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Vegan Pistachio Cake Recipe

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4.3 from 8 reviews

This Vegan Pistachio Cake is a moist, nutty, and flavorful plant-based dessert perfect for celebrations or everyday indulgence. Made with raw pistachios, all-purpose flour, and a blend of soy milk and apple cider vinegar as vegan buttermilk, this cake is light yet rich. It is topped and filled with luscious pistachio buttercream, making it a delightful treat without any dairy or eggs.

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

Pistachio Buttercream (half batch)

  • Prepare a half batch of pistachio buttercream (ingredients for the buttercream not detailed here, but typically includes vegan butter, powdered sugar, pistachio paste, and plant milk)

Instructions

  1. Prepare: Preheat your oven to 175°C (347°F). Lightly grease the base and sides of three 6″ cake tins with oil. Line each base with a circle of parchment and the sides with a strip of parchment. To make the vegan buttermilk, add the soy milk and apple cider vinegar to a mixing jug, stir, and allow to sit for 10 minutes.
  2. Blend the nuts and sugar: Add the pistachios and sugar to a food processor or blender, and blitz until finely ground.
  3. Mix the dry ingredients: Add the pistachio-sugar mixture, flour, baking powder, and salt to a large mixing bowl and whisk to combine evenly.
  4. Mix the wet ingredients: Add the olive oil, vanilla extract, and almond extract to the jug with the vegan buttermilk and whisk to combine thoroughly.
  5. Make the batter: Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula to carefully fold and mix, stopping once there are no visible pockets of flour, avoiding overmixing to keep the batter light.
  6. Bake: Divide the batter equally among the lined cake pans. Bake in the preheated oven for 20-25 minutes. Check doneness by inserting a skewer or toothpick into the center; it should come out almost clean with a few crumbs but no wet batter.
  7. Cool the cakes: Allow the cakes to cool in the tins for 15-20 minutes, then carefully turn them out onto a cooling rack. Peel away the parchment from the base once cool enough. Let cool completely for at least an hour. Optionally, refrigerate in an airtight container; chilling for a few hours or overnight makes the cakes easier to handle and decorate.
  8. Prepare frosting: Make a half batch of pistachio buttercream (or a full batch and freeze half for later). Transfer the frosting to a piping bag fitted with a round nozzle or use a ziplock bag with the tip snipped off for decorating.
  9. Assembly: Place a small amount of frosting on a cake turntable to secure the first sponge layer. Pipe and spread a layer of frosting evenly on top of the first layer using an offset spatula. Add the second cake layer, repeat frosting, then add the final layer of cake. Use remaining frosting to coat the sides and top of the assembled cake, smoothing it out with a cake scraper.
  10. 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 from the fridge about an hour before serving to allow the cake and frosting to soften slightly for the best texture.

Notes

  • Use raw shelled pistachios either with or without skins according to preference.
  • Organic sugar is recommended if available, especially when based in the US.
  • Overmixing the batter can make the cake dense—fold gently until just combined.
  • Chilling cakes before decorating helps with easier handling and cleaner frosting application.
  • Storage recommendations ensure the cake stays fresh and maintains its best texture and flavor.

Find it online: https://bitezly.com/vegan-pistachio-cake-recipe/