If you have been searching for a show-stopping dessert that is both indulgent and entirely plant-based, look no further. This Vegan Pistachio Tres Leches (3 Milk Cake) Recipe marries the rich creaminess of a classic tres leches cake with the subtle, nutty crunch of pistachios, creating an unforgettable treat. It’s delightfully moist, delicately flavored with hints of almond and cardamom, and topped with a luscious coconut cream that feels like a hug in every bite. Whether you’re impressing guests or treating yourself, this cake transforms simple ingredients into a memorable celebration of flavor and texture.
Ingredients You’ll Need
Getting this Vegan Pistachio Tres Leches (3 Milk Cake) recipe right is all about embracing the harmony of a few simple yet carefully chosen ingredients. Each plays a vital role, from creating the tender cake crumb to delivering the signature soak and creamy topping that make this dessert so irresistible.
- All-purpose flour: The foundation for a soft, tender crumb with just the right structure.
- Cornstarch: Adds lightness and a slight thickness for a perfect cake texture.
- Baking powder and baking soda: Essential leavening agents that help the cake rise beautifully.
- Salt: Enhances all the flavors, balancing sweetness with a subtle depth.
- Granulated sugar: Sweetens the cake while helping to create a moist texture.
- Unsweetened applesauce: A vegan substitute for eggs, adding moisture and binding the batter.
- Unsweetened almond milk: Provides a mild, nutty base for the cake batter and soak.
- Apple cider vinegar: Reacts with baking soda to give the cake lift and a tender crumb.
- Light olive oil or melted coconut oil: Adds richness and keeps the cake wonderfully moist.
- Vanilla and almond extracts: Introduce warm, aromatic notes that elevate the overall flavor.
- Finely ground pistachios: Infuse the cake with a subtle crunch and nutty aroma.
- Canned full-fat coconut milk, sweetened condensed coconut milk, and extra almond milk: Combine to make the iconic tres leches soak that soaks deeply into the cake.
- Ground cardamom (optional): For a gentle, floral spice twist in the milk soak.
- Chilled coconut cream: Whipped for the luscious, dairy-free topping.
- Powdered sugar and vanilla extract (for topping): Sweeten and flavor the whipped coconut cream perfectly.
- Chopped roasted pistachios and dried rose petals (optional): Stunning garnishes that add texture and visual appeal.
How to Make Vegan Pistachio Tres Leches (3 Milk Cake) Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and line an 8×8 inch pan with parchment paper to ensure the cake releases easily after baking. This small prep step sets the stage for success and easy removal later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, salt, and finely ground pistachios. This blend of dry ingredients delivers the perfect cake structure, while the pistachios impart a delicate nutty layer that will shine through in every bite.
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together granulated sugar, unsweetened applesauce, almond milk, apple cider vinegar, oil, vanilla extract, and almond extract until smooth. These wet ingredients bring moisture, sweetness, and flavor, helping the batter come together beautifully.
Step 4: Form the Batter
Pour the wet mixture into the dry ingredients and gently fold them until just combined. It’s important not to overmix here to maintain that tender, airy crumb. The batter should come together smoothly with no lumps.
Step 5: Bake to Perfection
Transfer the batter into your prepared pan, smoothing the top with a spatula. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean. The cake should rise slightly and develop a golden hue, promising a moist interior.
Step 6: Make the Milk Soak
While the cake bakes, whisk together the canned full-fat coconut milk, unsweetened almond milk, sweetened condensed coconut milk, and optional cardamom. This luscious soak is the heart of the Vegan Pistachio Tres Leches (3 Milk Cake) Recipe, infusing the cake with its signature creamy, sweet moisture.
Step 7: Cool and Poke
Once baked, allow the cake to cool in the pan for about 10 minutes. Then, gently poke holes all over the surface using a skewer or fork. These holes allow the milk soak to seep deeply into the cake, saturating it perfectly without turning soggy.
Step 8: Pour the Milk Soak
Slowly pour the milk mixture over the warm cake, letting it absorb fully. Cover and refrigerate the cake for at least 4 hours, preferably overnight. This soaking time is essential to achieve the moist, melt-in-your-mouth texture that makes this Vegan Pistachio Tres Leches (3 Milk Cake) Recipe so special.
Step 9: Prepare the Whipped Coconut Topping
While the cake chills, whip the chilled coconut cream with powdered sugar and a touch of vanilla extract until light and fluffy. This dreamy topping adds a contrasting airy sweetness that complements the rich soak marvelously.
Step 10: Assemble and Garnish
Spread the whipped coconut cream evenly over the soaked, chilled cake. Sprinkle generously with chopped roasted pistachios and optionally scatter dried rose petals for an elegant, fragrant finishing touch. Your Vegan Pistachio Tres Leches (3 Milk Cake) Recipe is now ready to impress!
How to Serve Vegan Pistachio Tres Leches (3 Milk Cake) Recipe
Garnishes
Adding a sprinkling of chopped roasted pistachios and delicate dried rose petals not only provides a beautiful presentation but introduces exciting textural contrasts and subtle floral notes. These garnishes elevate the cake from everyday dessert to celebration-worthy centerpiece.
Side Dishes
This tres leches cake pairs wonderfully with fresh berries or a light citrus salad, offering a refreshing contrast to its sweet richness. A cup of bold coffee or floral herbal tea complements the almond and pistachio flavors perfectly.
