This dairy-free pistachio tres leches cake is made with wholesome ingredients. There's no boxed cake mix, no artificial pistachio flavor, and no food dye. It's also gluten-free, and it's soaked with a creamy dairy-free mixture that results in a cake that's rich, moist, and so decadently delicious.
Ingredients
- 1 cup vegan butter plus a little more for greasing the pan
- 1 cup shelled unsalted pistachios
- 1 cup almond meal
- 1 cup rolled oats certified gluten-free
- 1½ teaspoons baking powder
- ½ teaspoon cardamom
- ¼ teaspoon salt
- 1¼ cups granulated sugar
- ¼ cup coconut cream
- 4 large eggs
- ½ teaspoon almond extract
For the soak:
- 2 tbsp coconut condensed milk
- 2 tbsp pistachio butter
- 1/3 cup evaporated milk
- 3 tbsp coconut cream or coconut milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch round cake pan with vegan butter.
- Cream the vegan butter and sugar with an electric mixer.
- Add the eggs one at a time, beating after each.
- Beat in the vanilla extract, almond extract, and coconut cream.
- Use a high-speed blender to grind the pistachios until they are a flour-like consistency. Then spoon them into a bowl. No need to rinse it out just yet. Next, grind the oats until they resemble a flour-like consistency and add them to the bowl with the pistachio flour.
- Mix the baking powder, cardamom, and salt with the pistachios, almond meal, and oats.
- Then, add the dry ingredients to the wet ones and fold them in until all are incorporated.
- Pour the batter into the pan and bake for 40 to 45 minutes. Remove from the oven and cool.
- Mix the coconut milks with 2 tablespoons of homemade pistachio butter, and pour some into a large pie dish and save about 2 tablespoons. Then, remove the cake from the pan and add it to the pie dish with the pistachio milk. Then, pour spoonfuls of the liquid over the cake and let it soak in. Best served at room temperature.
Video
Notes
- Cool the cake first. Pouring the milk mixture over a warm cake can turn it gummy, so let the cake cool for at least 35 to 45 minutes.
- Mix the milk well. Stir the coconut milk and pistachio butter until smooth. You can warm the pistachio butter for 30 seconds in a microwave before adding it to the milk so it is easier to mix.
- Serve at room temp. While most tres leches cakes are best served cold, this one is best served at room temperature. The reason is that coconut milk hardens when it's chilled, making this cake less gooey. However, coconut milk melts quickly at room temperature.
- Use certified gluten-free oats and check your baking powder and extracts if you're serving someone with celiac disease.
Nutrition
Calories: 450kcal | Carbohydrates: 23g | Protein: 3g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 244mg | Potassium: 316mg | Fiber: 16g | Sugar: 43g | Vitamin A: 1045IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 12mg
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