Vegan Pistachio Cake (with Dairy-Free Pistachio Buttercream Frosting)
This vegan pistachio cake is the perfect decadent treat for anyone who loves pistachios or has a sweet tooth! It's delicious, dairy-free & egg-free.
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Servings: 8 Slices
Ingredients
For the 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 - or more, to taste - optional
For the pistachio buttercream frosting
- 1/3 cup Setton Farms Raw Pistachio Kernels
- 3/4 cup vegan butter - softened
- 2 1/2 cups powdered sugar
- 1/3 cup full fat coconut cream - see notes
- 1/2 teaspoon vanilla extract - optional
- 5 drops vegan green food dye - or more, to taste (optional)
Toppings
- 1/3 cup Setton Farms Raw Pistachio Kernels - chopped
Instructions
Make the Batter
- Preheat the oven to 350F and line 3 cake forms with parchment paper (or grease them).
- To a mixing bowl, add the soy milk and apple cider vinegar. Mix to form the vegan buttermilk, then add the oil, vanilla, sugar, salt, flour, baking powder, and baking soda, and mix again.
- To a food processor, add half of the pistachios and process until crumbly. Add the other half of the pistachios and process again until one part is very crumbly and the other half is chunky (resembling chopped pistachios).
- Add the pistachios and green food dye to the batter and mix until well incorporated.
- Next, pour equal parts of the cake batter into each of the three cake forms and place on a wire rack slightly below the middle of the oven.
- Bake for 25 minutes or until a toothpick comes out clean, then let cool for at least 30-35 minutes.
Make the Frosting
- Using either a food processor or blender, process the pistachios until you get a very fine, flour-like texture (much finer than the texture used for the batter).
- Next, cut the vegan butter into cubes and add it to a large mixing bowl alongside the powdered sugar, pistachios, vanilla, and coconut cream.
- Using an electric mixer, mix everything until you get a smooth, creamy texture. Place the buttercream frosting in the fridge until you’re ready to decorate the cake.
Decorate the Cake
- Add a scoop of the frosting to the first cake layer and spread it out using a spatula, then repeat with the other cake layers.
- Once you’ve added the final cake layer, add frosting to the sides as well.
- Finally, sprinkle the chopped pistachios on top, serve, and enjoy!
Equipment
Notes
• The coconut cream should be solid and ideally refrigerated. If yours is liquid, use only half the amount indicated. Canned coconut milk won’t work as a substitute, so if you can’t find coconut cream, you can omit it, use a little more vegan butter, or use vegan cream cheese
instead.
instead.
Tried this recipe?Let us know how it was!