Creative Ways to Present
For an elegant touch, serve this cake in glass trifle dishes layered with extra whipped coconut cream and chopped pistachios. Alternatively, individual servings topped with edible flowers create a charming and personalized dessert that feels extra special.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers refrigerated in an airtight container for up to 3 days. The cake’s texture is best enjoyed chilled, and the flavors continue to meld beautifully, making every bite even more delightful.
Freezing
While the soaked cake itself doesn’t freeze well due to moisture, you can freeze the unsoaked baked cake layers for up to 2 months. Thaw completely before proceeding with the milk soak and topping to maintain the perfect texture.
Reheating
This cake is best served cold straight from the refrigerator. If you prefer a slightly warmer slice, allow it to sit at room temperature for 15 to 20 minutes, but avoid microwaving as it may affect the whipped topping and soak consistency.
FAQs
Can I use other nuts instead of pistachios in this Vegan Pistachio Tres Leches (3 Milk Cake) Recipe?
Absolutely! Walnuts or almonds can be fine substitutes if you prefer, but pistachios lend a unique flavor and color that perfectly complement the cake’s profile.
Is there a way to make this recipe nut-free?
Yes, you can omit the pistachios and use oat or soy milk instead of almond milk. Just note that the nutty flavor will be less pronounced, but the cake will remain delicious.
How long does it take for the cake to fully absorb the milk soak?
For the best results, refrigerate the cake for at least 4 hours, but overnight soaking truly allows the flavors to intensify and the texture to become luxuriously moist.
Can I prepare this cake in advance for a party?
Definitely! This cake is ideal for making a day ahead. The soak and chill time ensure it’s even better the next day, making hosting stress-free and impressive.
What if I don’t have canned coconut milk for the soak?
Using full-fat coconut milk from a carton may be less creamy. For best results, use canned to ensure richness. Alternatively, you can supplement with more sweetened condensed coconut milk for creaminess.
Final Thoughts
Sharing the joy of this Vegan Pistachio Tres Leches (3 Milk Cake) Recipe feels like passing along a treasured secret. Combining vibrant nuttiness, heavenly creaminess, and plant-based goodness, this cake is truly a labor of love you can enjoy with friends and family. Give it a try—you’ll discover a new favorite that’s every bit as indulgent as the original, yet completely vegan and irresistibly unique.
Print
Vegan Pistachio Tres Leches (3 Milk Cake) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 50 minutes (including chilling time)
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegan
Description
This Vegan Pistachio Tres Leches is a delightful plant-based twist on the traditional Latin American tres leches cake. Moist and fluffy, the cake is soaked in a luscious blend of coconut milk, almond milk, and sweetened condensed coconut milk, infused with a hint of cardamom. Topped with a light and fluffy coconut cream whipped topping and garnished with roasted pistachios and optional dried rose petals, this dairy-free and vegan dessert offers a rich, nutty flavor perfect for special occasions or anytime indulgence.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup finely ground pistachios
Wet Ingredients
- ¾ cup granulated sugar
- ½ cup unsweetened applesauce
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1/3 cup light olive oil or melted coconut oil
- 1 tsp vanilla extract
- ½ tsp almond extract
Milk Soak
- 1 cup canned full-fat coconut milk
- ½ cup unsweetened almond milk
- ½ cup sweetened condensed coconut milk
- ¼ tsp ground cardamom (optional)
Whipped Topping
- 1 cup chilled coconut cream (solid part only)
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Garnish
- ¼ cup chopped roasted pistachios
- Dried rose petals (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking pan and line it with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and finely ground pistachios until well mixed.
- Mix Wet Ingredients: In a separate bowl, combine the granulated sugar, unsweetened applesauce, almond milk, apple cider vinegar, light olive oil or melted coconut oil, vanilla extract, and almond extract. Whisk until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—avoid overmixing to keep the cake light and tender.
- Bake the Cake: Transfer the batter into the prepared pan and smooth the top evenly. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare Milk Soak: While the cake is baking, whisk together the canned full-fat coconut milk, unsweetened almond milk, sweetened condensed coconut milk, and optional ground cardamom in a bowl until well blended.
- Cool and Poke Cake: Once the cake is done, allow it to cool for about 10 minutes. Then, use a skewer or fork to poke holes all over the surface to help the milk soak soak in thoroughly.
- Soak the Cake: Slowly pour the milk soak evenly over the cake, allowing it to absorb fully. Refrigerate the cake for at least 4 hours or preferably overnight to maximize absorption and flavor.
- Make Whipped Coconut Topping: In a chilled mixing bowl, beat the solid part of the coconut cream with powdered sugar and vanilla extract until light, fluffy, and smooth.
- Assemble and Garnish: Spread the whipped coconut cream evenly over the chilled soaked cake. Garnish with chopped roasted pistachios and optional dried rose petals. Serve cold for a refreshing and indulgent dessert experience.
Notes
- Use high-quality canned full-fat coconut milk for a creamy soak and whipped topping.
- For best results, chill the coconut cream overnight to separate the solid and liquid parts.
- The cake can be made a day ahead to allow flavors to meld and moisture to develop.
- Substitute light olive oil with melted coconut oil depending on flavor preference.
- This recipe is naturally vegan and gluten can be substituted to make gluten-free if desired.
- Store leftovers covered in the refrigerator for up to 3 days.
