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This plant-based take on classic tres leches cake turns a beloved sweet treat into a vegan masterpiece while keeping all the moisture and taste that makes people crave the original. The cake's sponge, full of pistachio goodness, drinks up three different non-dairy milks overnight, giving you a treat that's super moist but somehow still feels light.
I came up with this when I needed an amazing dessert for my sister's birthday party. She eats vegan but has a soft spot for traditional Mexican treats. When she tried this pistachio-packed version, her reaction told me right away that we'd be making this cake for years to come.
What You'll Need
- Aquafaba: works like magic to make your vegan cake fluffy by acting just like whipped egg whites
- Raw shelled pistachios: bring that unique flavor that sets this cake apart
- All-purpose flour: builds the right base that can soak up all that milky goodness
- Cornstarch: helps make the cake's texture extra soft when you bite into it
- Soy milk: adds the right amount of protein and helps create the perfect cake feel
- Olive oil: keeps everything juicy and adds a hint of richness
- Pistachio butter: makes that nutty flavor even stronger in the milk mix
- Sweetened condensed coconut milk: brings sweetness and creaminess without any dairy
- Evaporated coconut milk: helps nail that true tres leches texture while staying plant-based
- Coconut whipping cream: makes a cloud-like topping that won't sink into the wet cake
How To Make It
- Get the oven ready:
- First, heat your oven to 160°C/320°F with fan or 180°C/356°F without. This gentle heat helps the cake cook all the way through without getting dry edges. Put a little oil in your baking dish so the cake won't stick and you can serve it easily later.
- Beat the aquafaba:
- This part really matters for a light cake. Put your aquafaba in a mixer bowl and beat it on high for about 5-7 minutes until it forms stiff peaks. You'll know it's ready when you lift the beater and the mixture holds its shape. This creates tiny air bubbles that make your cake soft.
- Make pistachio sugar:
- Throw pistachios and sugar into a food processor and blend until they're super fine. This spreads pistachio flavor all through the cake and gives you a special green-tinted sugar for your dry mix.
- Mix your dry stuff:
- Put your pistachio sugar in a big bowl and sift in all the other dry things. Sifting gets rid of lumps and helps everything mix together better. Whisk it all up good so the rising agents spread out evenly.
- Blend wet ingredients:
- In another bowl, stir together the soy milk, apple cider vinegar, olive oil and vanilla. The vinegar will react with the milk to make a vegan buttermilk that really helps your cake's texture.
- Mix up the batter:
- Pour your wet mix into the dry ingredients and stir just until they're barely mixed. Stop while you can still see some flour streaks because mixing too much will make your cake tough.
- Add the whipped aquafaba:
- Gently fold in your fluffy aquafaba into the batter. This careful motion keeps all those air bubbles intact so your cake will rise nicely and stay light.
- Bake it just right:
- Pour everything into your pan and bake for 35-45 minutes. Check it with a skewer, which should come out mostly clean with maybe a few moist bits. Let it cool completely on a rack before moving on.
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The thing I love most about making this is watching people taste it for the first time. When they realize this super moist, fancy dessert doesn't have any animal products, their shocked faces make me smile every time. At one dinner party I hosted, three guests asked me for the recipe before they'd even finished eating their pieces.
Dreamy Milk Mixture
Regular tres leches cake gets its signature moisture from evaporated milk, condensed milk, and heavy cream. In my plant-based version, I found that mixing pistachio butter with coconut and almond milks creates an even tastier soaking liquid that really brings out the pistachio cake flavors. Just make sure to mix your milk blend really well before pouring it over the cake, so the pistachio butter spreads out evenly for consistent flavor in every bite.
How To Store It
This dessert actually gets better with time, so it's perfect to make ahead. After it soaks up all the milk, you can keep it covered in the fridge for up to four days. I suggest adding the whipped topping no more than a day before serving to keep it looking its best. If you need to make it way in advance, the soaked cake freezes great for up to a month. Just let it thaw overnight in your fridge before adding the whipped topping.
Ways To Serve It
For a really fancy look, put a small scoop of vegan pistachio ice cream next to each cake slice. Sprinkling some crushed pistachios or a few edible rose petals on top adds beautiful color. This cake tastes amazing with a shot of espresso or a cup of tea with cardamom to complement the nutty flavors. For special events, try adding some candied pistachios on top for extra crunch and a fancy touch.
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Frequently Asked Questions
- → What keeps the texture so tender?
Poke tiny holes throughout the cake so the milk mix can seep in. Let it rest in the fridge overnight for extra softness.
- → Is there an alternative to pistachio butter?
Absolutely! Almond or cashew butter works great, but the taste will shift slightly.
- → What’s a substitute for aquafaba?
Not vegan? Swap in egg whites. For a vegan option, try a flax egg (1 tablespoon flaxseed and 3 tablespoons water) but expect a slightly different texture.
- → How long does it stay good?
Store it in a sealed container in the fridge and it stays fresh for about 4 days.
- → Can I make this without gluten?
Yes! Trade the all-purpose flour for a gluten-free mix. Include xanthan gum for sturdiness, or add a little separately if not in the mix.
- → Any tips for whipping coconut cream?
Chill it first! Leave the can in the fridge overnight, then use a mixer to whip until stiff peaks form. Add pistachio butter to take it up a notch.