This vegan Pistachio Cake, topped with a rich and silky chocolate ganache, is a delightful treat that combines the earthy flavor of pistachios with the deep richness of dark chocolate. Moist and tender, the cake offers a light texture that perfectly complements the smoothness of the ganache. Surprisingly quick to prepare, this recipe is both egg-free and dairy-free, making it an excellent choice for those with dietary restrictions or anyone seeking a deliciously indulgent yet lighter cake option.
Why You’ll Love This:
The charm of this cake lies in its simplicity and the perfection of its flavors. The pistachios provide a slightly crunchy texture and a nutty taste that pairs wonderfully with the luxurious chocolate ganache. Being both vegan and incredibly moist, this cake is sure to surprise and delight guests with its depth of flavor and satisfying texture. It’s a testament to how plant-based ingredients can create decadent desserts that everyone can enjoy.
Perfect Occasion:
This Pistachio Cake is ideal for a variety of occasions, from casual gatherings to more formal celebrations. Serve it at brunch, as a special dessert at a dinner party, or bring it to a potluck to impress. It’s also perfect for festive occasions like birthdays and anniversaries where you want a dessert that stands out in both flavor and presentation.
Decoration Tips:
To enhance the appearance of the cake, spread the chocolate ganache smoothly over the top with an offset spatula for a sleek finish. Sprinkle crushed pistachios around the edges or over the top for added texture and color contrast. For a more festive look, edible gold leaf or a few edible flowers can be added. The cake’s natural green hue from the pistachios makes it visually stunning and inviting.
Ingredients:
- For the Chocolate Ganache:
- 110g dark chocolate, finely chopped
- 120ml heavy cream
- 1/2 tablespoon glucose syrup (alternative: maple syrup or golden syrup)
- For the Pistachio Cake:
- 240ml unsweetened hazelnut milk (or any milk)
- 2 teaspoons white vinegar
- 150g cane sugar
- 2 teaspoons vanilla extract
- 75ml neutral oil
- 190g all-purpose flour
- 10g cornstarch
- 190g pistachios (or ready-made pistachio flour)
- Additional 2 tablespoons cane sugar (if using whole pistachios)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Method:
- Prepare the Ganache:
- Combine chocolate, cream, and syrup in a bowl. Microwave for 30-second intervals, stirring between each, until smooth. Alternatively, melt these ingredients together using a double boiler. Cover with plastic wrap touching the surface and let set at cool room temperature for 3-4 hours.
- Make the Pistachio Cake:
- Preheat oven to 350°F (175°C). Grease an 8-inch springform pan.
- If using whole pistachios, blitz them with 2 tablespoons of sugar in a food processor until finely ground.
- Mix milk and vinegar in a bowl; let sit for 5 minutes. Add sugar, vanilla, and oil, mixing until sugar dissolves.
- Sift in flour, cornstarch, pistachio flour, baking powder, baking soda, and salt. Combine using a hand mixer until just incorporated.
- Pour batter into the prepared pan and bake for 40-45 minutes. Cool in the pan on a wire rack for an hour, then transfer to a serving plate.
- Finish the Cake:
- Spread the set ganache over the cooled cake evenly. Decorate with additional pistachio flour.
Store this exquisite Pistachio Cake in an airtight container in the fridge for up to 7 days or at room temperature for up to 3 days. Enjoy this stunning blend of flavors and textures!
