Description
A vegan twist on the traditional tres leches cake, this pistachio-infused dessert is soaked in three dairy-free milks and topped with fluffy coconut whipped cream and chopped pistachios. Moist, nutty, and indulgent, it’s perfect for gatherings or an elegant treat.
Ingredients
1 ½ cups all-purpose flour
1 tbsp cornstarch
1 tsp baking powder
½ tsp baking soda
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
½ tsp almond extract
½ cup finely ground pistachios
1 cup canned full-fat coconut milk
½ cup unsweetened almond milk (for soak)
½ cup sweetened condensed coconut milk
¼ tsp ground cardamom (optional)
1 cup chilled coconut cream (solid part only)
3 tbsp powdered sugar
½ tsp vanilla extract (for topping)
¼ cup chopped roasted pistachios (for garnish)
Dried rose petals (optional)
Instructions
- Preheat oven to 350°F (175°C), lightly grease an 8×8 inch pan, and line with parchment paper.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and ground pistachios.
- In a separate bowl, mix sugar, applesauce, almond milk, vinegar, oil, vanilla, and almond extract until smooth.
- Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
- Transfer the batter to the prepared pan, smooth the top, and bake for 28–32 minutes or until a toothpick comes out clean.
- Meanwhile, prepare the milk soak by whisking together coconut milk, almond milk, condensed coconut milk, and cardamom (if using).
- Once baked, let the cake cool for 10 minutes, then poke holes all over the surface with a skewer or fork.
- Slowly pour the milk soak over the cake, allowing it to absorb fully. Refrigerate for at least 4 hours or overnight.
- To make the whipped topping, beat the chilled coconut cream with powdered sugar and vanilla until light and fluffy.
- Spread the whipped topping over the chilled cake, then garnish with chopped pistachios and optional rose petals. Serve cold.
Notes
Let the cake cool before pouring the soak to prevent sogginess.
Store the cake covered in the refrigerator for up to 5 days.
You can freeze the unsoaked cake for up to 2 months.
For a nut-free version, use oat milk and omit pistachios.
Mashed banana can replace applesauce but will change the flavor.
Gluten-free flour can be used for a GF version.
Orange zest adds a bright citrus twist.
Store-bought vegan whipped topping can be used for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
