Eggless Tresleches Cake is yummy, spongy, delicious and you can just keep eating them. I have been longing to make one from a long time. I wanted to make an Eggless Tresleches Cake which I guess doesn’t exist on google. I am happy I am posting an eggless version of this cake.
Tresleche Cake comes from Spanish word which means three milks cake. It’s a sponge cake soaked in 3 different kind of milk evaporated milk, condensed milk and whole milk. A word of caution if you eat one slice of Eggless Tresleches Cake you may end up eating half the cake 😉 so be wary. I wanted a spongy texture without eggs so I used my own head and was quite amazed and happy with the result.
Mostly Tresleche Cake is soaked in 3 different milk plus it’s given a royal cream icing. Later you could add some cherries, strawberries Or fruits you like. Cake is so moist you won’t need a tea Or coffee along. The cake by itself is filling and satisfying.
Had a great weekend made some lovely food, had lovely food outside along with desserts like tresleche cake. The cake has inspired me so much I am gonna try some other flavors and other versions of it very soon.
Let’s make Eggless Tresleches Cake step by step:
1. Preheat oven at 180°C for exactly ten mins before baking. Grease the pan with oil and dust some flour over it. Tap the pan to remove and excess flour if any. You could use any pan of your choice.
2. Sift flour + baking powder + salt and keep aside. I have used organic refined flour.
3. Beat sugar, oil and vanilla essence until they blend into each other with a beater. I am too lazy to manually beat.
4. Add milk keep beating on medium speed until they incorporate well into each other.
5. Fold wet mixture into dry ingredients into 3 batches gently. Mix baking soda with lukewarm milk. Give a nice stir fold into the above mixture. Pour the cake batter into the greased pan.
6. Bake for 25 to 30 mins at 180 °C Or until the skewer comes out clean.
7. Allow to cool down. Gently unmould the cake. Pierce the cake surface with a fork once cake cools down.
8. Combine all the ingredients mentioned above for soaking syrup. Pour Or drizzle half of it and spread on the cake. Give about 30 mins for the cake to absorb the syrup. I didn’t add rest of half as that much syrup was enough for my cake.
9. Place the cake in the fridge to chill. Beat chilled whipped cream with sugar. Pipe the whipped cream into the shape you desire or just spread them all over the cake. Chill for an hour more. I don’t have a pic for this one. Top with sliced berries, mangoes etc. Slice into triangles Or squares and serve the Tresleches Cake chilled.
If you want to check some more eggless cakes then check eggless mango cake, eggless cardamom cake, eggless red wine chocolate cake and eggless baath cake.
Eggless Tresleches Cake recipe details below:
- !For Cake:
- ½ cup whole milk
- 1 and ½ cup flour
- 1 t/s salt
- 1 t/s baking powder
- ½ cup oil
- ½ cup caster sugar
- 1 t/s vanilla essence Or extract Or paste
- 2 tbsp warm milk + 1 t/s baking soda
- !For Soaking Syrup:
- 3 tbsp chilled sweetened condensed milk
- 2 tbsp chilled evaporated milk or milk boiled until it becomes half without adding any sugar
- 6 tbsp chilled heavy cream
- 1 tbsp rum (optional)
- !For Icing :
- 150 ml chilled whipped cream
- 3 tbsp sugar
- Preheat oven at 180°C for exactly ten mins before baking. Grease the pan with oil and dust some flour over it. Tap the pan to remove excess flour if any.
- Sift flour + baking powder + salt and keep aside.
- Beat sugar, oil and vanilla essence until they blend into each other.
- Add milk keep beating on medium speed until they incorporate well into each other.
- Fold wet mixture into dry ingredients into 3 batches gently.
- Mix baking soda with lukewarm milk. Give a nice stir fold into the above mixture.
- Pour the cake batter into the greased pan. Bake for 25 to 30 mins at 180 °C Or until the skewer comes out clean.
- Allow to cool down. Gently unmould the cake. Pierce the cake surface with a fork once cake cools down.
- Combine all the ingredients mentioned above for soaking syrup. Pour Or drizzle half of it and spread on the cake. Give about 30 mins for the cake to absorb the syrup. I didn't add rest of half as that much syrup was enough for my cake.
- Place the cake in the fridge to chill. Beat chilled whipped cream with sugar. Pipe the whipped cream into the shape you desire or just spread them all over the cake.
- Chill for an hour more. Top with sliced berries, mangoes etc. Slice into triangles Or squares.
- Serve Eggless Tresleches cake chilled.
2. Please don't under cook Or over cook the cake.
3. Frosting is optional but it tastes good and looks good.
4. I have added less sugar for my cake as the syrup is sweet else my cake will be too sweet. So if you like more sweet add more sugar for your cake I prefer less sugar.
Anitha RameshKumar says
Hi Maria.
I am a regular visitor of your blog and keep trying your cake recipes which have always turned out very well. Iam planning to bake this cake for my daughter’s birthday tomorrow. I actually intend to double the ingredients for this cake to bake a bigger one. How long should i bake and should i maintain the same 180°c or should i increase the temperature? Will be very helpful if you can reply to this as early as possible. Thanku for all the wonderful recipes you have been posting.
maria says
Hi Anitha, pleased to know your feedback and thanks for positive views. All the best and wish a happy birthday on our behalf to your daughter. You can double the ingredients proportion and bake at 180°C only just increase the time of baking, till the skewer comes out easily and cake leaves the edges of the pan. Hope this information helps you.
kajal says
hi Maria,
what if we pour extra mixture of milk on cake… ?
maria says
You meant while serving the cake the yes you could pour more milk.
Shobha Kamath says
Excellent! Loved it.
maria says
Thankyou Shobha for dropping by 🙂 I am happy you liked the eggless tresleches cake.
sumana says
Thanks for posting this recipe, I tried but didnt turn out well 🙁 ,I used groundnut oil and the cake had only groundnut taste, not sure which oil to use?which oil is used for making cakes in general and what oil did you use for making this cake?
maria says
Thanks Sumana for trying this cake always use sunflower oil, olive oil Or pure coconut oil for making cakes. Hope this information helps you 🙂 best of luck do try and lemme know… Love, Maria
Nupur says
Wow !! Never heard of this cake before.. definitely on my To- Do list now.. .
maria says
Surely try them Nupur 🙂
Charul @ Tadka Masala says
Loved the presentation. With the pomegranate seeds and strawberries against the creamy white background the cake looks gorgeous. 🙂
maria says
Thanks Charul I am glad you liked the pic do try them it’s yummmm 🙂
maria says
Thanks Charul I am glad you liked the pic do try them for sure it’s yummy 🙂
suhani says
hi maria..this cake has really stollen my heart..will try it for sure..
maria says
Thanks Suhani 🙂 do try for sure its yummy.
Sneha says
Looks absolutely delicious……M gonna try this recipe for sure
I just have one question…what would be replacement for evaporated milk?
maria says
Sneha thanks and do keep me posted once you try. Evaporated milk is nothing but milk boiled until its half it’s volume but no sugar added. Hope this helps you.