Vegan Pistachio Tres Leches

This vegan pistachio tres leches cake transforms the classic Latin American dessert into a plant-based delight. The light pistachio sponge soaks up a rich dairy-free milk mixture overnight, creating a moist, decadent treat topped with fluffy pistachio-infused coconut cream.

I first developed this recipe when searching for a showstopping vegan dessert for my sister's birthday. The moment she took her first bite, her eyes widened with delight, and it has become our family's signature celebration cake ever since.

Ingredients

• Aquafaba: acts as your egg replacement creating essential structure and fluffiness in the cake
• Raw shelled pistachios: provide the distinctive flavor that makes this cake special look for bright green kernels without discoloration
• All-purpose flour: gives the perfect tender crumb avoid measuring directly from the bag for accuracy
• Soy milk: delivers protein content similar to traditional milk helping achieve authentic texture
• Olive oil: keeps the cake moist while adding subtle complexity to the flavor profile
• Pistachio butter: intensifies the nutty flavor throughout both the soak and topping
• Sweetened condensed coconut milk: replicates the rich sweetness of traditional tres leches
• Evaporated coconut milk: provides concentrated creaminess without dairy products
• Coconut whipping cream: creates a luxurious cloud-like topping that holds its shape beautifully

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to the specified temperature and prepare your baking dish with a light coating of oil. Using the correct size pan is crucial here as it affects how evenly the cake will soak up the milk mixture later.

Whip the Aquafaba:

This is the foundation of your egg-free cake. Beat the aquafaba at high speed until it transforms from liquid to stiff glossy peaks that hold their shape when you lift the beater. This typically takes 5-7 minutes of continuous beating and incorporates essential air into your batter.

Create Pistachio Sugar:

Blending the pistachios with sugar creates a fine ground mixture that distributes flavor throughout the cake. Process until you achieve a sandy texture without visible large pieces which ensures even nutty flavor in every bite.

Form Your Cake Base:

Carefully combine your dry and wet ingredients with minimal mixing to maintain the delicate structure. When folding in the aquafaba use gentle movements sweeping from bottom to top to preserve the air bubbles that will give your cake its light texture.

Soak Thoroughly:

After baking and cooling poke numerous holes throughout the entire cake surface. Pour the triple milk mixture slowly over the cake allowing time for absorption working from the edges toward the center. The overnight refrigeration is non-negotiable as it allows complete infusion of flavors.

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The pistachio butter is truly the secret ingredient that elevates this recipe from good to extraordinary. I discovered its transformative power accidentally when trying to use up leftovers from another recipe, and now I keep a jar specifically for this cake. The way it infuses the milk mixture creates flavor dimensions that make people close their eyes in appreciation with each bite.

Perfect Soaking Technique

The success of any tres leches cake depends largely on the soaking process. Pour the milk mixture very slowly, starting at the edges and moving inward. If the liquid pools on top, use a spoon to gently press the cake, encouraging absorption. For optimal results, cover and refrigerate for at least 8 hours, though 24 hours creates the most magnificent flavor marriage.

Storage and Serving

This cake actually improves with time in the refrigerator, making it perfect for preparing ahead. Store covered for up to 5 days, though the texture is best within the first 3 days. The whipped topping can be applied just before serving or up to 24 hours in advance. For the most beautiful presentation, add the chopped pistachios right before bringing to the table.

Ingredient Substitutions

If pistachio butter proves difficult to find, you can make your own by processing roasted pistachios in a high-powered blender until completely smooth, adding a touch of neutral oil if needed. Almond or cashew butter can substitute in a pinch, though the flavor profile will shift slightly. For those avoiding soy, oat milk works beautifully in the cake batter with minimal texture change.

Frequently Asked Questions

→ Can I use a different type of plant-based milk?

Yes, you can substitute soy milk or almond milk with oat, rice, or cashew milk for similar results.

→ What is aquafaba, and can I replace it?

Aquafaba is the liquid from canned chickpeas and acts as an egg replacer. You could try flax eggs or another egg substitute, but aquafaba gives the best airy texture.

→ How do I ensure the whipped cream stays firm?

Chill the coconut cream overnight and whip it while it’s very cold to ensure it holds its shape.

→ Can I make this cake gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend made for baking for suitable results.

→ Do I need to soak the cake overnight?

Yes, for the best texture and flavor, refrigerate overnight to allow the soak to fully integrate into the cake layers.

→ Can I make it ahead of time?

Yes, you can prepare the cake a day or two in advance and assemble it close to serving time for maximum freshness.