it and set aside for 30 minutes or so, then come back and add more soaking liquid. Repeat until cake is thoroughly soaked!
  11. When ready to serve, make the coconut whipped cream! Carefully grab your chilled can of coconut cream and open it. Spoon all the solids into a large bowl and leave the liquid behind in the can. Using a hand mixer, beat the cream until light and fluffy, and add in the powdered sugar and vanilla.
  12. Spread on top of your cake, and top with additional crushed chocolate sandwich cookies. Enjoy!
Recipe by The Baking Fairy at