Dairy-Free Pistachio Cake
Indulge in the nutty, vibrant flavors of a Dairy-Free Pistachio Cake that's as delightful as it is easy to prepare. This unique recipe stars coarsely ground pistachios to create a subtly textured base and boasts the added zest of fresh lemon for a refreshing twist. Made without dairy, it uses unsweetened almond milk and vegetable oil to achieve a perfectly moist crumb, while apple cider vinegar ensures a light and fluffy rise. The preparation takes just 20 minutes, and with 40 minutes of baking time, you'll have an elegant dessert ready to serve in less than an hour. Perfect for gatherings or as a midweek treat, this pistachio cake is finished with a delicate dusting of powdered sugar for a sweet and understated finish. Enjoy it plain or pair with a dollop of dairy-free whipped topping for a completely plant-based indulgence.
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Recipe Information
Ingredients
- 200 grams Unsalted pistachios, shelled
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 150 grams Granulated sugar
- 50 grams Brown sugar
- 250 ml Almond milk, unsweetened
- 120 ml Vegetable oil
- 1 teaspoon Vanilla extract
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Lemon zest, finely grated
- 2 tablespoons Powdered sugar, for dusting
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch round cake pan with a little vegetable oil or line it with parchment paper.
In a food processor, blend the 200 grams of shelled pistachios until they have a coarse, sand-like texture. Be careful not to over-process them into a paste.
In a large mixing bowl, combine the ground pistachios, 200 grams of all-purpose flour, 2 teaspoons of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt. Stir well to evenly distribute the dry ingredients.
In another bowl, whisk together 150 grams of granulated sugar, 50 grams of brown sugar, 250 ml of unsweetened almond milk, 120 ml of vegetable oil, 1 teaspoon of vanilla extract, 1 tablespoon of apple cider vinegar, and 1 teaspoon of finely grated lemon zest.
Pour the wet mixture into the dry ingredients and gently fold them together using a spatula. Mix until just combined, being careful not to over-mix which can affect the cake's texture.
Pour the batter into the prepared cake pan, smoothing the top with the spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with 2 tablespoons of powdered sugar before serving.
Nutrition Facts
Calories |
3660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.1 g | 262% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 68.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2881 mg | 125% | |
| Total Carbohydrate | 430.5 g | 157% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 229.0 g | ||
| Protein | 65.1 g | 130% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 732 mg | 56% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2467 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
