Name: Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 3/4 cup soy milk – unsweetened; 1 tablespoon apple cider vinegar (or lemon juice); 3/4 cup sunflower seed oil; 1 tablespoon vanilla extract; 1 cup granulated white sugar; 1/2 teaspoon sea salt; 1 1/2 cups all-purpose flour (spooned into the cup, not packed); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup Setton Farms Raw Pistachio Kernels; 20 drops vegan green food dye (optional, or more to taste); 1/3 cup Setton Farms Raw Pistachio Kernels; 3/4 cup vegan butter, softened; 2 1/2 cups powdered sugar; 1/3 cup full fat coconut cream; 1/2 teaspoon vanilla extract (optional); 5 drops vegan green food dye (optional, or more to taste); 1/3 cup Setton Farms Raw Pistachio Kernels, chopped

Jump to Recipe· 4.4 from 83 reviews

If you’re searching for a show-stopping dessert that’s both indulgent and kind to your palate, this Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe is an absolute must-try. Bursting with vibrant green hues and nutty flavor from pistachios, it balances a moist, tender crumb with a luxuriously creamy buttercream that’s completely dairy-free. Whether you’re vegan, lactose intolerant, or simply love exploring plant-based baking, this cake is a delightful twist on a classic favorite, perfect for celebrations or whenever you crave something truly special.

Ingredients You’ll Need

A wooden tray holds eight small ceramic bowls filled with different ingredients, placed on a white marbled surface. Starting from the top left, there is a bowl filled with white flour with a slightly rough texture, next to it is a bowl with white granulated sugar. Below the sugar, a bowl contains a smooth, light cream liquid. To the right of this, a round bowl is filled with shelled pistachios, showing green and purple hues in an uneven pile. Below the pistachios, a small bowl holds a fine white powder, possibly baking powder or salt. To the left of that, a bowl contains a clear yellow liquid with tiny particles suspended in it. Above this, there is a small bowl filled with a dark brown, thick liquid, likely a syrup or sauce. Lastly, another small bowl contains a glossy dark green liquid. The bowls are textured ceramic with earthy tones, and the photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays an important role, coming together in a simple yet harmonious way that delivers on texture, flavor, and stunning presentation. From the subtle acidity of apple cider vinegar to tenderize the crumb, to the rich, nutty pistachios incorporated into batter and frosting, these essentials make this cake irresistible.

Soy milk (unsweetened): Perfect dairy-free base to substitute traditional milk while giving moisture.
Apple cider vinegar: Reacts with baking soda to create lift, mimicking buttermilk for tender crumb.
Sunflower seed oil: Keeps the cake moist with a neutral flavor that lets pistachios shine.
Vanilla extract: Adds a sweet aromatic note that complements the nuts beautifully.
Granulated white sugar: Balances nutty richness and sweetens the batter evenly.
Sea salt: Enhances all flavors, especially pistachios’ natural earthiness.
All-purpose flour: Forms the cake structure; spooned gently for lightness.
Baking powder and baking soda: Essential leavening agents for that perfect rise.
Raw pistachio kernels: The star ingredient providing crunch and intense nutty flavor.
Vegan green food dye (optional): Amplifies the pistachio’s beautiful color for eye-catching appeal.
Vegan butter (for frosting): Creates creamy, dairy-free richness in the buttercream.
Powdered sugar (for frosting): Sweetens and smooths the frosting’s texture.
Full fat coconut cream: Adds luscious creaminess without dairy.
Chopped pistachios (for topping): Provides delightful crunch and visual contrast.

How to Make Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe

Step 1: Prepare the Vegan Buttermilk and Batter

Start by mixing soy milk with apple cider vinegar to create a homemade vegan buttermilk, which tenderizes the crumb and adds a slight tang. Next, stir in sunflower oil, vanilla, sugar, and sea salt, setting the foundation for a moist and flavorful batter. Gradually add your flour and leavening agents – baking powder and baking soda – then mix until smooth.

Step 2: Process the Pistachios for Texture

Half of the raw pistachios go into a food processor to be ground into a fine crumb, while the other half is pulsed only until coarsely chopped. This combination ensures the cake has moistness from finely ground nuts and satisfying crunch from chunks dispersed throughout the batter.

