Description
Indulge in the rich and creamy delight of this Vegan Pistachio Tres Leches cake. A dairy-free twist on the classic tres leches, this pistachio-infused cake is soaked in a luscious blend of three different ‘milks,’ topped with whipped coconut cream, and finished with a sprinkle of chopped pistachios for a decadent dessert experience.
Ingredients
Cake
- 100 g (⅓ cup + 4 teaspoons) aquafaba
- 175 g (¾ cup + 2 tablespoons) granulated sugar
- 75 g (½ cup + 1 tablespoon) raw shelled pistachios
- 300 g (2 ½ cups) all-purpose flour
- 2 tablespoons cornstarch
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 300 ml (1 ¼ cups) soy milk
- 1 tablespoon apple cider vinegar
- 100 ml (⅓ cup + 4 teaspoons) olive oil
- 1 tablespoon vanilla extract
Tres Leches Soak
- 4 tablespoons pistachio butter
- 150 g (½ cup) sweetened condensed coconut milk
- 240 ml (1 cup) evaporated coconut milk
- 240 ml (1 cup) almond milk
Topping
- 400 ml (1x can) coconut whipping cream chilled overnight
- 2 tablespoons pistachio butter
- 30 g (¼ cup) pistachios chopped
Instructions
- Prepare: Preheat the oven and grease the baking dish.
- Whisk the aquafaba: Whip until stiff peaks form.
- Blend the nuts and sugar: Grind pistachios and sugar.
- Combine dry ingredients: Sift and whisk together dry ingredients.
- Mix the wet ingredients: Combine wet ingredients in a separate bowl.
- Make the batter: Gently mix wet and dry ingredients.
- Fold in aquafaba: Carefully fold whipped aquafaba into the batter.
- Bake: Bake the cake until done.
- Poke cake: Pierce the cake with a skewer.
- Three milk soak: Mix the milk mixture.
- Soak cake: Pour the milk mixture over the cake and chill.
- Serving: Whip coconut cream, spread on cake, and sprinkle with pistachios.
Notes
- Aquafaba: The liquid from tinned chickpeas.
- Soy Milk: Can be substituted with almond or oat milk.
- Olive Oil: Can be replaced with neutral oils like canola or sunflower oil.
- Sweetened Condensed Coconut Milk: Substitute with sweetened condensed oat milk if preferred.
- Evaporated Coconut Milk: Can be substituted with evaporated oat milk.
- Prep Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 350 kcal
- Sugar: Approximately 20g
- Sodium: Approximately 200mg
- Fat: Approximately 15g
- Saturated Fat: Approximately 8g
- Unsaturated Fat: Approximately 7g
- Trans Fat: 0g
- Carbohydrates: Approximately 45g
- Fiber: Approximately 2g
- Protein: Approximately 6g
- Cholesterol: 0mg
