This Moist Pistachio Cake with Chocolate Ganache is a vegan masterpiece that doesn't compromise on taste or texture. Combining the earthy flavors of pistachios with a rich, velvety chocolate ganache, this cake is surprisingly simple to make yet yields impressive results. It's perfect for those seeking a light, delightful dessert that is both egg-free and dairy-free.
Why You'll Love This: The charm of this cake lies in its moist crumb and the luxurious chocolate ganache that graces its top. The pistachios provide a subtle nuttiness that complements the deep chocolate flavors beautifully. This cake is also incredibly moist, thanks to the unique combination of almond milk and vinegar, which ensures a tender texture. It's a guilt-free indulgence that will satisfy both vegan and non-vegan palates alike.
Perfect Occasion: This pistachio cake is ideal for birthdays, anniversaries, or any special occasion that calls for a sophisticated yet simple dessert. It's also perfect for casual gatherings, providing a vegan option that is sure to impress. Whether served at an afternoon tea or as a festive holiday treat, this cake promises to be a crowd-pleaser.
Decoration Tips: Enhance the aesthetic appeal of your pistachio cake with these simple yet effective decoration tips:
- After spreading the chocolate ganache, sprinkle the top with finely chopped pistachios for a touch of color and texture.
- Consider adding edible flowers or a dusting of powdered sugar for an elegant finish.
- For a festive look, drizzle a little melted white chocolate in a zigzag pattern over the ganache before adding the pistachios.
Ingredients:
- 240ml unsweetened almond milk (or any milk of choice)
- 2 tsp white vinegar
- 150g cane sugar or castor sugar
- 2 tsp vanilla extract
- 75ml neutral oil
- 190g all-purpose flour
- 10g corn starch
- 190g pistachios (whole or pre-ground)
- 2 tbsp cane sugar (additional, for whole pistachios)
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
Chocolate Ganache Topping:
- 110g dark chocolate, chopped (vegan if preferred)
- 120ml non-dairy heavy whipping cream
- 1/2 tbsp glucose syrup (or alternative syrup)
- Prepare the Ganache:
- Combine the chopped dark chocolate, non-dairy cream, and glucose syrup in a microwave-safe bowl. Microwave for 30 seconds, stir, and repeat until smooth. Allow to sit for a minute while hot, then stir vigorously to create a glossy ganache. Cover with plastic wrap touching the ganache surface and let it set for 3-4 hours at room temperature or in the fridge.
- Make the Pistachio Cake:
- Preheat your oven to 350°F (175°C). Line an 8-inch springform pan with baking paper.
- If using whole pistachios, blitz them with 2 tablespoons of sugar in a food processor until they reach a flour-like consistency.
- In another bowl, mix the almond milk and vinegar. Let it sit for 5 minutes, then stir in the sugar, vanilla extract, and oil until the sugar is dissolved.
- Combine the flour, corn starch, pistachio flour (or ground pistachios), baking powder, baking soda, and salt in a separate bowl. Mix these dry ingredients into the liquid mixture until just combined.
- Pour the batter into the prepared pan and bake for 40-45 minutes, or until the cake is firm to the touch.
- Remove from the oven and allow to cool completely on a wire rack.
- Assemble the Cake:
- Once cooled, place the cake on a serving dish or cake stand. Spread the prepared chocolate ganache evenly over the top and sprinkle with chopped pistachios for garnish.
Enjoy this moist and flavorful Pistachio Cake with Chocolate Ganache, a vegan treat that promises a delightful eating experience for all occasions!