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    Home » Cake Recipes

    Rasmalai Tres Leches Cake (Vegan)

    Published: Oct 21, 2021 by Richa 73 Comments

    Jump to Recipe   Print Recipe

    This Vegan Ras Malai Tres Leches Cake is the ultimate make-ahead dessert! A light sponge soaked in cardamom and saffron-scented nut milk. It only gets better with time, so perfect for holidays, and any occasion that calls for cake. Gluten-free option + soy-free.

    two slices of vegan ras malai tres leches cake on a grey table

    This Vegan Ras Malai Tres Leches Cake combines two of my all-time favorite desserts, Rasmalai and Three Milk Cake!  A new Latin twist on one of the most delicious Indian sweets out there –  traditional Bengali Ras Malai / Rasmalai.

    overhead shot of two slices of vegan tres leches sprinkled with pistachios

    Ras Malai meets Tres Leches

    Tres Leches is a light and airy sponge cake soaked in three kinds of milk: usually evaporated milk, condensed milk, and heavy cream. Bengali Ras Malai traditionally consists of small soft cheese curd balls or mini cakes immersed in saffron and cardamom-scented sweetened thickened milk. Can you already guess what we did here to combine the two? Yes, we bake a moist vegan sponge cake and soak it in a rich, homemade 3 milk mix seasoned with cardamom and saffron. The result is simply divine!

    a slice of vegan ras malai tres leches sprinkled with pistachios served on a white plate

    After the vegan tres leches cake has chilled, a simple coconut whipped cream and some chopped pistachios are added as finishing touches. If you want, add some vanilla or cinnamon to the coconut whip as you prepare it. It’s the cozy season after all. You can serve it topped with the whipped coconut cream or serve with a custard made of the 3 milk mixture!

    Tres Leches Cake is always best served chilled and while the flavors make this perfect for Diwali, fall, and winter, I am thinking that this cake would also be the perfect summer cake.

    This dreamy indulgent vegan tres leches is the ultimate make-ahead dessert because it only gets better with time, perfect for holidays, and any occasion that calls for cake.

    More Diwali and holiday recipes:

    • Vegan Ras Malai  
    • Almond Halwa, 2ways and Almond Ladoo GF
    • Malai Burfi  GF
    • Basundi
    • 7 Cup Burfi – GF, Nutfree
    • Malai Ladoo
    • Brown Rice Kheer
    • Gajar Halwa, skillet, Instant pot
    • Gulab Jamuns
    • Easy Kaju Katli 

    a slice of vegan ras malai tres leches cake
    Print Recipe
    5 from 24 votes

    Vegan Rasmalai Tres Leches Cake

    This Vegan Ras Malai Tres Leches Cake is the ultimate make-ahead dessert! A light sponge soaked in cardamom and saffron-scented nut milk. Dairyfree Eggless. It only gets better with time, so perfect for holidays, and Indian festive season!
    Prep Time15 mins
    Cook Time45 mins
    Chill time30 mins
    Total Time1 hr 30 mins
    Course: Dessert, Snack
    Cuisine: Indian
    Keyword: vegaan three milk cake, vegan pistachio cake, vegan tres leches
    Servings: 9
    Calories: 251kcal
    Author: Vegan Richa

    Ingredients

    For the cake:

    • 1 cup (250 ml) non-dairy milk such as almond, oat, or soy
    • 2 tablespoons nondairy yogurt or apple sauce
    • 1 teaspoon apple cider vinegar or white vinegar
    • 1/4 cup oil
    • 1/2 teaspoon vanilla extract
    • few drops almond extract

    Dry Ingredients:

    • 1 1/4 cup (156.25 g) flour I use all-purpose
    • 1/4 cup (30 g) almond flour you can also use a mix of almond flour and raw pistachio flour - To make the raw pistachio flour just blend pistachios in a blender until powder and use. To omit almond, use 3 tbsp all purpose flour
    • 1/3 cup (70 g) sugar
    • 1.5 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt

    For the milk mixture:

