Print

Vegan Pistachio Tres Leches

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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.

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