The Best Vegan Pistachio Tres Leches Cake
A decadent, dairy-free twist on the classic 3 milk cake. This Vegan Pistachio Tres Leches features a moist sponge soaked in rich pistachio and coconut milks, topped with fluffy vegan whipped cream.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baked
- Cuisine: Mexican-Fusion
- Diet: Vegan
Ingredients
2 cups all-purpose flour
1 cup shelled pistachios, finely ground
1 1/2 cups granulated sugar, divided
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups unsweetened soy milk
1 tbsp apple cider vinegar
1/2 cup neutral oil (canola or vegetable)
1 tsp vanilla extract
1 can (11.25 oz) sweetened condensed coconut milk
1 cup pistachio milk (or almond milk)
1 cup evaporated coconut milk (or oat milk)
2 tbsp pistachio butter
1 1/2 cups dairy-free whipped cream
1/4 cup chopped pistachios (for garnish)
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×13 inch pan.
2. Mix soy milk and vinegar; let sit to curdle.
3. Whisk flour, ground pistachios, baking powder, baking soda, and salt.
4. Whisk oil, vanilla, and sugar into the milk mixture.
5. Combine wet and dry ingredients gently; do not overmix.
6. Pour into pan and bake for 30-35 minutes.
7. Cool cake for 20 minutes, then poke holes all over.
8. Whisk condensed milk, pistachio milk, evaporated milk, and pistachio butter.
9. Pour milk mixture slowly over the warm cake.
10. Refrigerate for at least 4 hours or overnight.
11. Top with whipped cream and chopped pistachios before serving.
Notes
Chill the coconut whipping cream can overnight for best results.
Use a food processor to grind pistachios but stop before it becomes butter.
Store leftovers in the fridge for up to 4 days.