Vegan Pistachio Tres Leches (3 Milk Cake)

Light, moist, and utterly delicious, Vegan Pistachio Tres Leches (3 Milk Cake) is a delightful dessert that will impress at any gathering. This unique take on the classic tres leches cake swaps traditional dairy for a rich and creamy vegan alternative, making it perfect for various occasions, from birthdays to potlucks. The blend of pistachios in both the cake and topping adds a nutty flavor that perfectly complements the sweet milk soak.

Why You’ll Love This Recipe

• Deliciously Unique: The combination of pistachios and dairy-free milks creates a one-of-a-kind flavor profile that stands out.
• Easy to Prepare: With straightforward steps, this recipe is suitable for both novice and experienced bakers.
• Perfect for Sharing: Makes 15 servings, so you can easily share this delightful treat with friends and family.
• Dairy-Free Delight: Enjoy a classic dessert without any dairy or eggs, catering to various dietary preferences.
• Versatile Serving Options: Serve it chilled or at room temperature; it’s delicious either way!

Tools and Preparation

Before diving into the baking process, gather your essential tools. The right equipment will make your experience smoother and more enjoyable.

Essential Tools and Equipment

• Stand mixer or electric mixer
• Food processor or blender
• Large mixing bowls
• Baking dish (10.5 x 7.5 inches)
• Wire rack
• Whisk

Importance of Each Tool

• Stand mixer or electric mixer: Helps achieve stiff peaks with aquafaba quickly and effortlessly.
• Food processor or blender: Provides an easy way to finely grind pistachios and sugar for optimal texture.
• Whisk: Essential for combining dry ingredients evenly for a fluffy cake.

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 Soak

• 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 the 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 a baking dish of about 10.5 x 7.5 inches with some oil.

Step 2: Whisk the Aquafaba

Add the aquafaba to a stand mixer or large bowl with an electric mixer. Whisk on high speed for about 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 a 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 these ingredients together thoroughly.

Step 5: Mix Wet Ingredients

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

Step 6: Make the Batter

Pour the wet mixture into the dry ingredients bowl. Gently mix until just combined—leave some streaks of flour in the batter.

Step 7: Fold in Aquafaba

Carefully fold the whipped aquafaba into your batter using a spatula until fully incorporated. Be gentle to avoid deflating the mixture.

Step 8: Bake

Transfer your batter into the prepared baking dish. Bake for about 35-45 minutes until golden brown. Check doneness by inserting a skewer into the center; if it comes out clean, it’s ready!

Step 9: Poke Cake

Once cooled on a wire rack, use a skewer to poke holes all over your cake generously.

Step 10: Three Milk Soak

In a large jug, mix together pistachio butter, condensed coconut milk, evaporated coconut milk, and almond milk until smooth.

Step 11: Soak Cake

Pour this luscious triple milk mixture over your cooled cake evenly. Place it in the fridge to chill overnight for optimal flavor absorption.

Step 12: Serving

Whip up chilled coconut cream with additional pistachio butter until fluffy. Spread this topping over your soaked cake before sprinkling chopped pistachios on top for garnish.

Enjoy every bite of this Vegan Pistachio Tres Leches (3 Milk Cake)!

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

This delightful Vegan Pistachio Tres Leches is not only a showstopper at any gathering, but it also pairs beautifully with various accompaniments. Here are some creative serving suggestions to enhance your dessert experience.

With Fresh Berries

• Serve the cake alongside a mix of fresh berries like strawberries, blueberries, and raspberries for a burst of flavor and color.

Drizzled with Chocolate Sauce

• A drizzle of rich chocolate sauce adds an indulgent touch that complements the nutty flavors of the pistachio cake.

Accompanied by Coconut Ice Cream

• Pair your slice with creamy coconut ice cream for a refreshing contrast to the moist cake.

Garnished with Mint Leaves

• Fresh mint leaves not only add a pop of color but also provide a refreshing herbal note that balances the sweetness.

Paired with Herbal Tea

• Enjoy this cake with a cup of calming herbal tea to enhance the overall experience and aid digestion.

Served with Whipped Coconut Cream

• Extra whipped coconut cream on the side allows guests to add their desired amount of creaminess to each slice.

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

To ensure your Vegan Pistachio Tres Leches turns out perfectly every time, consider these helpful tips.