Step 3: Add Pistachios and Color to the Batter

Gently fold in the processed pistachios along with a few drops of vegan green food dye to give your batter a gorgeous pastel hue that screams springtime or festivity. Mix just until everything is evenly combined, preserving airiness for a light texture.

Step 4: Bake the Cake Layers

Divide the batter evenly into three lined or greased cake pans. Place them on a middle rack in a preheated oven at 350 degrees Fahrenheit and bake for about 25 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the layers cool completely so the frosting won’t melt upon contact.

Step 5: Make the Dairy-Free Pistachio Buttercream

Process pistachios to an extra fine flour-like texture for a creamy, nutty frosting base. Blend the vegan butter, powdered sugar, coconut cream, vanilla, and finely ground pistachio together until silky smooth using an electric mixer. Chill in the fridge until ready to frost.

Step 6: Assemble and Decorate

Place the first cake layer on your serving plate and spread a generous amount of the pistachio buttercream all over it. Repeat with the next two layers, then coat the sides evenly for a clean finish. Top off by sprinkling chopped pistachios over the cake for irresistible crunch and added elegance.

How to Serve Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe

The image shows a single round cake pan lined with white parchment paper, filled with a smooth, thick green batter that has small visible specks throughout. The batter spreads evenly across the pan, giving a glossy and slightly textured surface. The pan rests on a white marbled surface, enhanced by soft natural lighting, and part of another pan with the same batter is visible on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A handful of roughly chopped pistachios adds just the right crunch on top, balancing the creamy texture of the buttercream. For a touch of freshness, try a small sprig of mint or edible flowers to elevate the look and flavor.

Side Dishes

This cake pairs beautifully with light fruit salads packed with berries or a refreshing citrus compote that cuts through the richness. A dollop of coconut yogurt on the side complements the dairy-free elements perfectly.

Creative Ways to Present

For special occasions, stack mini versions of this vegan pistachio cake as tiered cupcakes or serve with green tea ice cream for a match made in heaven. You can also pipe swirls or rosettes of the pistachio buttercream for an extra fancy look that will impress everyone at the table.

Make Ahead and Storage

Storing Leftovers

Keep your leftover cake tightly covered in an airtight container in the refrigerator to maintain freshness and prevent the buttercream from drying out. It will stay delightful for 3 to 4 days.

Freezing

If you want to save some for later, you can freeze the uncut cake layers wrapped in plastic wrap and foil for up to 2 months. Allow them to thaw fully in the fridge before frosting to keep the texture perfect.

Reheating

This cake is best served chilled or at room temperature, so reheating isn’t necessary. If preferred, leave it at room temperature for 30 minutes before slicing so the textures and flavors can blossom.

FAQs

Can I use another type of nut instead of pistachios?

Absolutely! While pistachios provide a unique flavor and color, you could substitute with almonds or cashews. Just keep in mind the flavor profile will differ slightly.

Is the Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe gluten-free?

This particular recipe uses all-purpose flour, so it is not gluten-free but you can try replacing it with a gluten-free flour blend for a similar result.

What if I don’t have vegan green food dye?

The green dye is optional and purely for aesthetics. The cake will still taste amazing without it, just with a more natural pistachio tone.

How can I make sure the frosting doesn’t melt?

Keep the frosting refrigerated until just before use and avoid frosting the cake while layers are still warm. Use chilled tools when spreading the buttercream for the best results.

Can I make this cake nut-free?

Since pistachios are the main ingredient, nut-free substitutions aren’t recommended for this recipe. You might want to try a different vegan cake if avoiding nuts.

Final Thoughts

I can’t encourage you enough to dive into this Vegan Pistachio Cake with Dairy-Free Pistachio Buttercream Frosting Recipe. It’s one of those delightful treats that brings happy smiles, vibrant color, and comforting textures to your table. Whether it’s a weekend baking adventure or a centerpiece for your next celebration, this cake promises to impress and satisfy anyone lucky enough to have a slice.