The Vegan Lemon Pistachio Cake is a yummy dessert and has 355 kcal per serving. This cake takes 50 minutes to prepare. Serve it at holidays, events, feasts, breakfasts, functions, celebrations, lunches, festivals, or get-togethers. It contains all-purpose flour, granulated sugar, ground pistachios, baking powder, salt, lemon zest, baking soda, vegetable oil, lemon juice, unsweetened almond milk, vanilla extract, powdered sugar, & chopped pistachios. We may pair this cake with green tea, berry smoothie, coconut whipped cream, fruit salad, black coffee, vegan vanilla frosting, chia pudding, cashew cream, or lemon sorbet. You may keep this Vegan Lemon Pistachio Cake in the refrigerator for 5 days.
STATS:
- Total Time: 50 minutes
- Cuisine: American
- Course: Dessert
- Cooking Time: 35 minutes
- Diet: Vegan
- Serving Size: 1 slice
- Calories: 355 kcal
- Preparation Time: 15 minutes
- Servings: 10 slices
EQUIPMENT:
- Medium mixing bowl
- Rubber spatula
- Measuring cups
- Zester
- Cooling rack
- Small bowl
- 8-inch round cake pan
- Large mixing bowl
- Whisk
- Measuring spoons
INGREDIENTS:
CAKE:
- Half cup ground pistachios
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- One tsp baking powder
- Quarter tsp salt
- 1 tbsp lemon zest
- Half cup lemon juice
- One tsp vanilla extract
- ⅓ cup vegetable oil
- 1 cup unsweetened almond milk
- Half tsp baking soda
LEMON GLAZE:
- One cup powdered sugar
- 2 tbsp lemon juice
- One tbsp chopped pistachios
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- It includes structure and makes the crumb soft. Flour holds the shape of the cake and keeps it tender. You may use cake flour as an alternative.
GRANULATED SUGAR:
- Sugar provides sweetness to the cake and keeps it moist. Also, it includes a soft texture as well. You may use coconut sugar as per your preference.
GROUND PISTACHIOS:
- They give a signature nutty taste and rich texture. Pistachios provide healthy fats and natural color to the cake. Almond flour, ground cashews, or ground walnuts are good substitutes as well.
VEGETABLE OIL:
- Oil keeps the cake moist and soft for many days. Sunflower oil is a good alternative as well.
UNSWEETENED ALMOND MILK:
- Milk includes moisture and makes a smooth batter. It makes the texture of the dessert better. You may use cashew milk as a substitute.
INSTRUCTIONS:
PREPARE THE CAKE:
- First, warm the oven to 350°F, then grease the pan & include baking paper.
- Whisk sugar, flour, ground pistachios, salt, baking soda, salt,lemon zest, & baking powder in a bowl.
- In another bowl, whisk lemon juice, vanilla extract, almond milk, and vegetable oil.
- Include the wet ingredients in the dry components and mix gently.
- Then pour the batter into the pan and bake for 35 minutes.
- Cool the cake for ten minutes and transfer to the wire rack.
PREPARE THE LEMON GLAZE:
- Whisk lemon juice & powdered sugar in a bowl to make a smooth mixture.
- Then drizzle the glaze on the cake and sprinkle chopped pistachios on top.
- Lastly, cool the glaze for 15 minutes.
SERVING SUGGESTIONS:
HOT DRINKS:
- Green Tea
- Black Coffee
- Earl Grey Tea
- Cappuccino
- Chamomile Tea
COLD DRINKS:
- Fresh Lemonade
- Iced Tea
- Iced Coffee
- Sparkling Water
- Berry Smoothie
FRUITS:
- Strawberries
- Blueberries
- Raspberries
- Kiwi
- Orange Segments
TOPPINGS:
- Coconut Whipped Cream
- Cashew Cream
- Vegan Vanilla Frosting
- Coconut Yogurt
DESSERT:
- Lemon Sorbet
- Vegan Vanilla Ice Cream
- Berry Compote
- Fruit Salad
BRUNCH:
- Granola Parfait
- Chia Pudding
- Vegan Yogurt Bowl
- Fresh Fruit Platter
TIPS:
- Fresh lemon juice will provide the best taste.
- Cool the cake properly before including glaze.
- Toast the pistachios before garnishing to improve their taste.
STORAGE INFORMATION:
FRIDGE:
- Keep the cake in the box for five days.
FREEZER:
- You may wrap the slices tightly & freeze for 90 days.
FAQs:
Can I omit pistachios?
- You may use cashews as another choice.
How can I make the cake gluten-free?
- Use a gluten-free all-purpose flour blend.
Can I exclude the glaze?
- Yes, the cake will still taste perfect without the glaze.
Is bottled lemon juice good to use?
- Yes, but fresh lemon juice will give better results.
Should I make cupcakes with this batter?
- Yes, bake the cupcakes for 22 minutes in the muffin pan.
NUTRITIONAL INFORMATION:
Net Carbs: 43 grams
Total Carbs: 46 g
Fiber: 3 grams
Protein: 5 g
Iron: 2.0 grams
Vitamin A: 45 IU
Calcium: 75 grams
Sodium: 185 g
Calories: 355 kcal
Potassium: 190 grams
