Light moist pistachio sponge cake is soaked in a dairy-free triple milk mixture and topped with fluffy pistachio whipped cream. This Vegan Pistachio Tres Leches (3 Milk Cake) is perfect for celebrations, dinners, or just treating yourself to something special. With its rich flavors and creamy textures, this delightful dessert stands out while being completely plant-based.
Why You’ll Love This Recipe
- Deliciously Rich Flavor: The combination of pistachios and coconut creates a unique taste that everyone will adore.
- Dairy-Free Delight: Enjoy all the creaminess of a traditional tres leches cake without any animal products.
- Moist and Light Texture: The aquafaba adds fluffiness, making each bite melt in your mouth.
- Versatile Dessert: Perfect for birthdays, holidays, or any gathering where you want to impress.
- Simple Ingredients: Most ingredients are pantry staples, making this recipe easy to whip up anytime.
Tools and Preparation
To make the Vegan Pistachio Tres Leches (3 Milk Cake), having the right tools will simplify your cooking experience. Here’s what you’ll need:
Essential Tools and Equipment
- Stand mixer or electric mixer
- Food processor or blender
- Large mixing bowl
- Baking dish (10.5 x 7.5 inches)
- Wire rack
Importance of Each Tool
- Stand mixer or electric mixer: This tool helps you whip aquafaba to achieve stiff peaks easily.
- Food processor or blender: Ideal for grinding pistachios finely, ensuring they blend well into the batter.
- Baking dish: A properly sized dish ensures even baking for your tres leches cake.
- Wire rack: Allows the cake to cool evenly after baking, preventing sogginess.
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
- 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
For the Three Milk Soak
- 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 a 10.5 x 7.5-inch baking dish with some oil.
Step 2: Whisk the Aquafaba
Add the aquafaba to a stand mixer or large bowl with an electric mixer and whisk on high speed for 5-7 minutes until stiff peaks form. Set aside.
Step 3: Blend the Nuts and Sugar
Add the pistachios and sugar to a food processor or blender, and blitz until finely ground.
Step 4: Combine Dry Ingredients
Add the pistachio sugar to a large mixing bowl and sift in the flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine.
Step 5: Mix the Wet Ingredients
In a separate bowl, mix together the soy milk, apple cider vinegar, olive oil, and vanilla extract until well blended.
Step 6: Make the Batter
Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Stop mixing while there are still a few streaks of flour in the mixture.
Step 7: Fold in Aquafaba
Carefully fold the whipped aquafaba into the batter until fully combined, being careful not to overmix.
Step 8: Bake
Transfer the cake batter to your prepared pan and bake for about 35-45 minutes. Insert a skewer into the center; if it comes out clean, it’s done. If not, bake for an additional 5 minutes. Remove from oven and let cool on a wire rack.
Step 9: Poke Cake
Once cooled, liberally poke holes in the cake using a skewer.
Step 10: Three Milk Soak
In a large jug, mix together the pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk until smooth.
Step 11: Soak Cake
Pour this triple milk mixture evenly over your poked cake. Cover it and chill in the fridge overnight for maximum soakage.
Step 12: Serving
Whip chilled coconut cream along with pistachio butter until fluffy. Spread this mixture across the top of your soaked cake and sprinkle with chopped pistachios before serving.
Enjoy your delicious Vegan Pistachio Tres Leches (3 Milk Cake)!
How to Serve Vegan Pistachio Tres Leches (3 Milk Cake)
This Vegan Pistachio Tres Leches cake is a delightful dessert that can be enjoyed in many ways. Serving it right enhances the experience, allowing the flavors and textures to shine.
Individual Portions
- Serve slices on small plates for an elegant presentation. This allows guests to enjoy their own piece without having to cut from the main cake.
With Fresh Fruit
- Pairing the cake with fresh berries or sliced bananas adds a refreshing contrast. The sweetness of the fruit complements the richness of the cake beautifully.
Topped with Extra Whipped Cream
- For those who love cream, serve an extra dollop of whipped coconut cream on top. It adds a light and airy texture that enhances each bite.
Garnished with Pistachios
- Sprinkle additional chopped pistachios on top before serving. This adds a crunchy element that contrasts nicely with the soft cake.
With a Drizzle of Maple Syrup
- A light drizzle of maple syrup can enhance the sweetness and add another layer of flavor. It’s especially great for those who enjoy a sweeter treat.
How to Perfect Vegan Pistachio Tres Leches (3 Milk Cake)
Achieving the perfect vegan pistachio tres leches requires attention to detail and careful techniques. Here are some tips to ensure success.
Whip Aquafaba Properly: Make sure to whisk aquafaba until stiff peaks form. This lightens the batter and gives your cake its airy texture.
Use Chilled Ingredients: Ensure your coconut cream is chilled overnight before whipping it. This helps achieve the desired fluffy consistency.
Don’t Overmix: When combining wet and dry ingredients, mix gently until just combined. Overmixing can lead to a dense cake.
Poke Holes Generously: Poking holes in the cooled cake allows more milk mixture to soak in, ensuring every bite is moist and flavorful.
Chill Overnight: Allowing the soaked cake to chill overnight enhances flavor absorption and improves texture, making it more delicious when served.
