There is something truly magical about a Vegan Pistachio Cake Recipe that not only delights the palate but also warms the heart. This cake is a vibrant celebration of pistachios, delivering a subtly nutty flavor combined with perfect moistness and a light crumb that just melts in your mouth. What makes this cake stand out even more is its fully plant-based approach, proving that indulgent desserts do not require any animal products to taste utterly divine. Whether you’re a long-time vegan or simply eager to explore new flavors, this Vegan Pistachio Cake Recipe is bound to become your go-to treat for any occasion.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and the thoughtful selection of ingredients. Each one plays a crucial role in building the perfect balance of flavor, texture, and that gorgeous green hue you want to show off.
- 100 g raw shelled pistachios: These provide the signature nutty flavor and a lovely texture to the cake.
- 220 g granulated sugar: Opt for organic sugar if you can, as it enhances the natural sweetness without any bitterness.
- 250 g all-purpose flour: The foundation of the cake, ensuring a tender crumb and good structure.
- 2 ½ teaspoons baking powder: For perfect rise and fluffiness.
- ½ teaspoon sea salt: Just enough to balance the sweetness and deepen the pistachio’s natural flavor.
- 280 ml soy milk: The moistening agent, also perfect for creating vegan buttermilk when combined with vinegar.
- 4 teaspoons apple cider vinegar: Reacts with baking powder to give the cake a lift and slight tang.
- 120 ml olive oil: Or any neutral oil to keep the cake moist and tender.
- 1 tablespoon vanilla extract: Adds warmth and depth to the overall flavor profile.
- 1 teaspoon almond extract: Enhances the nutty pistachio taste with aromatic richness.
- ½ batch pistachio buttercream: Essential for that luscious, creamy finish.
How to Make Vegan Pistachio Cake Recipe
Step 1: Prepare Your Oven and Cake Tins
Start by preheating your oven to 175°C (347°F). Grease the bases and sides of three 6-inch cake tins lightly with oil. Lining each base and sides with parchment makes it so much easier to get your cakes out in one beautiful piece—trust me, this little step saves a lot of frustration later. Meanwhile, mix soy milk and apple cider vinegar to let it sit for 10 minutes and transform into vegan buttermilk, perfect for adding softness to your cake layers.
Step 2: Blend the Nuts and Sugar
Pop your pistachios and sugar into a food processor and blitz them until they’re finely ground. This step is key because it blends the pistachios evenly throughout the cake, giving you that signature nutty flavor without big chunks disrupting the texture.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together your pistachio-sugar mixture, all-purpose flour, baking powder, and sea salt. This ensures even distribution of all dry ingredients, so every bite tastes balanced and delightful.
Step 4: Mix the Wet Ingredients
Add olive oil, vanilla extract, and almond extract into the jug holding the now thickened vegan buttermilk and whisk them together until fully combined. The oil will contribute to a moist crumb, while the extracts bring out the pistachio flavor beautifully.
Step 5: Bring It All Together
Pour the wet ingredients into your bowl of dry ingredients carefully and fold together using a spatula. Be gentle and stop folding as soon as you see no streaks of flour to avoid overworking the batter and keeping the cake tender.
Step 6: Bake to Perfection
Divide the batter evenly among the prepared pans and pop them into the oven for 20 to 25 minutes. Test with a skewer—when it comes out almost clean with just a few crumbs, your cakes are ready. Patience here will reward you with that perfect crumb every time.
Step 7: Cool and Prepare for Decorating
Let your cakes cool in their tins for 15 to 20 minutes, then carefully transfer onto a cooling rack. Once completely cool, peel away the parchment with care. If you want to make assembling easier, refrigerate the layers for a couple of hours or overnight.
Step 8: Prepare the Pistachio Buttercream
Whip up half a batch of luscious pistachio buttercream. You can freeze the other half or save it for another baking adventure. Spoon it into a piping bag with a round nozzle or snip the tip of a ziplock bag to start decorating!
Step 9: Assemble Your Vegan Pistachio Cake Recipe
Secure your first cake layer on a turntable using a dab of frosting, pipe a generous layer of buttercream on top, and spread it evenly with an offset spatula. Repeat this with the second layer, top with the last, and cover the entire cake in frosting, smoothing the sides for a show-stopping finish.
Step 10: Store and Enjoy
Keep your beautiful creation in an airtight container, refrigerated for up to five days or at room temperature for a day or two. Remember to take it out about an hour before serving so the frosting softens and the flavors open up.
How to Serve Vegan Pistachio Cake Recipe
Garnishes
A sprinkle of crushed pistachios on top adds a lovely crunch and a dash of color that instantly elevates the cake. For an elegant twist, try edible flowers or a light dusting of powdered sugar for a delicate, finished look.
Side Dishes
This cake pairs wonderfully with a fresh fruit salad, particularly berries that add a vibrant tartness to contrast the rich nutty flavors. A dollop of coconut whipped cream can also harmonize beautifully while keeping everything vegan and light.
Creative Ways to Present
Turn your Vegan Pistachio Cake Recipe into mini layer cakes or cupcakes for parties, or slice it thin and serve alongside a scoop of vegan pistachio ice cream for an irresistible pistachio-themed dessert platter.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cake in an airtight container in the fridge; the flavors actually intensify after a day or two. Just be sure to cover it well to prevent the frosting from drying out.
