Welcome the vibrant essence of spring with this Vegan Pistachio Cake, a recipe that captures the essence of the season with its airy and fluffy texture and delicate crumb. Crafted with real pistachios and everyday pantry ingredients, this cake is a testament to the beauty of simplicity. Each layer is enveloped in a light pistachio buttercream, making it not just a dessert but a celebration of spring itself. Whether you’re marking a special occasion or simply indulging in the joy of baking, this vegan pistachio cake promises to be the ultimate treat that will enchant your taste buds and add a touch of elegance to your springtime gatherings.
Why You’ll Love This:
- Real Pistachio Flavor: Made with raw shelled pistachios for an authentic and natural taste.
- Light and Fluffy: Achieves the perfect texture that’s airy with a delicate crumb, ideal for a vegan cake.
- Easy to Make: No complicated steps or fancy equipment needed, making it accessible for bakers of all skill levels.
- Layered with Pistachio Buttercream: Each bite is complemented by a creamy and light pistachio buttercream, enhancing the pistachio flavor.
Perfect Occasion:
This Vegan Pistachio Cake is perfect for spring celebrations, Easter gatherings, birthdays, or any occasion that calls for a special dessert. It’s also a lovely addition to afternoon tea, bringing a touch of sophistication and delight to your table setting.
Decoration Tips:
- Pistachio Garnish: Sprinkle crushed pistachios over the top for added texture and a pop of color.
- Edible Flowers: Decorate with edible flowers for a springtime flourish that makes the cake stand out.
- Dusting of Powdered Sugar: For a simple yet elegant finish, dust the top with a little powdered sugar.
Ingredients:
For the Cake:
- 100g raw shelled pistachios
- 220g granulated sugar
- 250g all-purpose flour
- 2½ tsp baking powder
- ½ tsp sea salt
- 280ml soy milk
- 4 tsp apple cider vinegar
- 120ml olive oil or neutral oil
- 1 tbsp vanilla extract
- 1 tsp almond extract
- ½ batch pistachio buttercream for layering
Instructions:
- Preparation: Preheat oven to 175°C (347°F). Grease and line three 6″ cake tins with parchment.
- Vegan Buttermilk: Mix soy milk and vinegar; let sit for 10 minutes.
- Blend Nuts and Sugar: Process pistachios and sugar until finely ground.
- Combine Dry Ingredients: In a large bowl, whisk pistachio sugar, flour, baking powder, and salt.
- Mix Wet Ingredients: Combine oil, vanilla, almond extract with vegan buttermilk; whisk.
- Form Batter: Fold wet into dry ingredients until just mixed; avoid overmixing.
- Bake: Fill tins with batter; bake for 20-25 minutes. Cool before removing from tins.
- Assemble and Frost: Layer cakes with pistachio buttercream, frosting between layers and on top.
Enjoy the delightful flavors of spring with this Vegan Pistachio Cake, a dessert that’s as enjoyable to make as it is to eat, promising to be the highlight of your springtime celebrations.
