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Vegan Pistachio Tres Leches (3 Milk Cake)

Vegan Pistachio Tres Leches (3 Milk Cake)

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Indulge in the delectable Vegan Pistachio Tres Leches (3 Milk Cake), a delightful twist on the classic dessert that will impress at any gathering. This light, moist cake is infused with rich pistachio flavor and drenched in a creamy, dairy-free milk mixture, making it a satisfying treat for everyone—vegan or not. With its fluffy pistachio whipped cream topping and nutty undertones, each slice offers a burst of flavor that keeps you coming back for more. Perfect for birthdays, holidays, or casual family dinners, this cake is both easy to make and irresistible!

Ingredients

Scale
  • 100 g aquafaba
  • 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
  • 300 ml soy milk
  • 1 tablespoon apple cider vinegar
  • 100 ml olive oil
  • 1 tablespoon vanilla extract
  • 4 tablespoons pistachio butter
  • 150 g sweetened condensed coconut milk
  • 240 ml evaporated coconut milk
  • 240 ml almond milk
  • 400 ml coconut whipping cream (chilled overnight)
  • 2 tablespoons pistachio butter
  • 30 g pistachios (chopped)

Instructions

  1. Preheat the oven to 160°C (320°F) fan-forced or 180°C (356°F) conventional. Grease a baking dish.
  2. Whisk aquafaba until stiff peaks form.
  3. Blend pistachios with sugar until finely ground.
  4. Combine dry ingredients: flour, cornstarch, baking powder, baking soda, and salt.
  5. Mix wet ingredients: soy milk, apple cider vinegar, olive oil, and vanilla extract.
  6. Fold wet ingredients into dry ingredients gently; then fold in whipped aquafaba.
  7. Bake for 35-45 minutes or until a skewer comes out clean. Cool completely.
  8. Poke holes in the cooled cake and soak with a mixture of pistachio butter and coconut milks.
  9. Whip chilled coconut cream with pistachio butter and spread on top of the cake.

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