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
