Vegan Pistachio Tres Leches (3 Milk Cake) Recipe

If you’re hunting for an absolutely show-stopping dessert that’s both rich in flavor and completely plant-based, I have just the thing for you: the Vegan Pistachio Tres Leches (3 Milk Cake) Recipe. Imagine a luxuriously moist cake soaked in a luscious blend of three different plant milks with a burst of pistachio nuttiness folded in at every turn. This cake feels like a warm hug in every bite, combining the creamy, nutty, and sweet in perfect harmony while fitting beautifully within a vegan lifestyle. It’s a dessert that looks impressive but is surprisingly straightforward to make, and once you try this recipe, it’s bound to become a treasured classic in your repertoire.

Ingredients You’ll Need

The magic of this Vegan Pistachio Tres Leches (3 Milk Cake) Recipe lies in its simple yet purposeful ingredients. Each one contributes uniquely, whether it’s for flavor, texture, or that irresistible moistness that defines a tres leches cake.

• Aquafaba (100 g): The vegan secret to fluffy softness, this chickpea water whips into airy peaks just like egg whites.
• Granulated sugar (175 g): Balances the nuttiness and adds caramelized sweetness to the cake.
• Raw shelled pistachios (75 g): Ground finely to infuse the cake with its signature nutty depth.
• All-purpose flour (300 g): The backbone of the cake’s structure, lightweight and perfect for tender crumb.
• Cornstarch (2 tablespoons): Helps keep the cake light and moist by softening the gluten.
• Baking powder (1 tablespoon): Gives the cake its gentle rise without overpowering flavors.
• Baking soda (½ teaspoon): Works with acidity in the mix to create a tender texture.
• Sea salt (¼ teaspoon): Enhances all the sweet and nutty notes.
• Soy milk (300 ml): Adds creaminess and acts as a tenderizing liquid.
• Apple cider vinegar (1 tablespoon): Reacts with baking soda to create height and fluffiness.
• Olive oil (100 ml): Brings moistness and a subtle fruity richness.
• Vanilla extract (1 tablespoon): Elevates the flavor with warm aromatic sweetness.
• Pistachio butter (4 tablespoons + 2 tablespoons for topping): Intensifies the pistachio punch and adds creamy indulgence.
• Sweetened condensed coconut milk (150 g): The vegan twist for that classic tres leches richness.
• Evaporated coconut milk (240 ml): Adds depth and silky texture in the milk soak.
• Almond milk (240 ml): Lightens the soak mixture while adding mild nuttiness.
• Coconut whipping cream (400 ml, chilled overnight): Creates a stable, fluffy topping that’s wonderfully dairy-free.
• Chopped pistachios (30 g): Adds texture and a fresh pop of color on top.

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

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 160°C fan-forced or 180°C conventional. Lightly grease a baking dish about 10.5 by 7.5 inches with 3-inch height—this helps the cake release cleanly and maintain its perfect shape. Getting your workspace and oven ready is an easy way to ensure everything flows smoothly as you bake.

Step 2: Whisk the Aquafaba

This step is where your cake gains its airy lift. Pour the aquafaba into a stand mixer or a large bowl and whip on high for 5 to 7 minutes until it forms stiff peaks—like vegan meringue. Set this gorgeous fluff aside; you’ll fold it gently into your batter to keep the cake light and moist.

Step 3: Grind Pistachios and Sugar

In a blender or food processor, pulse together the shelled pistachios and sugar until you have a fine, fragrant mixture. This step infuses the cake base with that unmistakable pistachio flavor and distributes sweetness evenly throughout the cake.

Step 4: Combine Dry Ingredients

Transfer your pistachio sugar blend to a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt. Whisk everything to make sure your dry mix is uniform, which will help achieve an even crumb and rise.

Step 5: Mix Wet Ingredients

In a separate bowl, stir together the soy milk, apple cider vinegar, olive oil, and vanilla extract. The vinegar paired with baking soda will work its magic creating a beautifully tender texture while the olive oil adds gratifying moisture.

Step 6: Bring Your Batter Together

Pour the wet ingredients into the dry and gently mix until just combined—a few streaks of flour are perfectly fine here. Overmixing can toughen the cake, so be gentle and patient.

Step 7: Fold In the Aquafaba

Now carefully fold the whipped aquafaba into the batter. This requires a light hand to keep the air bubbles intact, which is key for that cloud-like softness that makes this Vegan Pistachio Tres Leches (3 Milk Cake) Recipe truly special.