    • 2 tablespoons raw pistachios
    • 2 tablespoons raw cashew
    • 1/2 cup (125 ml) of the thin part of the full fat coconut milk from a can
    • 1/4 cup (60 ml) oat milk or use soy milk
    • 2 tablespoons water
    • 3 tablespoons sugar
    • 7-8 strands of saffron
    • Seeds from 1 green cardamom pod

    For the whipped coconut cream topping:

    • thick coconut cream from a can of coconut milk (about 1/2 cup)
    • 2-3 tablespoons of powdered sugar

    Instructions

    • Make the cake: In a bowl, add all the wet ingredients and mix well.
    • In another bowl, mix the dry ingredients. Then combine the two until you get a cake batter. You don't want the cake batter to be too liquid but also don't want it to be too muffin-like. If it's too thick, add in 1 tablespoon or so more of non-dairy milk. If it's too thin, then add in 1 or 2 tablespoons more flour.
    • Grease an 8x8 inch or 9x9 inch pan, then transfer the batter to the pan. I used a glass pan for this cake so that it doesn't brown too much.
    • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and then bake the cake for 30 minutes. Check the 25-minute mark if the cake is done and continue to bake for another 5 if needed.
    • Make the milk mixture:  For the coconut milk, refrigerate a can of full-fat coconut milk for half an hour. You can do this before you start making the cake for it to chill by the time you need it.
    • Then scoop the coconut cream part out of that coconut can and put that back in the fridge to make the whipped cream later.
    • Out of the thin part of the coconut milk, use half a cup. Add coconut milk to a blender. Add the rest of the ingredients for the milk mixture to a blender and blend it for a minute then let this mixture sit for 5 minutes for the nuts to soak so that they can blend smoothly then blend again. Repeat once or twice until the texture is really smooth. Taste and adjust sweetness if needed.
    • Once the cake has baked, remove the cake from the oven.
    • Let it sit for 5 minutes to cool then use a toothpick or a skewer to make holes all throughout the cake. Then pour a third of the milk mixture all over.
    • You will need to pour the liquid over the cake in batches. So pour a third the milk mixture then let it soak for 15 mins, and then pour another portion of the remaining mixture and let it soak.
    • If the cake doesn't soak up any more, you can reserve the remaining third/quarter of the mixture to serve on the side.
    • For the whipped coconut cream topping: 
    • Take the coconut cream out from the fridge and use a whipping attachment in your hand mixer or a stand mixer to whip it until getting light.
    • Add the sugar, and continue to whip until it's light and fluffy. You can also add in a bit of vanilla to the whipped coconut cream or some cinnamon.
    • Once whipped, spread this coconut cream over the cake which is by now soaked with milk. Then top it with crushed or chopped raw pistachios and serve.
    • You can keep this cake chilled in the fridge for up to 5 days.

    Notes

    Alternate topping idea:
    If you don't like the whipped coconut cream, you can take half of the milk mixture to make it into a custard. Heat half of the milk mixture over medium heat in a small saucepan until it starts to simmer and thickens a little bit then take off heat. Let it cool completely and serve that as the custard topping on top of the soaked cake.
    To make this gluten-free:
    For the flour, use 3/4 cup of oat flour, 3/4 cup of almond flour, and 1/4 cup of potato starch and for the liquid in the recipe, use half a cup of milk and half a cup of club soda instead of 1 cup milk.

    Nutrition

    Nutrition Facts
    Vegan Rasmalai Tres Leches Cake
    Amount Per Serving
    Calories 251 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g25%
    Sodium 210mg9%
    Potassium 144mg4%
    Carbohydrates 30g10%
    Fiber 1g4%
    Sugar 14g16%
    Protein 4g8%
    Vitamin A 21IU0%
    Vitamin C 1mg1%
    Calcium 89mg9%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • For the dry ingredients, I use All purpose flour mixed with some almond flour for moisture and richness (you can also use a mix of almond flour and raw pistachio flour) To make the raw pistachio flour, just blend pistachios in a blender until powder and use
    • the cake is sweetened with cane sugar as we want to have a light color.
    • our wet cake batter ingredients are non-dairy milk (almond, oat, or soy), oil, and some non-dairy yogurt or apple sauce
    • baking powder and soda as well as vinegar helps the cake rise in the oven
    • I add both vanilla extract and almond extract to lend more flavor to the cake
    • the tres leches soaking syrup is made by blending raw pistachios and cashew
      with coconut milk, oat milk, water, and sugar
    • saffron and cardamom add that authentic ras malai flavor to the soaking syrup
    • coconut whip and chopped pistachios are my toppings of choice

