Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9x13-inch baking pan or line it with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. This ensures even distribution.

Combine Wet Ingredients: In a separate bowl, mix the plant-based milk, sugar, oil, vanilla extract, and apple cider vinegar. Let it sit for 2-3 minutes to activate the vinegar’s magic.

Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake light and fluffy.

Pour into Pan: Transfer the batter to the prepared pan and smooth out the top with a spatula.

Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Mix the Milks: In a medium bowl, whisk together the coconut milk, almond milk, and sweetened condensed coconut milk until smooth.

Poke the Cake: Using a skewer or fork, poke holes all over the cooled cake. This allows the soak to fully absorb into the cake.

Pour the Soak: Slowly pour the tres leches mixture over the cake, ensuring even coverage. Refrigerate for at least 4 hours or overnight for the best results.

Spread Whipped Cream: Once the cake has soaked up the milk mixture, top it with a generous layer of vegan whipped cream.

Garnish: Sprinkle ground cinnamon or add a handful of fresh berries or toasted coconut flakes for extra flair.