🌿 Vegan Pistachio Cake 🎂
A light, fluffy cake with real pistachios and a soft pistachio buttercream—perfect for Spring!
Ingredients:
For the Cake:
✅ 100 g (⅘ cup) raw shelled pistachios, with or without skins
✅ 220 g (1 cup + 5 tsp) granulated sugar (organic if possible)
✅ 250 g (2 cups + 1 tbsp) all-purpose flour (plain flour)
✅ 2 ½ tsp baking powder
✅ ½ tsp sea salt
✅ 280 ml (1 ⅕ cups) soy milk
✅ 4 tsp apple cider vinegar
✅ 120 ml (½ cup) olive oil (or any neutral oil)
✅ 1 tbsp vanilla extract
✅ 1 tsp almond extract
For the Pistachio Buttercream (Optional):
Use ½ batch of pistachio buttercream (or full batch for extra)
Instructions:
Prepare:
Preheat your oven to 175°C (347°F). Lightly grease three 6" cake pans with oil. Line each base with parchment and the sides with parchment strips.
Make Vegan Buttermilk:
In a mixing jug, combine soy milk and apple cider vinegar. Stir and let sit for 10 minutes.
Blend Pistachios & Sugar:
Add pistachios and sugar to a food processor or blender, blitz until finely ground.
Mix Dry Ingredients:
In a large bowl, whisk together the pistachio-sugar mixture, flour, baking powder, and salt.
Mix Wet Ingredients:
Add olive oil, vanilla extract, and almond extract to the vegan buttermilk. Whisk to combine.
Make the Batter:
Pour the wet ingredients into the dry mixture. Gently fold with a spatula until just combined (don’t overmix).
Bake:
Divide the batter evenly between the cake pans and bake for 20-25 minutes. Test doneness by inserting a toothpick—it should come out with a few crumbs but no wet batter.
Cool the Cakes:
Let the cakes cool in the pans for 15-20 minutes, then transfer them to a cooling rack. Peel off the parchment once cool.
For easier decorating, chill the cakes in an airtight container for a few hours or overnight.
Frosting & Assembly:
Pipe a layer of pistachio buttercream between each cake layer and smooth with a spatula.
Frost the top and sides of the cake with the remaining buttercream. Use a cake scraper for a smooth finish.
Storage Tips:
Store in an airtight container in the fridge for up to 5 days or at room temperature for 1-2 days.
Let it sit out for 1 hour before serving to soften.
Variations:
Try different frostings like chocolate buttercream, cream cheese frosting, or ganache for a unique twist!
This Vegan Pistachio Cake is a showstopper for any Spring occasion! 🌸🍰