Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe

Introduction

This vegan pistachio cake is a delightful treat featuring a moist, nutty crumb and a creamy dairy-free pistachio buttercream frosting. Perfect for celebrations or any time you crave a flavorful plant-based dessert.

Ingredients

• 3/4 cup soy milk (unsweetened)
• 1 tablespoon apple cider vinegar (or lemon juice)
• 3/4 cup sunflower seed oil
• 1 tablespoon vanilla extract
• 1 cup granulated white sugar
• 1/2 teaspoon sea salt
• 1 1/2 cups all-purpose flour (spooned into the cup, not packed)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup Setton Farms Raw Pistachio Kernels
• 20 drops vegan green food dye (optional, to taste)
• 1/3 cup Setton Farms Raw Pistachio Kernels
• 3/4 cup vegan butter (softened)
• 2 1/2 cups powdered sugar
• 1/3 cup full fat coconut cream
• 1/2 teaspoon vanilla extract (optional)
• 5 drops vegan green food dye (optional, to taste)
• 1/3 cup Setton Farms Raw Pistachio Kernels (chopped)

Instructions

1. Step 1: Preheat the oven to 350°F and line three cake pans with parchment paper or grease them.
2. Step 2: In a mixing bowl, combine the soy milk and apple cider vinegar to create vegan buttermilk.
3. Step 3: Add the sunflower oil, vanilla extract, sugar, and salt to the vegan buttermilk, then stir in the flour, baking powder, and baking soda until just combined.
4. Step 4: In a food processor, pulse half of the pistachios until crumbly. Add the remaining pistachios and pulse again to create a combination of crumbly and chunky nuts.
5. Step 5: Fold the processed pistachios and green food dye into the batter until evenly incorporated.
6. Step 6: Divide the batter evenly among the three prepared pans and place them on a wire rack in the middle of the oven.
7. Step 7: Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 30–35 minutes.
8. Step 8: For the frosting, process the pistachios in a food processor until they become very fine and flour-like.
9. Step 9: In a large bowl, combine vegan butter, powdered sugar, processed pistachios, vanilla extract, and coconut cream.
10. Step 10: Use an electric mixer to blend the mixture until smooth and creamy. Chill the frosting in the fridge until ready to use.
11. Step 11: To assemble, spread a scoop of frosting evenly over the first cake layer. Repeat with the second and third layers.
12. Step 12: Cover the sides of the cake with remaining frosting.
13. Step 13: Sprinkle the chopped pistachios on top to finish. Serve and enjoy!

Tips & Variations

• Use raw pistachios for the best flavor and texture in both the cake and frosting.
• If you prefer a more subtle green color, adjust the amount of vegan green food dye to your liking or omit it entirely.
• For a nut-free version, try substituting pistachios with sunflower seeds, though the flavor will differ.
• Ensure the coconut cream is full fat for a rich, smooth frosting texture.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for about 30 minutes. Leftover cake can also be frozen for up to 2 months; thaw overnight in the fridge and bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another plant milk instead of soy milk?

Yes, almond, oat, or any other plant-based milk can be used, but soy milk provides a good consistency for the vegan buttermilk effect.

Is the green food dye necessary?

No, the food dye is optional and mainly used to enhance the pistachio theme visually. The cake tastes great without it.

Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe

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4.8 from 51 reviews

This Vegan Pistachio Cake is a moist and flavorful treat made with raw pistachios and a dairy-free pistachio buttercream frosting. Perfect for those seeking a plant-based dessert, it combines the subtle nuttiness of pistachios with a vibrant, lightly sweetened cake, all topped with a creamy coconut-based frosting for a delightful finish.

• Author: rami
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, American-inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cake Batter

• 3/4 cup soy milk (unsweetened)
• 1 tablespoon apple cider vinegar (or lemon juice)
• 3/4 cup sunflower seed oil
• 1 tablespoon vanilla extract
• 1 cup granulated white sugar
• 1/2 teaspoon sea salt
• 1 1/2 cups all-purpose flour (spooned into the cup, not packed)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup Setton Farms Raw Pistachio Kernels
• 20 drops vegan green food dye (optional, to taste)

Frosting

• 1/3 cup Setton Farms Raw Pistachio Kernels
• 3/4 cup vegan butter (softened)
• 2 1/2 cups powdered sugar
• 1/3 cup full fat coconut cream
• 1/2 teaspoon vanilla extract (optional)
• 5 drops vegan green food dye (optional, to taste)
• 1/3 cup Setton Farms Raw Pistachio Kernels (chopped, for garnish)

Instructions

1. Make the Batter: In a mixing bowl, combine the soy milk and apple cider vinegar to create vegan buttermilk. Add sunflower seed oil, vanilla extract, sugar, sea salt, all-purpose flour, baking powder, and baking soda. Mix until well incorporated.
2. Prepare the Pistachios: In a food processor, process half of the pistachios until crumbly. Add the remaining pistachios and pulse to have a mixture of crumbly and chunky pieces. Stir these pistachios and green food dye into the cake batter thoroughly.
3. Preheat Oven and Prepare Cake Pans: Preheat your oven to 350°F (175°C). Line three cake pans with parchment paper or grease them to prevent sticking.
4. Fill Cake Pans: Evenly divide the batter among the three prepared cake pans. Place the pans on a wire rack positioned in the middle-lower section of the oven.
5. Bake: Bake for approximately 25 minutes or until a toothpick inserted into the center comes out clean. After baking, allow cakes to cool for at least 30 to 35 minutes.
6. Make the Frosting: Using a food processor or blender, process the remaining pistachios finely until they resemble a flour-like texture, finer than what was used in the batter. In a large bowl, combine the vegan butter (cut into cubes), powdered sugar, processed pistachios, vanilla extract, and coconut cream. Use an electric mixer to whip everything until smooth and creamy. Chill the frosting in the fridge until ready to use.
7. Assemble the Cake: Spread a generous scoop of frosting onto the first cooled cake layer with a spatula. Repeat with the second layer, then place the third cake layer on top.
8. Frost and Decorate: Apply frosting evenly around the sides of the fully assembled cake, smoothing it out. Finally, sprinkle the chopped pistachios on top for garnish.
9. Serve: Slice, serve, and enjoy this delicious vegan pistachio cake!

Notes

• Full fat coconut cream is preferred for a rich, creamy frosting texture; refrigerate a can of coconut milk overnight and scoop out the solid cream layer.
• The green food dye is optional but adds a festive color to the cake and frosting.
• Ensure the flour is spooned into the measuring cup to avoid packing for accurate measurement.
• This cake must be refrigerated if not consumed within a day due to coconut cream frosting.
• Use high-quality raw pistachios for the best flavor.

Keywords: vegan pistachio cake, dairy-free frosting, pistachio buttercream, plant-based cake, vegan dessert