Description
This Vegan Pumpkin Tres Leches is a moist and flavorful plant-based dessert that combines the warm spices of pumpkin pie with a luscious triple milk soak made from oat and coconut milks. Perfect for fall or anytime you want a comforting, dairy-free cake that’s rich, creamy, and totally indulgent.
Ingredients
Scale
Dry Ingredients
- 240 g all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon sea salt
Wet Ingredients for Cake Batter
- 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
- 2 teaspoons vanilla extract
Three Milk Mixture
- 150 g sweetened condensed oat milk
- 200 ml evaporated oat milk
- 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)
- Cinnamon powder (for dusting)
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 these dry ingredients to evenly distribute the leaveners and spices.
- Combine wet ingredients: In a separate large bowl, add the unsweetened oat milk and apple cider vinegar. Stir and let the mixture sit for 5-10 minutes to curdle slightly, mimicking buttermilk. Then whisk in the canned pumpkin puree, granulated sugar, olive oil, and vanilla extract until well combined.
- Make the batter: Gradually fold the dry ingredients into the wet ingredients in two increments. Use a gentle folding motion to avoid overmixing which can toughen the cake. Stir until just combined and smooth.
- Bake: Pour the cake batter into the prepared baking dish, spreading it evenly. Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a skewer into the center; if batter sticks, bake an additional 5 minutes.
- Poke cake: While the cake is still warm, use a skewer to poke holes all over the surface. This allows the milk mixture to soak deeply into the cake.
- Make three milk mixture: In a large jug or bowl, combine the sweetened condensed oat milk, evaporated oat milk, unsweetened oat milk, canned pumpkin puree, and vanilla extract. Mix well until smooth.
- Soak cake: After the cake cools to room temperature, pour the three milk mixture evenly over the cake. Place the cake in the refrigerator to chill and absorb the liquid overnight for the best moist texture.
- Serve: Whip the chilled coconut cream until soft peaks form. Spread it generously on top of the soaked cake. Dust with a sprinkle of cinnamon just before serving to add warmth and visual appeal.
Notes
- Use pumpkin pie spice as a blend of cinnamon, nutmeg, ginger, and cloves to give the cake its signature flavor.
- Olive oil adds moisture and a mild fruitiness; you can substitute with a neutral vegetable oil if preferred.
- Sweetened condensed oat milk is commercially available or can be made at home by simmering oat milk with sugar until thickened.
- Evaporated oat milk provides a creamy texture; if unavailable, use an equal part of concentrated oat milk or oat cream.
- For best texture in the topping, chill coconut cream overnight and whip cold.
- This cake is best served chilled and eaten within 2-3 days.
