Name: Vegan Pistachio Tres Leches
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Latin American
Ingredients: 1 ½ cups all-purpose flour; ¾ cup granulated sugar; ½ cup shelled pistachios, finely ground; 2 teaspoon baking powder; ½ teaspoon salt; 1 cup unsweetened almond milk; ½ cup melted coconut oil; ¼ cup unsweetened applesauce; 1 teaspoon vanilla extract; 1 cup canned coconut milk; 1 cup oat milk; ½ cup sweetened condensed coconut milk; 1 cup vegan whipped cream, for topping; 2 tablespoon chopped pistachios, for garnish

Hey y'all! If you’re dreaming of a moist, dreamy dessert that’s perfect for birthdays, potlucks, and Sunday get-togethers, you’ve got to try this Vegan Pistachio Tres Leches. Fluffy sponge cake soaks up a trio of creamy, plant-based milks, and gets a nutty twist with fragrant pistachios – it's fresh, decadent, and totally dairy-free. Whether you’re vegan, dairy-free, or just pistachio-obsessed, this recipe is about to become your new favorite treat. Let’s get cooking!

Why You’ll Love This Vegan Pistachio Tres Leches

It’s a decadent, nutty take on the beloved tres leches – completely dairy-free!
The cake is irresistibly moist, tender, and spongy thanks to the vegan milk soak.
Perfect for celebrations, holidays, or when you just want to treat yourself.
Pistachios bring a memorable crunch and flavor to each bite.
Easy to make with simple plant-based ingredients.

Vegan Pistachio Tres Leches Ingredients

For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted shelled pistachios, finely ground
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsweetened plant-based milk (almond, oat, or soy)
- ⅓ cup neutral oil (like canola or sunflower)
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
For the Tres Leches Soak:
- 1 cup canned coconut milk (full-fat)
- 1 cup unsweetened almond milk
- ¾ cup oat milk
- ⅓ cup maple syrup
- 1 teaspoon pure vanilla extract
For Topping:
- 1 cup coconut whipping cream (store-bought or homemade)
- ¼ cup roughly chopped pistachios
- Extra ground pistachios for dusting

How to Make Vegan Pistachio Tres Leches

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan and line the bottom with parchment paper for easy removal.

Step 2: Make the Vegan Pistachio Sponge

In a large bowl, whisk together flour, sugar, ground pistachios, baking powder, baking soda, and salt. In a separate bowl, mix plant-based milk, oil, apple cider vinegar, and vanilla extract. Pour wet ingredients into dry and stir until just combined (do not over-mix). Pour the batter into the prepared pan and smooth the top.

Step 3: Bake

Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.

Step 4: Mix the Vegan Tres Leches Soak

In a medium bowl, whisk together coconut milk, almond milk, oat milk, maple syrup, and vanilla extract. Once the cake is mostly cool, poke holes all over the top with a fork or a skewer.

Step 5: Soak the Cake

Slowly pour the milk mixture evenly over the cake, letting it absorb. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cake moisten fully.

Step 6: Add Topping

Spread coconut whipping cream over the chilled cake. Top with chopped pistachios and a dusting of ground pistachios for extra flair.

Notes for Perfect Vegan Pistachio Tres Leches

For best results, use full-fat canned coconut milk for richness in the milk soak.
Letting the cake chill overnight will yield the most decadent, moist texture!
Store-bought coconut whipped cream works well, or you can whip your own; check this easy guide.

Vegan Pistachio Tres Leches Variations

Swap pistachios for almonds or cashews for a different flavor profile.
Use gluten-free flour blend for a gluten-free version.
Add a hint of cardamom or rosewater to the milk soak for an aromatic twist.

Required Equipment for Vegan Pistachio Tres Leches

8x8-inch baking pan
Mixing bowls
Electric mixer or sturdy whisk
Spatula
Measuring cups and spoons
Cooling rack

Storage Instructions

Store Vegan Pistachio Tres Leches covered in the refrigerator for up to 4 days. The cake gets even better as it sits! Serve chilled straight from the fridge.

Serving & Pairing Recommendations

Serve chilled, topped with extra pistachios and a sprinkle of cinnamon for elegance.
Pair with strong coffee, vegan hot chocolate, or a glass of almond milk.
Garnish with fresh berries for a pop of color and tartness.

Pro Tips for the BEST Vegan Pistachio Tres Leches

Whip your coconut cream in a chilled bowl for the fluffiest texture; check out more vegan baking tips here.
Pierce the cake deeply so the milk soak truly permeates every layer.
For a nuttier cake, toast pistachios before grinding and adding to the batter.

Vegan Pistachio Tres Leches FAQ

Can I make Vegan Pistachio Tres Leches ahead of time?

Yes! It’s actually best when made the night before so the cake can absorb all the milky goodness.

Can I use a different plant-based milk?

Absolutely – almond, oat, soy, or coconut milks all work, but full-fat coconut gives the richest flavor.

How can I make this nut-free?

Omit the pistachios and use sunflower seed butter or pumpkin seeds for a similar texture and taste without the nuts.

Now you’ve got all you need to create the dreamiest Vegan Pistachio Tres Leches! Happy baking!

Vegan Pistachio Tres Leches