Vegan Pistachio Tres Leches (3 Milk Cake)
Hey there, friend! Today, I’m excited to share with you a delightful and indulgent dessert recipe for Vegan Pistachio Tres Leches Cake. This recipe holds a special place in my heart as it combines the rich flavors of pistachios with the creamy goodness of three different plant-based milks. Trust me; this cake is a showstopper that will have your taste buds dancing with joy!
Let’s dive into why this Vegan Pistachio Tres Leches Cake is a must-try in your kitchen.
Why You’ll Love This
I make this cake when I want to impress my guests with a unique and decadent dessert that also happens to be dairy-free. My family goes crazy for this because the pistachio flavor shines through in every bite, and the three milks soak into the sponge, creating a melt-in-your-mouth experience.
Now, let’s gather our ingredients for this scrumptious treat.
Ingredients
For this recipe, you’ll need:
– 1 cup of shelled pistachios (you can also use almonds or cashews if you prefer)
– 1 1/2 cups of all-purpose flour
– 1 teaspoon of baking powder
– 1/2 teaspoon of salt
– 1 cup of almond milk (or any plant-based milk of your choice)
– 1 can of coconut milk
– 1 can of sweetened condensed coconut milk
– 1/2 cup of maple syrup (or sweetener of your choice)
– 1 teaspoon of vanilla extract
Feel free to experiment with the nuts or milk alternatives to suit your taste. I sometimes use cashews instead of pistachios for a different flavor profile, and it works just as well!
Directions
1. Preheat your oven to 350°F and grease a 9×9-inch baking pan.
2. In a food processor, pulse the shelled pistachios until finely ground. Mix them with the flour, baking powder, and salt in a bowl.
3. In another bowl, combine the almond milk, coconut milk, condensed coconut milk, maple syrup, and vanilla extract. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
This is where I usually sneak a taste of the batter because it’s just too tempting!
Notes
Through trial and error, I’ve found that letting the cake sit in the refrigerator overnight allows the flavors to meld beautifully, making it even more delicious the next day.
Variations
One experiment I tried was adding a splash of rose water to the milk mixture for a subtle floral note. However, it didn’t quite work out as expected, so I stick to the original recipe now.
Equipment
If you don’t have a food processor to grind the pistachios, you can use a blender or even a mortar and pestle. It might take a bit more effort, but the results will be worth it!
Storage Information
Though honestly, in my house, this cake never lasts more than a day! If you do have leftovers, store them in an airtight container in the refrigerator.
Serving Suggestions
I love serving this cake with a dollop of coconut whipped cream and a sprinkle of chopped pistachios on top. It adds a lovely contrast of textures and flavors that complement the cake perfectly.
Now that you have all the details, it’s time to whip up this Vegan Pistachio Tres Leches Cake and treat yourself to a slice of dairy-free heaven. Enjoy!
Vegan Pistachio Tres Leches (3 Milk Cake)
A delightful and indulgent dessert that combines the rich flavors of pistachios with the creamy goodness of three different plant-based milks. This dairy-free cake is a showstopper that will have your taste buds dancing with joy!
Ingredients
-
1 cup shelled pistachios
-
1 1/2 cups all-purpose flour
-
1 teaspoon baking powder
-
1/2 teaspoon salt
-
1 cup almond milk (or any plant-based milk of your choice)
-
1 can coconut milk
-
1 can sweetened condensed coconut milk
-
1/2 cup maple syrup (or sweetener of your choice)
-
1 teaspoon vanilla extract
Directions
-
Preheat your oven to 350°F and grease a 9×9-inch baking pan.
-
In a food processor, pulse the shelled pistachios until finely ground. Mix them with the flour, baking powder, and salt in a bowl.
-
In another bowl, combine the almond milk, coconut milk, condensed coconut milk, maple syrup, and vanilla extract. Mix well.
-
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
-
Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
