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!
PREP TIME
15 minutes
COOK TIME
35 minutes
INGREDIENTS
16
Serves: 9
Ingredients
For the Pistachio Cake
- 0.5 cup0.5 cup0.5 cup Almond Milk, or milk of choice
- 1 tsp1 tsp1 tsp Apple Cider Vinegar
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.25 cup0.25 cup0.25 cup Vegan Buttery Spread, melted
- 0.25 cup0.25 cup0.25 cup Applesauce, Unsweetened
- 0.666 cup0.666 cup0.666 cup Brown Sugar, packed
- 0.25 tsp0.25 tsp0.25 tsp Salt
- 1.75 cups1.75 cups1.75 cups All Purpose Flour, spoon-and-level method
- 0.5 cup0.5 cup0.5 cup Pistachios, Raw, ground
- 2 tsp2 tsp2 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 0.333 cup0.333 cup0.333 cup Pistachios, Raw, crushed
For the Pistachio Whipped Cream
- 2 cups2 cups2 cups Whipped Cream, vegan
- 2 tsp2 tsp2 tsp Pistachio Butter
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- 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.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Cakes Coconut Free Desserts Egg Free Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 293 |
| Fat: | 13 g |
| Carbohydrates: | 36 g |
| Protein: | 6 g |
| Cholesterol: | 9 g |
| Sodium: | 265 mg |
| Fiber: | 1 g |
| Sugars: | 13 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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