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
Scale
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.
