Why You’ll Love Vegan Pistachio Tres Leches Recipe
This cake is ultra-moist, thanks to a blend of almond, coconut, and oat milk that soaks deep into the pistachio-flavored sponge. It’s completely dairy-free, egg-free, and 100% vegan, yet still delivers the decadence of the original tres leches. The earthy, subtly sweet flavor of pistachios brings a unique elegance that makes this version stand out. Whether you’re vegan or not, you’ll find this cake irresistible.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Granulated sugar
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Unsweetened applesauce
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Vanilla extract
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Almond extract
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Plant-based milk (almond, coconut, or oat recommended)
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Apple cider vinegar
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Raw shelled pistachios (ground into flour)
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Full-fat coconut milk
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Oat milk
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Sweetened condensed coconut milk
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Vegan whipped topping (optional)
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Crushed pistachios for garnish
Directions
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Preheat your oven and grease a baking pan. Line it with parchment paper for easy removal.
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In a mixing bowl, whisk together flour, baking powder, baking soda, salt, and ground pistachios.
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In another bowl, mix the sugar, applesauce, vanilla, almond extract, and apple cider vinegar. Add in the plant-based milk and stir to combine.
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Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
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Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean.
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Allow the cake to cool completely. Poke holes all over the top using a skewer or fork.
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In a separate bowl, whisk together the full-fat coconut milk, oat milk, and sweetened condensed coconut milk.
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Slowly pour the milk mixture over the cooled cake, letting it absorb fully. Chill in the refrigerator for at least 4 hours or overnight.
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Before serving, top with vegan whipped topping and crushed pistachios.
Servings and timing
This recipe yields approximately 12 servings.
Prep time: 20 minutes
Bake time: 30-35 minutes
Chill time: Minimum 4 hours (preferably overnight)
Total time: About 5 hours including chilling
Variations
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Nut-Free: Substitute pistachios with sunflower seeds or use oat flour instead.
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Gluten-Free: Use a gluten-free all-purpose flour blend in place of regular flour.
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Extra Sweet: Add a tablespoon of maple syrup to the milk soak for added richness.
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Flavor Boost: Add cardamom or rosewater to the batter for Middle Eastern flair.
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Coconut-Free: Replace coconut milk with soy or oat cream, and use a different vegan condensed milk.
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Berry Topping: Top with fresh raspberries or strawberries for a fruity contrast.
Storage/Reheating
Store leftovers covered in the refrigerator for up to 5 days. The cake becomes even more flavorful over time as it continues to absorb the milk mixture.
Freezing is not recommended, as it may alter the texture of the soaked cake.
Reheating is unnecessary—this dessert is best served chilled.
FAQs
What is a tres leches cake?
A tres leches cake is a sponge cake soaked in three kinds of milk—traditionally evaporated, condensed, and heavy cream. This vegan version uses plant-based alternatives.
Can I use other nuts instead of pistachios?
Yes, almonds or cashews can be used, though pistachios offer a distinct flavor that sets this cake apart.
Is this recipe gluten-free?
Not by default, but it can be made gluten-free by substituting a certified gluten-free flour blend.
How do I make the pistachio flour?
Grind raw, shelled pistachios in a food processor until fine, being careful not to over-process into a paste.
What kind of plant-based milk works best?
A mix of almond, oat, and coconut milk works best for richness, but you can use any unsweetened plant milk you prefer.
Can I make this cake ahead of time?
Yes, it’s actually better when made a day ahead to allow the milk mixture to fully soak in.
How do I prevent the cake from becoming soggy?
Make sure the cake is fully cooled before pouring the milk mixture, and chill it well to allow proper absorption.
Can I use store-bought vegan whipped cream?
Absolutely. Use your favorite store-bought brand or make your own from coconut cream.
Do I need to toast the pistachios?
No, raw pistachios are preferred for their natural green color and delicate flavor.
What size pan should I use?
An 8×8-inch square pan or 9-inch round pan works well for this recipe.
Conclusion
Vegan Pistachio Tres Leches is a stunning dessert that marries tradition with modern, plant-based ingredients. It offers a deliciously moist bite with every forkful, complemented by the nutty richness of pistachios and the silky sweetness of dairy-free milks. Ideal for holidays, birthdays, or whenever you want to treat yourself or impress your guests, this cake proves that going vegan doesn’t mean sacrificing flavor or indulgence.
Vegan Pistachio Tres Leches
This rich and fluffy Vegan Pistachio Tres Leches cake is a dairy-free twist on the classic Latin dessert. Soaked in three plant-based milks infused with pistachio flavor, this indulgent treat is perfect for celebrations or a cozy night in. A show-stopping vegan dessert that’s nutty, moist, and totally irresistible.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baked
- Cuisine: Latin American, Fusion
- Diet: Vegan
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)
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.
- 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.
- Pour batter into the pan and smooth the top. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool the cake completely, then poke holes all over using a fork or skewer.
- Prepare the three milk soak by whisking together pistachio milk, coconut milk, condensed coconut milk, and vanilla extract.
- Pour the milk mixture evenly over the cooled cake, allowing it to soak in. 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. Enjoy chilled!
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.
- This cake is best served cold for a creamy, moist finish.
