Vegan Pistachio Tres Leches (3 Milk Cake)

Light, moist, and utterly delicious, Vegan Pistachio Tres Leches (3 Milk Cake) is a delightful twist on the traditional dessert. This cake is perfect for various occasions, from celebratory gatherings to casual family dinners. With its unique pistachio flavor and creamy texture, it stands out as a showstopper dessert that everyone will enjoy.

Why You’ll Love This Recipe

• Deliciously Unique: The pistachio flavor adds a rich and nutty taste that elevates the classic tres leches cake.
• Dairy-Free Delight: Made without dairy or eggs, this cake caters to vegan diets while still being incredibly satisfying.
• Moist and Flavorful: Soaked in a luscious triple milk mixture, this cake remains moist and flavorful with every bite.
• Easy to Make: With straightforward steps, this recipe is accessible even for novice bakers.
• Perfect for Any Occasion: Whether it’s a birthday party or a simple family meal, this cake impresses every time.

Tools and Preparation

Before you start baking your Vegan Pistachio Tres Leches (3 Milk Cake), gather your essential tools. Having everything ready will make the process smoother and more enjoyable.

Essential Tools and Equipment

• Stand mixer or electric mixer
• Food processor or blender
• Large mixing bowls
• Baking dish (10.5 x 7.5 inches)
• Wire rack
• Skewer or toothpick

Importance of Each Tool

• Stand mixer or electric mixer: Ensures that your aquafaba achieves the perfect stiff peaks for a light texture.
• Food processor or blender: Quickly blends pistachios and sugar to create a fine mixture that enhances the cake’s flavor.
• Baking dish: The right size is crucial for even baking; make sure yours fits the batter perfectly.

Ingredients

Light moist pistachio sponge cake is soaked in a dairy-free triple milk mixture and topped with fluffy pistachio whipped cream. This vegan spin on tres leches cake is made without eggs or dairy!

For the Cake Base

• 100 g aquafaba (see note 1)*
• 175 g granulated sugar
• 75 g raw shelled pistachios
• 300 g all-purpose flour
• 2 tablespoons cornstarch
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt

For the Milk Mixture

• 300 ml soy milk (see note 2)*
• 1 tablespoon apple cider vinegar
• 100 ml olive oil (see note 3)*
• 1 tablespoon vanilla extract
• 4 tablespoons pistachio butter
• 150 g sweetened condensed coconut milk (see note 4)*
• 240 ml evaporated coconut milk (see note 5)*
• 240 ml almond milk

For Topping

• 400 ml coconut whipping cream (chilled overnight)
• 2 tablespoons pistachio butter
• 30 g pistachios (chopped)

How to Make Vegan Pistachio Tres Leches (3 Milk Cake)

Step 1: Preheat the Oven

Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lightly grease your baking dish with some oil.

Step 2: Whisk the Aquafaba

Add the aquafaba to a stand mixer or large bowl with an electric mixer. Whisk on high speed for about 5-7 minutes until stiff peaks form. Set aside.

Step 3: Blend the Nuts and Sugar

In a food processor or blender, combine the raw shelled pistachios and granulated sugar. Blitz until finely ground.

Step 4: Combine Dry Ingredients

In a large mixing bowl, add the pistachio-sugar mixture. Sift in all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Whisk until well combined.

Step 5: Mix the Wet Ingredients

In another bowl, mix together soy milk, apple cider vinegar, olive oil, and vanilla extract until smooth.

Step 6: Make the Batter

Pour the wet ingredients into the dry ingredient mixture. Gently mix until just combined; stop mixing when there are still streaks of flour visible.

Step 7: Fold in Aquafaba

Carefully fold in the whipped aquafaba into your batter using a spatula until well combined. Be cautious not to overmix.

Step 8: Bake

Transfer your cake batter into the prepared pan. Bake for approximately 35-45 minutes. Check doneness by inserting a skewer into the center; if it comes out clean, it’s ready! Remove from oven and let cool on a wire rack.

Step 9: Poke Cake

Once cooled, use a skewer to poke liberally all over the top of the cake.

Step 10: Three Milk Soak

In a large jug, mix together pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk until fully combined.

Step 11: Soak Cake

Pour this triple milk mixture generously over your cooled cake. Refrigerate overnight so it absorbs all those flavors.

Step 12: Serving

Whip chilled coconut cream with additional pistachio butter until fluffy. Spread it evenly over your soaked cake and sprinkle chopped pistachios on top before serving.

Enjoy this Vegan Pistachio Tres Leches (3 Milk Cake) as a delightful dessert that will impress everyone at your table!

How to Serve Vegan Pistachio Tres Leches (3 Milk Cake)

Vegan Pistachio Tres Leches is a delightful dessert that pairs wonderfully with various accompaniments. Here are some creative serving suggestions to enhance your cake experience.

