This Vegan Ras Malai Tres Leches Cake is a beautiful make-ahead dessert for celebrations, holidays, and any moment that deserves a special cake. It features a soft, eggless vegan sponge soaked with a rich nut milk mixture flavored with cardamom and saffron. The cake becomes more tender and flavorful as it rests, making it ideal for preparing in advance. A gluten-free option is included, and it can be made soy-free by choosing almond or oat milk.
This vegan ras malai tres leches cake brings together two beloved desserts: classic tres leches cake and traditional Indian ras malai. Tres leches is known for its airy sponge soaked in a creamy milk mixture, while ras malai is loved for its saffron-cardamom milk and soft, delicate texture. In this recipe, those flavors come together in a dairy-free, eggless cake that is rich, fragrant, and deeply comforting.
Ras Malai meets Tres Leches
Traditional tres leches cake is usually made with a sponge soaked in three types of milk, often evaporated milk, condensed milk, and cream. Ras malai, a classic Bengali-inspired sweet, is usually made with soft cheese curd dumplings or small cakes served in sweetened milk scented with saffron and cardamom. This vegan version combines the spirit of both desserts by baking a light sponge and soaking it with a homemade nut milk mixture flavored with those signature ras malai spices.
After the cake has absorbed the milk mixture and chilled, it is finished with whipped coconut cream and chopped pistachios. You can add a little vanilla or cinnamon to the coconut cream if you want a warmer flavor. If whipped coconut cream is not your preference, the same milk mixture can also be gently cooked into a custard-style topping and spooned over the chilled cake before serving.
This vegan tres leches cake is best served cold. The cardamom, saffron, pistachio, and coconut flavors make it especially lovely for Diwali, fall gatherings, winter holidays, or festive dinners. Because it improves as it rests, it is also a practical dessert for entertaining. Make it the day before, let it chill, and serve it when the cake is fully soaked and flavorful.
More Diwali and holiday recipes:
- Vegan Ras Malai
- Almond Halwa, 2 ways, and Almond Ladoo GF
- Malai Burfi GF
- Basundi
- 7 Cup Burfi GF, nut-free
- Malai Ladoo
- Brown Rice Kheer
- Gajar Halwa, skillet and Instant Pot
- Gulab Jamuns
- Easy Kaju Katli
Vegan Rasmalai Tres Leches Cake
Ingredients
For the cake:
- 1 cup non-dairy milk, such as almond, oat, or soy milk
- 2 tablespoons nondairy yogurt or applesauce
- 1 teaspoon apple cider vinegar or white vinegar
- 1/4 cup oil
- 1/2 teaspoon vanilla extract
- A few drops almond extract
Dry Ingredients:
- 1 1/4 cups flour, such as all-purpose flour
- 1/4 cup almond flour, or a mix of almond flour and raw pistachio flour
- 1/3 cup sugar
- 1.5 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the milk mixture:
- 2 tablespoons raw pistachios
- 2 tablespoons raw cashews
- 1/2 cup of the thin part of full-fat canned coconut milk
- 1/4 cup oat milk, or soy milk
- 2 tablespoons water
- 3 tablespoons sugar
- 7 to 8 strands saffron
- Seeds from 1 green cardamom pod
For the whipped coconut cream topping:
- Thick coconut cream from a can of coconut milk, about 1/2 cup
- 2 to 3 tablespoons powdered sugar
Instructions
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Make the cake: In a bowl, combine the non-dairy milk, yogurt or applesauce, vinegar, oil, vanilla extract, and almond extract. Mix well.
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In a separate bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and mix until a cake batter forms. The batter should not be runny, but it should not be as thick as muffin batter. If it is too thick, add about 1 tablespoon more non-dairy milk. If it is too thin, add 1 to 2 tablespoons more flour.
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Grease an 8×8 inch or 9×9 inch pan and transfer the batter into the pan. A glass pan works well because it helps prevent excess browning.
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Preheat the oven to 350 degrees Fahrenheit, or 180 degrees Celsius. Bake for about 30 minutes. Check at 25 minutes and continue baking for another 5 minutes if needed.
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Make the milk mixture: Refrigerate a can of full-fat coconut milk for about 30 minutes before using. Scoop out the thick coconut cream and return it to the refrigerator for the topping.
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Measure 1/2 cup of the thin coconut milk from the can and add it to a blender. Add the pistachios, cashews, oat milk, water, sugar, saffron, and cardamom seeds.
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Blend for 1 minute, then let the mixture sit for 5 minutes so the nuts soften. Blend again until smooth. Repeat once or twice if needed for a silky texture. Taste and adjust sweetness if desired.
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When the cake is baked, remove it from the oven and let it cool for 5 minutes. Use a toothpick or skewer to poke holes throughout the cake.
