Vegan Pistachio Tres Leches (3 Milk Cake)

If you’re looking for a show-stopping dessert that’s both delicious and plant-based, you’re in for a treat with this Vegan Pistachio Tres Leches (3 Milk Cake). This delightful cake is a twist on the classic tres leches, but without any eggs or dairy. Imagine sinking your fork into a light and moist pistachio sponge cake, soaking up a rich and creamy dairy-free milk mixture, all topped with fluffy pistachio whipped cream. It’s perfect for special occasions like birthdays, family gatherings, or just when you need a little sweetness in your life.

What makes this recipe even more special is how simple it is to make! You’ll impress your friends and family without spending hours in the kitchen. Plus, it’s an excellent dessert to prepare ahead of time. Just soak the cake overnight and enjoy the next day!

Why You’ll Love This Recipe

• Easy to make: This recipe uses straightforward steps that are easy to follow, making it perfect for bakers of all skill levels.
• Family-friendly: The unique flavors of pistachio will delight everyone at the table, even those who aren’t vegan!
• Make-ahead convenience: Prepare your cake a day in advance, letting the flavors meld beautifully overnight.
• Decadent flavor: The combination of three different plant-based milks creates a rich taste that will have everyone asking for seconds.
• Gorgeous presentation: Topped with fluffy whipped cream and crunchy pistachios, this cake looks as good as it tastes!

Ingredients You’ll Need

For this Vegan Pistachio Tres Leches (3 Milk Cake), you’ll be using simple and wholesome ingredients that come together beautifully. Here’s what you’ll need:

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

Variations

This recipe is quite flexible! Feel free to get creative with these variations:

• Nut alternatives: Swap out pistachios for other nuts like almonds or cashews for a new flavor profile.
• Flavor twists: Add spices like cardamom or cinnamon to the batter for an aromatic touch.
• Fruit additions: Fold in some mashed ripe bananas or pureed apples into the batter for added moisture.
• Different milks: Experiment with other non-dairy milks such as oat or cashew milk based on your preference.

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

Step 1: Prepare Your Pan

Preheat your oven to fan-forced at 160°C (320°F) or conventional at 180°C (356°F). Lightly grease a baking dish measuring about 10.5 x 7.5 inches (3-inch height) with oil. This ensures your cake comes out easily after baking!

Step 2: Whisk the Aquafaba

In a stand mixer or using an electric mixer, add the aquafaba and whisk on high speed for about 5–7 minutes until stiff peaks form. This step is crucial as it replaces eggs in traditional cakes, providing structure and fluffiness.

Step 3: Blend the Nuts and Sugar

Combine the pistachios and granulated sugar in a food processor or blender. Blitz until finely ground. This nutty mixture adds flavor while sweetening the cake naturally.

Step 4: Combine Dry Ingredients

In a large mixing bowl, add the pistachio sugar mixture and sift in the all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Whisk everything together thoroughly so that all dry ingredients are evenly distributed.

Step 5: Mix Wet Ingredients

In another bowl, mix together soy milk, apple cider vinegar, olive oil, and vanilla extract. This wet mixture helps create a moist cake base while adding flavor.

Step 6: Make the Batter

Pour the wet ingredients into the dry ingredient bowl. Gently mix until just combined; there should still be streaks of flour visible. Overmixing can lead to a dense cake.

Step 7: Fold in Aquafaba

Carefully fold the whipped aquafaba into your batter until combined. Be gentle here; preserving air bubbles from whisking is key for achieving that light texture.

Step 8: Bake

Transfer your batter into the prepared pan and bake for about 35–45 minutes. Check doneness by inserting a skewer into the center; if it comes out clean, it’s ready! Let cool on a wire rack afterward.

Step 9: Poke Cake

Once cooled completely, use a skewer to poke holes all over the surface of the cake. This allows your milk mixture to soak in deeply.

Step 10: Prepare Three Milk Soak

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

Step 11: Soak Cake

Pour this rich triple milk mixture generously over your poked cake. For best results, refrigerate overnight to let those flavors meld beautifully.

Step 12: Serve with Whipped Topping

When you’re ready to serve, whip up chilled coconut cream mixed with additional pistachio butter until fluffy. Spread over your soaked cake and sprinkle some chopped pistachios on top for extra crunch!

