This Vegan Pistachio Cake is a delightful treat that combines the nutty flavor of pistachios with a moist and fluffy cake base. Perfect for any occasion, this cake is easy to make and can be topped with a creamy pistachio frosting for an extra touch of indulgence.

Ingredients

For the Cake:

• 1 ½ cups (300g) vegan buttermilk (made by mixing 1 ½ cups almond milk with 1 tablespoon apple cider vinegar)
• 1 cup (200g) granulated sugar
• 1 cup (225g) unsalted vegan butter, melted and cooled
• 1 cup (240g) dairy-free yogurt
• 2 tablespoons vanilla extract
• 1 teaspoon almond extract
• 1 ⅓ cups (170g) whole shelled salted pistachios, finely ground
• 2 ½ cups (315g) all-purpose flour (or gluten-free flour)
• 3 teaspoons baking powder
• ¾ teaspoon baking soda
• ½ teaspoon salt

For the Pistachio Cream Cheese Frosting:

• ½ cup (113g) vegan butter, softened
• ½ cup (113g) vegan cream cheese, softened
• ½ cup (113g) pistachio butter
• 4 cups (450g) powdered sugar, sifted
• 1 tablespoon vanilla extract
• Optional: Crushed pistachios for decoration

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
2. Prepare the Vegan Buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, ground pistachios, baking powder, baking soda, and salt until well combined.
4. Combine Wet Ingredients: In another bowl, mix the melted vegan butter, dairy-free yogurt, vanilla extract, almond extract, and the prepared vegan buttermilk until smooth.
5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay.
6. Bake: Divide the batter evenly between the prepared cake pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.
8. Prepare Frosting:
   • In a mixing bowl, beat together the softened vegan butter and cream cheese until creamy.
   • Add in the pistachio butter and vanilla extract; mix until well combined.
   • Gradually add powdered sugar in increments until smooth and fluffy.
9. Assemble the Cake: Once cooled, place one layer of cake on a serving plate. Spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake as desired.
10. Decorate: Optionally, sprinkle crushed pistachios on top for added texture and visual appeal.
11. Serve and Enjoy: Your Vegan Pistachio Cake is now ready to be enjoyed! Slice and serve at room temperature.

Tips for Success

• Storage: Store leftovers in an airtight container in the refrigerator for up to one week.
• Customization: Feel free to add flavors like lemon zest or cardamom for an extra twist.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

This Vegan Pistachio Cake is not only delicious but also visually stunning! Perfect for any celebration or as an indulgent treat! Enjoy your baking!