Vegan Pistachio Cake
Delightful and elegant, this vegan pistachio cake showcases the rich flavor of pistachios in a moist, fluffy texture, perfect for gatherings or a treat for yourself.
Ingredients
Cake Ingredients
- 1 cup pistachio nuts, shelled Blend into fine flour.
- 1.5 cups all-purpose flour You can substitute with gluten-free flour.
- 1 cup granulated sugar
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup almond milk (or any plant-based milk)
- 0.5 cup vegetable oil (or melted coconut oil)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- for dusting Powdered sugar Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper.
- In a food processor, blend the pistachios until they form a fine flour. Avoid over-blending to prevent them from turning into a paste.
- In a large bowl, mix the flour, sugar, baking soda, salt, and finely processed pistachios until combined.
- In another bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract until well mixed.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to over-mix the batter.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Baking
- Bake in the oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once completely cool, dust with powdered sugar if desired, and serve.
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Notes
For serving, consider adding toppings such as chopped pistachios, fresh fruits, or vegan chocolate sauce. Store the cake wrapped tightly or in an airtight container for up to a week in the fridge.