Pistachio Cake

Whether you’re looking for a festive St. Patrick’s Day dessert or just something a little different than your standard cake recipe, this pistachio cake delivers! No cake mix here, and that’s what makes it so delicious.

I have a soft spot for cake recipes, whether it’s this pistachio cake, ultra moist carrot cake, or the chocolate cake. It’s a fun trip down memory lane to veganise those classic recipes I used to make day in and day out. Whether you’re looking for a St. Paddy’s Day treat or you just love pistachio cake (I get it! I love it too!), this vegan version is going to be a HIT!

• 2 ½ cups cake flour, 300 g
• 3 teaspoons baking powder, 12 g
• ¼ teaspoon salt, 1.5 g
• 1 ½ teaspoon matcha powder or natural green food color, 3 g
• 1 cup finely chopped toasted pistachios, 120 g
• ⅔ cup melted vegan butter, 150 g
• ⅓ cup creamy unsalted pistachio butter, 80 g
• 1 ⅓ cups plant-based milk, 315 milliliters
• 2 tablespoons apple cider vinegar or lemon juice, 30 milliliters
• 1 ¼ cups sugar, 250 g
• 2 tablespoons natural almond extract, 30 ml
• 2 teaspoons vanilla extract, 10 ml

• 8 ounces vegan cream cheese, softened to room temperature – 227 g
• ½ cup 4 ounces vegan butter, softened to room temperature, 113 g
• 1 teaspoon vanilla extract or vanilla paste, 5 ml
• 1 teaspoon natural almond extract, 5 ml
• Pinch of sea salt
• 2 tablespoons pistachio butter , 30 g
• ½ teaspoon matcha powder or natural green food color, 1 g
• 3 cups powdered sugar, sifted – 360 g
• ¼ cup cornstarch, sifted – 32 g