Imagine a tender, moist sponge cake infused with the nutty green flavor of pistachios, then drenched in not one, but three types of dairy‑free “milks,” and finally crowned with a fluffy pistachio whipped cream. That’s exactly what this Vegan Pistachio Tres Leches (three‑milk) cake delivers. It’s a plant‑based twist on the beloved Latin American classic, made without eggs or dairy, but still indulgent, rich, and irresistible.
Why This Recipe Stands Out
- Unlike many “green” cakes, this one doesn’t rely on artificial food coloring — the gorgeous pistachio hue comes naturally from real pistachios and pistachio butter.
- The cake remains light and airy thanks to aquafaba (the liquid from chickpeas) which acts like whipped egg whites in conventional recipes.
- The triple‑milk soak is elegantly simple: coconut sweetened condensed milk, evaporated coconut milk, and almond milk, all flavored with pistachio butter to tie everything together.
- It’s ideal for special occasions or just when you want a showstopper dessert that’s fully vegan.
Ingredients
For the Cake
- 100 g aquafaba (about ⅓ cup + 4 tsp)
- 175 g granulated sugar
- 75 g raw shelled pistachios
- 300 g all‑purpose flour
- 2 Tbsp cornstarch
- 1 Tbsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 300 ml soy milk
- 1 Tbsp apple cider vinegar
- 100 ml olive oil (or a neutral oil like sunflower or canola)
- 1 Tbsp vanilla extract
For the Tres Leches Soak
- 4 Tbsp pistachio butter
- 150 g sweetened condensed coconut milk
- 240 ml evaporated coconut milk
- 240 ml almond milk
For the Whipped Topping
- 400 ml chilled coconut whipping cream
- 2 Tbsp pistachio butter
- 30 g (¼ cup) chopped pistachios for garnish
Instructions
1. Preheat & Prepare Pan
Preheat your oven to 160 °C fan / 180 °C conventional. Lightly grease a baking dish (for example about 10.5 × 7.5 in with ~3‑inch height).
2. Whip Aquafaba
In a stand mixer or using hand beaters, beat the aquafaba on high for 5–7 minutes until stiff peaks form. Set aside.
3. Process Pistachios + Sugar
Blend the raw pistachios and sugar in a food processor until very finely ground (like a pistachio flour).
4. Mix Dry Ingredients
In a bowl, sift (if possible) or whisk together the ground pistachio + sugar mixture, flour, cornstarch, baking powder, baking soda, and salt.
5. Combine Wet Ingredients
In another bowl, stir together the soy milk, apple cider vinegar, olive oil, and vanilla extract.
6. Make Cake Batter
Pour the wet mix into the dry ingredients and gently stir until just combined (a few streaks of flour are okay). Then fold in the whipped aquafaba carefully, being gentle so you don’t deflate the foam.
7. Bake
Pour batter into the prepared pan and bake for 35–45 minutes, or until a toothpick/skewer comes out mostly clean (a few moist crumbs are okay). Let the cake cool on a wire rack.
8. Poke Holes in Cake
Once cooled, poke holes all over the cake’s surface using a skewer or fork. This allows the milk mixture to seep in deeply.
9. Prepare the Milk Soak
In a large container, whisk together the pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk until smooth and well combined.
10. Soak the Cake
Slowly pour the three‑milk mixture over the cake, letting it absorb gradually. Cover and refrigerate overnight (or at least several hours) to let the cake fully soak.
11. Top & Finish
Whip the chilled coconut whipping cream and pistachio butter together until light and fluffy. Spread this over the soaked cake. Sprinkle the chopped pistachios on top for texture and visual appeal.
12. Serve
Slice and serve straight from the refrigerator. Enjoy each moist, creamy bite.
Recipe Tips & Notes
- Be sure the cake is completely cool before poking holes — doing so while still warm can cause collapse, especially since the cake is lighter thanks to aquafaba.
- Letting the cake soak overnight (or at least many hours) ensures it absorbs all the milk mixture fully without becoming soggy on top.
- Store in the refrigerator, covered tightly (e.g. with plastic wrap). Because it uses coconut cream and non‑dairy milks, it’s best consumed within 4–5 days.
- If you don’t have pistachio butter, you can make your own by blending shelled pistachios with a tiny bit of neutral oil until creamy.
- The recipe’s author notes that skipping aquafaba will lead to a denser cake that doesn’t absorb as well, so it’s strongly recommended to include it.
Nutrition (per slice, approx.)
- Calories: ~514 kcal
- Carbohydrates: ~49 g
- Protein: ~8 g
- Fat: ~26 g
- Saturated Fat: ~9 g
- Fiber: ~3 g
- Sugar: ~22 g
Why You’ll Love This Cake
This cake strikes a beautiful balance: it’s rich and indulgent without being heavy or cloying. The nutty pistachio flavor runs through every layer, from the sponge to the milk soak to the whipped topping. Its moistness is exceptional, and it presents beautifully for celebrations or dinner parties. For anyone following a vegan or dairy‑free lifestyle who still craves a decadent dessert, this pistachio tres leches is a standout.