vegan matcha tres leches cake blogger collaboration

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I had the pleasure of making this cake with two other bloggers Kimberly from the little plantation and silvia from salvia+limone, I travelled up to London and stayed over night in Kimberly’s beautiful house, I felt like a guest of honour and she cooked me a wonderful dinner and she had prepared an amazing salad and soup for us to eat on the Friday, silvia joined us in the morning and we set out to make an ombre matcha tres leches cake. both silvia and Kimberly eat a mainly plant based diet so we made this cake vegan, so I took a back seat on the recipe a little as I am quite new to the vegan baking scene. it was so much fun to spend the afternoon baking and styling with two like minded talented ladies. I feel like I learnt a lot from it. excuse the heavy photo post and scroll right down if you just want the recipe.

for one of the milks (leches) we made a pistachio milk, we used it as the liquid in the cake, and I then used it to make a condensed milk with some ling heather honey from the London honey company. it was sooo good and the honey was one of the most flavoursome and fragrant I have ever tried.

in case you have not heard of a tres leches cake it is a three milks cake that is typical in south America. it is usually made with dairy milks but we swopped them for vegan alternatives.


photo by Kimberly espinel

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pistachio milk

1 cup of pistachios soaked overnight in water

next morning, add

  • 3 cups of water
  • 1 date, pit removed
  • tiny pinch of salt

high speed blender

strain through cheese cloth

takes 5 minutes

4 spring forms 16cm wide

  • 150 coconut butter, melted
  • 320g coconut sugar
  • 3 tablespoons of flax seeds+ 9tbs water
  • 1/2 teaspoon vanilla extract
  • 1 + 1/4 teaspoon baking powder
  • 1 + 1/4 teaspoon of bicarbonate of soda
  • a good pinch of salt
  • 200g white flour
  • 50g spelt flour
  • 190ml of pistachio milk
  • plus 6 teaspoons of matcha and additional milk if required

add the flax seeds and 9 tbsp. of the milk together then add the pistachio milk, coconut oil together then mix with the dry ingredients (flours, coconut sugar, salt, baking powder)

divide evenly into four bowls to add the matcha to create ombre layers

  • 1 layer has 1 tsp of matcha+ 1tbs milk
  • 1 layer with 2 tsp matcha + 2 tbs milk
  • 1 with 3 tablespoon +3 tbs milk
  • 1 with nothing+ 1tbs

if too thick than add another tablespoon of milk per layer

bake in a preheated oven for 20 – 25 min at 180C fan

condensed milk 

  • 1/3 cup and 1 tbs of pistachio milk + 1/3 almond milk
  • 1/3 cup of honey

over a medium heat, reduce the milk and honey in a pan, keep stiring for about 10 minutes. then Let cool


  • frosting 900g of coconut yoghurt coyo (the small tubs where quite solid which was great for frosting)
  • 2 tbsp honey

takes 5 min to make, mix the honey with the coyo yogurt, Set aside for 10-15 min then poke holes in the cake layers and pour on some of the condensed milk and let it soak in then frost the cake using a spatula and spread it on to each layer and then cover the sides of the cake

to see Kimberlys post go here

to see silvias post go here

Photo by Silvia bifaro

Photo by Silvia bifaro

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