I made this vegan pistachio cake for my friend’s dinner party last month. The pistachios made the layers green, and she said it was the most elegant dessert she had ever served.
The creamy nutty frosting complements the cake beautifully, creating a balanced sweetness. This recipe is straightforward and uses simple plant-based ingredients to achieve a deliciously satisfying treat.
Delicious Vegan Pistachio Cake
This soft vegan pistachio cake features finely ground pistachios blended into the batter, resulting in a tender and flavorful cake. The frosting made with cashews and pistachio butter adds a creamy finish, making it an excellent option for a celebratory dessert. The recipe takes about 1 hour from start to finish and serves 8 people.
Ingredients
- 1 cup unsalted shelled pistachios finely ground
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup almond milk or any plant-based milk
- 1/4 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup cashews soaked for 4 hours and drained
- 1/4 cup pistachio butter
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract for frosting
Instructions
- Prep the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Mix Dry Ingredients: In a large bowl, combine the ground pistachios, flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix together the almond milk, oil, apple cider vinegar, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Frosting: In a blender or food processor, blend the soaked cashews, pistachio butter, maple syrup, and vanilla extract until smooth and creamy.
- Frost the Cake: Once the cake has cooled, spread the creamy nutty frosting evenly on top. Optionally, garnish with whole pistachios or crushed pistachios.
- Serve: Slice and enjoy your delicious vegan dessert!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 310kcal
- Fat: 18g
- Protein: 6g
- Carbohydrates: 34g
I keep the cake covered in the fridge for up to three days. The frosting sets firm, and I let slices sit out for ten minutes before serving.
