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Triple Pistachio Vegan Cake Recipe

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This vegan Triple Pistachio Cake is a moist and flavorful dessert combining the nutty richness of pistachios in both the cake and a luscious pistachio cream topping. Made without any animal products, it features a tender crumb batter enriched with ground pistachios and finished with a creamy coconut-pistachio frosting that’s perfectly balanced with lemon zest and vanilla. Ideal for nut lovers, this cake is both indulgent and dairy-free, making it a delightful treat for any occasion.

Ingredients

For the Cake

  • 1 slightly heaping cup raw pistachios
  • 2 tablespoons sugar
  • 1 1/4 cups all-purpose flour (see notes for gluten-free option)
  • 2 teaspoons cornstarch (or tapioca starch)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup non-dairy milk (such as oat milk, soy milk, almond milk)
  • 2 teaspoons white or rice vinegar
  • 2 tablespoons non-dairy yogurt
  • 1/4 cup oil
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract (or vanilla powder)

For the Pistachio Cream Topping

  • 1/4 cup ground pistachios (reserved from above)
  • 3/4 cup coconut cream (or 1/2 cup coconut cream + 1/4 cup cashews)
  • 1/2 teaspoon lemon zest
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract (or vanilla powder, or more to taste)
  • Pinch of salt
  • 3 tablespoons chopped pistachios (for garnish)

Instructions

  1. Make the pistachio cake: Preheat your oven to 350°F (175°C). Place the raw pistachios along with 2 tablespoons of sugar into a small food processor or blender. Pulse for 15 to 20 seconds, then stir to prevent turning into pistachio butter. Continue processing until you achieve a fine pistachio meal. Reserve 1/4 cup of this mixture to use later in the pistachio cream.
  2. Prepare the dry ingredients: In a large mixing bowl, combine the remaining ground pistachios, all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk together thoroughly to ensure even distribution of leavening agents and nuts.
  3. Make vegan buttermilk and wet ingredients: In a separate small bowl, mix the non-dairy milk with white or rice vinegar. Let this sit for about 1 minute to curdle, forming a vegan buttermilk substitute. Then add the non-dairy yogurt, oil, 1/3 cup sugar, and vanilla extract to the buttermilk and mix until the sugar dissolves.
  4. Combine batter: Pour the wet ingredients into the dry ingredients bowl. Stir gently until combined, making sure not to overmix. Adjust the batter consistency by adding non-dairy milk one teaspoon at a time if needed; the batter should be flowy but not runny, thicker than a muffin batter to support the nut weight.
  5. Bake the cake: Grease or line an 8” or 9” cake pan and pour in the batter, smoothing the top. Bake for 28 to 35 minutes, starting to check with a toothpick at 28 minutes. The cake is done when the center is set and the toothpick comes out clean without wet batter. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack or plate. Cover with a kitchen towel and cool completely before frosting, either at room temperature or refrigerated.
  6. Make the pistachio cream topping: In a blender, combine the reserved 1/4 cup ground pistachios with coconut cream, lemon zest, 1/4 cup sugar, vanilla extract, and a pinch of salt. Blend until smooth, adding a little coconut milk if using cashews and the mixture is too thick for blending. Taste and adjust the sweetness or vanilla if needed, then blend again to combine fully. Transfer the cream to a bowl and freeze for at least 1 hour to thicken.
  7. Assemble the cake: Once the cake has cooled completely and the pistachio cream is thickened, spread the cream evenly over the cake surface. Sprinkle generously with chopped pistachios for added texture and decoration.
  8. Serve: Slice the cake and serve warm or at room temperature for best flavor and texture.

Notes

  • For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
  • If you don’t have non-dairy yogurt, increase the vinegar slightly and mix with non-dairy milk to enhance the tanginess.
  • Keep an eye on the cake edges when baking, as nuts can cause uneven cooking; rely on the toothpick test for doneness.
  • The pistachio cream can be made ahead and kept frozen; thaw slightly before spreading.
  • Adjust sugar levels in the cream topping according to your sweetness preference.
  • Use fresh pistachios for the best flavor and texture; roasted pistachios will alter the taste.

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