Vegan Pistachio Tres Leches (3 Milk Cake)

Vegan Pistachio Tres Leches (3 Milk Cake) A dairy-free, eggless twist on the classic tres leches cake, this pistachio-infused dessert is a plant-based dream. Light, moist, and soaked in a luscious mix of three vegan milks, I find this cake to be a stunning balance of flavor and texture. Finished with a creamy coconut whipped topping and a sprinkle of chopped pistachios, it’s both indulgent and refreshing.

Why You’ll Love This Recipe

I love how this recipe transforms a traditional Latin American favorite into a fully vegan treat without sacrificing the moist, decadent richness tres leches is known for. The subtle nuttiness of pistachios blends beautifully with the sweet, spiced milk soak and the airy sponge. Plus, it’s simple to make, perfect for gatherings, and easy to prep ahead. Whether I’m serving it at a holiday party or just craving a unique dessert, this recipe never disappoints.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

1 ½ cups all-purpose flour

1 tbsp cornstarch

½ tsp baking soda

1 tsp baking powder

¼ tsp salt

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

1/2 tsp almond extract

1/2 cup finely ground pistachios

For the Tres Leches Soak:

1 cup canned coconut milk (full fat)

1/2 cup unsweetened almond milk

1/2 cup sweetened condensed coconut milk

1/4 tsp ground cardamom (optional)

For the Whipped Topping:

1 cup chilled coconut cream (only the solid part from a refrigerated can)

3 tbsp powdered sugar

1/2 tsp vanilla extract

For Garnish:

1/4 cup chopped roasted pistachios

Dried rose petals (optional)

Directions

I preheat the oven to 350°F (175°C), lightly grease an 8×8 inch baking pan, and line it with parchment paper.

In a large bowl, I whisk together flour, cornstarch, baking powder, baking soda, salt, and ground pistachios.

In a separate bowl, I combine the sugar, applesauce, almond milk, vinegar, oil, vanilla, and almond extract until smooth.

I pour the wet mixture into the dry and stir until just combined, being careful not to overmix.

The batter goes into the prepared pan, and I smooth the top before baking it for 28–32 minutes until a toothpick comes out clean.

While it bakes, I prepare the soak by mixing coconut milk, almond milk, condensed coconut milk, and cardamom.

After the cake cools for 10 minutes, I poke holes all over the top and pour the milk mixture slowly, letting it absorb. Then I refrigerate the cake for at least 4 hours or overnight.

For the topping, I whip the chilled coconut cream with powdered sugar and vanilla until fluffy.

I spread the whipped cream on the chilled cake and garnish with chopped pistachios and optional rose petals before serving cold.

Servings and timing

This recipe makes 9 servings.

Prep time: 20 minutes

Cook time: 30 minutes

Chill time: at least 4 hours

Total time: approximately 5 hours (including chill time)

Calories: 310 kcal per serving

Variations

I sometimes swap almond milk for oat or soy milk if I want a different flavor or need a nut-free option.

If I’m out of applesauce, mashed banana works in a pinch, though it slightly alters the taste.

For a gluten-free version, I use a 1:1 gluten-free flour blend.

I’ve tried adding a bit of orange zest to the batter or soak—it gives it a lovely citrus twist.

When I want a lighter topping, I use vegan whipped topping from a store instead of making coconut whip.

Storage/Reheating

I store the cake covered in the refrigerator for up to 5 days. The texture actually improves over time as the flavors meld together. I don’t recommend freezing it once soaked, but I can freeze the cake portion (unsoaked) for up to 2 months. I serve it cold straight from the fridge, and I don’t reheat it, as this dessert is best enjoyed chilled.

Related Recipes:

• Tres Leches Cake
• The Best Tres Leches Cake
• Semi-Homemade Tres Leches Cake

FAQs

How do I make sure the cake doesn’t get soggy?

I let the cake cool slightly before adding the milk soak and pour it slowly so it absorbs gradually. Refrigerating it after soaking also helps it set perfectly.

Can I make this cake nut-free?

Yes, I replace almond milk with oat milk and omit the pistachios. The flavor will change slightly, but it still turns out delicious.

What if I don’t have sweetened condensed coconut milk?

I make a quick version by simmering full-fat coconut milk with sugar until thickened, or I use a vegan condensed oat or soy milk.

Can I make this cake ahead of time?

Definitely. I like to make it the night before, letting it chill overnight so the flavors fully develop. It’s ideal for parties or events.

Is this recipe gluten-free?

Not by default, but I can make it gluten-free by using a certified gluten-free all-purpose flour blend in the same quantity.

Conclusion

This Vegan Pistachio Tres Leches Cake is my go-to when I want something elegant, comforting, and plant-based. It captures everything I love about tres leches—the moist crumb, the sweet soak, the creamy topping—while staying completely dairy-free and eggless. Whether I’m serving it at a celebration or treating myself on a quiet night in, it’s a dessert that always delivers.

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