Vegan Pistachio Cake

This Vegan Pistachio Cake with creamy cashew whip is the perfect dessert for those looking for something sophisticated, nutty, and completely plant-based. This cake’s moist crumb is richly flavored with pistachios, and adorned the top with a smooth, decadent cashew whip that rivals any dairy frosting. Vegan Pistachio Cake with creamy cashew whip contains heart-healthy fats and natural, healthy ingredients, but is free of dairy and eggs. Let us start enjoying this decadent yet nutritious masterpiece!

NUMERICAL REVIEW:

• Diet: Vegan, free from eggs and dairy
• Course: Dessert
• Cuisine: Fusion with the influence of the Middle East
• Cooking time: 40 minutes
• Prep time: Twenty minutes
• Working time: 60 minutes
• Single portion size: One slice from an eight-inch cake
• Yield: 10 servings
• Cooking method: Baking
• Difficulty level: Easy to normal

EQUIPMENT:

• Mixing dish
• Food processor or high-speed blender
• Measuring cups and spoons
• Parchment paper
• Wire cooling rack
• Round cake pan, 8-inch
• Spatula
• Whisk

INGREDIENTS

PISTACHIO CAKE

• 1/2 teaspoon of baking soda
• All-purpose flour, one and a half cups
• 1 teaspoon of almond essence
• Pistachios, three-fourths cup
• One-fourth teaspoon of salt
• 1 cup of almond milk
• Baking powder, one tsp.
• 1/2 cup of coconut sugar
• Vanilla essence, two tsp.
• 1/2 cup of neutral oil
• Apple cider vinegar, one tsp.

CASHEW WHIP

• 1 teaspoon of vanilla essence
• Cashews, one and a half cups
• 2 tablespoons of lemon juice
• Half a cup of coconut cream
• One pinch of salt
• 1/4 cup of maple syrup

INGREDIENT NOTES

PISTACHIOS

• You will require the unsalted version of shelled pistachios to grind into a fine meal. If you won’t mind the flavor change, then go for almonds or hazelnuts, or even the seeds of sunflowers for a nut-free version.

CASHEWS FOR WHIP

• You will need the raw cashews. Soak them for around four hours or boil them for 15 minutes if you’re short on time. You can instead use the or silken tofu or macadamia nuts to prepare free from nuts dish.

ALL-PURPOSE FLOUR

• Almond flour is also a good alternative to prepare gluten-free version. You need to use the xanthan gum to fulfill the functions of gluten.

COCONUT SUGAR:

• Use coconut sugar to sweeten the cake. You may also utilize organic cane sugar or maple syrup for its alternative.

VEGAN MILK

• We are using the unsweetened version of almond milk here. You may use any unsweetened vegan milk like oat, soy, or cashew milk.

INSTRUCTIONS

CAKE

1. Warm up the oven (empty) to 175 degrees C.
2. Cover an eight-inch pan with a parchment sheet and apply oil to its sides.
3. Include the pistachio in the blender.
4. Make their fine powder, but not a paste.
5. Mix baking powder, ground pistachios, salt, baking soda, and flour into a big mixing bowl.
6. In another bowl, add apple cider vinegar, almond milk, vanilla, almond essence, coconut sugar, and oil.
7. Mix all the liquid items to combine them well.
8. Add the liquid mix to the solid mix gradually, with mixing in between.
9. Mix them till combined, but don’t mix too much.
10. Now, transfer that batter to the pan (lined and greased) and level the top.
11. Shift the pan into the oven for baking for 30-40 minutes.
12. Check if the knife you inserted comes out without wet batter traces; the cake is ready.
13. Transfer from the oven to the counter and place there for 10 minutes.
14. Then demold it and transfer on wire rack so it gets cool.

CASHEW WHIP

1. Drain the soaked cashews and rinse them once.
2. Add cashews, maple syrup, salt, vanilla essence, coconut cream, salt, and lemon juice in a high-speed blender.
3. Blend till you get a velvety whip while cleaning the sides when needed.
4. Chill the whip in the fridge for twenty to thirty minutes.
5. Spread the chilled whip on the cooled cake.
6. Garnish with chopped pistachios and edible rose petals.
7. Your Vegan Pistachio Cake is ready to serve!

TIPS

• Add some spinach leaves or natural extract of pistachios to the liquid ingredients while mixing to get a signature pistachio color.
• To moisten the cake, wet it with some of the almond milk, then spread the cashew whip over it.

HOW TO STORE THE LEFTOVERS

CHILLING

• Save the cake(leftover) in a container secured with an airtight lid. Refrigerate the cake for around four days.

FREEZING

• Wrap the cake without frosting using the cling wrap. Freeze it for around two months. Defrost a night before and frost freshly before serving.

FAQs

Will the roasted pistachios work?

• Yes, the unsalted roasted pistachios also work fine, but we advise that the raw pistachios will be better for color and flavor.

Can I make the whip nut-free?

• You can replace the cashews with silken tofu or coconut cream to have the nut-free frosting.

Can I make this cake gluten-free?

• Yes, choose any good-quality gluten-free flour in place of all-purpose flour. You need to use xanthan gum to replace the functions of gluten.

NUTRITIONAL FACTS/SERVING

Single portion size: A slice(1/10th of cake)

Calories: ~320 kcal

Carbs(total): Twenty-eight grams

Fiber: 3 g

Net carbs: Twenty-five grams

Fats: 20 g

Sugar: Fourteen grams

Proteins: 6 g

Sodium: 130 milligram