Welcome to a delightful journey of plant-based baking with this Vegan Pistachio Cake Recipe. If you’re looking for a cake that’s moist, nutty, and bursting with flavor, then this recipe is sure to become a favorite in your home.
Made entirely without animal products, this cake combines the rich taste of toasted pistachios with a tender crumb that melts in your mouth. Whether you’re vegan, have dietary restrictions, or simply love trying new desserts, this cake is a perfect choice.
It’s elegant enough for special occasions yet simple enough for a weekday treat.
Using wholesome ingredients and natural sweeteners, this cake delivers on both taste and nutrition. You’ll find the balance of textures—from the crunch of chopped pistachios to the softness of the cake—utterly satisfying.
Plus, it pairs beautifully with a cup of tea or your favorite vegan chocolate milk. If you enjoy exploring creative vegan recipes, don’t forget to check out our Vegan Chocolate Milk Recipe Easy and Delicious Guide for a perfect drink companion!
Why You’ll Love This Recipe
This vegan pistachio cake is a celebration of flavor and texture. Unlike many nut-based cakes that can be dry or crumbly, this recipe uses a combination of plant-based milk and oil to keep the cake incredibly moist and tender.
The ground pistachios add a natural richness and a slightly buttery note, while the chopped pistachios sprinkled on top provide a delightful crunch.
Another great reason to love this recipe is its simplicity. It requires no complicated steps or hard-to-find ingredients, making it accessible even for beginner bakers.
The cake is naturally dairy-free, egg-free, and refined sugar-free if you choose to substitute with coconut sugar or maple syrup.
Plus, it’s incredibly versatile. You can dress it up with vegan whipped cream, a dusting of powdered sugar, or a drizzle of vegan white chocolate.
If you want to explore more easy and delicious vegan dessert ideas, be sure to visit our Vegan Halloween Dessert Recipes That Will Wow Your Guests collection for inspiration.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups (220g) |
| Baking powder | 2 tsp |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Ground pistachios | ¾ cup (90g) |
| Chopped pistachios | ½ cup (60g), for topping |
| Granulated sugar | ¾ cup (150g) |
| Plant-based milk (almond, soy, or oat) | 1 cup (240ml) |
| Vegetable oil (or melted coconut oil) | ⅓ cup (80ml) |
| Apple cider vinegar | 1 tbsp |
| Vanilla extract | 1 ½ tsp |
| Optional: Lemon zest | 1 tsp |
Equipment
- 9-inch (23cm) round cake pan
- Mixing bowls (medium and large)
- Whisk or electric mixer
- Measuring cups and spoons
- Spatula
- Food processor or blender (for grinding pistachios)
- Cooling rack
- Oven
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease your 9-inch cake pan and line the bottom with parchment paper for easy removal.
- Prepare the pistachios: Place the shelled pistachios in a food processor and pulse until finely ground but not turned into a paste. Set aside ½ cup of chopped pistachios separately for topping.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground pistachios, and granulated sugar. Make sure the mixture is well combined.
- Mix wet ingredients: In a separate medium bowl, combine the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract. If using, add the lemon zest here for a fresh citrus note.
- Create the batter: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
- Transfer batter: Pour the batter into the prepared cake pan, smoothing the top with your spatula. Sprinkle the reserved chopped pistachios evenly over the surface.
- Bake the cake: Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before slicing.
Tips & Variations
Pro Tip: Toast your pistachios lightly in a dry skillet for 3-5 minutes before grinding. This enhances their flavor and adds a toasty depth to your cake.
If you want a more intense pistachio flavor, consider adding a few drops of natural pistachio extract to the wet ingredients. For added texture, you can fold in some shredded coconut or vegan chocolate chips.
For a frosting option, a simple vegan cream cheese frosting made with cashews or store-bought vegan cream cheese pairs beautifully. Alternatively, a drizzle of vegan white chocolate ganache makes the cake feel extra special.
Feel free to experiment with different plant milks — oat milk gives a creamy texture, while almond milk adds a subtle nuttiness that complements the pistachios well.
To explore more easy vegan baking recipes, you might enjoy our Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat for a light and airy option or check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade if you want to try your hand at homemade vegan flatbreads.