    Tips & Variations:

    • For a budget version, skip the saffron
    • If you want to make this refined sugar-free you can use coconut sugar or powdered jaggery, but it will result in a darker cake.
    • Want to make this look even prettier? Sprinkle some dried culinary rose petals on top along with pistachios.
    • You could also add a small amount of rose water to the soaking liquid if you’re a fan of rose-scented desserts.
    • You definitely want to poke all the way through the cake before pouring over the milk; this allows for the milk to soak the whole cake.
    • Alternate topping idea: If you don’t like the whipped coconut cream, you can take half of the milk mixture to make it into a custard. Heat half of the milk mixture over medium heat in a small saucepan until it starts to simmer and thickens a little bit then take off heat. Let it cool completely and serve that as the custard topping on top of the soaked cake.
    • After the milk is poured, you can cover the cake pan and refrigerate for 4-6 hours, preferably overnight.

    side view of a slice of vegan tres leches cake sprinkled with pistachios

    How to make Vegan Ras Malai Tres Leches Cake:

    Make the cake: In a bowl, add all the wet ingredients and mix well.

    In another bowl, mix the dry ingredients.

    ingredients needed for making batter for vegan tres leches cake

    Combine the two until you get a cake batter.

    dry ingredients for vegan tres leches cake in a white bowl

    You don’t want the cake batter to be too liquid but also don’t want it to be too muffin-like. If it’s too thick, add in 1 tablespoon or so more of non-dairy milk. If it’s too thin, then add in 1 or 2 tablespoons more flour.

    tres leches cake batter in a white bowl

    Grease an 8×8 inch or 9×9 inch pan and then transfer the batter to the pan. I used a glass pan for this cake so that it doesn’t brown too much.

    Baked Sponge cake for Vegan Ras Malai tres leches cake


    Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and then bake the cake for 30 minutes.

    Check the 25-minute mark if the cake is done and continue to bake for another 5 if needed.

    Ingredients for the soaking rasmalai milk in bowls “ width=

    nut milk mix in a blender container next to a baked tres leches sponge

    Blend the milk mixture until smooth. I blend it for a minute then rest for 5 minutes then blend again. So this 2-3 times.
    Once the cake is done, remove from the oven, let it rest for 5 minutes, then poke holes in the warm cake. pour some of the milk mixture all over then let it sit for 15 mins to soak. Then drizzle some more of the milk mixture.

    nut milk being poured over sponge cake to make vegan tres leches

    a soaked vegan tres leches cake after chilling

    If the cake doesn’t soak up any more, you can reserve the remaining quarter of the mixture to serve on the side.
    For the whipped coconut cream topping:
    Take the coconut cream out from the fridge and use a whipping attachment in your hand mixer or a stand mixer to whip it until getting light.
    Add the sugar, and continue to whip until it’s light and fluffy. You can also add in a bit of vanilla to the whipped coconut cream or some cinnamon.

    coconut whip being spread over vegan tres leches in a pyrex pan

    Once whipped, spread this coconut cream over the cake which is by now soaked with milk.

    vegan coconut whip being spread over a soaked sponge cake to make tres leches

    Then top it with crushed or chopped raw pistachios and serve.

    vegan ras malai tres leches in a pyrex loaf pan

    Make it gluten-free:

    For the flour, use 3/4 cup of oat flour, 3/4 cup of almond flour, and 1/3 cup of potato starch and for the liquid in the recipe, use half a cup of milk and half a cup of club soda instead of 1 cup milk.

