This Vegan Pistachio Tres Leches Cake is a stunning dairy-free and egg-free twist on the classic tres leches cake. The light, moist pistachio sponge is soaked in a rich triple milk mixture and topped with a luscious pistachio whipped cream. With its delicate pistachio flavor and creamy texture, this cake is the perfect treat for anyone seeking a decadent yet vegan-friendly dessert. Whether you’re preparing for a special occasion or simply indulging in something sweet, this cake will impress every time.
Why You’ll Love This Recipe
This Vegan Pistachio Tres Leches Cake is a heavenly combination of flavors and textures. The pistachio sponge cake is soft, moist, and infused with nutty richness, while the three milk soak gives it the perfect amount of sweetness and creaminess. Topped with a smooth pistachio whipped cream and sprinkled with crunchy pistachios, this dessert brings together the best of both worlds: rich indulgence and a light, airy texture. It’s a vegan dessert that everyone can enjoy, regardless of dietary restrictions!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cake:
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100 g (⅓ cup + 4 teaspoons) aquafaba* (see note 1)
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175 g (¾ cup + 2 tablespoons) granulated sugar
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75 g (½ cup + 1 tablespoon) raw shelled pistachios
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300 g (2 ½ cups) all-purpose flour
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2 tablespoons cornstarch
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1 tablespoon baking powder
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½ teaspoon baking soda
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¼ teaspoon sea salt
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300 ml (1 ¼ cups) soy milk* (see note 2)
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1 tablespoon apple cider vinegar
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100 ml (⅓ cup + 4 teaspoons) olive oil* (see note 3)
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1 tablespoon vanilla extract
Tres Leches Soak:
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4 tablespoons pistachio butter
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150 g (½ cup) sweetened condensed coconut milk* (see note 4)
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240 ml (1 cup) evaporated coconut milk* (see note 5)
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240 ml (1 cup) almond milk
Topping:
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400 ml (1 can) coconut whipping cream (chilled overnight)
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2 tablespoons pistachio butter
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30 g (¼ cup) chopped pistachios
Directions
Cake Preparation:
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Preheat oven: Preheat your oven to 320°F (fan-forced) or 356°F (conventional). Grease a 10.5 x 7.5-inch baking dish (about 3-inch height) with oil.
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Whisk aquafaba: In a stand mixer or with an electric mixer, whisk the aquafaba on high speed for 5-7 minutes until stiff peaks form. Set aside.
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Blend pistachios and sugar: In a food processor or blender, blend the pistachios and granulated sugar until finely ground.
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Combine dry ingredients: In a large bowl, sift together the pistachio-sugar mixture, flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine.
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Mix wet ingredients: In a separate bowl, combine the soy milk, apple cider vinegar, olive oil, and vanilla extract.
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Make the batter: Pour the wet ingredients into the dry ingredients and gently mix until combined, leaving a few streaks of flour in the batter.
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Fold in aquafaba: Carefully fold the whipped aquafaba into the batter, being careful not to overmix.
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Bake: Transfer the batter to the prepared pan and bake for 35-45 minutes. Check for doneness by inserting a skewer in the center of the cake—if it comes out clean, it’s ready. If it sticks, bake for another 5 minutes.
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Cool: Remove the cake from the oven and allow it to cool on a wire rack.
Tres Leches Soak:
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Prepare soak: Once the cake has cooled, poke holes in the cake with a skewer. In a large jug, mix the pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk.
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Soak cake: Pour the triple milk mixture evenly over the cake. Let it soak and refrigerate for at least 4 hours, or preferably overnight.
Topping:
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Whip cream: After chilling, whip the coconut cream with pistachio butter until fluffy and smooth.
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Top the cake: Spread the whipped pistachio cream evenly on top of the soaked cake.
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Garnish: Sprinkle chopped pistachios on top for added texture and flavor.
Servings and Timing
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Servings: 15
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Prep Time: 30 minutes
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Total Time: 1 hour 15 minutes (includes cooling and soaking time)
Variations
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Different nuts: Swap pistachios for other nuts like almonds or cashews to create a different flavor profile.
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Spiced version: Add a pinch of ground cinnamon or cardamom to the cake batter for a warm, spiced flavor that complements the pistachios.
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Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
Storage/Reheating
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Storing: This cake should be stored in the refrigerator to keep the whipped cream fresh. It will last for up to 4 days in the fridge.
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Reheating: This cake is best served chilled or at room temperature. If you want to warm it up, place slices in the microwave for 10-15 seconds, but the texture of the whipped cream may change slightly.
FAQs
1. Can I use a different type of milk for this recipe?
Yes! You can substitute the soy milk with almond, oat, or any other plant-based milk. Just make sure to use unsweetened varieties for the best results.
2. What is aquafaba, and can I substitute it?
Aquafaba is the liquid from canned chickpeas. It works as a replacement for egg whites in vegan baking. If you don’t have aquafaba, you can use a flax or chia egg substitute, but the texture might be slightly different.
3. Can I make this cake ahead of time?
Yes, this cake actually improves after resting, as the soak allows the flavors to meld together. You can make it a day or two ahead of time and keep it refrigerated until ready to serve.