Step 8: Bake Until Golden

Pour the batter into your greased pan and bake for 35 to 45 minutes. To check doneness, insert a skewer in the center—if it comes out clean or with just a few crumbs, your cake is ready. If batter sticks, give it another 5 minutes. Once done, cool the cake on a wire rack before moving to the next step.

Step 9: Poke the Cake

With the cake cool, use a skewer or fork to poke holes all over. These holes allow the luscious three milk mixture to soak deep inside, making every bite ultra-moist and flavorful.

Step 10: Make the Three Milk Soak

In a large jug, whisk together the pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk. This velvety blend is the heart and soul of the milk soak, bringing richness, sweetness, and that irresistible pistachio essence.

Step 11: Soak the Cake

Slowly pour the milk mixture evenly across the cake surface. The cake will absorb all the goodness. Cover it and place in the fridge to chill overnight—this resting time transforms the cake into a supremely moist and flavorful masterpiece.

Step 12: Finish with Whipped Topping and Pistachios

Before serving, whip the chilled coconut cream together with pistachio butter until smooth and fluffy. Spread this luscious topping over the soaked cake and finish with a generous sprinkle of chopped pistachios for crunch and that gorgeous green pop of color.

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

Garnishes

The final touches bring this cake to life. Chopped pistachios add delightful texture and visual appeal, while a light dusting of powdered sugar introduces a sweet contrast. For an extra touch, try some edible flower petals or a drizzle of melted dark chocolate to wow your guests.

Side Dishes

This cake pairs beautifully with fresh berries or a simple fruit salad that cuts through its richness with bright acidity. For a truly indulgent pairing, serve alongside a scoop of vegan vanilla ice cream or a cup of rich, spiced chai tea—both complement the nutty, creamy flavors perfectly.

Creative Ways to Present

Serve this Vegan Pistachio Tres Leches (3 Milk Cake) Recipe as individual portions by cutting it into squares and layering each piece with a dollop of whipped topping and chopped pistachios on small dessert plates. Alternatively, assemble a trifle version by breaking the cake into chunks, layering with whipped cream and berries in tall glasses. Such presentations add a playful, elegant flair at dinner parties or celebrations.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Pistachio Tres Leches (3 Milk Cake) Recipe keeps beautifully covered in the fridge for up to 4 days. The milk soak intensifies over time, making the cake even more moist and flavorful as it sits.

Freezing

If you want to save some for later, slice the unsoaked cake and freeze in an airtight container for up to 2 months. When ready, thaw overnight in the fridge before soaking the cakes in the three milk mixture and topping them freshly.

Reheating

Because this cake shines best cold, reheating isn’t usually necessary, but if you prefer, gently warm single slices in the microwave for 15 to 20 seconds. Avoid overheating to keep the creamy texture intact. Serve immediately with a fresh scoop of coconut whipped cream.

FAQs

Can I substitute pistachio butter with another nut butter?

Absolutely! While pistachio butter boosts the nutty flavor unique to this recipe, almond or cashew butter can be used for a milder but still creamy variation. Just keep in mind, the final flavor will shift slightly.

Is aquafaba necessary in this Vegan Pistachio Tres Leches (3 Milk Cake) Recipe?

Aquafaba is key to replicating the light, fluffy texture typically achieved with eggs. Without it, the cake could turn out dense. If unavailable, you might experiment with other vegan egg replacers but results can vary.

Can I use other plant milks besides soy, almond, and coconut?

Feel free to experiment with your favorite plant milks! Just note that soy and coconut milks provide creaminess and structure, so swapping with lighter milks like oat or rice might alter the taste and texture slightly.

How long should I chill the cake after soaking?

Overnight chilling—ideally 8 hours or more—is best. This resting period allows the cake to absorb the milk soak fully and develop its signature moist and tender crumb.

Is this cake gluten-free?

This particular recipe uses all-purpose flour, so it is not gluten-free. However, you can try substituting a gluten-free flour blend, but be prepared to tweak baking times and texture accordingly.

Final Thoughts

This Vegan Pistachio Tres Leches (3 Milk Cake) Recipe is truly a gem that combines comfort and elegance with plant-based ingredients that don’t compromise on flavor or texture. Whether you’re celebrating a special occasion or simply craving a dreamy dessert to share, this cake invites you to indulge in its creamy, nutty goodness. I can’t wait for you to try it and discover your own favorite way to enjoy every bite!

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