Description
This Vegan Pistachio Tres Leches is a dairy-free twist on the classic tres leches cake. Featuring a moist pistachio-spiced cake soaked in a luscious blend of coconut and almond milks, it’s topped with a light coconut cream whipped frosting and garnished with crunchy roasted pistachios and delicate rose petals. Perfectly rich yet completely vegan, this dreamy dessert is ideal for special occasions or anytime you crave a creamy, nutty treat.
Ingredients
Scale
Cake:
- 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
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)
Topping and Garnish:
- 1 cup chilled coconut cream (solid part only)
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- 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.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and finely ground pistachios until evenly combined.
- Mix wet ingredients: In a separate bowl, combine the granulated sugar, unsweetened applesauce, unsweetened almond milk, apple cider vinegar, oil (light olive or melted coconut), vanilla extract, and almond extract. Whisk until smooth and homogeneous.
- Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the cake tender.
- Bake the cake: Transfer the batter to the prepared pan, smoothing the top with a spatula. Bake for 28 to 32 minutes or until a toothpick inserted in the center comes out clean.
- Prepare the milk soak: While the cake bakes, whisk together the canned full-fat coconut milk, unsweetened almond milk, sweetened condensed coconut milk, and optional ground cardamom in a bowl until well combined.
- Cool and poke holes: Once the cake is baked, let it cool for 10 minutes in the pan. Then use a skewer or fork to poke holes all over the surface to allow the soak to penetrate deeply.
- Soak the cake: Slowly pour the milk soak evenly over the warm cake. Allow it to absorb fully, then refrigerate the cake for at least 4 hours or preferably overnight to achieve maximum moistness.
- Make the whipped topping: Beat the chilled coconut cream with powdered sugar and vanilla extract until light and fluffy, similar to whipped cream.
- Finish and garnish: Spread the whipped coconut cream over the chilled, soaked cake. Garnish with chopped roasted pistachios and optional dried rose petals for an elegant presentation. Serve cold and enjoy.
Notes
- Ensure the coconut cream is well chilled for best whipping results.
- Using fresh roasted pistachios enhances the nutty flavor and crunch.
- The soaking step is key for the signature tres leches moist texture—don’t skip refrigerating overnight if possible.
- Ground cardamom is optional but adds a subtle warm spice that complements the pistachios.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
- Rose petals are edible and purely decorative—ensure they are food-grade if using.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Latin-inspired
