Description
Indulge in this delightful vegan pistachio cake, featuring a moist base made with ground pistachios and topped with a creamy coconut frosting. Perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted pistachios, shelled
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- ? cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ cup powdered sugar (for frosting)
- 2 tablespoons coconut cream (for frosting)
- 1 tablespoon lemon juice (for frosting)
- Extra pistachios for garnish (optional)
Instructions
- Gather all ingredients and tools. Preheat your oven to 350°F (175°C).
- In a food processor, pulse the shelled pistachios until finely ground but not a paste.
- In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix almond milk, vegetable oil, apple cider vinegar, and vanilla extract until combined.
- Pour the wet mixture into the dry ingredients and add ground pistachios. Gently fold until just combined.
- Grease an 8-inch round cake pan or line it with parchment paper.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a mixing bowl, combine powdered sugar, coconut cream, and lemon juice. Whisk until smooth.
- If too thick, add a splash of almond milk to reach desired consistency.
- Once the cake is cool, frost the top and sides with the frosting.
- Chop extra pistachios and sprinkle on top of the frosted cake.
- Optionally, add edible flowers or fresh mint leaves for decoration.
- Slice and serve with tea or coffee.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to a month.
- Feel free to customize the frosting by adding flavors like almond or orange zest.
- Prep Time: 20 minutes
- Cook Time: 35 minutes