This Vegan Pistachio Cake is soft, fluffy, moist, and delicately sweet, with a lovely nutty flavor in every bite. Made without eggs or dairy, it gets its rich pistachio taste from finely ground pistachios and a touch of vanilla. Finished with a smooth vegan frosting and crunchy pistachios, it’s a beautiful dessert for birthdays, holidays, afternoon tea, or whenever you’re craving something special.
The best part? You don’t need complicated ingredients or special baking equipment to make this delicious homemade cake!
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 55 minutes
- Servings: 10–12 slices
- Course: Dessert
- Cuisine: American-inspired
- Diet: Vegan, dairy-free, egg-free
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- ¾ cup shelled unsalted pistachios, finely ground
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsweetened almond milk or oat milk
- ⅓ cup neutral vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 2 tablespoons unsweetened applesauce
For the Vegan Pistachio Frosting
- ½ cup vegan butter, softened
- 2 cups powdered sugar
- 2 tablespoons pistachio butter or finely ground pistachios
- 1–2 tablespoons plant-based milk
- ½ teaspoon vanilla extract
- Pinch of salt
For Decoration
- ¼ cup chopped pistachios
- A few whole pistachios
- Optional: lemon zest or edible dried rose petals
Instructions
Step 1: Prepare the Oven and Cake Pan
Baking Skills: Joys of Lining Baking Pans – Teatreatery
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
Step 2: Prepare the Pistachios
Closeup shot of pistachio crumbs in a bowl of a blender
Place the shelled pistachios in a food processor and pulse until finely ground. Avoid processing too long, as the nuts can release oil and turn into a paste.
Step 3: Mix the Dry Ingredients
Миска «Проф» 2,3 л из нержавеющей стали – Цена в Москве
In a large mixing bowl, whisk together the flour, ground pistachios, sugar, baking powder, baking soda, and salt until evenly combined.
Step 4: Mix the Wet Ingredients
Apfelkuchen ohne Ei – das saftigste Rezept | Einfach Backen
In another bowl, combine the almond milk, vegetable oil, apple cider vinegar, vanilla extract, almond extract if using, and applesauce. Whisk until smooth.
Step 5: Combine the Batter
Pour the wet ingredients into the dry ingredients. Gently mix with a spatula or whisk until just combined. Do not overmix; a few small lumps are fine.
Step 6: Bake the Cake
Фисташковый торт с малиной – пошаговый рецепт с фото на Повар.ру
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
Step 7: Make the Vegan Frosting
Pistachio Cupcakes | Combi Steam Oven Recipes
Beat the softened vegan butter until creamy. Gradually add the powdered sugar, then mix in the pistachio butter, vanilla extract, salt, and 1 tablespoon of plant-based milk.
Beat until fluffy and smooth. Add a little more milk if needed to reach your preferred spreading consistency.
Step 8: Frost and Decorate
Vegan Pistachio Cake | Millstone Patisserie
Once the cake has completely cooled, spread the frosting evenly over the top and sides. Sprinkle with chopped pistachios and decorate with whole pistachios or dried rose petals.
Step 9: Slice and Serve
Vegan Pistachio Cake – The Best Recipe for a Moist and Flavorful Treat
Slice with a sharp knife and serve. Enjoy your soft, moist, homemade vegan pistachio cake!
Tips for the Best Vegan Pistachio Cake
- Use unsalted pistachios: This gives you better control over the cake’s sweetness and saltiness.
- Grind the nuts finely: Finely ground pistachios create a more even cake texture.
- Don’t overmix: Overmixing can make the cake dense instead of fluffy.
- Cool completely before frosting: Warm cake will melt the vegan frosting.
- Use good-quality pistachio butter: It gives the frosting a deeper pistachio flavor.
- Want a greener cake? A tiny amount of natural plant-based green food coloring is optional. The cake’s natural color may be light rather than bright green.
Variations
- Vegan Lemon Pistachio Cake: Add 1 tablespoon of lemon zest to the batter for a fresh citrus flavor.
- Chocolate Pistachio Cake: Add dairy-free chocolate chips to the batter.
- Pistachio Rose Cake: Add ¼ teaspoon rose water to the frosting and decorate with dried rose petals.
- Gluten-Free Version: Use a reliable 1:1 gluten-free baking flour blend designed for cakes.
- Oil-Free Version: Replace the vegetable oil with additional unsweetened applesauce. Expect a slightly different, less tender texture.
What to Serve with Vegan Pistachio Cake
- A cup of hot coffee or tea
- Fresh strawberries or raspberries
- Dairy-free vanilla ice cream
- Fresh berries with a little lemon zest
- A drizzle of vegan white chocolate
Storage Instructions
- Room temperature: Store unfrosted cake in an airtight container for up to 2 days in a cool room.
- Refrigerator: Store frosted cake in an airtight container for up to 4 days.
- Freezer: Freeze unfrosted cake slices, individually wrapped, for up to 2 months for best quality.
- Reheating: Let refrigerated slices sit at room temperature for 15–20 minutes before serving. Thaw frozen slices overnight in the refrigerator.
Frequently Asked Questions
1. Is this pistachio cake completely vegan?
Yes! It contains no eggs, dairy milk, butter, or other animal-derived ingredients when you use certified vegan ingredients.
2. Can I use oat milk instead of almond milk?
Absolutely. Unsweetened oat milk or soy milk works well in this recipe.
3. Can I make this cake without frosting?
Yes. The cake is delicious on its own. You can simply dust it with powdered sugar or sprinkle chopped pistachios on top.
4. Can I make the cake ahead of time?
Yes. Bake the cake one day ahead, allow it to cool completely, and store it covered. Prepare the frosting and decorate before serving.
5. Why is my vegan pistachio cake dense?
Overmixing, inaccurate flour measurements, or expired baking powder can make the cake dense. Measure carefully and mix only until the ingredients are combined.
Printable Recipe Card
Vegan Pistachio Cake
Vegan pistachio cake – Recipes | fooby.ch
Soft, moist, nutty, and subtly sweet vegan cake with creamy pistachio frosting.
PREP TIME
20 minutes
COOK TIME
30–35 minutes
TOTAL TIME
55 minutes
SERVINGS
10–12
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup finely ground unsalted pistachios
- ¾ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsweetened plant-based milk
- ⅓ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
- 2 tablespoons unsweetened applesauce
Frosting
- ½ cup vegan butter
- 2 cups powdered sugar
- 2 tablespoons pistachio butter
- 1–2 tablespoons plant milk
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8-inch cake pan.
- Finely grind the pistachios.
- Whisk flour, pistachios, sugar, baking powder, baking soda, and salt.
- Mix plant milk, oil, vinegar, vanilla, almond extract, and applesauce in a separate bowl.
- Combine wet and dry ingredients until just mixed.
- Pour into the pan and bake for 30–35 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool completely.
- Beat vegan butter, powdered sugar, pistachio butter, plant milk, vanilla, and salt until fluffy.
- Frost the cooled cake and decorate with chopped pistachios.
Notes
- Use unsalted pistachios for the best flavor.
- Do not overmix the batter.
- Cool completely before frosting.
- Refrigerate frosted leftovers in an airtight container for up to 4 days.
