Vegan Pistachio Tres Leches Cake (Print-Friendly Format)

Soft pistachio cake is soaked in three dairy-free milks, then topped with airy coconut pistachio cream.

# Ingredients You’ll Need:

→ Cake

01 - 100 g aquafaba (liquid from chickpeas)
02 - 175 g granulated sugar
03 - 75 g raw shelled pistachios
04 - 300 g all-purpose flour
05 - 2 tablespoons cornstarch
06 - 1 tablespoon baking powder
07 - 0.5 teaspoon baking soda
08 - 0.25 teaspoon sea salt
09 - 300 ml soy milk
10 - 1 tablespoon apple cider vinegar
11 - 100 ml olive oil
12 - 1 tablespoon vanilla extract

→ Tres Leches Soak

13 - 4 tablespoons pistachio butter
14 - 150 g sweetened condensed coconut milk
15 - 240 ml evaporated coconut milk
16 - 240 ml almond milk

→ Topping

17 - 400 ml coconut whipping cream, chilled overnight
18 - 2 tablespoons pistachio butter
19 - 30 g pistachios, chopped

# How to Make It:

01 - Preheat oven to 160°C (fan-forced) or 180°C (conventional). Lightly grease a 27 x 19 x 7.5 cm baking dish with oil.
02 - Place aquafaba in a stand mixer or large bowl. Whisk on high speed for 5–7 minutes until stiff peaks form. Set aside.
03 - Combine pistachios and granulated sugar in a food processor. Blitz until finely ground.
04 - Transfer pistachio-sugar mixture to a large mixing bowl. Sift in flour, cornstarch, baking powder, baking soda, and sea salt. Whisk gently to combine.
05 - In a separate bowl, mix soy milk, apple cider vinegar, olive oil, and vanilla extract.
06 - Pour wet ingredients into dry ingredients. Stir gently until almost combined, with a few streaks of flour remaining.
07 - Carefully fold whipped aquafaba into batter, avoiding overmixing.
08 - Pour batter into prepared baking dish. Bake for 35–45 minutes. Test with a skewer; if it comes out with batter, bake for an additional 5 minutes if needed.
09 - Remove from oven and place baking dish on a wire rack to cool completely.
10 - Once cooled, poke holes liberally across cake surface using a skewer.
11 - In a large jug, combine pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk. Whisk until uniform.
12 - Pour triple milk mixture evenly over cake. Refrigerate overnight to allow absorption.
13 - Whip chilled coconut whipping cream with pistachio butter until fluffy.
14 - Spread whipped pistachio cream over soaked cake. Sprinkle with chopped pistachios before serving.

# Extra Tips:

01 - Aquafaba is the liquid drained from canned or jarred chickpeas and functions as an egg white replacement.
02 - Ensure coconut cream is thoroughly chilled before whipping for best texture.
03 - Allow sufficient chilling time for the soak mixture to fully absorb into the cake.

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