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Vegan Pistachio Three Milks

A delightful plant-based twist on the classic tres leches cake, combining coconut, almond, and pistachio milks for a rich and creamy dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mexican, Vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1.5 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 cup almond milk Use high-quality almond milk.
  • 0.75 cup granulated sugar Coconut sugar can be used for a healthier option.
  • 0.5 cup vegetable oil
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp vanilla extract
For the Three Milks Mixture
  • 1 cup coconut milk
  • 1 cup pistachio milk Store-bought or homemade.
  • 1 cup almond milk
For the Topping
  • 0.5 cup crushed pistachios
  • 1 handful fresh mint leaves Optional garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the almond milk, vegetable oil, and vanilla extract. Whisk until smooth.
  4. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
Baking
  1. Pour the batter into the prepared cake pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes before transferring to a wire rack.
Soaking
  1. In a bowl, combine coconut milk, pistachio milk, and almond milk. Stir well.
  2. Once the cake has cooled completely, poke holes all over the top using a fork and carefully pour the three milks mixture over the cake, allowing it to soak in for at least 1 hour.
Garnishing and Serving
  1. Before serving, top the cake with crushed pistachios and fresh mint leaves if using.

Notes

To avoid sogginess, ensure the cake is completely cool before soaking. The cake can be refrigerated for up to 3 days, and the flavors deepen over time.