Experience the divine blend of flavors in our Vegan Pistachio and Almond Cake with Lemon Frosting. This delightful cake features three layers of tender pistachio and almond sponge, offering a rich and nutty taste paired with the freshness of creamy, zesty lemon buttercream. The ground almonds and pistachios not only contribute to the unique flavor but also give the sponge a beautiful color. This recipe is vegan, easy to make, and promises a heavenly taste experience. Whether you're celebrating a special occasion or simply craving a slice of something sweet and tangy, this pistachio and almond cake with lemon frosting is sure to satisfy with its delightful flavor combination and fluffy texture.
Ingredients:
- Cake:
- Self-Rising Flour: 200g
- Ground Almonds: 80g
- Ground Pistachios: 80g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: 1/2 tsp
- Vanilla Extract: 1 tsp
- Sugar: 150g
- Dairy-Free Milk + Apple Cider Vinegar: 360ml + 1 tsp
- Dairy-Free Yogurt: 100g
- Light Olive Oil: 100g
- Lemon Frosting:
- Dairy-Free Butter (softened): 227g
- Powdered Sugar: 420g
- Lemon Extract: 1 tsp
- Lemon Juice: 2 tbsp
Instructions:
- Preparation: Preheat oven to 170°C Fan. Line three 6-inch round cake tins.
- Cake Batter: Mix dairy-free milk with vinegar. Combine with other wet ingredients. Sift in dry ingredients and mix gently. Divide batter among tins.
- Baking: Bake for 20-30 minutes until cooked through.
- Lemon Frosting: Cream dairy-free butter until light. Gradually add powdered sugar, then lemon juice and extract.
- Assembly: Layer cakes with frosting once cool.
Enjoy this Vegan Pistachio and Almond Cake with Lemon Frosting, a perfect combination of nutty and citrus flavors, ideal for those seeking a delightful vegan dessert that's both elegant and flavorful.