    overhead shot of vegan ras malai tres leches cake sprinkled with pistachios

    How to store Tres Leches Cake:

    Tres Leches Cake should be refrigerated – both because of the soaking liquid and the whipped topping. You can keep this cake chilled in the fridge for up to 5 days. It actually gets better and better.

    a half eaten piece of vegan ras malai tres leches cake with a golden fork on the side

     

     

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    1. Debra Olafson

      March 27, 2023 at 7:38 am

      5 stars
      I made this recipe for a birthday and it was so delicious even the non-vegans loved it. Highly recommend and definitely serve with the extra sauce.

      Reply
      • Vegan Richa Support

        March 27, 2023 at 6:36 pm

        yay! happy belated!

        Reply
    2. KT

      February 15, 2023 at 1:47 pm

      5 stars
      Wow ! What a gift you are to the world ! This is an awesome recipe. Cake has a light and spongy texture. Perfect for soaking up the flavorful milk . I made individual Bundt cup cakes which turned out really well for a milestone celebration loved ones. Thankyou very much for your creative recipes

      Reply
      • Vegan Richa Support

        February 17, 2023 at 12:38 pm

        Thank you for the kind comment, KT!

        Reply
    3. Anna

      January 24, 2023 at 2:25 pm

      5 stars
      Absolutely amazing!! I made this cake for New Year’s, and it was unreal—so good. The cake baked and rose perfectly even at high altitude. Making it a day in advance is key so the liquid gets fully absorbed. I will make this again and again!

      Reply
      • Vegan Richa Support

        January 26, 2023 at 12:55 pm

        Wonderful to hear!

        Reply
      • Mansi Bhandari

        February 05, 2023 at 1:27 pm

        5 stars
        This is such an amazing recipe. I first made it during a Diwali get together for friends. I also bake vegan professionally, and typically don’t do these kinds of cakes, but was recently asked by someone who had eaten it to make one for them again. And I have you to thank for it.

        Reply
        • Vegan Richa Support

          February 06, 2023 at 12:00 pm

          Thank you for the kind comment, Mansi!

          Reply
    4. Marielle

      January 24, 2023 at 5:28 am

      5 stars
      I decided to make this for a potluck I went to with 6 friends. This cake turned out to be so delicious that everyone raved about it as they ate, calling in the “piece de résistance”. It is rich in texture but subtle in flavour. I highly recommend you make this for a special occasion as no one will be disappointed. Love, love, love this cake!!!

      Reply
      • Vegan Richa Support

        January 26, 2023 at 12:53 pm

        So thrilled to hear! Thank you for your kind comment, Marielle.

        Reply
    5. Ethaar

      January 18, 2023 at 3:26 am

      5 stars
      Made this cake this week and thought it was absolutely delicious-very light, fluffly and not too sweet. I used about 3 tbsp of ground cardamom as I love the flavour. Thanks for sharing such a wonderful recipe and I will for sure be making this again in the very near future 😀. X

      Reply
      • Vegan Richa Support

        January 18, 2023 at 10:59 am

        So happy to hear, Ethaar!

        Reply
    6. Mitti Bhattacharya

      January 15, 2023 at 8:18 am

      Love this idea. Any nut-free variation of this recipe would be most welcome.

      Reply
      • Vegan Richa Support

        January 16, 2023 at 2:03 pm

        You can use oat flour, your choice of plant-based milk, and omit the almond extract for the cake itself. For the milk mixture you can increase the amount of oat milk and use the thick part of the coconut cream. But note that the flavor and texture will be different than the original recipe.

        Reply
    7. Purvie

      November 07, 2022 at 5:57 pm

      5 stars
      Made this for Diwali and it was AMAZING Richa!! I felt like it was a little extra wet/doughy eating it the first day in a couple areas. However, the second day it was perfect, evenly soaked, and not too wet! We did use Bob’s gluten free all purpose 1:1 flour instead, so that might have made the difference in texture, but it turned out great!

      Highly recommend making it a day before you plan to eat, it’s even better!

