ramyaramesh3007
Moist, dairy-free pistachio tres leches cake made with a vegan 3-milk mixture, topped with dairy free whipping cream. Perfect for any occasion!
This vegan Pistachio Tres Leches is a dairy-free twist on the beloved Latin American classic. Soft, airy sponge cake is soaked in a luscious trio of plant-based milks – I’ve used coconut condensed milk, coconut milk and oat milk, creating the perfectly moist bite!
The cake itself is infused with the rich, nutty flavour of pistachios and is topped with a cloud of whipped coconut cream. To all the dairy free and lactose intolerant peeps out there, this is THE dessert for you.
For the coconut condensed milk and coconut whipping cream, I used Nature’s Charm for that rich, creamy texture without any dairy – this is a trusted (and maybe only) brand that does a good vegan condensed milk and canned whipping cream. Not sponsored!
Not only that, this cake is infused with real ground pistachios for a nutty, slightly sweet flavour that pairs well with the creamy base. We top it with more chopped pistachios for added crunch and vibrant colour. The vegan pistachio cream or butter might be a little more challenging to access – I used this brand and it worked really well for the recipe.
Ingredients You Need
- dairy free milk – oat or soy milk
- dry mix – all-purpose flour, baking powder, baking soda, ground pistachios
- wet mix – ground flaxseeds, granulated sugar, vegan butter, vanilla extract, lemon juice
- 3 milk mixture
- pistachio cream / butter
- coconut condensed milk
- coconut milk
- oat or soy milk
- vegan pistachio whipped cream
- coconut whipped cream
- pistachio cream
- matcha powder (for colour)
- crushed pistachios
Pistachio Tres Leches (Dairy Free!)
Ingredients
Pistachio Tres Leche Cake
- 2 cups all-purpose flour
- 1.5 tsp baking powder
- 1 tsp baking soda
- 1/3 cup pistachios
- pinch salt
- 3/4 cup granulated sugar
- 1/2 cup vegan butter
- 3 tbsp ground flaxseeds +9 tbsp water
- 1.5 tsp vanilla extract
- 1 tsp lemon juice
3-Milk Mixture
- 3 tbsp pistachio cream / butter
- 1/2 cup coconut condensed milk
- 1/2 cup coconut milk
- 1 cup oat milk or soy milk
Pistachio Whipped Cream
- 1 can dairy free whipping cream
- 1 tbsp pistachio cream / butter
- 1 tsp matcha powder
Toppings
- crushed pistachios
Instructions
- Preheat your oven to 350°F (175°C). Grease your baking tray.
- Make your flax egg – mix together ground flaxmeal and water and let sit for 10 minutes.
- In a large bowl, sift the flour and whisk together the flour, baking powder, baking soda, salt, and ground pistachios.
- In a separate bowl, mix the sugar and vegan butter (room temperature). Then add flax egg, plant-based milk, lemon juice and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes. Then, use a fork or skewer to poke holes all over the top.
- In a bowl or measuring cup, whisk together the condensed coconut milk, coconut milk, plant-based milk, and pistachio cream. You can also blend it together if easier.
- Slowly pour the milk mixture over the warm cake, a little at a time, allowing it to soak in.
- Cover the cake and refrigerate for at least 2 hours or overnight to let the flavors develop and absorb fully.
- When ready to serve, whip the chilled coconut whipping cream with pistachio cream. Sift in some matcha towards the end into the fluffy cream.
- Spread the whipped cream on top of the chilled cake. Garnish with chopped pistachios. Slice and serve cold!