There’s something inherently comforting about desserts that soak up their flavors—cakes that hold not just moisture, but memory. One such beloved creation is the tres leches cake, a Latin American favorite that’s traveled across borders and kitchens. Now reimagined in a compassionate, dairy-free form, the Vegan Pistachio Milk Cake preserves the heart of the traditional treat while embracing modern values and irresistible pistachio flair.

I first came across this cake at a summer garden party hosted by a friend who’d gone vegan for health reasons. She wanted something elegant, nostalgic, and inclusive. What she served was unlike anything I’d tasted—a sponge so tender it practically melted into the pistachio-infused milk it had absorbed. Topped with a cloud of dairy-free whipped cream and crushed pistachios, it was an instant crowd-pleaser.

This vegan pistachio milk cake is more than a dessert—it’s a thoughtful gesture for gatherings, a sweet centerpiece at celebrations, and a reminder that tradition and innovation can beautifully coexist on a plate.

Why You’ll Love This Recipe

• Ultra-moist texture: Soaked in a trio of plant-based milks, this cake is tender and indulgent.
• Nostalgic flavor with a twist: Pistachios add a subtle, earthy richness that perfectly complements the sweet milk soak.
• Dairy-free & egg-free: A perfect option for vegans or anyone avoiding animal products.
• Eye-catching and elegant: Its soft green hue and fluffy topping make it a visual standout at any dessert table.
• Customizable: Easily adaptable for gluten-free diets or alternative nut options.

INGREDIENTS YOU’LL NEED

For the Sponge Cake:

• ¾ cup aquafaba (liquid from canned chickpeas)
• 1 cup raw shelled pistachios
• 1 cup granulated sugar
• 1½ cups all-purpose flour
• 2 tablespoons cornstarch
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsweetened soy milk
• 1 tablespoon apple cider vinegar
• ⅓ cup olive oil
• 1½ teaspoons vanilla extract

For the Pistachio Milk Mixture:

• ½ cup sweetened condensed coconut milk
• ½ cup evaporated coconut milk
• ½ cup almond milk
• 2 tablespoons pistachio butter

For the Whipped Topping:

• 1 cup non-dairy whipping cream (e.g., coconut-based)
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chopped pistachios, for garnish

How to Make Vegan Pistachio Milk Cake

STEP-BY-STEP INSTRUCTIONS

1. Prepare the Oven and Pan
Preheat your oven to 320°F (160°C fan) or 356°F (180°C conventional). Lightly grease a 10.5 x 7.5-inch baking dish.

2. Whip the Aquafaba
In a stand mixer, whip aquafaba until stiff peaks form—this takes about 5–7 minutes. This step helps achieve a light and airy sponge texture.

3. Blend the Dry Ingredients
Grind pistachios and sugar in a food processor until finely powdered. In a bowl, whisk together this mixture with flour, cornstarch, baking powder, baking soda, and salt.

4. Mix Wet Ingredients
In another bowl, stir soy milk and apple cider vinegar and let it sit for 5 minutes. Then add olive oil and vanilla extract.

5. Combine and Fold
Pour wet ingredients into dry and mix gently. Fold in whipped aquafaba just until the batter is smooth—avoid overmixing.

6. Bake the Sponge
Transfer the batter to the prepared pan and bake for 30–35 minutes. The cake is done when a toothpick inserted comes out clean. Cool completely.

7. Make the Pistachio Milk Mixture
Whisk together sweetened condensed coconut milk, evaporated coconut milk, almond milk, and pistachio butter until well blended.

8. Soak the Cake
Once the sponge is cool, poke it all over with a skewer. Slowly pour the pistachio milk mixture across the surface and let it absorb. Cover and chill for 4 hours or overnight.

9. Whip the Topping
Beat non-dairy cream with powdered sugar and vanilla until soft peaks form.

10. Decorate and Serve
Spread the whipped topping over the chilled cake and sprinkle with chopped pistachios. Slice and enjoy!

Helpful Tips

• Whipping aquafaba works best with a metal or glass bowl—plastic can hold onto oils that affect whipping.
• If pistachio butter is hard to find, blend raw or lightly roasted pistachios until smooth.
• Soaking the cake overnight makes for an even better texture and richer flavor.

DETAILS

• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 5 hours (includes chilling)
• Yield: 12 slices
• Category: Dessert
• Method: Baking
• Cuisine: Latin American-inspired, Fusion
• Diet: Vegan

NOTES

You can swap almond milk for oat or soy milk in the soak for a slightly different flavor. The whipped topping can also be flavored with rosewater or orange blossom for a Middle Eastern twist.

NUTRITIONAL INFORMATION (per serving)

• Calories: 320
• Fat: 18g
• Carbohydrates: 35g
• Protein: 5g
• Sugars: 20g

FREQUENTLY ASKED QUESTIONS

Is pistachio cake vegan?
Pistachio cake can be made vegan by using plant-based ingredients like dairy-free yogurt, vegan butter, and pistachio flour. It contains no animal products, making it suitable for a vegan diet. Always check labels to ensure all components, especially butter and yogurt alternatives, are completely vegan.

How do you make vegan pistachio cake?
To make vegan pistachio cake, combine melted vegan butter, sugar, dairy-free yogurt, and extracts. Stir in pistachio flour, all-purpose flour, leavening agents, and vegan buttermilk. Mix gently until just combined, then bake until fluffy and golden. It’s an easy, one-bowl recipe perfect for any occasion.

What is a pistachio cake?
Pistachio cake is a dessert made with ground pistachios, giving it a rich, nutty flavor and soft green hue. Often paired with complementary frostings like pistachio buttercream, it’s a unique and elegant choice for celebrations or special gatherings.

How do you make vegan pistachio cream cheese frosting?
Blend soaked pistachios into a fine flour, then mix with vegan cream cheese, powdered sugar, and a touch of vanilla extract. Whip until smooth and creamy. This dairy-free frosting pairs beautifully with vegan pistachio cake, adding richness and a subtle nutty flavor.

STORAGE INSTRUCTIONS

Store the cake in an airtight container in the refrigerator. It stays fresh and moist for up to 3 days. Freezing is not recommended due to the soaked nature of the sponge.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• The Ultimate Pistachio Cream Cookies
• Dubai Chocolate Cake
• The Best Mint Brownie Cookies
• Mini Pistachio Coffee Cheesecakes

Conclusion

Whether you’re planning a family gathering, celebrating a milestone, or simply indulging in a quiet treat, this Vegan Pistachio Milk Cake brings comfort, sophistication, and a touch of tradition to your table. It’s a perfect harmony of soft sponge, nutty richness, and creamy sweetness—all without dairy or eggs. Share a slice, make new memories, and savor every bite.

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