Name: Vegan Pistachio Tres Leches: 1 Amazing Dessert
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Cuisine: Latin American
Ingredients: For the Cake:; 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ¾ cup granulated sugar; ¾ cup unsweetened plant-based milk (almond, oat, or soy); ⅓ cup neutral oil (such as canola or sunflower); 2 tsp apple cider vinegar; 1 tsp vanilla extract; ½ tsp almond extract; ¼ cup finely ground pistachios; For the Tres Leches (Three Milk Mixture):; 1 cup unsweetened pistachio milk; ¾ cup canned coconut milk (full-fat); ½ cup sweetened condensed coconut milk or homemade vegan condensed milk; 1 tsp vanilla extract; For the Topping:; 1 cup chilled coconut cream or dairy-free whipped topping; 2 tbsp powdered sugar (optional, for sweetness); ¼ tsp cardamom (optional, for flavor); ¼ cup chopped roasted pistachios (for garnish)

Vegan Pistachio Tres Leches: 1 Amazing Dessert

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This ultra-moist Vegan Pistachio Tres Leches cake is a dairy-free and egg-free delight. A pistachio-flavored sponge cake is soaked in a blend of almond, coconut, and oat milk, offering a unique and elegant dessert.

Author: Robert
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 3 hours 50 minutes
Yield: 9 servings 1x
Category: Dessert
Method: Baked
Cuisine: Latin American, Fusion
Diet: Vegan

Ingredients

Scale

For the Cake:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup granulated sugar
¾ cup unsweetened plant-based milk (almond, oat, or soy)
⅓ cup neutral oil (such as canola or sunflower)
2 tsp apple cider vinegar
1 tsp vanilla extract
½ tsp almond extract
¼ cup finely ground pistachios
For the Tres Leches (Three Milk Mixture):
1 cup unsweetened pistachio milk
¾ cup canned coconut milk (full-fat)
½ cup sweetened condensed coconut milk or homemade vegan condensed milk
1 tsp vanilla extract
For the Topping:
1 cup chilled coconut cream or dairy-free whipped topping
2 tbsp powdered sugar (optional, for sweetness)
¼ tsp cardamom (optional, for flavor)
¼ cup chopped roasted pistachios (for garnish)

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Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line it with parchment paper.
Mix the dry ingredients in a large bowl: flour, baking powder, baking soda, salt, sugar, and ground pistachios for your vegan pistachio tres leches cake.
Combine wet ingredients in another bowl: plant milk, oil, vinegar, vanilla, and almond extract.
Add wet to dry and stir until just combined. Do not overmix your vegan pistachio tres leches cake batter.
Pour batter into the pan and smooth the top.
Bake for 25–30 minutes, or until a toothpick comes out clean for your dairy-free pistachio tres leches.
Cool the cake completely, then poke holes all over using a fork or skewer for the plant-based pistachio tres leches.
Prepare the three milk soak by whisking together pistachio milk, coconut milk, condensed coconut milk, and vanilla extract for the vegan pistachio soaking liquid.
Pour the milk mixture evenly over the cooled cake, allowing it to soak in for the pistachio tres leches no dairy.
Chill for at least 3 hours or overnight.
Top with whipped coconut cream, sweetened with powdered sugar and cardamom (if using).
Garnish with chopped pistachios before serving your amazing vegan pistachio tres leches.

Notes

You can make your own pistachio milk by blending 1 cup soaked pistachios with 2–3 cups water and straining.
Adjust sweetness by reducing or increasing condensed milk to taste.
Letting the cake sit overnight improves texture and flavor for your vegan pistachio tres leches cake.
This cake is best served cold for a creamy, moist finish.

Nutrition

Serving Size: 1 serving

Find it online: https://bakerslider.com/vegan-pistachio-tres-leches/