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Pistachio Tres Leches Recipe

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★★★★★

4.7 from 132 reviews

This Pistachio Tres Leches is a delightful vegan twist on the classic Latin American dessert. Made with aquafaba instead of eggs and coconut-based milk products, this moist pistachio-flavored sponge cake is soaked in a rich blend of three plant-based milks and topped with a luscious coconut cream and pistachio butter frosting. The result is a creamy, nutty, and indulgent treat perfect for any celebration or as a unique sweet delight.

Ingredients

Scale

Cake Batter Ingredients

  • 100 g aquafaba
  • 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
  • 1 tablespoon apple cider vinegar
  • 100 ml olive oil
  • 1 tablespoon vanilla extract

Milk Soak Ingredients

  • 4 tablespoons pistachio butter
  • 150 g sweetened condensed coconut milk
  • 240 ml evaporated coconut milk
  • 240 ml almond milk

Topping Ingredients

  • 400 ml coconut whipping cream (chilled overnight)
  • 2 tablespoons pistachio butter
  • 30 g pistachios (chopped)

Instructions

  1. Prepare: 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 with some oil to prevent sticking.
  2. Whisk the aquafaba: Pour the aquafaba into a stand mixer bowl or a large bowl if using an electric mixer. Whisk on high speed for 5–7 minutes until stiff peaks form. This aerates the mixture to mimic egg whites and provide structure to the cake. Set aside.
  3. Blend the nuts and sugar: Add the raw shelled pistachios and granulated sugar to a food processor or blender. Blitz until the nuts and sugar are finely ground, creating a pistachio sugar mixture that adds flavor and texture.
  4. Combine dry ingredients: Transfer the pistachio sugar into a large mixing bowl. Sift in the all-purpose flour, cornstarch, baking powder, baking soda, and sea salt. Whisk these together to ensure an even distribution of leavening agents and salt.
  5. Mix the wet ingredients: In a separate bowl, mix together the soy milk, apple cider vinegar, olive oil, and vanilla extract. The vinegar will react with the baking soda for lift, while the olive oil keeps the cake moist.
  6. Make the batter: Pour the wet ingredients into the dry mixture. Gently fold the ingredients just until combined; it’s okay if you still see some streaks of flour. Overmixing can make the cake dense.
  7. Fold in aquafaba: Carefully fold the whipped aquafaba into the batter, retaining as much air as possible for a light texture. Be gentle to avoid deflating the mixture.
  8. Bake: Pour the batter evenly into the prepared baking dish. Bake for 35 to 45 minutes. Check doneness by inserting a skewer into the center; it should come out clean or with just a few moist crumbs. If the batter clings, bake for 5 more minutes. Remove and cool on a wire rack.
  9. Poke cake: Once cooled, liberally poke the entire surface of the cake with a skewer or fork to create holes for the milk soak to penetrate deeply.
  10. Three milk soak: In a large jug, whisk together the pistachio butter, sweetened condensed coconut milk, evaporated coconut milk, and almond milk until smooth and well combined.
  11. Soak cake: Slowly pour the milk mixture evenly over the entire cake, allowing it to absorb fully. Transfer the cake to the refrigerator and chill overnight for best flavor and moisture.
  12. Serving: Before serving, whip the chilled coconut whipping cream with the pistachio butter until fluffy and creamy. Spread this topping evenly over the soaked cake. Garnish with chopped pistachios for an enticing crunch and nutty finish.

Notes

  • Aquafaba is the liquid from canned chickpeas; it acts as an egg substitute in vegan baking.
  • Soy milk can be replaced with any other plant-based milk, but soy milk gives better structure and moisture.
  • Olive oil imparts richness and keeps the cake moist; mild varieties are best to avoid overpowering flavor.
  • The sweetened condensed coconut milk adds sweetness and creaminess; do not substitute with dairy products to keep it vegan.
  • Evaporated coconut milk provides a concentrated creamy texture essential in the milk soak mixture.
  • Chilling the coconut whipping cream overnight ensures it whips properly.
  • To speed up whipping, use a chilled mixing bowl and beaters.

Keywords: pistachio, tres leches, vegan dessert, dairy-free cake, plant-based, pistachio butter, coconut milk, aquafaba, moist cake

Find it online: https://deliciousdishspot.com/pistachio-tres-leches-recipe/