      Reply
      • Richa

        November 07, 2022 at 8:19 pm

        Awesome! Glad to hear that the gf blend worked out. I think gf blends can be heavier so it makes sense that they would take longer to soak through.

        Reply
    8. Praveen

      October 22, 2022 at 6:15 am

      Hi I tried this today for Diwali but my cake came out flat and a little burnt on the edges after 25 minutes I was so sad
      I’m going to reattempt it tomorrow so you have any advice ?

      Reply
      • Richa

        October 22, 2022 at 8:49 am

        Cake ending up flat can happe because of 1. The baking powder is old and dead 2. There was too much liquid for the flour.
        Did you change anything in the recipe? What flour did you use?

        Burnt on the edges is probably because the oven is heating unevenly or my more than the temp listed. and also if the cake don’t rise at all, it will brown more. Once you figure out the first issue, check the cake at 19-20 min mark if it’s done.

        Reply
    9. Kari E.

      February 19, 2022 at 5:13 pm

      5 stars
      This is seriously good. My whole family loved it. The only change I made was to substitute one egg’s worth of egg-replacer since I had neither vegan yogurt or applesauce. It worked perfectly. The cake was a lovely texture, and that saffron and cardamom sauce is gorgeous. I will definitely be making this one again.

      Reply
    10. Shaah

      February 19, 2022 at 5:26 am

      Hi. Thank you so much for this delicious recipe. Do you use sweetened coconut milk liquid part in milk mixture and sweetened thick part of coconut milk to whip? As we get 2 choice for can coconut milk sweetened and unsweetened.
      Thank you

      Reply
      • Richa

        February 19, 2022 at 6:24 am

        It’s pure coconut milk canned , pure coconut milk is unsweetened. No other additives

        Reply
        • Shaah

          February 19, 2022 at 9:53 am

          Thank you 😊
          do you use sweetened almond milk or oat milk with vanilla flavor or unsweetened milk?

          Reply
          • Vegan Richa Support

            February 19, 2022 at 10:53 am

            unsweetened, and no vanilla

            Reply
          • Siddhi

            October 22, 2022 at 5:59 pm

            Hi I don’t have almond flour- can I use all purpose flour all the way? If so how much should I use this? Same proportion?
            Also, is the coconut milk necessary? Can I use regular milk if I’m okay with dairy? Thanks

            Reply
            • Richa

              October 22, 2022 at 7:30 pm

              Yea same amount of all purpose flour.

    11. Andrea

      February 15, 2022 at 12:42 pm

      5 stars
      Made this cake and it was so much easier than expected. Also absolutely fluffy and delicious. Highly recommend it! We added cardamom and cinnamon. 💕

      Reply
      • Richa

        February 15, 2022 at 5:48 pm

        Awesome!!

        Reply
    12. Carlotta

      February 15, 2022 at 11:32 am

      5 stars
      Hello,

      This cake is fantastic! The texture is incredible and it tastes delicious. Thank you so much for this recipe. I made it twice in one week already! I made it without the coconut cream part and it was delicious too, will try with one day though! I found it even nicer with some leftover of the milk poured on top just before eating, so the second time I made more on purpose. I used a bit more cardamom, no saffron, and a mix of cashews and almonds. Can’t wait to try it with pistachio!

      Reply
      • Richa

        February 15, 2022 at 5:48 pm

        Yes most times I just serve with more of the milk mixture!

        Reply
    13. Sandra

      February 14, 2022 at 8:40 pm

      Can I use ground cardamom instead of cardamom seeds? How much would you suggest?

      Reply
      • Richa

        February 14, 2022 at 9:28 pm

        Start with 1/2 teaspoon then add more as needed

        Reply
      • Crystal

        January 24, 2023 at 8:46 am

        For the gluten-free option, do you think that tapioca starch would work in place of the potato starch, in equal parts? Thanks!

        Reply
        • Richa

          January 25, 2023 at 2:12 pm

          Yes

          Reply
    14. Bina

      February 06, 2022 at 7:10 pm

      5 stars
      Delicious cake! Love the recipe! Thank you so much Richa for posting all the wonderful Vegan recipes. I am using lot of your recipes.