4. Can I use a different nut butter instead of pistachio butter?
You can substitute pistachio butter with almond, cashew, or even peanut butter, though it will slightly alter the flavor.
5. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but you may need to adjust the recipe slightly for best results.
6. What if I don’t have a 10.5 x 7.5-inch pan?
If you don’t have the exact pan size, you can use an 8×8-inch or 9×9-inch pan. Just keep in mind that the baking time might need slight adjustments.
7. Can I make this without the pistachios?
Yes, you can omit the pistachios in the cake and topping, but it will no longer have the distinctive pistachio flavor. You can also substitute with another nut of your choice.
8. How do I know when the cake is done?
The cake is done when a skewer inserted into the center comes out clean. If it sticks, bake for an additional 5 minutes and check again.
9. Can I use coconut cream instead of whipped coconut cream?
You can use plain coconut cream, but it will be thicker and may require more effort to whip. The whipped coconut cream gives a lighter, fluffier texture.
10. Is this cake suitable for a large crowd?
Yes, this recipe serves 15, making it ideal for gatherings. You can easily double the recipe for larger events if needed.
Conclusion
This Vegan Pistachio Tres Leches Cake is the ultimate dessert for anyone looking for a rich, moist, and flavorful treat without the use of eggs or dairy. The combination of pistachio in both the cake and topping, along with the creamy tres leches soak, creates an unforgettable dessert experience. Whether you’re vegan or not, this cake is bound to be a hit at any gathering or special occasion.
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Vegan Pistachio Tres Leches (3 Milk Cake)
- Total Time: 1 hour 15 minutes (excluding resting time)
- Yield: 15 servings
- Diet: Vegan
Description
Experience the ultimate in indulgence with this Vegan Pistachio Tres Leches cake, a plant-based version of the classic Mexican dessert. This light and moist pistachio sponge cake is soaked in a rich, dairy-free triple milk mixture and topped with velvety pistachio whipped cream. It’s a deliciously unique treat, perfect for vegan and non-vegan guests alike, and guaranteed to satisfy any sweet tooth.
Ingredients
For the Cake
100 g (⅓ cup + 4 teaspoons) aquafaba (see note 1)
175 g (¾ cup + 2 tablespoons) granulated sugar
75 g (½ cup + 1 tablespoon) raw shelled pistachios
300 g (2 ½ cups) all-purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
300 ml (1 ¼ cups) soy milk (see note 2)
1 tablespoon apple cider vinegar
100 ml (⅓ cup + 4 teaspoons) olive oil (see note 3)
1 tablespoon vanilla extract
For the Tres Leches Soak
4 tablespoons pistachio butter
150 g (½ cup) sweetened condensed coconut milk (see note 4)
240 ml (1 cup) evaporated coconut milk (see note 5)
240 ml (1 cup) almond milk
For the Topping
400 ml (1 can) coconut whipping cream, chilled overnight
2 tablespoons pistachio butter
30 g (¼ cup) pistachios, chopped
Instructions
Prepare: Preheat your oven to 160°C (320°F) for fan-forced or 180°C (356°F) for conventional ovens. Lightly grease a 10.5 x 7.5-inch (3-inch height) baking dish or similar.
Whisk the aquafaba: Add the aquafaba to a stand mixer or large bowl and whisk on high for 5-7 minutes until stiff peaks form. Set aside.
Blend the nuts and sugar: Add pistachios and sugar to a food processor or blender. Blitz until finely ground.
Combine dry ingredients: In a large bowl, sift in the pistachio sugar, flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine.
Mix the wet ingredients: In a separate bowl, whisk together the soy milk, apple cider vinegar, olive oil, and vanilla extract.
Make the batter: Pour the wet ingredients into the dry ingredients and gently mix. Stop mixing while a few streaks of flour remain.
Fold in aquafaba: Carefully fold the whipped aquafaba into the batter, being careful not to overmix.
Bake: Transfer the batter into the prepared pan and bake for 35-45 minutes. Insert a skewer into the center of the cake; if it comes out clean, it’s done. If not, bake for an additional 5 minutes.
Cool the cake: Remove the cake from the oven and allow it to cool on a wire rack.
Poke the cake: Once cool, liberally poke the cake with a skewer to allow the milk soak to absorb.
Prepare the Tres Leches Soak: In a large jug, mix the pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk.
Soak the cake: Pour the three-milk mixture over the cooled cake and refrigerate it overnight to allow the cake to soak up the liquid.
Make the topping: Whip the chilled coconut cream and pistachio butter until fluffy and spread it on top of the soaked cake.
Serve: Sprinkle chopped pistachios on top before serving.
Notes
Aquafaba: This is the liquid from tinned or jarred chickpeas.
Soy Milk: You can substitute with almond milk or oat milk if necessary.
Olive Oil: You can use any neutral oil, such as sunflower or canola oil.
Sweetened Condensed Coconut Milk: Substitute with sweetened condensed oat milk if preferred.
Evaporated Coconut Milk: You can swap with evaporated oat milk as well.
- Prep Time: 30 minutes
- Rest Time:: 12 hours (overnight soaking)
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
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