Some dishes just need their names in giant dayglo Vegas neon lights. As soon as you hear the words, you know you're in for a treat. This Dairy Free Cold Brew Rum Chocolate Tres Leches Cake is such a treat.
Moist, decadent, chocolate, and infused with the flavors of both coffee and cold brew coffee rum, this tres leches cake is sure to be the hit at your next party.
The Milk in Tres Leches
Tres Leches literally translates to three milks. Because this cake is completely dairy free, we are using three different types of coconut milk. Each provides it's own unique flavor and adds richness and texture to the decadent sauce that will seep its way into the cake.
Sweetened condensed coconut milk, evaporated coconut milk, and coconut cream are all combined with vanilla and poured over the cooled baked cake. Dairy Free cold Brew Rum Chocolate Tres Leches Cake is one of those desserts that's perfect for making the night before because it needs to sit and only gets better.
I know what you're wondering, what about the rum? When rum is part of the title, you want that hint of caramel and molasses. For this recipe I am using Wicked Dolphin Cold Brew Coffee Rum.
Distilled here in Cape Coral, FL, Wicked Dolphin uses locally sourced coffee and distills the rum in traditional copper stills. They use 100% Florida ingredients including sugar and handcraft everything in small batches.
Dairy Free Cold Brew Rum Chocolate Tres Leches Cake in Three Easy Steps
This dessert couldn't be easier, but I am going to break it down into three easy steps so you will be on your way to tender moist tres leches bliss.
First up is baking the cake itself. As always the number one rule when it comes to achieving that tender bite of cake is to be gentle and don't over mix. You want to make sure everything is just combined. Once this cake is baked, you want to let it cool completely.
Next up is getting the cake ready for the sauce that makes this tres leches. You are going to cut the cake in half and add half of the cake to a deep casserole dish. We're stacking these so you want it to be 3" taller.
For the sauce to really permeate through you're going to poke holes throughout the cake. You can use a fork or skewer for this step.
Last is the sauce itself. You're simply going to stir together the three types of coconut milk along with vanilla, and pour it over the cake, first the bottom half and then the top. Letting this cake chill is a must. As I mentioned earlier this can be prepared the night before and served the next day.
Love tres leches? Make sure you check out my recipe for Dairy Free Pineapple Coconut Tres Leches Cake. Now let's get baking!
Dairy Free Cold Brew Rum Chocolate Tres Leches Cake
Equipment
- Mixing Bowl
- 9x3 cake pan
Ingredients
Cold Brew Rum Chocolate Cake
- 1 ¾ cup Gluten Free 1.1 flour
- ¾ cup cocoa powder
- 2 cups sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp kosher salt
- ½ cup coconut oil
- 5 oz Dairy Free vanilla yogurt, I used coconut based
- ½ cup freshly brewed coffee, cooled
- ½ cup cold brew rum
- 2 eggs
- 2 tsp vanilla extract
Tres Leches
- 1 can sweetened condensed coconut milk, dairy free
- 1 can evaporated coconut milk
- 1 can coconut cream
- 2 tsp vanilla extract
Instructions
Cold Brew Rum Chocolate Cake
- Preheat oven to 350 degrees.
- Spray a 9x13 baking dish with nonstick baking spray and set aside.
- Add eggs and sugar to a mixing bowl and beat for 3 minutes until sugar is dissolved and eggs are lighter in color.
- Add the yogurt, oil, vanilla, and salt. Stir to combine.
- Add all of the dry ingredients and mix until just incorporated.
- Add the cold brew rum and the coffee and gently mix to combine.
- Pour batter into the cake pan and bake for 30-40 minutes or until a toothpick comes out clean.
- Allow to cool completely.
Tres Leches
- Mix the milks and the vanilla together.
- You will need a dish 3" deeper than your original cake pan to assemble.
- Cut cake in half.
- Place half of the cake into the casserole dish and using a fork or skewer poke holes all throughout the cake.
- Pour half of the milk syrup over the cake.
- Stack the second half of the cake on top and repeat the process of poking holes.
- Pour the remaining syrup over the top.
- Allow the cake to refrigerate for at least 6 hours. Top with your favorite nondairy whipped topping and chocolate curls. Enjoy!!
Rachel
The recipe didn't seem to use the coconut oil that's listed in the ingredients. When should that go in?
thesaltycooker
Hello Rachel, It should go in on step 4. Add the yogurt, oil, vanilla, and salt. Stir to combine. Thank you.
Rachel
Thanks. I made this and it was delicious! And everyone was amazed it was dairy free!