Pair with Fresh Fruit

• Berries: Fresh strawberries, blueberries, or raspberries add a burst of flavor and color.
• Sliced Bananas: The creaminess of bananas complements the nutty flavors beautifully.

Drizzle with Sauce

• Chocolate Sauce: A rich chocolate drizzle can elevate the cake’s taste and create a decadent treat.
• Caramel Sauce: Sweet caramel adds an extra layer of indulgence to each slice.

Garnish with Nuts

• Chopped Pistachios: Sprinkle more pistachios on top for added crunch and visual appeal.
• Walnuts or Almonds: Other nuts can provide varying textures and flavors alongside the pistachio.

Serve with Dairy-Free Ice Cream

• Coconut Ice Cream: This creamy option pairs nicely with the moistness of the cake.
• Almond Milk Ice Cream: A nutty flavor that complements the pistachio without overwhelming it.

How to Perfect Vegan Pistachio Tres Leches (3 Milk Cake)

Achieving the perfect Vegan Pistachio Tres Leches involves some careful steps. Here are essential tips for crafting this delicious dessert.

• Use chilled ingredients: Starting with cold coconut cream helps achieve fluffy whipped topping.
• Soak overnight: Allowing the cake to soak in the milk mixture overnight ensures maximum flavor and moisture absorption.
• Gentle mixing: When combining wet and dry ingredients, be gentle to maintain airiness in the batter.
• Check doneness carefully: Insert a skewer into the center; it should come out clean for a perfectly baked cake.
• Customize toppings: Experiment with different toppings like fruits or sauces to suit your taste preferences.

Best Side Dishes for Vegan Pistachio Tres Leches (3 Milk Cake)

Pairing side dishes with Vegan Pistachio Tres Leches can enhance your dessert experience. Here are some excellent options to consider.

1. Citrus Salad: A refreshing salad with oranges, grapefruits, and a hint of mint balances sweetness.
2. Chilled Coconut Soup: This light soup provides a tropical touch that complements the cake’s flavors.
3. Spiced Chai Tea: The warmth of chai tea contrasts nicely with the coolness of tres leches, making it a comforting pairing.
4. Minted Pea Salad: Bright green peas tossed with mint and lemon bring freshness to your plate.
5. Fruit Sorbet: A fruity sorbet adds a frozen element that refreshes the palate after rich cake bites.
6. Avocado Toast: Simple avocado spread on toast brings savory elements that balance sweetness well.

Common Mistakes to Avoid

To ensure your Vegan Pistachio Tres Leches (3 Milk Cake) turns out perfectly, here are some common mistakes to watch for.

• Overmixing the Batter: Mixing too much can lead to a dense cake. Mix until just combined to keep it airy and light.
• Not Measuring Ingredients Properly: Inaccurate measurements can ruin the texture. Use a kitchen scale for precise ingredient amounts.
• Skipping the Cooling Step: Pouring the milk mixture over a warm cake can make it soggy. Allow the cake to cool completely before soaking.
• Using Non-Chilled Cream: Whipping cream not chilled will not whip properly. Always chill coconut cream overnight for best results.
• Neglecting to Poke Holes Deeply Enough: Insufficient holes mean less milk soak. Poke generously all over the cake for maximum flavor absorption.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container in the fridge.
• It can last up to 5 days while maintaining freshness.

Freezing Vegan Pistachio Tres Leches (3 Milk Cake)

• Wrap slices tightly in plastic wrap or foil before placing them in an airtight container.
• Can be frozen for up to 2 months.

Reheating Vegan Pistachio Tres Leches (3 Milk Cake)

• Oven: Preheat to 350°F (175°C), cover with foil, and heat for about 10-15 minutes.
• Microwave: Heat on medium power in short intervals of 15-20 seconds until warm.
• Stovetop: Place a slice in a pan over low heat, cover, and warm slowly for about 5 minutes.

Frequently Asked Questions

Here are some frequently asked questions about Vegan Pistachio Tres Leches (3 Milk Cake).

How do I make Vegan Pistachio Tres Leches (3 Milk Cake) gluten-free?

You can substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add some separately.

Can I use other nuts instead of pistachios?

Yes, feel free to experiment with almonds or walnuts for different flavors. Just adjust the nut butter accordingly.

How long does the Vegan Pistachio Tres Leches (3 Milk Cake) last?

This cake stays good in the refrigerator for up to 5 days and can be frozen for up to 2 months.

What is the best way to serve Vegan Pistachio Tres Leches (3 Milk Cake)?

Serve chilled as is, or top it with more whipped coconut cream and sprinkle with chopped nuts for added texture.

Final Thoughts

Vegan Pistachio Tres Leches (3 Milk Cake) is a delightful twist on a classic dessert that’s both moist and flavorful. This recipe offers versatility; you can customize it with various nuts or toppings based on your preference. Give this vegan treat a try – it’s perfect for special occasions or simply satisfying your sweet tooth!