      Reply
      • Vegan Richa Support

        February 07, 2022 at 1:25 pm

        thanks for popping in!

        Reply
    15. Vanessa

      February 03, 2022 at 1:29 pm

      I’m so excited to make this in the gluten free version! Can you clarify if the gluten free flour mixture (3/4c oat flour, 3/4c almond flour, and 1/4c potato starch) replaces both the 1 1/4c all-purpose flour AND the 1/4c almond flour? Or should I make that mixture and add an additional 1/4c almond flour? Thank you!

      Reply
      • Vegan Richa Support

        February 05, 2022 at 1:21 pm

        yes it replaces both

        Reply
    16. Nikki

      January 19, 2022 at 11:37 pm

      5 stars
      My cake came out nice and airy, but way thinner than yours. So odd! I really love the taste so when I make it next time I’ll make some more batter.
      I used 50/50 almond and pistachio flour for the cake, for the milk mixture I added about a teaspoon of rose water. Omitted the saffron and forgot the cardamom. Yum!

      Reply
      • Richa

        January 20, 2022 at 8:06 am

        Did you make the Glutenfree version?

        Reply
    17. Avi

      November 06, 2021 at 11:34 am

      I am hoping to modify this recipe for someone who has an almond and cashew allergy (but can eat pistachios and coconut). How might using only pistachio flour in the cake and only pistachios in the milk (no cashew) impact the recipe? Thanks!

      Reply
      • Richa

        November 06, 2021 at 11:42 am

        Use pistachios in the cake. In the milk mixture, use more of the oat and Coconut milk. Too much pistachio will make it too green

        Reply
      • Priya

        January 11, 2022 at 6:35 am

        So excited to try this! If I don’t want to use coconut milk, can I use any other plant based milk for where you use the “thin part of coconut milk”?
        I have access to plant based whipping cream so don’t need the thick coconut but for that part of the cake. Thanks!

        Reply
        • Richa

          January 11, 2022 at 7:11 am

          Yes use almond or oat milk or whatever you have

          Reply
    18. DN

      November 01, 2021 at 1:53 pm

      5 stars
      What a fantastic recipe! We made this for 20+ people and almost everyone went back for seconds, thirds and even fourth servings!
      The way we enjoyed it best was with the milk mixture soaked about half way through the cake (leaving a bit of a bite with the rest of the cake) and we left a bowl full of the milk mixture out for people to drizzle over the cake when they ate it. Absolutely delicious!

      Reply
      • Richa

        November 01, 2021 at 2:12 pm

        Awesome!! That’s a great way of serving! My non loves it with a lot of liquid while my dad likes it more cake like so def good to leave some milk on the side!

        Reply
    19. Sandy

      October 30, 2021 at 3:43 pm

      Hi! If I want to make it gluten free but can’t use potato starch, what can I sub it with?

      Reply
      • Vegan Richa Support

        November 01, 2021 at 11:33 am

        you could try arrowroot or tapioca – but it doen’st work as well as potato

        Reply
        • Shesdeliciouslyvegan

          December 16, 2021 at 8:33 am

          5 stars
          I made this 3 times in two days for thanksgiving weekend, i made it liquidy. This is a bombshell recipe. Yumm!! Cannot recommend enough. Making it again for guests today.

          Reply
          • Vegan Richa Support

            December 17, 2021 at 9:57 am

            seriously? ❤️❤️

            Reply
    20. SR

      October 29, 2021 at 9:34 am

      This recipe looks wonderful and I’m planning to try it out for Diwali. If I wanted to make this in a 9×13 pan, could I just double the recipe?

      Reply
      • Vegan Richa Support

        October 29, 2021 at 1:33 pm

        double is too much – do 2/3 instead

        Reply
    21. Bea

      October 25, 2021 at 12:02 am

      5 stars
      This cake is extraordinary. It solves the problem of lusting after a vegan version of the creaminess and gorgeous flavour blend of pistachio, cashew and saffron with (plant) milk.
      The sponge comes out light and delicious. Everyone who tried it loved it, and I’m making it again next weekend.

