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
Scale
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.