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Pour about one-third of the milk mixture evenly over the cake. Let it soak for 15 minutes, then pour more of the milk mixture over the cake. Continue in batches so the sponge can absorb the liquid.
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If the cake stops absorbing the mixture, reserve the remaining milk to serve on the side.
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Make the whipped coconut cream topping: Remove the chilled coconut cream from the refrigerator. Whip it with a hand mixer or stand mixer until light.
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Add powdered sugar and continue whipping until fluffy. You may also add a little vanilla or cinnamon if desired.
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Spread the whipped coconut cream over the soaked cake. Top with crushed or chopped raw pistachios and serve chilled.
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Store the cake covered in the refrigerator for up to 5 days.
Notes
Alternate topping idea: If you do not want to use whipped coconut cream, use half of the milk mixture to make a custard-style topping. Heat half of the milk mixture in a small saucepan over medium heat until it starts to simmer and thickens slightly. Remove from heat, let it cool completely, and serve it over the soaked cake.
To make this gluten-free: Use 3/4 cup oat flour, 3/4 cup almond flour, and 1/4 cup potato starch. For the liquid, use 1/2 cup non-dairy milk and 1/2 cup club soda instead of 1 cup milk.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Ingredients:
- The dry base uses all-purpose flour with almond flour for moisture and richness. You can also use a blend of almond flour and raw pistachio flour. To make pistachio flour, blend raw pistachios until they become a fine powder.
- Cane sugar keeps the cake light in color.
- The wet ingredients include non-dairy milk, oil, and either non-dairy yogurt or applesauce.
- Baking powder, baking soda, and vinegar help the sponge rise in the oven.
- Vanilla extract and almond extract add gentle sweetness and depth of flavor.
- The soaking mixture is made with raw pistachios, cashews, coconut milk, oat milk, water, and sugar.
- Saffron and cardamom give the milk mixture its ras malai-inspired aroma.
- Whipped coconut cream and chopped pistachios make a simple, elegant topping.
Tips & Variations:
- For a more budget-friendly version, skip the saffron.
- To make the cake refined sugar-free, use coconut sugar or powdered jaggery, keeping in mind that the cake will be darker.
- For a decorative finish, sprinkle dried culinary rose petals over the top with the pistachios.
- If you enjoy rose-flavored desserts, add a small amount of rose water to the soaking liquid.
- Poke holes all the way through the cake before adding the milk mixture so the sponge can absorb the liquid evenly.
- If you prefer not to use coconut whip, turn half of the soaking mixture into a custard topping by simmering it until slightly thickened, then cooling it completely before serving.
- For the best texture and flavor, cover the cake after adding the milk mixture and refrigerate it for 4 to 6 hours, or overnight.
How to make Vegan Ras Malai Tres Leches Cake:
Start by making the cake batter. Add all of the wet ingredients to a bowl and mix until smooth and well combined.
In another bowl, whisk together the dry ingredients so the leavening, salt, sugar, and flours are evenly distributed.
Combine the wet and dry mixtures until a soft cake batter forms. Avoid overmixing, but make sure there are no large dry patches.
The batter should be pourable but not watery. If it feels too thick, add a little more non-dairy milk. If it is too thin, mix in a small amount of flour.
Grease an 8×8 inch or 9×9 inch baking pan, then spread the batter evenly in the pan. A glass pan is a good choice if you want to limit browning.
Bake the cake at 350 degrees Fahrenheit, or 180 degrees Celsius, for about 30 minutes. Check around 25 minutes and continue baking if needed.
Blend the milk mixture until very smooth. Blend for about a minute, let it rest for 5 minutes, and blend again. Repeat this process 2 to 3 times if needed so the nuts blend fully into the liquid.
When the cake is done, remove it from the oven and let it rest for 5 minutes. Poke holes through the warm cake, then pour some of the milk mixture over the top. Let it sit for 15 minutes so the liquid can soak in, then add more of the milk mixture.
Spread the whipped coconut cream over the soaked cake once the cake has chilled and absorbed the milk.
Finish with crushed or chopped raw pistachios, then slice and serve the cake cold.
Make it gluten-free:
To make a gluten-free version, replace the flour with 3/4 cup oat flour, 3/4 cup almond flour, and 1/3 cup potato starch. For the liquid, use 1/2 cup non-dairy milk and 1/2 cup club soda instead of 1 cup milk.
How to store Tres Leches Cake:
Tres leches cake should be stored in the refrigerator because it contains a soaking liquid and a whipped topping. Keep the cake covered and chilled for up to 5 days. The texture becomes softer and the flavor develops as it rests, so this vegan ras malai tres leches cake is especially good when made ahead.
