Pistachio Milk Cake Vegan (Print Version)
# Ingredients:
→ Cake
01 -
300 ml soy milk
02 -
1 tablespoon apple cider vinegar
03 -
100 ml olive oil
04 -
1 tablespoon vanilla extract
05 -
100 g liquid from a can of chickpeas (aquafaba)
06 -
175 g white sugar
07 -
75 g unshelled raw pistachios
08 -
300 g plain flour
09 -
2 tablespoons cornstarch
10 -
1 tablespoon baking powder
11 -
½ teaspoon bicarbonate of soda
12 -
¼ teaspoon sea salt
→ Tres Leches Soak
13 -
150 g sweetened coconut condensed milk
14 -
240 ml almond milk
15 -
240 ml coconut evaporated milk
16 -
4 tablespoons pistachio butter
→ Topping
17 -
400 ml cold coconut whipping cream
18 -
2 tablespoons nutty pistachio butter
19 -
30 g small pistachio pieces
# Instructions:
01 -
Switch on the oven to 160°C if using a fan (320°F) or 180°C regular (356°F). Lightly grease a baking dish that's 10.5 x 7.5 inches and 3 inches deep.
02 -
Use a stand mixer or a big bowl to whip the aquafaba at high speed for around 5-7 minutes, until it creates stiff peaks. Then leave it for now.
03 -
Toss the pistachios and sugar into a food processor or blender and whizz them till they’re finely ground.
04 -
In a bowl, pour in the sugar-pistachio mix. Sift the flour, cornstarch, baking powder, soda, and salt into it. Whisk them all up till combined.
05 -
Grab another bowl, and mix olive oil, soy milk, vinegar, and vanilla together.
06 -
Pour the wet ingredients into the dry ones and stir gently. Stop when there are just a few spots of dry flour remaining.
07 -
With care, fold the whipped aquafaba into the batter. Don’t overmix it—just stir until it looks even.
08 -
Pour the batter into your prepared pan. Bake it for 35-45 minutes. Push in a skewer to test—if batter sticks, leave it in for another 5 minutes. Cool on a wire rack.
09 -
Once it’s cooled completely, use a skewer to poke holes all over the surface.
10 -
Grab a large pitcher and stir together the pistachio butter, coconut condensed milk, coconut evaporated milk, and almond milk.
11 -
Pour the milk mix all over the cake. Chill it overnight in the fridge to let it soak through.
12 -
Beat cold coconut cream and pistachio butter together. Spread this over the cake and finish with some chopped pistachios right before serving.
# Notes:
01 -
Chill the cake overnight so it can completely absorb the milk for that ultra-soft texture.