Freezing
If you want to save some for later, slice the cake into layers and freeze each wrapped tightly in plastic wrap with foil on top. This method preserves the cake’s moisture and freshness for up to three months.
Reheating
When you’re ready to enjoy frozen cake, thaw it overnight in the fridge. Bringing it to room temperature for an hour before serving allows the frosting and cake to soften to their perfect texture, making each bite heavenly.
FAQs
Can I substitute soy milk with another plant-based milk?
Absolutely! Almond, oat, or cashew milk work well as long as you let them react with the apple cider vinegar to create vegan buttermilk. Just avoid overly sweetened milks to maintain balance in flavor.
Do I have to use pistachio buttercream, or can I frost with something else?
While pistachio buttercream wonderfully complements this cake, feel free to experiment with vanilla or coconut frosting if you’re pressed for time or ingredients. Each will bring a new twist to the flavor.
Is there a way to make this cake gluten-free?
You can try substituting the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for structure. Expect subtle differences in texture, but the pistachio flavor will still shine!
Can I prepare the cake in advance for a party?
Definitely! This cake chills beautifully, which actually makes it easier to decorate and slice cleanly. Prepare it a day ahead, keep it refrigerated, and it will taste just as fresh.
What if I don’t have a food processor for the pistachios?
No worries! You can chop pistachios finely by hand or use a strong blender. The key is to get them as finely ground as possible so the texture stays smooth and uniform in your cake.
Final Thoughts
Tackling this Vegan Pistachio Cake Recipe is a joyful experience from start to finish. It’s a celebration of natural flavors wrapped in simple, wholesome ingredients that create something truly special. Whether you’re baking it for a loved one or treating yourself, this cake promises smiles, indulgence, and plenty of “wow” moments. I can’t wait for you to savor every bite as much as I do!
Print
Vegan Pistachio Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes plus cooling time
- Yield: 15 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Pistachio Cake is a moist, flavorful dessert made with ground pistachios and a rich pistachio buttercream frosting. Perfect for plant-based diets, it combines simple pantry ingredients with a touch of almond and vanilla extracts to create a delightful treat. The cake layers are tender and nutty, balanced with the creamy vegan buttercream, making it ideal for celebrations or as a special everyday indulgence.
Ingredients
Cake Ingredients
- 100 g raw shelled pistachios (with or without skins)
- 220 g granulated sugar (use organic if based in US)
- 250 g all-purpose flour (plain flour)
- 2 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 280 ml soy milk
- 4 teaspoons apple cider vinegar
- 120 ml olive oil (or other neutral oil)
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
Buttercream
- ½ batch pistachio buttercream (recipe not provided, use your preferred pistachio buttercream recipe)
Instructions
- Prepare: Preheat your oven to 175°C (347°F). Lightly grease the base and sides of three 6-inch cake tins with oil. Line each base with a parchment circle and the sides with parchment strips. To make vegan buttermilk, combine soy milk and apple cider vinegar in a jug, stir, and let sit for 10 minutes to curdle.
- Blend the nuts and sugar: In a food processor or blender, pulse the pistachios with the sugar until finely ground into a coarse powder.
- Mix the dry ingredients: Transfer the pistachio sugar mixture to a large bowl. Add the flour, baking powder, and sea salt, then whisk together until evenly combined.
- Mix the wet ingredients: Add olive oil, vanilla extract, and almond extract to the jug containing the vegan buttermilk. Whisk until all the wet ingredients are fully combined.
- Make the batter: Pour the wet ingredients into the dry ingredients bowl. Use a spatula to gently fold the batter until no flour streaks remain. Be careful not to overmix to maintain a tender texture.
- Bake: Divide the batter evenly among the prepared cake pans. Place in the preheated oven and bake for 20-25 minutes. Check doneness by inserting a skewer or toothpick in the center; it should come out almost clean with a few crumbs but no wet batter.
- Cool the cakes: Let the cakes cool in their tins for 15-20 minutes, then turn them out onto a cooling rack. Remove parchment from the bases carefully once cool. Allow cakes to cool completely (at least 1 hour). Optionally, refrigerate in an airtight container to firm them up for easier decorating.
- Prepare buttercream: Make a half batch of pistachio buttercream. Transfer the frosting to a piping bag fitted with a round nozzle or use a ziplock bag with a corner cut off when ready to decorate.
- Assembly: Secure the first cake layer on a cake turntable with a small dab of frosting underneath. Pipe and spread an even layer of buttercream on top of this layer. Repeat with the second layer, then place the final cake on top. Cover the sides and top of the assembled cake with the remaining frosting and smooth it out with a cake scraper or spatula.
- Storage: Store the finished cake in an airtight container in the fridge for up to 5 days or at room temperature for 1-2 days. Remove it from the fridge about an hour before serving to soften the frosting and cake for best texture.
Notes
- You can use pistachios with skins for a deeper flavor or skinless for a milder taste and brighter color.
- Chilling the cake layers before decorating makes handling easier and results in a neater finish.
- If preferred, prepare a full batch of pistachio buttercream and freeze half for another occasion.
- Use organic sugar if possible, especially if based in the US, to avoid bone char processing.
- This cake is vegan and naturally dairy-free, suitable for those following a plant-based diet.
