Description
A rich and creamy Vegan Pistachio Tres Leches cake that combines a moist pistachio-flavored sponge soaked in a luscious three-milk mixture made from plant-based milks and pistachio butter. This dairy-free, egg-free twist on the classic Latin American dessert is topped with whipped coconut cream and chopped pistachios for a decadent, nutty finish perfect for any occasion.
Ingredients
Scale
For the Cake:
- 100 g aquafaba (chickpea brine)
- 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
For the Three-Milk Soak:
- 4 tablespoons pistachio butter
- 150 g sweetened condensed coconut milk
- 240 ml evaporated coconut milk
- 240 ml almond milk
For the Topping:
- 400 ml coconut whipping cream (chilled overnight)
- 2 tablespoons pistachio butter
- 30 g pistachios (chopped)
Instructions
- Prepare: 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 3-inch height using some oil to prevent sticking.
- Whisk the aquafaba: Using a stand mixer or electric hand mixer, whisk the aquafaba on high speed for 5-7 minutes until stiff peaks form. This will mimic whipped egg whites, providing structure to the vegan cake batter. Set aside once done.
- Blend the nuts and sugar: Add the raw pistachios and granulated sugar to a food processor or blender. Pulse until the mixture is finely ground to combine nutty flavor evenly throughout the cake.
- Combine dry ingredients: Sift the all-purpose flour, cornstarch, baking powder, baking soda, and sea salt into a large mixing bowl. Add the pistachio sugar mixture and whisk thoroughly to combine all dry components evenly.
- Mix the wet ingredients: In a separate bowl, whisk together the soy milk, apple cider vinegar, olive oil, and vanilla extract until fully combined. The vinegar will help with the leavening by reacting with the baking soda.
- Make the batter: Pour the wet ingredients into the dry ingredient bowl and gently mix until mostly combined. It’s okay if a few streaks of flour remain to avoid overmixing, which could result in a tough cake.
- Fold in aquafaba: Carefully fold the whipped aquafaba into the batter using a spatula, ensuring not to deflate the air whipped into it. This step keeps the batter light and airy.
- Bake: Pour the batter into the prepared baking dish, smoothing the top gently. Bake in the preheated oven for 35-45 minutes. Use a skewer inserted into the center to check doneness – if it comes out with batter, bake an additional 5 minutes. Remove once baked and cool on a wire rack.
- Poke cake: Once the cake is cooled completely, use a skewer or fork to poke holes all over the surface to allow the milk mixture to soak in deeply.
- Three milk soak: In a large jug, mix together the pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk until fully combined to create the tres leches soaking liquid.
- Soak cake: Pour the milk mixture evenly over the poked cake, ensuring it is absorbed well. Cover and refrigerate overnight to fully infuse the cake with moistness and flavor.
- Serving: Whip the chilled coconut cream with the pistachio butter until fluffy. Spread this luscious frosting over the soaked cake and sprinkle chopped pistachios on top for added texture and nutty crunch. Serve chilled and enjoy!
Notes
- Aquafaba is the liquid from canned chickpeas and acts as an egg substitute in vegan baking.
- Soy milk is used here, but other plant-based milks can substitute as long as they are neutral in flavor.
- Olive oil adds moisture but use a light-flavored variety to avoid overpowering the cake’s taste.
- Sweetened condensed coconut milk serves as a dairy-free alternative to traditional condensed milk.
- Evaporated coconut milk provides richness similar to evaporated dairy milk.
- Chilling the coconut whipping cream overnight helps it whip up better for the topping.
- The cake needs to chill overnight after soaking to fully absorb the tres leches mixture for best texture.
