Delecious Vegan Pistachio Cake Recipe

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Light, fluffy, and infused with the rich, nutty aroma of pistachios, this cake is a showstopper. Each bite melts on the tongue, giving you a perfect balance of subtle sweetness and creamy pistachio decadence. Topped with velvety pistachio buttercream, it's the kind of dessert that quietly whispers, “You’ll want another slice.”

🛒 Ingredients

For the Pistachio Cake:

1 cup raw shelled pistachios
1 cup granulated sugar
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp sea salt
1 cup unsweetened soy milk (or other plant milk)
1 tbsp lemon juice
½ cup light olive oil (or any neutral oil)
2 tsp vanilla extract

For the Pistachio Buttercream:

¾ cup vegan butter, softened
2 ½ – 3 cups powdered sugar (sifted)
3 tbsp pistachio paste or finely ground pistachios
1 tsp vanilla extract
1–2 tbsp plant milk (as needed, for consistency)

👩‍🍳 Instructions

1. Prep the Pistachio Base

Add raw pistachios and granulated sugar to a food processor.
Blend until the mixture resembles fine sand—don’t over-blend into butter.

2. Mix Dry Ingredients

In a large bowl, whisk together the pistachio-sugar blend, flour, baking powder, and salt.

3. Make Vegan Buttermilk

In a separate bowl, stir lemon juice into soy milk. Let it sit for 5 minutes to curdle.

4. Combine Wet and Dry

Add oil and vanilla to the buttermilk. Mix well.
Pour wet ingredients into the dry ingredients, stirring gently until just combined. Don’t overmix!

5. Bake

Preheat your oven to 350°F (175°C).
Grease and line a cake pan.
Pour in the batter and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool completely before frosting.

6. Make the Buttercream

Beat vegan butter until creamy.
Gradually mix in powdered sugar, followed by pistachio paste and vanilla.
Add plant milk 1 tbsp at a time until you reach a soft, spreadable consistency.

7. Frost and Decorate

Once the cake is fully cooled, generously spread the pistachio buttercream over the top.
Garnish with chopped pistachios if desired—for crunch and an extra pop of color.

Tips for a Show-Stopping Cake

Use Raw Pistachios: Roasted ones will darken the cake and overpower the flavor.
Sift the Powdered Sugar: This makes your buttercream ultra-smooth and dreamy.
Chill Before Slicing: If you have the patience, chilling the cake before serving gives even cleaner cuts.

This cake doesn’t shout—it sings, softly and sweetly, with every delicate pistachio-filled bite. Whether for a celebration or a calm afternoon treat, it’s the kind of dessert that stays with you.