Description
Indulge in our Vegan Pistachio Tres Leches (3 Milk Cake), a luscious dessert soaked in plant-based milks—perfect for any celebration! Try it today!
Ingredients
Scale
- 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 (320°F) fan-forced or 180°C (356°F) conventional. Grease a baking dish.
- Whip aquafaba until stiff peaks form.
- Grind pistachios with sugar until fine.
- Combine dry ingredients: pistachio-sugar mix, flour, cornstarch, baking powder, baking soda, and salt.
- Mix wet ingredients: soy milk, apple cider vinegar, olive oil, and vanilla extract.
- Combine wet and dry ingredients gently, then fold in whipped aquafaba.
- Bake for 35-45 minutes until a skewer comes out clean; cool on a wire rack.
- Poke holes in the cooled cake and pour over the milk mixture made from pistachio butter, coconut milks, and almond milk.
- Refrigerate overnight for best results.
- Top with whipped coconut cream and chopped pistachios before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 290
- Sugar: 22g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For variations, swap out pistachios for almonds or cashews if desired. Ensure all ingredients are at room temperature for better mixing results.