If you’re ready to discover something truly magical, let me introduce you to Vegan Pistachio Tres Leches (3 Milk Cake). This showstopper cake is impossibly soft and tender, soaked with three luscious vegan milks until it practically melts in your mouth, and crowned with pillowy coconut cream and a shower of bright, crunchy pistachios. Every bite delivers a delightful blend of nutty, creamy, and subtly sweet flavors — and the stunning green hue will win over anyone at your table. Whether you’re a seasoned baker or just learning your way around plant-based treats, this cake earns a permanent spot in your celebrations and Sunday cravings alike.

Vegan Pistachio Tres Leches (3 Milk Cake) Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for Vegan Pistachio Tres Leches (3 Milk Cake) are simple yet thoughtfully chosen, each one playing a vital role in the flavor, texture, and gorgeous color of the finished dessert. Here’s what you’ll need for this bakery-worthy beauty:

Aquafaba: The secret to a fluffy, light cake; it’s the whipped-up liquid from canned chickpeas and acts as our egg replacer.
Granulated sugar: Sweetens the sponge just enough and helps achieve that soft, delicate crumb.
Raw shelled pistachios: These give the cake its signature nutty richness and bright green color.
All-purpose flour: The backbone of the cake, ensuring stability while keeping it tender.
Cornstarch: Adds extra softness by lightening the texture of the crumb.
Baking powder: Lifts the cake, helping it rise beautifully as it bakes.
Baking soda: Combines with vinegar to give the cake more lift and a perfect crumb.
Sea salt: Just a pinch balances all the flavors and brightens the sweetness.
Soy milk: Works beautifully as the liquid base; you can swap for almond or oat milk if you prefer.
Apple cider vinegar: Reacts with baking soda for extra fluffiness and a subtle tang.
Olive oil: Adds plushness and a gentle richness; neutral oil works, too.
Vanilla extract: Deepens the dessert’s sweet aroma and ties everything together.
Pistachio butter: Intensifies the pistachio essence every step of the way.
Sweetened condensed coconut milk: For dreamy, silky sweetness in the soaking mixture.
Evaporated coconut milk: Gives that signature tres leches richness, minus the dairy.
Almond milk: Balances the soak with a nutty nuance and lightens the mixture.
Coconut whipping cream: Chilled overnight, it whips up into a cloudlike topping.
Chopped pistachios: The perfect crunchy, colorful finish for your cake.

How to Make Vegan Pistachio Tres Leches (3 Milk Cake)

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 160°C/320°F (fan) or 180°C/356°F (conventional). Lightly grease a 10.5 x 7.5-inch baking dish (at least 3 inches tall) with a little oil to make sure your cake releases cleanly. Prepping your pan is a small but mighty step for flawless edges later!

Step 2: Whip the Aquafaba

Add the aquafaba to the bowl of a stand mixer or a large mixing bowl. Whip on high speed for 5 to 7 minutes until it’s dramatically pillowy and holds stiff peaks — this gives your Vegan Pistachio Tres Leches (3 Milk Cake) its delicate, airy texture.

Step 3: Blend Pistachios and Sugar

Toss your shelled pistachios and sugar into a food processor or blender, and blitz until the nuts are super fine and everything’s evenly mixed. This not only flavors the sponge but infuses it with stunning color right from the start.

Step 4: Combine the Dry Ingredients

In a large bowl, mix the pistachio-sugar blend with flour, cornstarch, baking powder, baking soda, and sea salt. Whisk gently to ensure everything is evenly distributed with no clumps lurking at the bottom.

Step 5: Mix the Wet Ingredients

In a separate bowl, combine the soy milk, apple cider vinegar, olive oil, and vanilla extract, whisking them together until smooth. The vinegar will activate the baking soda and give a subtle, fresh tang.

Step 6: Make the Batter

Pour the wet ingredients into your bowl of dry ingredients, and gently mix just until everything is *almost* combined — a few streaks of flour are fine. Overmixing can make your cake tough, so keep it tender by mixing with care!

Step 7: Fold in the Aquafaba

Add the whipped aquafaba and very gently fold it into your batter until fully combined. Take your time and use light hands; this step is what gives the cake its signature cloud-like crumb.

Step 8: Bake

Transfer the batter to your prepared pan and smooth the top. Bake in the center of the oven for 35 to 45 minutes. Use a skewer to test the center; when it comes out clean or with just a few crumbs, you’re done. Let the cake cool completely on a wire rack in the pan.

