Vegan Pistachio Tres Leches Cake (Print-Friendly Version)
Light pistachio sponge soaks in dairy-free milks, finished with whipped pistachio cream and crunchy nuts.
# List of Ingredients:
→ Cake
01 -
100 g aquafaba (liquid from canned chickpeas)
02 -
175 g granulated sugar
03 -
75 g raw shelled pistachios
04 -
300 g all-purpose flour
05 -
2 tablespoons cornstarch
06 -
1 tablespoon baking powder
07 -
0.5 teaspoon baking soda
08 -
0.25 teaspoon sea salt
09 -
300 ml soy milk
10 -
1 tablespoon apple cider vinegar
11 -
100 ml olive oil
12 -
1 tablespoon vanilla extract
→ Tres Leches Soak
13 -
4 tablespoons pistachio butter
14 -
150 g sweetened condensed coconut milk
15 -
240 ml evaporated coconut milk
16 -
240 ml almond milk
→ Topping
17 -
400 ml coconut whipping cream, chilled overnight
18 -
2 tablespoons pistachio butter
19 -
30 g pistachios, chopped
# How to Prepare:
01 -
Preheat oven to 160°C (fan) or 180°C (conventional). Lightly grease a 27 x 19 x 7.5 cm baking dish with oil.
02 -
Add aquafaba to a stand mixer or mixing bowl. Whisk on high speed for 5 to 7 minutes until stiff peaks form. Set aside.
03 -
Place pistachios and sugar in a food processor or blender. Blend until finely ground.
04 -
In a large bowl, add pistachio sugar mixture. Sift in flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine.
05 -
In a separate bowl, combine soy milk, apple cider vinegar, olive oil, and vanilla extract. Whisk until homogenous.
06 -
Pour wet ingredients into dry ingredients. Gently mix until a few streaks of flour remain. Do not overmix.
07 -
Fold whipped aquafaba into the batter gently until combined, taking care not to deflate the mixture.
08 -
Transfer batter to prepared baking dish. Bake for 35 to 45 minutes or until a skewer inserted in the centre comes out clean. If needed, bake an additional 5 minutes.
09 -
Remove from oven and allow to cool completely on a wire rack.
10 -
Once cool, use a skewer to evenly poke holes throughout the surface of the cake.
11 -
In a large jug, whisk together pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk until smooth.
12 -
Slowly pour the milk mixture over the cake, ensuring even absorption. Place cake in refrigerator and chill overnight.
13 -
In a chilled bowl, whip coconut cream and pistachio butter until light and fluffy.
14 -
Spread whipped topping over soaked cake. Garnish with chopped pistachios before serving.
# Additional Information:
01 -
For best texture, chill the soaked cake overnight to allow flavors to fully infuse.
02 -
Aquafaba is the liquid from canned chickpeas and acts as an egg replacer in vegan baking.
03 -
Soy milk can be substituted with almond or oat milk if desired.