Description
This Vegan Pumpkin Tres Leches is a moist, spiced pumpkin cake soaked in a rich blend of three plant-based milks, topped with fluffy whipped coconut cream. Perfect for fall celebrations or anytime you crave a dairy-free twist on the classic Mexican tres leches cake.
Ingredients
Scale
Dry Ingredients
- 240 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice (see note 1)
- ¼ teaspoon sea salt
Wet Ingredients for Cake
- 240 ml unsweetened oat milk (barista-style if possible)
- 1 tablespoon apple cider vinegar
- 250 g canned pumpkin puree (not pumpkin pie filling)
- 150 g granulated sugar
- 100 ml olive oil (see note 2)
- 2 teaspoons vanilla extract
Three Milk Mixture
- 150 g sweetened condensed oat milk (see note 3)
- 200 ml evaporated oat milk (see note 4)
- 240 ml unsweetened oat milk (barista-style if possible)
- 30 g canned pumpkin puree
- ½ teaspoon vanilla extract
Topping
- 400 ml coconut whipping cream (chilled overnight)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease a 10.5 x 7.5-inch baking dish with some oil to prevent sticking.
- Combine dry ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and sea salt. Whisk to evenly blend all dry components.
- Combine wet ingredients: In a large separate bowl, mix the unsweetened oat milk and apple cider vinegar. Let this mixture sit for 5-10 minutes to curdle and simulate buttermilk. Then whisk in canned pumpkin puree, granulated sugar, olive oil, and vanilla extract until smooth.
- Make the batter: Gradually fold the dry ingredients into the wet ingredients in two additions. Gently combine to avoid overmixing, which can toughen the cake.
- Bake: Pour the batter into the prepared baking dish and bake for 30-35 minutes. Check doneness by inserting a skewer into the center; if wet batter clings to it, bake for an additional 5 minutes.
- Poke cake: While still warm, use a skewer to poke holes evenly across the cake surface to allow the milk mixture to soak in. Then let the cake cool completely to room temperature.
- Three milk mixture: In a large jug, combine sweetened condensed oat milk, evaporated oat milk, unsweetened oat milk, pumpkin puree, and vanilla extract. Mix well.
- Soak cake: Slowly pour the milk mixture evenly over the cooled cake, letting it absorb the milks. Refrigerate the cake overnight to allow full soaking and flavor melding.
- Serving: Whip the chilled coconut cream until fluffy and spread atop the soaked cake. Dust with ground cinnamon before slicing and serving.
Notes
- Note 1: Pumpkin pie spice typically contains cinnamon, nutmeg, ginger, and cloves. You can use a store-bought blend or make your own.
- Note 2: Olive oil adds moisture and a mild fruity flavor. Light olive oil is preferable to avoid overpowering taste.
- Note 3: Sweetened condensed oat milk is a vegan alternative to traditional condensed milk, readily available in specialty stores or online.
- Note 4: Evaporated oat milk is thicker than regular oat milk and used to replicate the traditional evaporated dairy milk texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
