Vegan Pistachio Tres Leches Cake

This lush vegan pistachio tres leches is a dreamy dessert for anyone craving a moist and creamy cake without dairy or eggs. Each bite delivers tender pistachio sponge soaked in a rich triple-milk blend then topped with billowy pistachio whipped cream. It is the celebration cake I bake for friends who do not eat dairy and every single one raves about the texture.

My first time making this cake was for a spring birthday and everyone loved that it tasted both classic and totally fresh. Overnight soaking makes every layer melt-in-your-mouth phenomenal.

Ingredients

• Aquafaba: adds lift and holds the cake together use the liquid from a can of chickpeas for the best results
• Granulated sugar: brings structure and gentle sweetness choose organic for a pure clean flavor
• Raw shelled pistachios: infuse the cake with natural color and nutty flavor get the unsalted kind for flavor control
• All-purpose flour: forms a soft and tender crumb sift for the lightest texture
• Cornstarch: gives the cake extra lightness always check for lumps and sift first
• Baking powder and baking soda: are essential leaveners for a fluffy sponge make sure both are fresh
• Sea salt: balances the sweetness choose a fine-grain salt for even mixing
• Soy milk or almond or oat milk: adds moisture and creaminess be sure to use unsweetened for the right sweetness level
• Apple cider vinegar: reacts with baking soda for lift look for raw and unfiltered for the best rise
• Olive oil: keeps the cake moist and adds a light richness pick a mild or neutral oil
• Vanilla extract: infuses warmth use pure extract for the cleanest flavor
• Pistachio butter: is pure nutty heaven in both the soak and topping look for one with no added sugar or oil
• Sweetened condensed coconut milk: makes the soak luxuriously thick find brands with limited added ingredients
• Evaporated coconut milk: adds extra creaminess without dairy choose brands with simple ingredients
• Almond milk: lightens the soak and balances flavors pick unsweetened and plain for the most natural taste
• Coconut whipping cream: gives the topping structure and silkiness always chill overnight for the fluffiest texture
• Chopped pistachios: add crunch and a pretty finish choose fresh vibrant green ones for best results

Step-by-Step Instructions

Prepare the Pan and Oven:

Lightly grease your baking dish with oil making sure to reach the corners. Preheat your oven to the correct temperature fan-forced or conventional depending on your oven for the most even bake.

Whisk the Aquafaba:

Pour aquafaba into a large mixing bowl or stand mixer then whisk on high speed for five to seven minutes until stiff peaks form. This step acts like whipping egg whites and is crucial for a fluffy cake texture.

Grind Pistachios and Sugar:

Place raw shelled pistachios and granulated sugar in a food processor or blender. Pulse until you have a fine powder. This ensures the pistachio flavor is in every bite and the sugar dissolves completely.

Mix Dry Ingredients:

Combine the pistachio sugar blend in a large bowl with sifted flour cornstarch baking powder baking soda and sea salt. Whisk thoroughly so the leavening agents are evenly distributed and no lumps remain.

Combine Wet Ingredients:

In a separate bowl mix together unsweetened plant milk apple cider vinegar olive oil and vanilla extract. Allowing the vinegar to react with the milk for a minute helps the cake rise.

Make the Cake Batter:

Gently pour the wet mixture into the dry ingredients. Stir slowly just until most of the flour is incorporated taking care not to overwork the batter.

Fold in Whipped Aquafaba:

Using a spatula gently fold the stiff aquafaba into the batter. Stop mixing once the batter is just combined to keep it airy.

Bake the Cake:

Pour your batter into the prepared dish. Bake for thirty five to forty five minutes. To check for doneness insert a skewer in the center. If it comes out with batter bake five minutes more.

Cool and Poke:

Let the cake cool completely in the pan on a wire rack. Once cool poke holes all over the cake with a wooden skewer. This allows the milk soak to fully absorb.

Prepare the Three Milk Soak:

In a jug mix pistachio butter sweetened condensed coconut milk evaporated coconut milk and almond milk until completely smooth. This triple-milk mix is what makes tres leches unique.

Soak the Cake:

Pour the milk mixture slowly and evenly over the poked cake so every bit soaks in. Chill the cake in the refrigerator overnight so the flavors blend and the texture becomes ultra moist.

Whip the Cream Topping:

Whip the chilled coconut whipping cream with pistachio butter until you get soft peaks. This fluffy topping is nutty and rich and spreads beautifully.

Finish and Serve:

Spread the whipped cream topping evenly over the soaked cake. Sprinkle with chopped pistachios for crunch and a pop of color.

Save

The whipped coconut cream topping is my favorite part. Whenever I spoon it on the cake I remember my little niece sneaking tastes before the party started.

Storage Tips

Keep the finished cake covered in the refrigerator. It holds up well for three to four days and the soak keeps it moist. You can also cut it into squares and freeze on a tray for party prep.

Ingredient Substitutions

If you can not find pistachio butter almond or peanut butter is delicious but will change the flavor. Oat milk or rice milk works instead of soy and gluten-free all-purpose flour can replace the regular flour for sensitive eaters. Neutral vegetable oils like canola or sunflower swap in perfectly for olive oil.

Serving Suggestions

This pistachio tres leches is best served cold from the fridge. Pair slices with fresh berries or a scoop of vegan vanilla ice cream for a special treat. It makes a lovely finish to a spring brunch or summer cookout.

Cultural and Historical Context

Tres leches cake has roots in Latin America known for its unique texture created by soaking sponge cake in three milks. The pistachio twist gives a fresh modern flavor and a nod to Middle Eastern desserts where pistachios are cherished.

Recipe Questions

→ How do you make the sponge cake light and airy?

Whipping aquafaba until stiff peaks form and gently folding it into the batter gives the sponge its fluffy, airy texture while keeping it egg-free.

→ Can I use different plant-based milks for soaking?

Yes, you can substitute soy, almond, or oat milk as needed for both the cake batter and the soaking mixture to suit your taste or dietary needs.

→ What is the purpose of poking holes in the cake?

Poking holes allows the plant-based milk mixture to fully absorb into the sponge, creating a moist and tender texture throughout.

→ Is it necessary to chill the cake overnight?

Chilling the cake lets the milk mixture set and enhances the overall flavor and creamy texture. If you're short on time, a few hours will work, but overnight is best.

→ How can I achieve the perfect whipped topping?

Chill your coconut cream overnight before whipping to ensure it holds its shape, then fold in pistachio butter for extra flavor and creamy consistency.

→ Can I replace pistachios with another nut?

Yes, almonds or hazelnuts work well as a substitute, though it will slightly change the dessert's flavor profile.