Matcha Pistachio Tres Leches Cake

This cake is four layers of pure decadence. The light, fluffy vanilla cakes are flavored with earthy matcha and homemade pistachio milk. It's coated with a rich frosting made from coconut yogurt and homemade vegan condensed milk. Make this show-stopping cake for your next big event.

MATCHA PISTACHIO TRES LECHES CAKE [VEGAN]

INGREDIENTS

FOR THE CAKE:

• Coconut oil for greasing the springform pan
• 3/4 cup coconut oil, melted
• 1 1/2 cups, plus 2 tablespoons plain white flour
• 1/2 cup spelt flour
• 2 1/2 cups, plus 1 tablespoon fine coconut sugar
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• A good pinch of salt
• 3/4 cup, plus 1 tablespoon of homemade pistachio milk (see below), plus about 6 extra tablespoons
• 3 tablespoons ground flaxseeds, plus 9 tablespoons water
• 1/2 teaspoon of vanilla extract
• 6 teaspoons of matcha powder

 FOR THE PISTACHIO MILK:

• 1 cup of pistachio nuts, soaked overnight
• 3 cups of water
• 1 date, pit removed

FOR THE VEGAN CONDENSED MILK:

• 2/3 cup of pistachio milk, or 1/3 pistachio and 1/3 almond milk
• 1/3 cup maple syrup or agave nectar

FOR THE FROSTING:

• 31.75 ounces coconut yogurt
• 1/3 cup maple syrup or agave nectar

FOR THE DECORATING THE CAKE:

• Flowers and pistachio nuts (optional)

PREPARATION

TO MAKE THE PISTACHIO MILK:

1. The night before baking this cake soak the pistachio nuts in filtered water. They need to be just covered in water. The next day, strain the nuts and give them a good rinse. Place them in a high-speed blender, together with the date and water and pulse. Then, strain the milk through a cheesecloth or towel. Save the pulp in a container in your freezer for future baking and set the pulp-free pistachio milk aside.

TO MAKE THE CAKE:

1. Grease the edged of 4 6-inch springform pans, ideally with bottoms that are removable. Preheat the oven to 335°F.
2. Next combine, the ground flaxseed with the water and set aside.
3. In a large bowl mix together all the dry ingredients (flours, baking powder, salt, baking soda, and sugar, but not the matcha).
4. In a separate bowl, mix together the melted coconut oil, vanilla, 3/4 cup of pistachio milk,  and ground flaxseed mixture.
5.  Next, mix the dry ingredients into the wet ingredients and briefly combine. Then, split the batter into 4 parts, each placed in its own bowl. The first mixture can go into the prepared springform pan as is.
6. Add 1 teaspoon of matcha and 1 tablespoon of pistachio milk to the second part of the dough. Combine, then place in the second prepared cake pan.
7. Then, add 2 teaspoons of matcha powder and 2 tablespoons of milk to the third part of the dough. Combine and pour into the third cake pan.
8. Lastly, add 3 teaspoons of matcha powder and 3 tablespoons of milk to the fourth and last part of the cake dough. Combine and pour into the final cake pan.
9. Place all 4 pans into your oven and bake for 25 minutes, or until ready.

TO MAKE THE VEGAN CONDENSED MILK:

1. While the cake is baking, prepare the condensed milk by combining the ingredients in a pot and gently allowing it to simmer over a low heat, stirring until it reduces to the desired consistency, about 10 minutes.

 TO MAKE THE FROSTING:

1. Next, prepare the frosting by just combining the two ingredients.

TO ASSEMBLE THE CAKE:

1. When the cake layers are ready, remove from the oven and let cool.
2. Then poke little holes into the cake layers with a fork.
3. Pour the condensed milk over the cake layers and allow it to be absorbed. The cake layers should be moist, but not wet.
4.  Then start frosting, decorate with flowers, and serve.

http://www.onegreenplanet.org/vegan-recipe/matcha-pistachio-tres-leches-cake/