Vegan Pistachio Tres Leches (Print Version)

# Ingredients:

→ Cake

01 - 100 g aquafaba
02 - 175 g granulated sugar
03 - 75 g raw shelled pistachios
04 - 300 g all-purpose flour
05 - 2 tablespoons cornstarch
06 - 1 tablespoon baking powder
07 - ½ teaspoon baking soda
08 - ¼ teaspoon sea salt
09 - 300 ml soy milk
10 - 1 tablespoon apple cider vinegar
11 - 100 ml olive oil
12 - 1 tablespoon vanilla extract

→ Tres Leches Soak

13 - 4 tablespoons pistachio butter
14 - 150 g sweetened condensed coconut milk
15 - 240 ml evaporated coconut milk
16 - 240 ml almond milk

→ Topping

17 - 400 ml coconut whipping cream, chilled overnight
18 - 2 tablespoons pistachio butter
19 - 30 g chopped pistachios

# Instructions:

01 - Preheat your oven to fan-forced 160°C or conventional 180°C. Lightly grease a 10.5 x 7.5-inch baking dish with oil.
02 - Whisk the aquafaba in a stand mixer or with an electric mixer for 5-7 minutes until stiff peaks form. Set aside.
03 - Blend the pistachios and granulated sugar in a food processor until finely ground.
04 - Mix the pistachio sugar with sifted flour, cornstarch, baking powder, baking soda, and sea salt in a large bowl and whisk to combine.
05 - Combine the soy milk, apple cider vinegar, olive oil, and vanilla extract in a separate bowl.
06 - Gradually mix wet ingredients into the dry ingredients. Fold in the whipped aquafaba carefully until combined.
07 - Transfer the batter to the prepared pan and bake for 35-45 minutes. Check with a skewer; bake for another 5 minutes if needed.
08 - Let the cake cool in the pan on a wire rack, then poke holes with a skewer.
09 - Mix the pistachio butter, condensed coconut milk, evaporated coconut milk, and almond milk in a jug.
10 - Pour the soak mixture over the cooled cake. Chill in the fridge overnight.
11 - Whip the coconut cream with pistachio butter, spread over the cake, and sprinkle with chopped pistachios before serving.

# Notes:

01 - Ensure the coconut whipping cream is chilled overnight to achieve a fluffy texture.

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