Riri's RecipesThis easy vegan pistachio cake is spring in a dessert! It’s incredibly fluffy, soft, and bursting with flavour. The whipped cream topping adds the perfect amount of freshness to this pistachio cake, and has some pistachio butter mixed in (yum!). It’s all made in one bowl and only takes 35 minutes to bake!
What ingredients you will need to make this easy vegan pistachio cake
- Almond Milk. You can use almond milk or any other milk of your choice.
- Apple Cider Vinegar. This will be combined with the milk to create a vegan ‘buttermilk’. This is going to help in making sure your cake is extremely soft and moist.
- Vanilla Extract. For added flavour.
- Vegan Butter. Make sure the butter is melted! If you don’t have vegan butter, regular will work as well.
- Applesauce. For an oil-free cake, I love using applesauce. It also adds a deliciously light and fruity flavour.
- Brown Sugar. Make sure it’s packed! This will also help in making the pistachio cake super moist and soft.
- Salt. Just a pinch.
- All-Purpose Flour. Make sure you use the spoon-and-level method to measure your flour so you don’t over-pack it! Add your flour to a measuring spoon, overfilling it slightly. Use the back of a knife to cut off the excess flour and pour it into your mixing bowl. Do not tap your measuring cup to pack in the flour, we want it to be light and fluffy.
- Pistachios. We’ll be using a mix of ground pistachios and chopped, which will both be going into the batter. Then for garnish, adding extra crushed pistachios on top.
- Baking Powder + Baking Soda. To make sure this cake comes out extra fluffy!
Equipment required for this pistachio cake
- Square cake pan. I love making this cake in a square shape, and this square cake pan is one of the best!
- Mixing bowls. The cake itself is made in one bowl, but I love using different sized bowls to place all my ingredients inside, and this set of mixing bowls is great for that!
- Spatula. Having the right spatula will make spreading the pistachio butter whipped cream topping so much easier! it will also help to give the most beautiful design.
Tips on making the best pistachio cake
- Fold your dry ingredients with a spatula. I find this helps the cake to remain super fluffy before baking it! Also, be sure to mix until the ingredients are just combined. This will help the cake to stay fluffy once it’s baked.
- Mix your whipped cream first before adding the pistachio butter. I buy a liquid whipping cream that I need to use a hand mixer to turn into whipped cream. I will do that first, then add in the pistachio butter and mix everything together once more with the hand mixer.
- Pulse your pistachios in a food processor. To make the crumbled pistachios, pulse it in a food processor until it’s coarsely ground. It should not be super fine, but ground enough that it will mix nicely into the cake batter and create a green colour to your cake.
How to store this vegan pistachio cake
Place the pistachio cake in an airtight container and store in the fridge for up to one week.
Craving more?
- These Vegan Lemon Crinkle Cookies are another perfect recipe to make to celebrate spring. Super light, fresh, and lemony, you will fall in love with these cookies!
- If you’re more of a chocolate lover, but still looking to hit your protein goals, let me introduce to you my Double Chocolate High Protein Cookies. They’re single serve and so decadent, yet healthy!
- Do you love a fruity dessert? You will love these Vegan Blueberry Crumble Bars! They happen to also be gluten-free but are so crumbly, sweet, and have a light coconut flavour that is irresistible.
Easy Vegan Pistachio Cake
This easy vegan pistachio cake is spring in a dessert! It's incredibly fluffy, soft, and bursting with flavour. The whipped cream topping adds the perfect amount of freshness to this pistachio cake, and has some pistachio butter mixed in (yum!). It's all made in one bowl and only takes 35 minutes to bake!
Ingredients
For the Pistachio Cake
- ½ cup oat milk, or milk of choice
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- ¼ cup vegan butter melted
- ¼ cup applesauce
- ⅔ cup brown sugar, packed
- ¼ tsp salt
- 1 3/4 cups all purpose flour, spoon and level method
- 1/2 cup pistachios ground
- 2 tsp baking powder
- 1 tsp baking soda
- 1/3 cup pistachios, crushed
For the Pistachio Whipped Cream
- 2 cups vegan whipped cream
- 2 tbsp pistachio butter (optional if you would prefer to have plain whipped cream on top)
Instructions
- Preheat oven to 350℉.
- Line a 9×9 inch baking pan with parchment paper and set aside.
- To a bowl, combine oat milk and apple cider vinegar together and let sit for 5 minutes to create the 'buttermilk'. Add in all remaining wet ingredients and whisk together.
- Add in remaining ingredients except crushed pistachios and mix until well combined.
- Fold in crushed pistachios into cake batter until just combined.
- Pour batter into cake pan and spread out evenly with a spatula. Bake for about 35 minutes, or until the top of the cake turns a golden brown and a toothpick comes out clean.
- If you have whipping cream that needs to be mixed first, whip it with a hand mixer until fluffy. Then, add in your pistachio butter and mix until well combined.
- Once cake has completely cooled, spread the pistachio whipped cream on top. Add extra crumbled pistachios on top if desired before enjoying.
Notes
How to store: Place in an airtight container in the fridge for up to one week.
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