Best Side Dishes for Vegan Pistachio Tres Leches (3 Milk Cake)
To elevate your dessert experience, consider pairing this vegan pistachio tres leches with some delightful side dishes. Here are some great options:
Citrus Salad: A fresh salad made with oranges, grapefruits, and mint provides a zesty contrast that balances the sweetness of the cake.
Chia Seed Pudding: A simple chia seed pudding made with almond milk offers a creamy texture that complements the lightness of the tres leches cake.
Coconut Sorbet: Serve alongside a scoop of coconut sorbet for a refreshing palate cleanser between bites of rich cake.
Spiced Nuts: Roasted spiced nuts add crunch and savory notes that pair well with desserts, enhancing flavor diversity on your plate.
Matcha Tea: A warm cup of matcha tea offers earthy flavors that complement the sweet notes of pistachio without overpowering it.
Fruit Smoothie: A creamy fruit smoothie made with bananas and spinach provides added nutrition while being deliciously satisfying alongside dessert.
Common Mistakes to Avoid
When making Vegan Pistachio Tres Leches (3 Milk Cake), it’s essential to avoid common pitfalls that can affect your cake’s flavor and texture.
- Not whipping the aquafaba enough: This can lead to a dense cake. Make sure to whip the aquafaba until it forms stiff peaks for a light and airy sponge.
- Skipping the chilling time: Allowing the cake to soak overnight enhances the flavors. Don’t rush this step; it makes a significant difference in taste.
- Overmixing the batter: Overmixing can deflate the whipped aquafaba, resulting in a heavier cake. Gently fold until just combined for the best texture.
- Using non-chilled coconut cream: Warm coconut cream won’t whip properly. Ensure your coconut cream is chilled overnight for fluffy results.
- Not poking enough holes in the cake: Insufficient holes will prevent the milk mixture from soaking in. Use a skewer to poke evenly across the surface.
- Ignoring ingredient temperatures: All wet ingredients should be at room temperature for optimal mixing. Cold ingredients can create lumps in your batter.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Vegan Pistachio Tres Leches (3 Milk Cake) in an airtight container.
- It will keep well for about 5 days in the refrigerator.
Freezing Vegan Pistachio Tres Leches (3 Milk Cake)
- Wrap individual slices or the whole cake tightly in plastic wrap and then foil.
- It can be frozen for up to 2 months.
Reheating Vegan Pistachio Tres Leches (3 Milk Cake)
- Oven: Preheat to 350°F (175°C). Place slices on a baking sheet and heat for about 10-15 minutes, covered with foil to prevent drying out.
- Microwave: Heat individual slices on medium power for 30-60 seconds. Check frequently to avoid overheating.
- Stovetop: Place slices in a covered pan on low heat, warming them gently for about 5-10 minutes.
Frequently Asked Questions
Here are some common questions about making Vegan Pistachio Tres Leches (3 Milk Cake).
Can I substitute other nuts in this recipe?
Yes, you can use other nuts like almonds or cashews. Just ensure they are finely ground, similar to pistachios, for proper texture.
How do I make this cake gluten-free?
To make this cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum for better structure.
Can I use different plant-based milks?
Absolutely! You can mix and match different plant-based milks based on your preference, but ensure they are unsweetened if you want control over sweetness.
What’s a good topping alternative besides whipped coconut cream?
You can top it with vegan whipped cream made from soy or almond milk if you prefer a lighter option.
How long does it take to prepare Vegan Pistachio Tres Leches (3 Milk Cake)?
The total time is around 75 minutes, including preparation and cooking time. However, remember that chilling overnight enhances flavor!
Final Thoughts
Vegan Pistachio Tres Leches (3 Milk Cake) offers a delightful twist on a classic dessert that’s both rich and refreshing. With its moist sponge soaked in creamy goodness and topped with fluffy whipped cream, it’s perfect for celebrations or casual gatherings. Feel free to customize it by adding fruit or experimenting with different nut butters!
Vegan Pistachio Tres Leches (3 Milk Cake)
Experience the luscious delight of Vegan Pistachio Tres Leches (3 Milk Cake), a dessert that combines a light, moist pistachio sponge with a rich, dairy-free triple milk soak. Perfectly balanced and utterly indulgent, this cake is topped with airy pistachio whipped cream, making it an ideal treat for any celebration or simply to satisfy your sweet tooth. The unique flavor of pistachios paired with creamy coconut notes creates a dessert that’s not only visually stunning but also incredibly satisfying. Enjoy a slice and savor the melt-in-your-mouth texture and delightful combination of flavors.
- Total Time: 1 hour 15 minutes
- Yield: Serves approximately 8 slices 1x
Ingredients
- 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
- Preheat oven to 160°C (fan) or 180°C (conventional) and grease a baking dish.
- Whisk aquafaba until stiff peaks form.
- Grind pistachios and sugar in a food processor.
- Combine dry ingredients in a bowl; mix wet ingredients separately.
- Gently combine wet and dry ingredients, then fold in aquafaba.
- Bake for 35-45 minutes until cooked through; cool on wire rack.
- Poke holes in the cooled cake and soak with a mixture of pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk.
- Chill overnight; top with whipped coconut cream mixed with pistachio butter before serving.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg