Vegan Pistachio Tres Leches (3 Milk Cake)

Light, moist, and utterly delicious, this Vegan Pistachio Tres Leches (3 Milk Cake) offers a unique twist on a classic dessert. Perfect for celebrations, gatherings, or even a cozy night in, this cake is sure to impress. The combination of pistachios and a dairy-free triple milk mixture creates a rich flavor profile that will leave everyone wanting more.

Why You’ll Love This Recipe

• Decadent Flavor: The nutty taste of pistachios combined with the creamy milk soak delivers an unforgettable experience.
• Vegan-Friendly: Made without any eggs or dairy, it’s suitable for those following a vegan lifestyle while still being indulgent.
• Perfect for Any Occasion: Whether it’s a birthday, holiday gathering, or just a treat for yourself, this cake fits all occasions.
• Simple Ingredients: You can find all the ingredients in your local grocery store without any hassle.
• Make-Ahead Option: This cake tastes even better when prepared a day in advance, making it ideal for busy schedules.

Tools and Preparation

Creating this delightful Vegan Pistachio Tres Leches requires some essential kitchen tools. Gather these items before you start for smooth preparation.

Essential Tools and Equipment

• Stand mixer or electric mixer
• Food processor or blender
• Large mixing bowls
• Baking dish (10.5 x 7.5-inch)
• Whisk
• Skewers or toothpicks

Importance of Each Tool

• Stand mixer or electric mixer: Ensures that the aquafaba is whipped to stiff peaks effortlessly.
• Food processor or blender: Perfectly grinds pistachios and sugar to create a fine texture needed in the cake batter.

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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 Milk Mixture

• 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 your baking dish with some oil.

Step 2: Whisk the Aquafaba

Add the aquafaba to your stand mixer or large bowl. Whisk on high speed for 5-7 minutes until stiff peaks form. Set aside.

Step 3: Blend the Nuts and Sugar

Add the raw shelled pistachios and granulated sugar to your food processor or blender. Blitz until finely ground.

Step 4: Combine Dry Ingredients

In a large mixing bowl, combine the ground pistachio sugar with all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Whisk thoroughly to mix.

Step 5: Mix the Wet Ingredients

In a separate bowl, mix together soy milk, apple cider vinegar, olive oil, and vanilla extract until well combined.

Step 6: Make the Batter

Pour the wet ingredients into the dry ingredients bowl. Gently mix until just combined; stop when you still see streaks of flour.

Step 7: Fold in Aquafaba

Carefully fold the whipped aquafaba into your batter until fully incorporated. Be cautious not to overmix.

Step 8: Bake

Transfer your cake 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 done! Allow it to cool on a wire rack afterward.

Step 9: Poke Cake

Once cooled completely, use a skewer to poke holes all over the top of your cake liberally.

Step 10: Three Milk Soak

In a large jug or mixing bowl, combine pistachio butter with sweetened condensed coconut milk, evaporated coconut milk, and almond milk until well mixed.

Step 11: Soak Cake

Pour this creamy mixture over your poked cake evenly. Cover it and place in the fridge to chill overnight for best results.

Step 12: Serving

Whip up chilled coconut cream along with additional pistachio butter until fluffy. Spread generously over your soaked cake and finish with chopped pistachios as garnish before serving.

Enjoy your Vegan Pistachio Tres Leches (3 Milk Cake)!

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

Serving your Vegan Pistachio Tres Leches is as delightful as making it. This dessert is not only visually stunning but also incredibly rich in flavor. Here are some creative ways to serve this delicious cake.

Individual Slices

• Serve individual slices of the cake on dessert plates for a classic presentation.
• Drizzle with extra condensed coconut milk or a pistachio sauce for added sweetness.

With Fresh Berries

• Pair the cake with fresh raspberries, strawberries, or blueberries.
• The acidity of the berries complements the sweetness of the tres leches beautifully.

Topped with Nuts

• Garnish each slice with additional chopped pistachios for extra crunch.
• Toasted nuts can enhance the flavor profile and add texture.

Accompanied by Coconut Ice Cream

• Serve alongside a scoop of dairy-free coconut ice cream.
• The creaminess of the ice cream balances the moistness of the cake perfectly.

As a Layered Dessert

• Create a parfait by layering pieces of cake with whipped coconut cream and fresh fruit in clear cups.
• This makes for an elegant and eye-catching dessert option.

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

To achieve the best results with your Vegan Pistachio Tres Leches, consider these helpful tips. They will ensure your cake turns out perfectly every time.

• Whip Aquafaba Properly: Ensure that you whip aquafaba until it forms stiff peaks. This adds lightness to your sponge cake.
• Chill Ingredients: Use chilled coconut whipping cream for better volume and texture when whipping. It helps achieve that fluffy topping.
• Use Fresh Ingredients: Always use fresh nuts and quality plant-based milk for the best flavor.
• Don’t Overmix: When combining wet and dry ingredients, mix gently. This keeps your cake airy and light.
• Be Generous with Poking: Poke enough holes in the cooled cake to allow maximum absorption of the milk mixture, ensuring every bite is flavorful.

Best Side Dishes for Vegan Pistachio Tres Leches (3 Milk Cake)

Pairing side dishes with your Vegan Pistachio Tres Leches enhances your dessert experience. Consider these delightful options that complement this sweet treat well.

1. Citrus Salad
   A refreshing mix of oranges, grapefruits, and mint provides a bright contrast to the rich cake.

2. Spiced Chai Latte
   A warm cup of spiced chai adds comforting flavors that balance out the sweetness of the dessert.

3. Chocolate-Dipped Fruit
   Strawberries or bananas dipped in dark vegan chocolate offer a decadent touch without being too heavy.

4. Coconut Yogurt Parfait
   Layer coconut yogurt with granola and fruit for a light yet satisfying accompaniment.

5. Herbed Quinoa Salad
   A savory quinoa salad with herbs and vegetables helps cleanse the palate between bites of sweet cake.

6. Almond Biscotti
   Crunchy almond biscotti served alongside gives an additional texture contrast that’s delightful to munch on while enjoying dessert.

Common Mistakes to Avoid

Baking a Vegan Pistachio Tres Leches (3 Milk Cake) can be fun, but some common mistakes can ruin your cake. Here are some pitfalls to avoid:

• Overmixing the batter: Mixing too much can lead to a dense cake. Gently fold the ingredients together until just combined for a light texture.
• Not measuring ingredients correctly: Using too much or too little of an ingredient can affect taste and texture. Always use a kitchen scale for precise measurements.
• Skipping the aquafaba whipping step: Failing to whip the aquafaba properly will result in less volume. Whisk until stiff peaks form for a fluffy cake.
• Using warm ingredients: Room temperature ingredients blend better and help create a more even batter. Make sure your wet ingredients are at room temperature before mixing.
• Not chilling the cake after soaking: Allowing the cake to chill overnight is essential for flavor absorption. Don’t rush this step; it enhances the overall taste and moisture.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container to keep it fresh.
• The cake lasts up to 5 days in the refrigerator.

Freezing Vegan Pistachio Tres Leches (3 Milk Cake)

• Wrap individual slices tightly in plastic wrap or foil.
• Freeze for up to 2 months for optimal freshness.

Reheating Vegan Pistachio Tres Leches (3 Milk Cake)

• Oven: Preheat to 350°F (175°C) and warm slices for about 10 minutes.
• Microwave: Heat individual slices on medium power for 15-30 seconds until warm.
• Stovetop: Place in a skillet over low heat, cover, and warm gently for about 5 minutes.

Frequently Asked Questions

What is Vegan Pistachio Tres Leches (3 Milk Cake)?

Vegan Pistachio Tres Leches (3 Milk Cake) is a dairy-free dessert made with a pistachio sponge soaked in three plant-based milks, creating a moist and flavorful treat.

Can I substitute other nuts for pistachios?

Yes! You can use almonds, cashews, or any nut of your choice. Just ensure they are finely ground like pistachios for similar texture.

How do I make this recipe gluten-free?

To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend that works well in baking.

Can I use other types of milk?

Absolutely! Feel free to experiment with different plant-based milks such as oat milk or coconut milk to suit your taste preferences.

Final Thoughts

This Vegan Pistachio Tres Leches (3 Milk Cake) offers a delightful twist on traditional desserts. Its rich flavors and moist texture make it perfect for any occasion. Plus, you can customize it by adding different toppings or using various nuts. Give this recipe a try, and enjoy every bite!