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Vegan Pistachio Cake with Pistachio Buttercream Recipe

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4.2 from 13 reviews

This Vegan Pistachio Cake is a moist and fluffy dessert bursting with the delicate nutty flavors of real pistachios. Topped with a silky smooth vegan pistachio buttercream, it makes for a stunning and delicious treat perfect for spring or any special occasion.

  • Total Time: 1 hour 55 minutes
  • Yield: 16 servings

Ingredients

Pistachio Cake

  • 1 1/2 cups unsweetened soy milk
  • 2 teaspoons apple cider vinegar
  • 1 3/4 cups granulated sugar
  • 1 cup vegan yogurt (plain or vanilla)
  • 1 cup melted vegan butter
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon almond extract
  • 1 cup roasted salted pistachios (shelled)
  • 3 cups cake flour*
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • optional few drops green food coloring

Pistachio Buttercream

  • 1 cup vegan butter (softened to room temperature)
  • 1/4 cup pistachio butter*
  • 3 cups powdered sugar
  • 2 tablespoons vegan cream or plant milk
  • 1/2 teaspoon pure vanilla extract
  • Chopped pistachios for decorating cake

Instructions

  1. Preparation: Preheat the oven to 350 degrees F and place the rack in the middle of the oven. Grease three 8-inch round cake pans with oil or vegan butter and place a round of parchment paper on the bottom of each pan for easy removal.
  2. Make the cakes: In a large bowl, mix soy milk with apple cider vinegar and let it sit for 1 minute to curdle. Add sugar, vegan yogurt, melted vegan butter, vanilla extract, and almond extract; whisk until well combined. In a food processor, pulse the pistachios until finely crumbly but not pasty. Add the pistachio crumbs, cake flour, baking powder, and salt to the wet ingredients. Stir gently with a large spoon until combined, taking care not to overmix. If desired, add a few drops of green food coloring and mix until evenly distributed.
  3. Bake the cakes: Divide the batter evenly among the three prepared pans. Bake in the preheated oven on the middle rack for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then transfer to a cooling rack to cool completely.
  4. Make the frosting: Using a stand mixer with a paddle attachment or a handheld mixer in a large bowl, beat the softened vegan butter until smooth and creamy, about 2 minutes. Add the pistachio butter and 1 cup of powdered sugar and mix on low speed. Gradually add the remaining powdered sugar, one cup at a time, mixing well after each addition. Add the vegan cream or plant milk and vanilla extract and beat on medium speed for 3-4 minutes until smooth and well combined. Adjust consistency by adding more cream if too thick or more powdered sugar if too thin.
  5. Assemble and decorate: Place one cake layer on a cake stand or serving plate and frost the top. Repeat with the second layer and then the third, frosting the top and sides evenly. Decorate the cake with chopped pistachios as desired. Chill the cake for at least 1 hour before serving for best results.

Notes

  • You can substitute all-purpose flour for cake flour, but expect a denser texture. Alternatively, you can make your own cake flour at home.
  • Gluten-free flour might work, though results may vary in texture and rise.
  • To make pistachio butter, process 1 1/2 cups of shelled pistachios in a food processor until a creamy butter forms.
  • If pistachio butter is unavailable or undesired, you can omit it or replace with vegan cream cheese frosting as an alternative.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://cozykitchenbymaya.com/vegan-pistachio-cake-with-pistachio-buttercream-recipe/