Fluffy Pistachio Milk Cake

This plant-based twist on classic tres leches cake turns an old favorite into a vegan treat that's just as moist and tasty as the original. The cake gets its unique flavor from pistachios and soaks up three different non-dairy milks overnight, making it incredibly juicy yet somehow still light and airy.

I came up with this when I needed something special for my sister's birthday party. She's vegan but really misses traditional Mexican sweets. The moment she took her first bite, her face lit up and I knew right away we'd be making this again and again for family gatherings.

Ingredients

• Aquafaba: works like magic as an egg white substitute when you beat it up
• Raw shelled pistachios: give this cake its standout taste and color
• All-purpose flour: builds the right base that'll drink up all that milky goodness
• Cornstarch: helps make the cake extra soft and tender
• Soy milk: brings protein and creates just the right cake feel
• Olive oil: keeps everything juicy and adds a tiny hint of flavor
• Pistachio butter: boosts the nutty taste in the milk mixture
• Sweetened condensed coconut milk: adds sweetness and creaminess without any dairy
• Evaporated coconut milk: helps create that real tres leches texture plant-style
• Coconut whipping cream: makes a stable, fluffy topping that works great with the wet cake

Step-by-Step Instructions

Get the oven ready:

First, heat your oven to 160°C/320°F with fan or 180°C/356°F without. This gentle heat lets the cake cook all the way through without getting dry edges. Brush some oil on your baking dish so the cake won't stick when you serve it later.

Beat the aquafaba:

This part's super important for a fluffy cake. Put your aquafaba in the mixer and turn it up high for about 5-7 minutes until you see stiff peaks form. You'll know it's done when the peaks stay up when you lift the beater. This puts air in your cake, making it nice and soft.

Make pistachio sugar:

Throw your pistachios and sugar into a food processor and run it until they're ground up really fine. This spreads pistachio flavor everywhere and makes a pretty green sugar for your cake base.

Mix your dry stuff:

Put the pistachio sugar in a big bowl and sift all your other dry things into it. Sifting gets rid of lumps so everything mixes better. Stir it all together so the baking powder and soda spread out evenly.

Blend wet stuff:

In another bowl, mix together the soy milk, apple cider vinegar, olive oil, and vanilla. The vinegar does a cool trick with the milk to make vegan buttermilk, which makes your cake turn out better.

Mix up the batter:

Pour your wet mix into the dry stuff and stir just until it's almost mixed. Stop while you can still see some flour streaks around. If you mix too much, your cake gets tough instead of soft.

Add the aquafaba:

Now gently fold in that fluffy aquafaba. Don't stir hard or you'll lose all those air bubbles you worked so hard to create. Those bubbles help your cake rise and stay light.

Bake it up:

Pour your batter in the pan and bake about 35-45 minutes. Stick a toothpick in the middle to check if it's done. It should come out mostly clean with maybe a few moist bits. Let it cool completely before moving on.

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The thing I love most about serving this cake is seeing people's faces when they taste it. That look of amazement when they realize this super moist, fancy dessert doesn't have any animal products makes me smile every time. At my last dinner party, three friends asked me to send them the instructions before they'd even finished eating.

Amazing Milk Mixture

Regular tres leches uses evaporated milk, condensed milk, and heavy cream to get super moist. For my vegan take, I found that mixing pistachio butter with coconut and almond milks actually makes an even tastier soaking liquid that goes perfectly with the pistachio cake. Just make sure you stir your milk mix really well before pouring it on, so the pistachio butter gets mixed in evenly for the best flavor.

Storage and Make-Ahead Tips

This cake actually gets better after sitting for a while, so it's perfect to make before a busy day. Once it's soaked, you can keep it in the fridge, covered up, for about four days. I'd wait to add the whipped topping until a day or less before serving so it looks its best. If you need to make it way ahead, you can freeze the soaked cake for up to a month. Just let it thaw in your fridge overnight before adding the whipped top.

Serving Suggestions

To make this cake even fancier, try serving slices with a small scoop of vegan pistachio ice cream on the side. You can also sprinkle some crushed pistachios or dried rose petals on top for pretty color. The cake tastes great with a shot of espresso or some cardamom tea that brings out the nutty flavors. For birthday parties or holidays, try adding some candied pistachios on top for extra crunch and wow factor.

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Frequently Asked Questions

→ How can I keep this cake tender?

Create small holes all over the cake so the milky mixture fully seeps in. Chill it overnight for the ultimate texture.

→ What’s a good replacement for pistachio butter?

You can try cashew or almond butter instead. Keep in mind the taste will change slightly.

→ What’s an alternative to aquafaba?

Egg whites can replace aquafaba if you're not vegan. For a plant-based option, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, though it might affect the texture a bit.

→ What’s the shelf life of this cake?

Store it in a sealed container in the fridge, and it’ll stay good for up to four days.

→ Can a gluten-free version be made?

Yes, swap regular flour with a gluten-free mix. Ensure it includes xanthan gum, or you may need to add it separately to help bind the cake.

→ What’s the secret to whipping coconut cream?

Cool the coconut cream in the fridge overnight. Whip it until stiff peaks form, using a hand or stand mixer, then add a little pistachio butter for extra flavor.