Looking for more vegan cakes to make this spring? Try my Vegan Lemon Poppyseed Cake, Vegan Strawberry Cake, Vegan Lemon Blueberry Lavender Cake, and Vegan Lemon Cake. This elegant yet easy Vegan Pistachio Cake is a must for Saint Patrick’s Day, Easter, Mother’s Day, or any get-together during spring! Made with everyday vegan baking staples and real pistachios, this cake boasts sophisticated nutty flavors and an almost impossibly moist yet light and fluffy crumb in all three layers. But the best part is the silky vegan pistachio buttercream you’d never guess is dairy-free! With its light green hue and irresistible nutty fragrance, this cake was made to impress.
Why you’ll love this vegan pistachio cake
Real pistachio flavors – Ground pistachios + almond extract are responsible for the delicate nutty flavors in the cake layers, while pistachio butter adds flavor and richness to the vegan buttercream. A sophisticated dessert – All three layers of this cake showcase subtle yet elegant nutty flavors that will impress anyone who takes a bite! Perfect for spring – Add a few fresh flowers or berries on top of the cake and serve everyone a slice at Easter, Mother’s Day, backyard get-togethers, or birthday parties.
How to make a vegan pistachio cake
Find the complete recipe with measurements in the recipe card below. Stir the soy milk and apple cider vinegar together in a large bowl. Set it aside to curdle for 1 minute, then whisk in the sugar, yogurt, melted vegan butter, vanilla, and almond extract. Process the pistachios in a food processor until fine and crumbly. Add the pistachio crumbs, cake flour, baking powder, and salt to the bowl with the wet ingredients. Stir until just combined. If desired, mix in a few drops of green food coloring. Instead of green food coloring, experiment with 1 to 2 teaspoons of matcha powder in the cake! Divide the batter into the cake pans and bake until a toothpick inserted in the middle comes out clean. Afterward, set the cakes aside to cool while you make the frosting. Beat the butter in the bowl of a stand mixer until it’s smooth. Add the pistachio butter and gradually mix in the powdered sugar on low speed. Add the cream or milk and vanilla extract and mix until everything is well combined and smooth. If the frosting seems too thick, stir in a little more cream. If it’s too thin, add more powdered sugar. Place one cake layer on a cake stand and frost the top. Place the second layer on top, frost it, and place the third cake layer on top of the second. Frost the tops and sides of the cake. Decorate it with chopped pistachios if desired, then slice and enjoy!
Frequently asked questions
