Name: Vegan Pistachio Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 100 g raw shelled pistachios (with or without skins); 220 g granulated sugar (organic recommended if based in US); 250 g all-purpose flour (plain flour); 2 ½ teaspoons baking powder; ½ teaspoon sea salt; 280 ml soy milk; 4 teaspoons apple cider vinegar; 120 ml olive oil (or other neutral oil); 1 tablespoon vanilla extract; 1 teaspoon almond extract; ½ batch pistachio buttercream (recipe for buttercream not included in this article)

Jump to Recipe· 3.9 from 34 reviews

If you have a soft spot for nutty, moist, and vibrant cakes that feel both indulgent and wholesome, then you are going to absolutely adore this Vegan Pistachio Cake Recipe. It’s one of those delightful treats that balances rich pistachio flavor with a tender crumb, made entirely without any animal products. Whether you’re celebrating a special occasion or simply craving a show-stopping dessert, this cake delivers a luscious burst of texture and flavor that’s sure to brighten anyone’s day.

Ingredients You’ll Need

A clear glass bowl filled with a white powdery base, likely flour, with a small well in the center where a golden-yellow liquid is being poured from a small metal saucepan. The liquid is smooth and glossy, creating contrast with the matte texture of the powder around it. The bowl sits on a white marbled textured surface with subtle hexagon tile patterns in the background. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the first step to making your Vegan Pistachio Cake Recipe a sensational success. Each component plays an essential role in building that perfect cake structure, bringing the beautiful pistachio flavor forward, and creating a moist texture that melts in your mouth.

Raw shelled pistachios: These provide the star nutty flavor and natural color of the cake; using with or without skins will slightly affect texture and appearance.
Granulated sugar: Adds necessary sweetness and helps with the cake’s tenderness—organic works wonderfully if you have it on hand.
All-purpose flour: The base that holds everything together, giving the cake structure and lightness.
Baking powder: The rising agent that creates that airy, fluffy texture we all crave in cakes.
Sea salt: A pinch amplifies all the other flavors, balancing the sweetness and enhancing the pistachios.
Soy milk: Acts as the liquid base and contributes to the vegan buttermilk effect when mixed with vinegar.
Apple cider vinegar: Works magic in the soy milk to create vegan buttermilk, lending a subtle tang and tender crumb.
Olive oil: Keeps the cake moist with healthy fats and adds a gentle richness—feel free to swap with any neutral oil.
Vanilla extract: Brings warmth and depth, subtly enhancing the pistachio’s natural earthiness.
Almond extract: Intensifies the nutty notes, perfectly complementing the pistachios without overpowering.
Pistachio buttercream: For that dreamy frosting finish—a luscious, creamy spread that ties the whole cake together beautifully.

How to Make Vegan Pistachio Cake Recipe

Step 1: Prepare Your Equipment and Vegan Buttermilk

Start by preheating your oven to 175°C (347°F) and prepping three 6-inch cake tins by lightly greasing the base and sides with oil. Don’t forget to line the bases and sides with parchment for easy removal. Meanwhile, mix soy milk and apple cider vinegar in a jug and let this rest for 10 minutes to create the vegan buttermilk that adds that perfect tender bite to your cake.

Step 2: Blend the Pistachios and Sugar

Pop the raw pistachios and granulated sugar into a food processor and blitz them until finely ground. This gives you a beautifully fragrant base that infuses your cake with intense nutty sweetness unlike any other cake mixture.

Step 3: Combine the Dry Ingredients

In a large bowl, whisk together the pistachio-sugar mix with flour, baking powder, and sea salt. This ensures that all the dry components are evenly distributed so your cake will bake evenly and rise beautifully.

Step 4: Mix the Wet Ingredients

To your vegan buttermilk jug, add olive oil, vanilla, and almond extract, then whisk well to fully combine. These wet ingredients bring moisture, flavor, and aroma that turns your cake from good to absolutely memorable.

Step 5: Make the Batter

Pour the wet mixture into the dry ingredients and gently fold everything together using a spatula. Be careful not to overmix—just fold until you see no more dry flour. This step keeps the cake light and tender without developing too much gluten.

Step 6: Bake the Cake Layers

Evenly divide the batter into your prepared pans and bake for 20-25 minutes. To check if they’re done, insert a skewer or toothpick—it should come out with a few dry crumbs but no wet batter. Baking perfectly is key to the cake’s texture, so keep an eye on it!