Enjoy every bite of this Vegan Pistachio Tres Leches (3 Milk Cake)! It’s sure to be loved by everyone at your table!

Pro Tips for Making Vegan Pistachio Tres Leches (3 Milk Cake)

Making this delightful vegan dessert can be a fun experience, and these pro tips will ensure that it turns out perfectly every time!

• Use chilled aquafaba: Starting with cold aquafaba helps it whip up better, creating those beautiful stiff peaks that give the cake its light texture.
• Sift your dry ingredients: Sifting the flour and other dry elements helps to aerate them, which can result in a fluffier cake. It’s a simple step that makes a big difference!
• Let the cake cool completely: Allowing your cake to cool before poking holes for soaking is crucial. If it’s too warm, the milk mixture won’t soak in properly, leading to a less moist cake.
• Soak overnight: For maximum flavor and moisture, let your tres leches soak in the fridge overnight. This patience pays off with a richer taste and better texture.
• Whip the coconut cream just before serving: To keep the whipped coconut cream fluffy and light, whip it just before serving. This ensures it maintains its structure on top of the cake.

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

Serving this Vegan Pistachio Tres Leches is all about presentation and enhancing its flavors. Here are some lovely ways to make your dessert shine!

Garnishes

• Chopped pistachios: Sprinkle some chopped pistachios on top for a crunchy texture contrast and added flavor.
• Fresh mint leaves: A few fresh mint leaves not only add color but also brighten up each slice with their refreshing taste.
• Edible flowers: Adding edible flowers can elevate your dessert’s visual appeal, making it perfect for special occasions or gatherings.

Side Dishes

• Fresh fruit salad: A light and fruity salad pairs well with the rich tres leches. Use seasonal fruits for a burst of freshness alongside your cake.
• Coconut sorbet: The creamy coconut sorbet complements the flavors of the cake while adding a refreshing element that balances sweetness.
• Spiced chai: Serve a warm cup of spiced chai as a comforting beverage that enhances the overall dessert experience with its aromatic spices.
• Crisp green salad: A simple green salad lightly dressed can provide a refreshing counterpoint to the richness of the tres leches, making for a well-rounded meal.

Enjoy every delightful bite of this Vegan Pistachio Tres Leches! Your friends and family will be impressed with both your cooking skills and your thoughtfulness towards their dietary preferences. Happy baking!

Make Ahead and Storage

This Vegan Pistachio Tres Leches cake is perfect for meal prep, allowing you to enjoy a delightful dessert anytime! You can make it in advance and store it for later, making it a great addition to your dessert rotation.

Storing Leftovers

• Store any leftover cake in an airtight container in the refrigerator.
• It’s best enjoyed within 3-5 days for optimal freshness.
• Keep the whipped cream separate if possible, to maintain its texture.

Freezing

• You can freeze the cake before soaking for up to 3 months.
• Wrap the unsoaked cake tightly in plastic wrap, then place it in a freezer-safe container.
• To thaw, leave it in the refrigerator overnight when you’re ready to enjoy.

Reheating

• If you prefer your cake warm, remove it from the fridge and let it sit at room temperature for about 30 minutes.
• You can gently heat individual slices in the microwave for about 10-15 seconds.

FAQs

Have questions about making this delicious dessert? Here are some common inquiries!

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

Yes! You can substitute all-purpose flour with a gluten-free flour blend. Just ensure that your baking powder is gluten-free as well.

How do I enhance the flavors of my Vegan Pistachio Tres Leches (3 Milk Cake)?

Consider adding a splash of almond extract or a pinch of cardamom to your batter for an extra flavor boost. Additionally, you can sprinkle some cinnamon on top before serving.

What can I use instead of aquafaba?

If you don’t have aquafaba on hand, you can use unsweetened applesauce or flaxseed meal mixed with water as a binding agent, though this may alter the texture slightly.

Can I use different nuts in this recipe?

Absolutely! While pistachios give this cake its unique flavor, you can experiment with other nuts like almonds or cashews. Just keep in mind that this will change the overall taste!

Final Thoughts

I hope you’re as excited to make this Vegan Pistachio Tres Leches (3 Milk Cake) as I am! This recipe brings together a wonderful combination of flavors and textures that are sure to impress friends and family. Remember, it’s not just about baking; it’s about creating sweet memories. Enjoy every moment of making and sharing this delightful treat!