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 9x9 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.