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Vegan Pistachio Tres Leches

A vegan twist on the classic tres leches cake that incorporates pistachios for a rich, nutty flavor and creamy texture, perfect for special gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Latin American, Vegan
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Silky and refined, providing a tender base.
  • 0.5 cups ground pistachios Adds a delightful crunch and aromatic flavor.
  • 1.5 teaspoons baking powder Leavening agent for fluffiness.
  • 0.5 teaspoons baking soda Helps the cake rise.
  • 0.5 cups aquafaba Whipped chickpea brine that substitutes eggs.
  • 0.5 cups coconut yogurt Adds moisture and flavor.
  • 0.25 cups maple syrup or agave nectar Provides a hint of sweetness.
  • 1 teaspoon vanilla extract Enhances flavor.
For the Soaking Mixture
  • 1 cup almond milk Light and nutty.
  • 1 cup coconut milk Creamy and tropical.
  • 1 cup cashew milk Velvety texture.
  • 2 tablespoons maple syrup Balances flavors.
  • 1 teaspoon vanilla extract Adds delightful flavor.
  • 2 tablespoons vegan condensed milk or coconut cream Optional for creaminess.
For Topping
  • 1 cup whipped coconut cream For topping.
  • 0.25 cups chopped pistachios For garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your cake pan.
  2. In a large bowl, whisk together the all-purpose flour, ground pistachios, baking powder, and baking soda.
  3. In a separate bowl, whip the aquafaba until soft peaks form.
  4. In another bowl, mix the coconut yogurt, maple syrup, and vanilla extract. Gently fold in the whipped aquafaba.
  5. Gradually add the dry mixture to the wet ingredients, mixing until just incorporated.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool completely.
Soaking
  1. In a bowl, mix almond milk, coconut milk, cashew milk, maple syrup, and vanilla extract.
  2. Poke holes in the cooled cake with a fork or skewer and slowly pour the milk mixture over the top.
  3. Refrigerate for at least 4 hours, preferably overnight.
Serving
  1. Top with whipped coconut cream and sprinkle with chopped pistachios before serving.

Notes

For best results, ensure your aquafaba is whipped properly and the cake is completely cooled before soaking.