Introduction

Pistachio Tres Leches is a delightful twist on the classic Latin American dessert, combining the nutty richness of pistachios with a luscious three-milk soak. This cake is moist, creamy, and perfect for special occasions or when you want to impress your guests with a unique treat.

A square piece of moist, light brown cake sits on a small white plate with soft texture visible in the cake’s crumb. The cake is topped with a thick layer of smooth, pale yellow cream that drips down the sides generously. On top of the cream, there are small chunks of bright green pistachio nuts scattered, adding color and texture. In the background, a white baking dish and a bowl of pistachios rest on a white marbled surface, slightly out of focus. A silver spoon lies next to the plate, enhancing the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

100 g aquafaba (*see note 1)
175 g granulated sugar
75 g raw shelled pistachios
300 g all-purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
300 ml soy milk (*see note 2)
1 tablespoon apple cider vinegar
100 ml olive oil (*see note 3)
1 tablespoon vanilla extract
4 tablespoons pistachio butter
150 g sweetened condensed coconut milk (*see note 4)
240 ml evaporated coconut milk (*see note 5)
240 ml almond milk
400 ml coconut whipping cream (chilled overnight)
2 tablespoons pistachio butter
30 g pistachios (chopped)

Instructions

Step 1: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 10.5 x 7.5-inch baking dish with about 3-inch height using some oil.
Step 2: Whisk the aquafaba in a stand mixer or large bowl with an electric mixer on high speed for 5-7 minutes until stiff peaks form. Set aside.
Step 3: Add the pistachios and sugar to a food processor or blender and blitz until finely ground.
Step 4: In a large mixing bowl, combine the pistachio sugar blend, sifted flour, cornstarch, baking powder, baking soda, and sea salt. Whisk to blend evenly.
Step 5: In a separate bowl, mix together the soy milk, apple cider vinegar, olive oil, and vanilla extract.
Step 6: Pour the wet ingredients into the dry mixture and gently stir just until a few streaks of flour remain; do not overmix.
Step 7: Carefully fold the whipped aquafaba into the batter until fully combined, taking care not to deflate it.
Step 8: Transfer the batter to the prepared pan and bake for 35-45 minutes. Test doneness by inserting a skewer in the center—if it comes out with batter, bake for an extra 5 minutes. Cool the cake on a wire rack after baking.
Step 9: Once cooled, prick the cake liberally all over with a skewer to prepare for soaking.
Step 10: In a large jug, mix the pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk.
Step 11: Pour the triple milk mixture evenly over the cake. Cover and refrigerate overnight to allow full absorption.
Step 12: Whip the chilled coconut cream with pistachio butter until creamy. Spread this topping over the soaked cake and sprinkle with chopped pistachios before serving.

Tips & Variations

Use aquafaba from canned chickpeas as a vegan egg substitute to achieve light, airy texture.
For added texture, toast the chopped pistachios before sprinkling on top.
Replace soy milk with oat or cashew milk if preferred for different flavor nuances.
Add a splash of rose water or orange blossom water to the milk soak for a fragrant twist.

Storage

Store the cake covered in the refrigerator for up to 3 days. The tres leches soak keeps it moist, but the texture is best enjoyed within a couple of days. Reheat slices gently in the microwave for 10-15 seconds if desired, but this cake is typically served chilled.

How to Serve

A white rectangular baking dish filled with a thick, creamy light beige dessert topped generously with chopped green and brown pistachios spread evenly across the surface. The creamy layer has a soft, whipped texture with swirls and peaks. In the background on a white marbled surface, there is a white bowl filled with more pistachios and a glass jar with a yellow sauce or condiment beside it. The lighting is natural, highlighting the smooth creamy texture and colorful nuts on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular dairy milk instead of plant-based milks?

Yes, you can substitute regular dairy milks if you don’t require a vegan version. Use whole milk, sweetened condensed milk, and evaporated milk to mimic the richness of the original recipe.

What is aquafaba and why is it used in this recipe?

Aquafaba is the liquid from canned chickpeas, used as a vegan egg white substitute. It whips up like egg whites and helps give the cake a light and airy texture without eggs.