Description
A rich and creamy Vegan Pistachio Tres Leches Cake that combines a light pistachio-infused sponge soaked in three types of plant-based milks, topped with whipped coconut cream and chopped pistachios. This dairy-free twist on the classic tres leches cake is perfect for a luscious vegan dessert that serves 15.
Ingredients
Scale
Cake Batter
- 100 g aquafaba (chickpea liquid, 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
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
Topping
- 400 ml coconut whipping cream (chilled overnight)
- 2 tablespoons pistachio butter
- 30 g pistachios (chopped)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 10.5 x 7.5-inch (3-inch height) baking dish or similar with oil to prevent sticking.
- Whisk the aquafaba: Pour the aquafaba into a stand mixer or large bowl with an electric mixer. Whisk on high speed for 5 to 7 minutes until stiff peaks form, then set aside carefully.
- Blend the nuts and sugar: Place the pistachios and granulated sugar in a food processor or blender. Blitz until the nuts and sugar are finely ground and combined.
- Combine dry ingredients: In a large mixing bowl, add the pistachio sugar mixture. Sift in the all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Whisk everything together thoroughly.
- Mix the wet ingredients: In a separate bowl, whisk together the soy milk, apple cider vinegar, olive oil, and vanilla extract until well combined.
- Make the batter: Pour the wet ingredients into the dry ingredients bowl. Gently mix with a spatula, stopping while there are still a few streaks of flour remaining to avoid overmixing.
- Fold in aquafaba: Carefully fold the whipped aquafaba into the batter using a spatula, making sure to preserve the airiness and incorporating it evenly without deflating the mixture.
- Bake: Transfer the batter into the prepared baking dish and bake in the preheated oven for 35 to 45 minutes. Check doneness by inserting a skewer into the center; if batter sticks, continue baking for an additional 5 minutes. After baking, remove the cake from the oven and cool on a wire rack.
- Poke cake: Once the cake has cooled, use a skewer to poke holes liberally all over the surface to help the milk soak absorb well.
- Three milk soak: In a large jug, whisk together the pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk to create the tres leches mixture.
- Soak cake: Pour the three milk mixture evenly over the poked cake. Cover and place the cake in the refrigerator to chill and soak overnight.
- Serving: Whip the chilled coconut whipping cream along with the pistachio butter until fluffy. Spread this creamy topping evenly over the soaked cake. Sprinkle the chopped pistachios on top for garnish and added crunch. Serve chilled.
Notes
- Aquafaba is the liquid from canned chickpeas, used here as an egg white substitute to give the cake a light texture.
- Soy milk works best for this recipe due to its protein content that supports cake structure, but other plant milks may be substituted.
- Olive oil provides moisture and richness. A neutral oil like sunflower oil can be used if preferred.
- Sweetened condensed coconut milk is a vegan alternative to traditional condensed milk; it adds sweetness and creaminess.
- Evaporated coconut milk offers concentrated coconut flavor and richness to the tres leches soak.
- The cake is best served the day after baking to allow the milk soak to fully absorb, enhancing moistness and flavor.
- Use a fan-forced oven for more even baking, but conventional ovens work well with adjusted temperature.
