Go Back
Vegan Pistachio Cake

Inexpensive Vegan Pistachio Cake

This vegan pistachio cake slices cleanly, works well with frosting or powdered sugar, and tastes great the next day.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 3/4 cup unsalted shelled pistachios, raw (finely ground to a meal)
  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 1/2 tsp baking powder
  • 1/2 tsp fine sea salt
  • 1 cup unsweetened almond milk or oat milk (room temperature)
  • 1/4 cup unsweetened applesauce
  • 1/2 cup neutral oil (sunflower, grapeseed, or light olive)
  • 1 tbsp apple cider vinegar
  • 1 1/2 tsp pure vanilla extract

Method
 

  1. Prep (5 min): Heat oven to 350°F. Grease a 9‑inch round pan and line the base with parchment. Grind pistachios to a fine meal (stop before they turn to nut butter).
  2. Mix dry (2 min): In a large bowl whisk together flour, pistachio meal, sugar, cornstarch, baking powder, and salt.
  3. Mix wet (2 min): In another bowl whisk plant milk, oil, applesauce, vinegar, and vanilla until smooth.
  4. Combine (1 min): Pour wet into dry and whisk just until no dry pockets remain. Batter should be slightly thick yet pourable; do not overmix.
  5. Pan and level (1 min): Scrape batter into the prepared pan and smooth the top. Tap pan twice on the counter to release air bubbles.
  6. Bake (28–34 min): Bake on the center rack until the top springs back, edges pull away, and a toothpick comes out with a few moist crumbs.
  7. Cool (30–40 min): Cool in the pan 10 minutes, then turn out onto a rack, remove parchment, and cool completely.
  8. Finish (5 min): Dust with powdered sugar, drizzle with lemon glaze, or frost. Top with chopped pistachios, if desired.

Notes

Refer to complete step by step instructions below.