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Vegan Pistachio Tres Leches (3 Milk Cake)

Vegan Pistachio Tres Leches (3 Milk Cake)
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Vegan Pistachio Tres Leches (3 Milk Cake) is a moist, fluffy, and dairy-free twist on the classic Latin American dessert. Infused with rich pistachio flavor and soaked in a luscious blend of three plant-based milks including coconut cream, this cake delivers indulgent creaminess and a nutty essence, perfect for vegan diets or anyone seeking a fresh, guilt-free treat.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup ground pistachios
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup plant-based milk (such as almond, oat, or a blend)
  • ⅓ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • ⅓ cup maple syrup or agave syrup

Tres Leches Soak

  • 1 cup full-fat coconut cream
  • 1 cup plant-based milk (almond, oat, or mixed with coconut milk)
  • 2 tablespoons maple syrup or agave syrup

For Garnishing

  • Whipped coconut cream
  • Chopped pistachios
  • Fresh fruit (optional, such as berries or mango slices)

Instructions

  1. Prep Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Lightly grease your baking pan and set aside the ground pistachios for use in both the batter and topping.
  2. Mix the Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, ground pistachios, and salt until fully combined to ensure even distribution throughout the cake.
  3. Blend the Wet Ingredients: In a separate bowl, combine plant-based milk, melted coconut oil, vanilla extract, and maple syrup. Whisk until smooth and well incorporated to create a moist base.
  4. Combine and Pour: Slowly add the wet mixture into the dry ingredients, stirring gently to avoid overmixing that can make the cake tough. Pour the batter evenly into the prepared baking pan.
  5. Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when pressed gently.
  6. Prepare the Tres Leches Soak: While the cake bakes, blend together coconut cream, plant-based milk, and maple syrup until smooth. This mixture will soak the cake and provide its signature creamy texture.
  7. Soak and Chill: Once the cake has cooled slightly, poke holes all over the surface with a fork or skewer. Slowly pour the tres leches milk mixture over the cake, allowing it to absorb fully. Refrigerate for at least 4 hours or overnight for optimal moisture and flavor.
  8. Garnish and Serve: Before serving, top the cake with whipped coconut cream, chopped pistachios, and optional fresh fruit for an elegant presentation and added flavor.

Notes

  • Use room temperature ingredients to ensure even mixing and better rise.
  • Do not overmix the batter to maintain a light, fluffy texture.
  • Allow the milk soak to absorb fully by chilling the cake overnight.
  • Lightly toast pistachios to enhance their nutty aroma and crunch.
  • Use a toothpick or skewer to pierce holes evenly, ensuring thorough milk absorption.
  • For a nut-free version, substitute pistachios with sunflower seeds or omit nuts entirely.
  • Chocolate lovers can add cocoa powder to the batter for a chocolate pistachio variation.
  • Use sugar alternatives like monk fruit sweetener for a low sugar version.

Nutrition

Keywords: vegan tres leches, pistachio cake, dairy-free dessert, plant-based cake, vegan pistachio tres leches, nutty cake, moist vegan cake

Find it online: https://lillysplate.com/vegan-pistachio-tres-leches-3-milk-cake/