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Vegan Pistachio Three Milk Cake

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A delightful vegan dessert made with three types of plant-based milk and infused with the rich flavor of pistachios, perfect for any occasion.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup ground pistachios
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ cup aquafaba
  • ½ cup coconut yogurt
  • ¼ cup maple syrup or agave nectar
  • 1 teaspoon vanilla extract
  • 1 cup almond milk
  • 1 cup coconut milk
  • 1 cup cashew milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons vegan condensed milk or coconut cream (optional)
  • Whipped coconut cream (for topping)
  • Chopped pistachios (for garnish)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your cake pan.
  2. In a large bowl, whisk together flour, ground pistachios, baking powder, and baking soda.
  3. In a separate bowl, whip the aquafaba until soft peaks form.
  4. Mix the coconut yogurt, maple syrup, and vanilla in another bowl; gently fold in the whipped aquafaba.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean.
  7. Allow the cake to cool completely in the pan.
  8. Combine almond milk, coconut milk, cashew milk, maple syrup, and vanilla for the soaking mixture.
  9. Poke holes in the cooled cake and pour the soaking mixture over it.
  10. Refrigerate the cake for at least 4 hours or overnight.
  11. Top with whipped coconut cream and chopped pistachios before serving.

Notes

Use fresh ingredients for the best flavor. Ensure aquafaba is chilled for easier whipping. Experiment with different nuts and flavors for variations.

Nutrition

Find it online: https://goandweb.com/vegan-pistachio-three-milk-cake/