Vegan Pistachio Tres Leches (Print Version)
# Ingredients:
→ Cake
01 -
100 g aquafaba (liquid from tinned chickpeas)
02 -
175 g granulated sugar
03 -
75 g raw shelled pistachios
04 -
300 g all-purpose flour
05 -
2 tablespoons cornstarch
06 -
1 tablespoon baking powder
07 -
½ teaspoon baking soda
08 -
¼ teaspoon sea salt
09 -
300 ml soy milk
10 -
1 tablespoon apple cider vinegar
11 -
100 ml olive oil
12 -
1 tablespoon vanilla extract
→ Tres Leches Soak
13 -
4 tablespoons pistachio butter
14 -
150 g sweetened condensed coconut milk
15 -
240 ml evaporated coconut milk
16 -
240 ml almond milk
→ Topping
17 -
400 ml chilled coconut whipping cream
18 -
2 tablespoons pistachio butter
19 -
30 g chopped pistachios
# Instructions:
01 -
Preheat the oven to 160°C fan-forced (320°F) or 180°C conventional (356°F). Lightly grease a 10.5 x 7.5-inch (3-inch height) baking dish with oil.
02 -
Add aquafaba to a stand mixer or large bowl and whisk on high speed for 5-7 minutes until stiff peaks form. Set aside.
03 -
Add pistachios and sugar to a food processor or blender, and blitz until finely ground.
04 -
In a mixing bowl, add the pistachio sugar mix. Sift in flour, cornstarch, baking powder, baking soda, and salt. Whisk to combine.
05 -
In a separate bowl, mix soy milk, apple cider vinegar, olive oil, and vanilla extract.
06 -
Pour the wet ingredients into the dry ingredients and mix gently. Stop when a few streaks of flour remain.
07 -
Carefully fold whipped aquafaba into the batter until combined, being careful not to overmix.
08 -
Transfer the batter to the prepared pan. Bake for 35-45 minutes. Check doneness with a skewer; if batter sticks, bake 5 minutes longer. Cool on a wire rack.
09 -
Once fully cooled, poke holes in the cake using a skewer.
10 -
In a large jug, mix pistachio butter, condensed coconut milk, evaporated coconut milk, and almond milk.
11 -
Pour the milk mixture over the cake and refrigerate overnight to set.
12 -
Whip chilled coconut cream with pistachio butter. Spread onto the cake and garnish with chopped pistachios before serving.
# Notes:
01 -
Let the cake chill overnight to fully absorb the milk mixture for the best texture.