Nutrition Facts
| Nutrient | Per Serving (1 slice, 12 slices per cake) |
|---|---|
| Calories | 220 kcal |
| Fat | 12 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 26 g |
| Fiber | 2 g |
| Sugars | 14 g |
| Protein | 5 g |
| Iron | 1.2 mg |
| Calcium | 80 mg |
Serving Suggestions
This vegan pistachio cake is wonderfully versatile when it comes to serving. For a simple presentation, dust the top with powdered sugar or a light sprinkle of additional chopped pistachios.
Add a side of fresh berries or sliced stone fruits to brighten the plate.
For a more indulgent treat, serve with a dollop of vegan whipped cream or a scoop of dairy-free vanilla ice cream. Pairing it with a warm cup of chai tea or a refreshing glass of our Vegan Chocolate Milk Recipe Easy and Delicious Guide creates a delightful flavor combination.
This cake also makes an elegant dessert for brunch or tea parties. If you love plant-based cooking, you might enjoy pairing this with a savory dish like our Veggie Quesadilla Recipe Indian Style Easy & Delicious for a complete meal experience.
Conclusion
Our vegan pistachio cake recipe is a testament to how simple ingredients can come together to create something truly special. The nutty flavor of pistachios combined with the tender, moist crumb makes this cake a pleasure to bake and eat.
It’s perfect for celebrations, casual gatherings, or whenever you need a comforting slice of sweetness.
By using wholesome plant-based ingredients, this cake respects both your health and ethical choices without compromising on taste. Whether you’re a seasoned vegan baker or just starting out, this recipe is approachable and rewarding.
Don’t hesitate to experiment with toppings and flavor add-ins to make it your own.
For more inspiring vegan recipes, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals collection for hearty meals you can prep ahead. Happy baking and enjoy every bite of your delicious vegan pistachio cake!
📖 Recipe Card: Vegan Pistachio Cake
Description: A moist and flavorful vegan pistachio cake made with ground pistachios and plant-based ingredients. Perfect for a nutty dessert that everyone can enjoy.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup ground pistachios
- 1 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsweetened almond milk
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup chopped pistachios (for topping)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, ground pistachios, sugar, baking powder, baking soda, and salt.
- In another bowl, combine almond milk, vegetable oil, apple cider vinegar, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Pour batter into the prepared pan and sprinkle chopped pistachios on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let the cake cool completely before slicing and serving.
Nutrition: Calories: 320 kcal | Protein: 7 g | Fat: 18 g | Carbs: 35 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Pistachio Cake”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A moist and flavorful vegan pistachio cake made with ground pistachios and plant-based ingredients. Perfect for a nutty dessert that everyone can enjoy.”, “prepTime”: “PT20M”, “cookTime”: “PT40M”, “totalTime”: “PT60M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 1/2 cups all-purpose flour”, “1 cup ground pistachios”, “1 cup sugar”, “1 tsp baking powder”, “1/2 tsp baking soda”, “1/4 tsp salt”, “1 cup unsweetened almond milk”, “1/3 cup vegetable oil”, “1 tbsp apple cider vinegar”, “1 tsp vanilla extract”, “1/2 cup chopped pistachios (for topping)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C) and grease a 9-inch round cake pan.”}, {“@type”: “HowToStep”, “text”: “In a bowl, whisk together flour, ground pistachios, sugar, baking powder, baking soda, and salt.”}, {“@type”: “HowToStep”, “text”: “In another bowl, combine almond milk, vegetable oil, apple cider vinegar, and vanilla extract.”}, {“@type”: “HowToStep”, “text”: “Pour wet ingredients into dry ingredients and mix until just combined.”}, {“@type”: “HowToStep”, “text”: “Pour batter into the prepared pan and sprinkle chopped pistachios on top.”}, {“@type”: “HowToStep”, “text”: “Bake for 35-40 minutes or until a toothpick comes out clean.”}, {“@type”: “HowToStep”, “text”: “Let the cake cool completely before slicing and serving.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “7 g”, “fatContent”: “18 g”, “carbohydrateContent”: “35 g”}}