Step 9: Poke and Soak the Cake

Once cool, poke the entire surface of the cake with a skewer. This is your ticket for the tres leches soak to seep into every delicious bite. In a jug, whisk together pistachio butter, condensed coconut milk, evaporated coconut milk, and almond milk. Pour the soak mixture slowly and evenly over the cake. It will look like a lot, but that’s the secret to its lusciousness! Refrigerate overnight to absorb all that goodness.

Step 10: Whip and Top

The next day (or after several hours), whip your chilled coconut cream and pistachio butter together until soft peaks form. When ready to serve, swoosh it generously over your cold, soaked cake, then scatter with chopped pistachios for crunch and beauty.

How to Serve Vegan Pistachio Tres Leches (3 Milk Cake)

Garnishes

The classic finish for Vegan Pistachio Tres Leches (3 Milk Cake) is a flurry of chopped, roasted pistachios. You could also add a hint of lime zest for zingy color or even edible rose petals for a floral twist. If you want to get fancy, a drizzle of extra pistachio butter can take your cake straight over the top.

Side Dishes

This dreamy dessert shines all on its own, but if you want to create a truly special spread, pair it with a scoop of vegan vanilla or pistachio ice cream. For a contrast in flavor, fresh berries like raspberries or blueberries add a tart pop that works beautifully with the cake’s sweet richness.

Creative Ways to Present

For parties, slice the Vegan Pistachio Tres Leches (3 Milk Cake) into neat squares and serve in colorful cupcake liners or on individual plates with a fork. You can also make dainty parfaits by layering cubes of soaked cake with coconut cream and berries in small glasses. For a casual gathering, serve family-style right from the pan — it’s just as impressive and definitely more relaxed.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Pistachio Tres Leches (3 Milk Cake) should be kept covered in the refrigerator. The flavors actually meld and improve overnight, and the cake stays moist and dreamy for up to four days. Just be sure the container is well-sealed to avoid taking on any fridge odors.

Freezing

You can freeze the un-topped, soaked cake for up to one month — just wrap tightly in multiple layers of plastic wrap and foil. Thaw overnight in the refrigerator, then whip up fresh coconut cream topping before serving. Freezing with the topping is possible but can affect the texture, so add toppings fresh for best results.

Reheating

Since this cake is best served chilled, there’s no need to reheat. If you prefer it slightly warmer (especially in winter!), let it sit at room temperature for fifteen to twenty minutes before indulging. Avoid microwaving, as this can make the texture dense and unevenly heated.

FAQs

Do I need to use pistachio butter, or can I substitute something else?

Pistachio butter is key to the signature flavor of Vegan Pistachio Tres Leches (3 Milk Cake), but if you can’t find it, you can blend shelled pistachios with a little oil until smooth for a homemade version. Almond butter or cashew butter offers a different, but still delicious, nutty note.

What if I don’t have aquafaba on hand?

Aquafaba is fantastic for keeping this cake ultra-light, but in a pinch, you could try a commercial egg replacer or whipped flaxseed “eggs.” Keep in mind that the texture might change, but the cake will still taste amazing.

Can I use another plant-based milk for the soak?

Absolutely! Feel free to experiment with oat milk, cashew milk, or other favorites. Each non-dairy milk brings a subtle twist in flavor, so try a combination that you love or have on hand.

How far in advance can I make Vegan Pistachio Tres Leches (3 Milk Cake)?

This cake is perfect for making a day ahead, as the flavors meld and the soak gets fully absorbed. You can store it in the fridge (well-covered) for up to four days; just add the coconut cream topping right before serving for maximum freshness.

Is Vegan Pistachio Tres Leches (3 Milk Cake) allergy-friendly?

This cake is egg-free and dairy-free by design. If you need it to be nut-free, swap pistachios for sunflower seeds and pistachio butter for sunflower seed butter. Just double-check labels on milks and toppings to avoid any allergens!

Final Thoughts

If you’re searching for a dessert that’s every bit as decadent and irresistible as its classic inspiration, Vegan Pistachio Tres Leches (3 Milk Cake) is your answer. Its unique flavors, dreamy texture, and showstopping color make it a must-try, even if you’re just testing the plant-based waters. I hope you’ll give it a place at your table soon — it just might become your new go-to for every special occasion!