Ingredients
Cake Batter
- 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)
Pistachio Buttercream Frosting
- 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)
Toppings
- 1/3 cup Setton Farms Raw Pistachio Kernels, chopped
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line three cake pans with parchment paper or grease them well to prevent sticking.
- Make Vegan Buttermilk: In a mixing bowl, combine soy milk and apple cider vinegar. Stir and let sit briefly to curdle, creating vegan buttermilk.
- Mix Wet and Dry Ingredients: Add sunflower oil, vanilla extract, sugar, and salt to the vegan buttermilk. Then add all-purpose flour, baking powder, and baking soda. Mix everything until smooth and well combined.
- Process Pistachios for Batter: Using a food processor, pulse half the pistachios until crumbly. Add the remaining pistachios and pulse again until one portion is very crumbly and the other portion remains chunky, resembling chopped nuts.
- Incorporate Pistachios and Color: Add the processed pistachios and green food dye to the cake batter. Stir well to evenly distribute.
- Divide Batter and Bake: Pour the batter equally into the prepared cake pans. Place them on a wire rack positioned slightly below the center of the oven. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Remove cakes from the oven and allow them to cool for at least 30 to 35 minutes before frosting.
- Prepare the Frosting Pistachio Flour: In a food processor or blender, process 1/3 cup pistachios until very fine and powdery, finer than the batter texture.
- Make the Buttercream: Cube the vegan butter and add it to a large bowl with powdered sugar, finely ground pistachios, coconut cream, and vanilla extract if using. Mix with an electric mixer until smooth and creamy.
- Chill the Frosting: Place the pistachio buttercream in the refrigerator to firm up slightly while cakes finish cooling or until ready to decorate.
- Assemble the Cake: Spread a scoop of frosting evenly over the first cake layer. Repeat to frost the second and third layers, stacking as you go.
- Frost the Outside: Apply the remaining frosting evenly around the sides of the assembled cake.
- Add Toppings and Serve: Sprinkle the chopped pistachios on top of the cake. Serve and enjoy your vibrant vegan pistachio cake!
Notes
- To make full fat coconut cream, chill a can of full-fat coconut milk overnight and scoop out the solid cream.
- If vegan green food dye is unavailable, you can omit it or substitute with natural colorants like matcha powder for a green tint.
- Ensure pistachios are unsalted and raw for the best flavor and texture.
- For best results, allow the cake layers to cool completely before frosting to prevent melting.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
