Description
This Vegan Pistachio Cake is a moist and flavorful plant-based dessert layered with a rich, dairy-free pistachio buttercream frosting. Perfectly nutty and subtly sweet, it features raw pistachios in both the cake batter and frosting, enhanced with a touch of green food dye for a festive look. Ideal for vegan and dairy-free diets, this cake is a delightful treat for any occasion.
Ingredients
Cake Batter
- 3/4 cup soy milk (unsweetened)
- 1 tablespoon apple cider vinegar (or lemon juice)
- 3/4 cup sunflower seed oil
- 1 tablespoon vanilla extract
- 1 cup granulated white sugar
- 1/2 teaspoon sea salt
- 1 1/2 cups all-purpose flour (spooned into the cup, not packed)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup Setton Farms Raw Pistachio Kernels
- 20 drops vegan green food dye (optional, or more to taste)
Frosting
- 1/3 cup Setton Farms Raw Pistachio Kernels (for frosting base)
- 3/4 cup vegan butter (softened)
- 2 1/2 cups powdered sugar
- 1/3 cup full fat coconut cream
- 1/2 teaspoon vanilla extract (optional)
- 5 drops vegan green food dye (optional, or more to taste)
- 1/3 cup Setton Farms Raw Pistachio Kernels (chopped, for topping)
Instructions
- Make the Batter: Combine soy milk and apple cider vinegar in a bowl to create a vegan buttermilk base. Add sunflower seed oil, vanilla extract, granulated sugar, sea salt, all-purpose flour, baking powder, and baking soda. Mix well until fully combined.
- Process Pistachios for Batter: In a food processor, pulse half of the raw pistachios until crumbly. Add the remaining pistachios and pulse again until the mixture is a combination of very crumbly and chunky bits resembling chopped pistachios.
- Incorporate Pistachios and Dye: Add the processed pistachios and optional green food dye to the batter. Mix thoroughly to evenly distribute.
- Prepare Cake Pans and Bake: Preheat your oven to 350°F (175°C). Line three cake pans with parchment paper or grease them. Divide the batter equally among the pans. Place pans on a wire rack positioned slightly below the middle of the oven.
- Bake the Cake: Bake for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for at least 30-35 minutes.
- Make the Frosting – Process Pistachios: Use a food processor or blender to grind the pistachios for the frosting until they become a very fine, flour-like texture, finer than what was used in the cake batter.
- Mix Frosting Ingredients: In a large mixing bowl, combine cubed softened vegan butter, powdered sugar, finely ground pistachios, vanilla extract, coconut cream, and optional green food dye.
- Whip to Frosting Consistency: Using an electric mixer, beat all ingredients until smooth and creamy. Refrigerate the frosting until ready to use.
- Assemble the Cake: Place the first cooled cake layer on a serving plate. Spread a generous scoop of frosting evenly over the layer using a spatula. Repeat with the second and third layers.
- Frost the Sides: After stacking the layers and applying frosting between them, spread frosting evenly over the sides of the cake for a smooth finish.
- Decorate and Serve: Sprinkle the chopped raw pistachios on top of the cake. Serve immediately or keep refrigerated until serving. Enjoy your vibrant and delicious vegan pistachio cake!
Notes
- Full fat coconut cream can be found in the refrigerated or canned section of most grocery stores; use the solid thick part for the creamiest frosting.
- If you do not have green food dye, the cake and frosting will still be delicious without it.
- Ensure pistachios are raw and unsalted for best flavor and texture in both batter and frosting.
- This cake can be stored covered in the refrigerator for up to 3 days.
- For a nut-free version, consider substituting pistachios with a seed alternative, but adjust quantities and texture accordingly.