Step 7: Cool the Cakes

Let the cakes cool in their tins for 15-20 minutes, then gently turn them out onto a cooling rack to cool completely. Patience now pays off—cool cakes are easier to frost and slice cleanly. If you prefer, refrigerate them in an airtight container for a few hours or overnight for even better handling.

Step 8: Prepare Your Pistachio Buttercream

While cakes chill, whip up a half batch of pistachio buttercream or a full one to keep some frosting for later treats. Pipe or spread the frosting when you’re ready to assemble; this creamy layer is where the magic truly shines.

Step 9: Assemble the Cake

On your cake stand or plate, fix the first cake layer with a dab of frosting so it stays put. Spread or pipe a generous layer of buttercream on top, then add the second cake layer, repeating the frosting layer. Finish with the last cake layer and smooth the sides and top with the remaining frosting. This layered beauty will be the star of your table.

Step 10: Storage

Keep your Vegan Pistachio Cake Recipe fresh by storing it covered in the fridge for up to 5 days or at room temperature for 1-2 days. Remember to take it out about an hour prior to serving so the frosting softens and the flavors come alive.

How to Serve Vegan Pistachio Cake Recipe

The image shows a stack of three round, light golden pastries covered with finely chopped green pistachios. Each pastry is filled with a creamy, pale yellow sauce that oozes out between the layers and drips down the sides. They sit on a white marbled surface with a wire rack underneath. In the background, there is a glass container with more of the creamy sauce and some scattered pistachios around the pastries. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Your Vegan Pistachio Cake Recipe is a canvas ready to be dressed up. Fresh crushed pistachios sprinkled on top offer a nice crunch and visual appeal. For a pop of color and freshness, try adding edible flowers or a dusting of powdered sugar.

Side Dishes

This cake pairs beautifully with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream for a creamy contrast. Fresh berries, especially raspberries or cherries, brighten the plate and complement the cake’s nutty flavor superbly.

Creative Ways to Present

Think beyond the traditional round cake: slice your cake into petite squares for a charming dessert platter, or turn it into cupcakes with individual pistachio buttercream swirls. For gatherings, layering it in a trifle bowl with vegan custard and berries makes for an impressive presentation that’s as tasty as it is stunning.

Make Ahead and Storage

Storing Leftovers

Leftover Vegan Pistachio Cake Recipe deserves some TLC. Wrap individual slices tightly in plastic wrap or keep the entire cake covered in an airtight container to maintain moisture. Proper storage will keep your cake fresh and scrumptious for several days.

Freezing

If you want to save some for another day, this cake freezes wonderfully. Slice it first, then freeze pieces separately on a tray before transferring to a sealed bag or container. Thaw overnight in the fridge for the best texture when you’re ready to indulge again.

Reheating

To enjoy your Vegan Pistachio Cake Recipe as if freshly baked, allow refrigerated or thawed cake slices to come to room temperature. You can gently warm slices in a low oven for a few minutes, but be careful not to melt the buttercream too much as you want that silky frosting intact.

FAQs

Can I substitute other nuts for pistachios in this Vegan Pistachio Cake Recipe?

While pistachios provide a unique flavor and color, you can experiment with almonds or cashews, but keep in mind this will change the cake’s taste and texture slightly. For the perfect pistachio experience, stick with raw shelled pistachios.

Is it possible to make this cake gluten-free?

Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum for structure. Since the recipe relies on baking powder for rise, it adapts well to gluten-free options, but results might be a touch denser.

What is the purpose of apple cider vinegar in the recipe?

Apple cider vinegar reacts with the soy milk to create a vegan buttermilk, which produces a tender, moist crumb and helps the cake rise. It’s a small but crucial ingredient for texture and flavor balance.

How long can the pistachio buttercream be stored?

You can keep pistachio buttercream in an airtight container in the fridge for up to a week or freeze it for several months. Let it come to room temperature and re-whip before using for the best consistency.

Can I make this cake without a food processor?

Yes! Simply finely chop the pistachios by hand and mix well with the sugar. It might take a little more elbow grease, but you can still achieve a lovely texture and flavor in your Vegan Pistachio Cake Recipe.

Final Thoughts

I cannot recommend this Vegan Pistachio Cake Recipe enough—it’s one of those rare recipes that feels like a special occasion every time you make it, yet is simple enough for any day of the week. The nutty pistachio flavor, moist crumb, and luscious buttercream come together in a way that feels both indulgent and wholesome. Give it a try, and I promise you’ll have a new favorite cake to share with friends and family!