Dive into the rich and nutty flavors of this vegan Pistachio Cake, a delightful dessert that perfectly pairs soft, moist cake layers with a creamy pistachio frosting. Made with both crushed pistachios and pistachio butter, this cake is a true celebration of pistachio's unique taste. The frosting, a blend of dairy-free yogurt, cream cheese, and pistachio butter, complements the cake with its smooth and flavorful texture. This recipe is a testament to the versatility of vegan baking, offering a luxurious and satisfying treat for any pistachio lover.
Ingredients:
- Cake:
- 330g self-rising flour
- 50g ground pistachios
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tsp vanilla extract
- 150g sugar
- 360ml dairy-free milk mixed with 1 tsp vinegar
- 90g dairy-free yogurt
- 50g neutral-tasting oil
- 50g pistachio butter
- Frosting:
- 300g dairy-free yogurt, room temperature
- 200g dairy-free cream cheese, room temperature
- 50g pistachio butter
- 50g vegan vanilla protein powder
- 5 tbsp maple syrup (adjust to taste)
- 3 tbsp unsweetened dairy-free milk, room temperature (adjust as needed)
Method:
- Preheat the oven to 170°C and line two round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Combine the thickened milk with other wet ingredients, then sift in the dry ingredients.
- Divide the batter between the tins and bake for 20-25 minutes.
- For the frosting, use an electric whisk or a stand mixer to blend all ingredients until smooth.
- Once the cakes have cooled, layer them with the pistachio frosting.
Enjoy this delightful Pistachio Cake, and feel free to share this vegan treat with others!