      Thank you for this wonderful recipe x

      Reply
      • Richa

        October 25, 2021 at 12:34 am

        Awesome! It was a big hit witb my parents who were visiting, when was testing the recipe!

        Reply
    22. Nav

      October 23, 2021 at 9:46 am

      I made this today for guests coming tomorrow. Have just poured the milk mixture and in the fridge now, will make the coconut cream tomorrow. So far honestly it looks and smells incredible!

      Reply
      • Richa

        October 23, 2021 at 12:22 pm

        Yay!

        Reply
    23. Emily

      October 23, 2021 at 1:09 am

      5 stars
      Made this today! And can’t wait to serve it tomorrow. I sneaked a taste and oh goodness it’s so luscious and festive! I used vanilla instead of saffron, reduced cardamom and used all cashew for the milk. It’s dreamy!

      Reply
      • Richa

        October 23, 2021 at 12:22 pm

        Awesome!!

        Reply
    24. Shraddha

      October 22, 2021 at 7:16 am

      Instead of club soda can we use soda and water. If so how much soda?
      Thank you

      Reply
      • Richa

        October 22, 2021 at 9:19 am

        What are you referring to as soda. If it’s an aerated drink then it is club soda. If you are referring to baking soda, then no that can’t be a substitute

        Reply
    25. Courtney Orrange

      October 21, 2021 at 4:44 pm

      How do you recommend making this GF, dairy free AND almond free? The almond flour is what I am looking to adjust, while keeping it GF. Possible??

      Reply
      • Richa

        October 22, 2021 at 3:49 am

        You can use a store bough gf blend of choice and follow the instructions I mention for the gf cake. The cake will be most likely be fluffy but dryish(since most blends use rice flour that dries up the baked result) . But since we are soaking it so much, the dry part shouldn’t be a problem.
        You can also use just all oat flour and potato starch. Add 2 tbsp smooth cashew butter or almond butter to the wet along with the the milk and mix . Then add the club soda and bake .

        Reply
    26. Karyn Seglin

      October 21, 2021 at 9:38 am

      Can this be made gluten free?

      Reply
      • Vegan Richa Support

        October 25, 2021 at 10:28 am

        yes, it’s in the Notes section: To make this gluten-free:For the flour, use 3/4 cup of oat flour, 3/4 cup of almond flour, and 1/4 cup of potato starch and for the liquid in the recipe, use half a cup of milk and half a cup of club soda instead of 1 cup milk.

        Reply
    27. Camille

      October 21, 2021 at 6:57 am

      This looks incredible! What do you suggest if I’m allergic to pistachios? (all other nuts are fine)

      Reply
      • Richa

        October 21, 2021 at 7:52 am

        Omit them and use cashews instead

        Reply
        • JJ

          October 21, 2021 at 5:51 pm

          Ha I have the same question except I’m allergic to cashews only. Just use all pistachios?

          Reply
          • Richa

            October 22, 2021 at 3:46 am

            Use more of the oat milk. Too much pistachios will turn the milk green.

            Reply
    28. Tricia

      October 21, 2021 at 5:37 am

      This looks fabulous! Allergic to pistachios- what would you recommend as a substitute?

      Would coconut or date or maple sugar work for this?

      Reply
      • Richa

        October 21, 2021 at 7:53 am

        Use cashews.
        Yes you can use coconut sugar or other sugars. The color will change

        Reply
        • Dotti

          October 21, 2021 at 8:09 am

          In place of the oil is there a substitute?

          Reply
          • Richa

            October 21, 2021 at 11:02 am

            Omit it and use 2 tbsp applesauce

            Reply
          • Maria hamid

            June 22, 2022 at 10:28 am

            Hello. If I didn’t need this to be vegan. Can I substitute whole milk for all the dairy ingredients.

            Reply
            • Siddhi

              October 22, 2022 at 6:02 pm

              Same question!

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