Vegan Pistachio Tres Leches Cake Delight Recipe

Ingredients

• 1.5 cups all-purpose flour
• 1 cup almond milk (or any plant-based milk)
• 1.3 cup coconut milk (canned)
• 1.3 cup pistachio milk (homemade or store-bought)
• 1 cup granulated sugar
• 0.25 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup unsweetened coconut cream (for topping)
• 0.5 cup crushed pistachios (for garnish)
• 1 bunch fresh mint leaves (for garnish, optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together the almond milk, coconut milk, pistachio milk, vegetable oil, granulated sugar, and vanilla extract until well combined.
4. Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix; a few lumps are fine.
5. Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
7. In a bowl, combine the remaining almond milk, coconut milk, and pistachio milk. Whisk to blend well.
8. Once the cake has completely cooled, poke holes all over the top with a skewer or toothpick. Pour the pistachio milk mixture over the cake, allowing it to soak in for at least 30 minutes.
9. While the cake is soaking, whip the coconut cream until fluffy. Spread it evenly over the top of the soaked cake.
10. Sprinkle crushed pistachios on top and optionally garnish with fresh mint leaves.
11. Slice the cake and serve chilled.