• Use chilled ingredients: Make sure your coconut cream and milk are chilled before whipping. This helps achieve a fluffy texture.
• Don’t overmix: When combining wet and dry ingredients, mix just until combined to maintain a light sponge cake texture.
• Let it soak: Allow the cake to soak in the milk mixture overnight for optimal moisture and flavor absorption.
• Check for doneness: Use a skewer to check if the cake is fully baked. It should come out clean or with just a few moist crumbs attached.
• Poke evenly: When poking holes in the cake, do so evenly across the surface. This ensures even soaking of the milk mixture.
• Experiment with flavors: Feel free to incorporate different extracts or flavored syrups in your milk mixture for unique variations!

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

Complementing your Vegan Pistachio Tres Leches can elevate your dessert experience. Here are some delightful side dishes that pair well with it.

1. Citrus Salad
   A refreshing salad made with oranges and grapefruits adds a zesty contrast to the sweetness of the cake.
2. Spicy Chocolate Chili
   The heat from chili-infused dark chocolate provides an exciting flavor combination with the soft sponge cake.
3. Almond Biscotti
   Crunchy almond biscotti can be dipped into coffee or tea alongside slices of cake for an enjoyable texture contrast.
4. Fruit Sorbet
   A scoop of fruit sorbet, such as mango or raspberry, offers a cool and fruity accompaniment that balances richness.
5. Chia Pudding
   Light and healthy chia pudding topped with fresh fruits makes for an excellent counterpoint to this decadent dessert.
6. Roasted Nuts
   A small bowl of roasted nuts adds crunch and complements the pistachio flavor while providing healthy fats and protein.
7. Coconut Macaroons
   Chewy coconut macaroons bring additional coconut flavor and texture, enhancing the tropical feel of this dish.
8. Caramelized Bananas
   Warm caramelized bananas drizzled with maple syrup can create an irresistible pairing that enhances sweetness without overwhelming flavors.

Common Mistakes to Avoid

When making Vegan Pistachio Tres Leches (3 Milk Cake), there are a few common pitfalls to watch out for.

• Not Whipping Aquafaba Enough: Failing to whip the aquafaba until stiff peaks form can result in a dense cake. Make sure to whip it for 5-7 minutes at high speed.
• Overmixing the Batter: Overmixing can lead to a tough texture. Mix just until combined, leaving some streaks of flour.
• Skipping the Soaking Step: If you skip soaking the cake in the milk mixture, it won’t have that signature tres leches texture. Allow it to soak overnight for optimal flavor.
• Using Warm Coconut Cream: Whipping warm coconut cream can cause it not to hold its shape. Ensure it’s chilled overnight before whipping.
• Inadequate Poking of Cake: Not poking enough holes in the cake will prevent the milk mixture from soaking in properly. Poke liberally with a skewer.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Vegan Pistachio Tres Leches in an airtight container.
• It can be kept in the refrigerator for up to 5 days.

Freezing Vegan Pistachio Tres Leches (3 Milk Cake)

• Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container.
• The cake can be frozen for up to 3 months.

Reheating Vegan Pistachio Tres Leches (3 Milk Cake)

• Oven: Preheat the oven to 160°C/320°F and warm the cake covered with aluminum foil for about 15-20 minutes.
• Microwave: Place a slice on a microwave-safe plate and heat for about 30 seconds or until warm.
• Stovetop: Heat a non-stick skillet over low heat and warm each slice for about 2-3 minutes on each side.

Frequently Asked Questions

Here are some common questions about Vegan Pistachio Tres Leches (3 Milk Cake).

Can I use different nuts instead of pistachios?

Yes, you can substitute other nuts like almonds or walnuts, but this will change the flavor profile.

How do I make this recipe gluten-free?

To make Vegan Pistachio Tres Leches gluten-free, use a gluten-free all-purpose flour blend instead of regular flour.

Can I use other plant-based milks?

Absolutely! Feel free to swap almond milk with oat milk, cashew milk, or any preferred plant-based alternative.

How long does this cake last?

Vegan Pistachio Tres Leches can last up to 5 days in the refrigerator and up to 3 months in the freezer if stored properly.

What can I use instead of condensed coconut milk?

You can try using homemade or store-bought sweetened condensed oat milk as an alternative.

Final Thoughts

Vegan Pistachio Tres Leches (3 Milk Cake) is a delightful twist on a classic dessert that is not only indulgent but also versatile. You can customize it by using different nut butters or toppings according to your taste preferences. Give this recipe a try and enjoy a moist, flavorful treat that’s perfect for any occasion!