Tres leches — soaked, soft, impossibly moist — but make it matcha, make it vegan, and make it taste exactly like an iced matcha latte in cake form. This is that cake. A light, vanilla-scented sponge baked with Ceremonial Matcha folded into the batter, poked all over once cooled, and drenched in a milk soak of oat milk, vegan condensed milk, Coconut Cream Powder, more matcha, and a teaspoon of Liver Vitality. Left overnight to absorb. Topped with whipped matcha coconut cream and fresh berries before serving.
It’s entirely eggless and dairy-free, and it tastes like none of those things are missing.
The overnight soak is what makes this cake what it is — the liquid needs time to fully absorb into the crumb and set into that dense, almost custard-like texture that defines the best tres leches. Don’t rush it, don’t skip it, and don’t try to serve it the same day. Make it the night before and let the fridge do its work.
One baking note: fold the dry ingredients in gently, in two additions, and stop as soon as the batter comes together. Overmixing develops the gluten and you’ll lose the soft, tender crumb that makes this worth soaking.
What’s In the Cake
Ceremonial Matcha appears three times — in the batter, the milk soak, and the whipped topping — which is how the flavor stays present all the way through rather than fading into background sweetness. Organic and ceremonially graded, it brings a vivid, grassy depth and a clean, sustained energy without the crash, rich in antioxidants and traditionally used to support focus and calm awareness.*
Liver Vitality goes into both the milk soak and the topping — a cleansing greens blend of Moringa, Spirulina, Chlorella, Dandelion Root, Milk Thistle, and Turmeric, traditionally used to support the liver’s natural detoxification and digestive balance.* It deepens the green of the matcha soak and topping without competing with the flavor, and turns this from a celebration cake into something that nourishes as much as it indulges.
Coconut Cream Powder replaces the dairy cream in both the soak and the topping — pure organic coconut meat, ground fine, rich in medium-chain fatty acids and naturally nourishing for digestion, skin, and the nervous system.* It dissolves smoothly into the milk soak and whips into the cream without any separation, giving both a subtle, tropical creaminess that ties the whole cake together.
RECIPE
Bake time: 30–40 minutes
Soak time: Overnight
Serves: 10–12
Recipe by: Christina Leopold
Dairy-free · Eggless
Ingredients
Cake:
- 280g flour
- 1 Tbsp Anima Mundi Ceremonial Matcha
- 3 tsp baking powder
- Pinch sea salt
- 175g granulated sugar
- 1 vanilla pod
- 80ml olive oil
- 300ml oat milk
- 1 Tbsp apple cider vinegar
Milk Soak:
- 1 Tbsp Anima Mundi Ceremonial Matcha
- 1 tsp Anima Mundi Liver Vitality
- 4 Tbsp Anima Mundi Coconut Cream Powder
- 200g vegan condensed milk
- 400ml oat milk
Matcha Cream Topping:
- 1 tsp Anima Mundi Ceremonial Matcha
- ½ tsp Anima Mundi Liver Vitality
- 1 Tbsp Anima Mundi Coconut Cream Powder
- 30g powdered sugar, optional
- 300ml vegan whipping cream or coconut cream
- Fresh berries, to garnish
Method
- Preheat your oven to 160°C fan / 180°C conventional. Lightly grease a 10.5 x 7.5-inch baking dish with oil.
- Sift the flour, matcha, baking powder, and salt into a medium bowl. Whisk to combine.
- Scrape the vanilla seeds into a large mixing bowl with the sugar. Rub the vanilla into the sugar with your fingertips until fragrant, then discard the pod.
- Add the olive oil, oat milk, and apple cider vinegar and whisk to combine.
- Add the dry ingredients to the wet in two additions, folding gently after each until just combined. Don’t overmix.
- Pour into the prepared pan and smooth the top. Bake for 30–40 minutes, until a skewer inserted into the centre comes out clean. Cool completely in the pan.
- For the milk soak: whisk the matcha with 2 Tbsp hot water until smooth. Add the Liver Vitality, Coconut Cream Powder, and condensed milk and whisk again, then add the oat milk and stir to combine.
- Poke the cooled cake all over with a skewer and pour the milk soak evenly over the top. Refrigerate overnight.
- For the topping: whisk together all topping ingredients until light and fluffy. Spread over the chilled cake and garnish with fresh berries before serving.
Shop The Ingredients
Ceremonial Matcha: organic ceremonial grade matcha, rich in antioxidants, traditionally used to support focus and calm, sustained energy*
Liver Vitality: cleansing greens blend of Moringa, Spirulina, Milk Thistle, and Dandelion Root for liver and digestive support*
Coconut Cream Powder: pure organic coconut meat, dairy-free and rich in medium-chain fatty acids for digestion, skin, and energy*
Discover more plant-based recipes in the Blog.
