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Vegan Pistachio Tres Leches (3 Milk Cake)

Vegan Pistachio Tres Leches (3 Milk Cake)
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Indulge in the deliciousness of Vegan Pistachio Tres Leches (3 Milk Cake), a delightful twist on the traditional Mexican dessert. This cake, light and moist, features a fluffy pistachio sponge soaked in a luscious dairy-free three-milk mixture, making it perfect for any occasion. With no eggs or dairy, it’s an ideal choice for those with dietary restrictions, without compromising on taste or texture. Topped with whipped coconut cream and crunchy pistachios, this dessert is as visually appealing as it is satisfying. Whether you’re celebrating a special event or simply treating yourself, this vegan cake will be loved by all.

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

  1. Preheat the oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Grease a baking dish.
  2. Whisk aquafaba until stiff peaks form.
  3. Blend pistachios and sugar until finely ground.
  4. Combine dry ingredients in one bowl and wet ingredients in another.
  5. Mix wet into dry until just combined, then fold in whipped aquafaba gently.
  6. Bake for 35–45 minutes until a skewer comes out clean. Cool completely.
  7. Poke holes in the cooled cake and soak with the three-milk mixture.
  8. Chill overnight before serving topped with whipped coconut cream and chopped pistachios.

Nutrition

Find it online: https://freshtablerecipes.com/vegan-pistachio-tres-leches-3-milk-cake/