Vegan Pistachio Tres Leches Cake

Vegan Pistachio Tres Leches cake is everything I love about classic tres leches—rich moist and soaked with sweet creamy goodness—but with a twist of bright pistachio flavor and without any eggs or dairy. This is one of those impressive cakes that looks beautiful and tastes like a bakery treat yet every bite feels a little comforting and special. Whenever I bring it to gatherings friends are shocked to learn it is vegan and there are never leftovers.

My first attempt was for a vegan friend’s birthday and everyone wanted seconds. It is now my go to celebration cake that pleases vegans and non vegans alike.

Ingredients

• Aquafaba: The liquid from canned chickpeas acts as the egg replacer and helps the cake rise and stay fluffy. Make sure it is unsalted for best flavor.
• Granulated sugar: Brings sweetness and provides structure to the cake. Choose a fine texture sugar and look for vegan if strict.
• Raw shelled pistachios: These are the star ingredient giving the cake a subtle nutty taste and green hue. Select unsalted and fresh pistachios for vibrant flavor.
• All purpose flour: The classic base for structure and a tender crumb. Sift for best results.
• Cornstarch: Adds lightness and helps mimic a sponge cake texture.
• Baking powder: Lifts the cake so it stays airy.
• Baking soda: Reacts with the acid for added lift and softness.
• Sea salt: Enhances all the other flavors. A fine sea salt is best for even distribution.
• Soy milk: Moistens the cake and encourages browning. Any creamy plant milk like almond or oat works too.
• Apple cider vinegar: Activates the leavening and adds a subtle tang.
• Olive oil: Adds richness and keeps the crumb moist. Opt for a mild flavored oil or use a neutral oil if you want the pistachios to shine.
• Vanilla extract: Backs up the sweetness and complements pistachios. Pure extract gives the best depth.
• Pistachio butter: Blends into both the soak and whipped topping for richer pistachio flavor. Choose a silky smooth butter.
• Sweetened condensed coconut milk: Adds silky sweetness. Check labels for vegan certification.
• Evaporated coconut milk: Makes the soak creamy and delicious. A rich oat version also works well.
• Almond milk: Offers extra liquid with a gentle nutty note. Fresh or boxed is fine.
• Coconut whipping cream: Light and fluffy when whipped cold tops the cake perfectly. Chill overnight for stable peaks.
• Chopped pistachios: For garnish crunch and vibrant color. Buy extra for sprinkling generously.

Instructions

Prepare the Pan:

Preheat your oven to a fan forced 160C or conventional 180C. Lightly oil the baking dish making sure to get into corners to prevent sticking.

Whip the Aquafaba:

Add aquafaba to a large bowl or stand mixer. Whip on high speed for five to seven minutes until glossy peaks form. It should stand stiff when you lift the beater. Set aside.

Process Pistachios and Sugar:

Add pistachios and sugar to a food processor. Blend until the pistachios are as fine as sand and no big chunks remain. This step infuses the whole cake with nutty flavor.

Combine Dry Ingredients:

Transfer the pistachio sugar mixture to a big mixing bowl. Sift in flour cornstarch baking powder baking soda and salt. Whisk together for even distribution with no clumps.

Mix Wet Ingredients:

In a separate bowl whisk together the soy milk apple cider vinegar olive oil and vanilla. The vinegar should curdle the milk slightly for better cake rise.

Create the Batter:

Pour wet ingredients over the dry mixture. Gently fold with a spatula stopping when just a few streaks of flour are left. Overmixing can make the cake tough.

Fold in Aquafaba:

Carefully fold in the whipped aquafaba by hand. Use gentle strokes to keep as much air as possible in the batter which ensures a fluffy texture.

Bake the Cake:

Pour the batter into your prepared dish and smooth the top. Bake for thirty five to forty five minutes until a skewer comes out clean or with just a few moist crumbs. If the tester is gooey add five more minutes and check again.

Cool Completely:

Remove the cake from the oven and set the pan on a wire rack. Allow to cool fully so it absorbs the soak evenly.

Poke the Cake:

Once cool use a skewer to poke holes liberally all over the cake. This lets the soak reach every bite.

Mix the Tres Leches Soak:

Whisk together pistachio butter sweetened condensed coconut milk evaporated coconut milk and almond milk in a jug. Stir until perfectly blended.

Soak the Cake:

Pour the milk mixture evenly over the cake making sure it seeps into every hole. Cover and refrigerate overnight for best results.

Whip the Cream:

The next day whip the chilled coconut whipping cream with pistachio butter until fluffy and light. Take care not to overwhip or it can turn grainy.

Decorate and Serve:

Spread the whipped pistachio cream thickly over the soaked cake. Sprinkle chopped pistachios across the top for a pretty finish and extra crunch. Slice and serve chilled.

Pistachio butter is my secret star here. The first time I made this my niece said it tasted like pistachio ice cream and everyone at the table burst out laughing. It really does make this cake unforgettable.

Storage Tips

Store leftover cake in the fridge tightly covered for up to four days. The cake actually gets more flavorful as it continues to soak. If making ahead prepare everything except the whipped topping. Add cream and pistachios just before serving for freshest results.

Ingredient Substitutions

Use almond milk or oat milk in both the sponge and soak if soy is not your preference. Sweetened condensed oat milk or evaporated oat milk can be swapped for their coconut versions no problem. Try sunflower oil for the sponge if avoiding olive oil though I love the extra richness from a good light olive oil.

Serving Suggestions

Serve this cake chilled from the fridge. For an elegant touch scatter edible rose petals or add a dusting of crushed pistachios before slicing. It pairs beautifully with coffee or a tangy vegan lemon curd on the side for a fancy dessert plate.

Cultural Context

Tres leches cake is a classic in Latin American celebrations often made with sweet milky soaks. This vegan pistachio version borrows the best of those traditions and brings the bright warmth of pistachio to the party. I first made it for a multicultural bake night and it was the most talked about dessert there.

Seasonal Adaptations

Garnish with fresh berries in summer for color and tart contrast Add a hint of cardamom or orange zest in the winter months for cozy flavors Top with candied citrus peel in the spring Fresh pistachios in late summer always make the flavor pop even more.

Success Stories

Do not be surprised if people hover around the fridge asking for seconds. I brought it to a summer picnic where it sat chilled in a cooler and it disappeared before the potato salad was touched. Kids and adults alike love that creamy pistachio flavor.

Freezer Meal Conversion

Freeze leftover squares individually wrapped and thaw in the fridge overnight. The texture stays quite pleasant and it makes a great make ahead treat for parties. I always keep a small stash for unexpected guests.

This vegan pistachio tres leches cake is sure to become a true celebration favorite. Its beautiful presentation and flavor make every gathering extra special.

Common Recipe Questions

→ How do I achieve a light cake texture without eggs?

Whipping aquafaba until stiff peaks form replaces eggs, providing lift and a tender crumb when folded gently into the batter.

→ Can other plant-based milks be used for soaking?

Yes, almond, soy, or oat milk can all be substituted in the soak depending on preference or availability.

→ What’s the best way to whip coconut cream for topping?

Chill coconut cream overnight, then whip it cold with pistachio butter to achieve a fluffy, stable cream topping.

→ How long should the cake chill after soaking?

Allow the cake to soak and chill overnight so it absorbs the triple milk mixture fully for the best texture.

→ How can I keep the cake moist and not soggy?

Poke holes evenly and pour the milk mixture gradually, allowing time for soaking, then chill thoroughly before serving.