Vegan Pistachio Cake
Indulge in the light, nutty goodness of this Vegan Pistachio Cake, a perfect treat for any occasion! This dairy-free masterpiece combines the rich flavor of ground pistachios with the subtle sweetness of almond and vanilla extracts, delivering a tender and moist texture thanks to the addition of unsweetened applesauce. The recipe uses a clever vegan "buttermilk" made from almond milk and apple cider vinegar for added fluffiness. Perfectly baked in just 30 minutes, this cake can be served as is or dressed up with your favorite frosting or a sprinkle of powdered sugar. Easy to make with simple pantry staples, this elegant dessert is sure to impress both vegans and non-vegans alike. Whether for a celebration or a casual afternoon treat, this pistachio cake will be your new go-to recipe!
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Recipe Information
Ingredients
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1 cup ground pistachios
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.5 cup unsweetened applesauce
- 0.5 cup pistachios, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a small bowl, combine the almond milk and apple cider vinegar, then set aside for about 5 minutes to curdle and create vegan 'buttermilk'.
In a large mixing bowl, whisk together the all-purpose flour, ground pistachios, baking powder, baking soda, and salt.
In another bowl, mix the sugar, vegetable oil, vanilla extract, almond extract, and applesauce until well combined.
Pour the wet ingredients into the dry ingredients, and add the vegan buttermilk. Stir until just combined - do not overmix.
Fold in the chopped pistachios gently.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, decorate the cake with frosting or a dusting of powdered sugar, if desired, before serving.
Nutrition Facts
Calories |
3784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.1 g | 251% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2583 mg | 112% | |
| Total Carbohydrate | 460.0 g | 167% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 227.2 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 687 mg | 53% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2312 mg | 49% | |
*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.
